Greek Culinary Odyssey 2024: The Mediterranean Diet and Beyond with World RD

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This trip is targeted to registered dietitian-nutritionists, health professionals, and culinarians who want an authentic, hands-on Mediterranean diet, lifestyle, and cultural experience in Greece.

Hosted by award-winning culinary nutritionist and author Layne Lieberman, MS, RDN, LDN

Pending Pre-Approval by CDR: 32 Continuing Education Units for Registered Dietitians

$4550.00 USD per person based on double room occupancy

(We can match you with a roommate with similar sleep habits)

Supplement for single room occupancy $660 USD per person.

Spend 4 nights on a Greek isle and 2 nights in Athens on this one-of-a-kind trip! Journey around the Saronic Bay to the island of Poros for 4 nights and explore the Greek Mediterranean diet with your hosts, Katerina and her daughter Dora. Katerina comes from a family of restaurateurs and has been teaching Greek cooking classes and serving up classic Greek cuisine at the family’s bistro for decades. She is also an active member of the small community of Poros, including being part of the Poros Trails project, which established a well-organize network of hiking routes on the island to showcase the natural and cultural riches of Poros.

Dora has been helping in the restaurant all her life, and completed a 4-year degree in Hospitality/Culinary Arts/Entrepreneurship with work practicums in Holland, the UK, and Germany. She has taken on the running of the restaurant on Poros in recent years and leads many of the Greek cooking classes.

While on Poros you will explore the local ingredients during a foraging expedition and with visits to the fish and produce markets, to a local dairy, to a winery, a lemon forest, and of course during your hands-on cooking classes. You will also visit your hosts’ farm on the Peloponnese mainland, where you will learn about that quintessential Mediterranean ingredient – olives! – and where you may even see part of the harvest. Your accommodations during your Poros culinary odyssey will be your hosts’ aparthotel, the Odyssey Suites, in one of the 15 bright, charming rooms (each with private en suite bath).

From Poros you will head to Athens where you will experience another side of Greek life. Here you will stay at a 5* hotel in the Plaka neighborhood while exploring the sights, sounds, and flavors of Athens during food tours and a historical tour of the Acropolis.

Hurry, as space is limited for this one-time-only Greece tour with World RD!

Learn more about the itinerary and the CEU credits by visiting the WorldRD website or by contacting Layne Lieberman at: layne@worldrd.com

Trip Details

This trip is targeted to registered dietitian-nutritionists, health professionals, and culinarians who want an authentic, hands-on Mediterranean diet, lifestyle, and cultural experience in Greece. All meals and activities have been painstakingly curated with this emphasis in mind.


A view of Poros town from the ferry.Day One: Orientation and Greek Cooking– Sunday, October 20

4 CEUs

  • Morning arrivals from the US. Around 12 noon, transfer by private bus from the Athens airport to your home on Poros. The drive around the Saronic Gulf takes around 3 hours, and concludes with the short ferry ride (10 minutes) from Galatas to Poros. If you plan on arriving to Athens a day early, we will make arrangements for you to meet the private bus to Poros. Poros is one of the Saronic islands and is actually an island pair: two islands separated by a very narrow channel.
  • Check in to your room at the Odyssey Center. The Odyssey boasts 15 rooms and apartments around an interior courtyard, as well as a Greek bistro. It is just steps from the waterfront, which you can see from some of the rooms. Each room and apartment has a small patio or balcony. The courtyard is the heart of the property, where guests get together for a glass of wine or a Greek coffee, and where owner Katerina and her daughter Dora gather lemons and fresh herbs for the hands-on cooking classes.
  • After settling in, meet around 4 pm for an orientation meeting to discuss the itinerary, and the goals and objectives for the week. There will be an introduction to the traditional Greek Mediterranean Diet (the diet before 1960). It is one of the healthiest diets, consisting of a high intake of fruits, vegetables (particularly wild plants), legumes, nuts, and cereals mostly in the form of sourdough bread rather than pasta; more olive oil and olives; less milk but more cheese; more fish; less meat; and moderate amounts of wine.  (1 hour)
  • From 5:00-8:0pm, enjoy your first hands-on cooking class featuring traditional Greek Mediterranean dishes. (3 hours). Dinner to follow at 8pm.
  • Overnight

Making vegetables during a cooking class.Day Two: On-Island Food Shopping, Traditional Yogurt-Making, and Cooking Class-Monday, October 21

8 CEUs

  • Enjoy breakfast at Odyssey at 8:30 am, featuring an abundance of choices including fresh yogurt and fruit, cereals, breads with homemade jam or local honey, as well as a variety of hot dishes.
  • After breakfast, at 9:00 am, meet your guide or Katerina and head to Poros town. Along the way you will learn about the history of Poros, its inhabitants, and their diet, as well as about the local agriculture. Wear your walking shoes, as your morning may finish at the highest summit of town. (If you are unable to handle the walk, a taxi can take you to town to meet the group at one of the local markets.)
  • You will visit the fish, fruit, and vegetable markets in Poros. You will learn more about the staples of the traditional Greek Mediterranean cuisine while selecting items for your next cooking lesson.
  • Around 11:00 am, a water taxi will transport you across the strait to Galatas where you will meet Dimitris Vlachos, a second-generation producer of lemon products, Greek sheep’s milk yogurt, cheese, and Greek pastries and desserts. His family has had a shop in Galatas since 1976 and are behind the Lemonodasos brand of lemon products. You will stop to see their shop and dairy, learning about their production of Greek yogurt and cheese. At the dairy shop, Myrto Samiou, will teach you how to make yogurt at the lemonodassos kitchen. After the lesson we’ll walk to the bakery where we can taste and buy local and traditional cheese.
  • A quick walk to Babis Greek Tavern to share a family style lunch at 1pm.
  • Return to Poros by water taxi at about 2:30 pm. Afterward, the bus will take you back to the Odyssey Center.
  • At 5:o0 pm, enjoy a cooking session starting with a hands-on class featuring cheese making, followed by traditional Greek dishes such as melitzanosalata, dolmades, roasted chicken, and Greek salad. (3 hours)
  • Dinner to follow at 8:30 pm, along with a wine and ouzo tasting. Nonalcoholic beverages will be available.

Preparing fish during your Greek Islands culinary tourDay Three: Greek Winemaking, Lemons, Foraging, and Cooking Class-Tuesday, October 22

8 CEUs

  • Optional walk to the Monastery at 7;30am with local guide.
  • Breakfast between 8:00 and 8:50 am.
  • Depart by bus around 9 am and head to the port to take the ferry to the mainland and to the “lemon forest”. Here we will learn about one of the region’s most important products: the lemon. Enjoy a visit to the famed lemon grove west of Galatas and learn about when lemon trees were brought to Greece and their importance in Greek cooking over the centuries. Dora and Katerina and the Vlachos family will be leading this visit. The family uses local lemons to produce lemonades and other products, giving a boost to the local economy and using the traditional produce of the area. (1.5 hours).
  • Leave around 11 am and proceed to the Andreou winery, where you will learn about Greek winemaking. On the way, stop for a short visit at an olive nursery, the biggest nursery in
    Greece that grows more than 150 different varieties of olive trees. Then you will head  to the winery, arriving around 12:30. The winery was started in 1995 by a local businessman, Andreas Andreou, with a passion for wine, and has been headed up by his son Nektarios Andreou since 2010. They have vineyards on the Peloponnese mainland as well as on the nearby volcanic island of Methana. They cultivate native indigenous varieties that thrive in Argolida, Corinthia, and Methana, including Roditis, Alepou, and Moschofilero (white varieties); Agiorgitiko and Syrah for reds; and Agiorgitiko – Moschofilero – Syrah for rosés. Enjoy some light hours d’oeuvres during the wine tasting . (2 hours).
  • You will depart from the winery around 2:30pm, and time permitting, you will enjoy a short tour of a local olive press factory.
  • Once you arrive at the farm, Dora and Katerina will lead you on a foraging expedition in the vegetable garden and will begin your next cooking class between 3:30 and 4:00 pm. You will use what you have gathered to create dinner, along with other local ingredients such as Greek lemons and herbs. (4 hours)
  • Dinner to follow.
  • Return to Poros by water taxi (weather permitting).

Harvesting olives during your Greek culinary tourDay Four: Cured Olives, Olive Oil, Biodiversity in Farming-Wednesday, October 23

3 CEUs

  • Breakfast at 8:30 am.
  • The water taxi will collect you at 10:00 am and take you back to the Peloponnese mainland, where it will drop you at your hosts’ farm for a lesson on olives and olive oil led by Niko Chatziperos, agronomist, celebrated olive expert and producer. You may be there during the harvest, and your lesson will be led by a local olive grower and olive producer and will feature a lesson on olive curing and pressing. You will also have a chance to learn about the biodiversity of fruits and vegetables that are grown on the farm.
  • Around noon, you will head for the open kitchen to prepare lunch using vegetables picked in the garden. After lunch, you return to Poros by water taxi around 3:30 pm.
  • This afternoon, enjoy some free time to explore on your own. Perhaps head up to the Sanctuary of Poseidon on the summit of Poros to see the ancient ruins and stunning views. Or, depending on the weather, head to nearby Monastiri Beach for a dip in the Mediterranean – the water is still warm in October!
  • Optional visit to a local food market with Layne that is just a short walk from the Odyssey-in case you want to bring back local products.
  • This evening at 8:00 pm, you will bid farewell to Poros and your new friends with a night of Greek food, music, and dancing.

A view of the Acropolis at night.Day Five – Athens-The Acropolis and Ancient Food/Agricultural History-Thursday, October 24

3 CEUs

  • Breakfast, and depart for Athens around 10 am.
  • Upon arrival in Athens, check in to the 5* Hotel Electra Palace, located in the popular Plaka neighborhood.
  • This afternoon, at 4:00 pm, meet your guide, Vangelis Apostolou, at the lobby of your hotel for a 3-hour guided tour of the famed UNESCO Acropolis and its historic monuments: the Parthenon, the Erechteion, and the Dionysus Theater. Food and culture go hand in hand and so we must learn about the myths and stories surrounding these iconic sites, and about the Mediterranean diet and agriculture in ancient times. The tour will end on top of the Acropolis, leaving you time to explore more on your own. Or, if you are tired, your guide can help you find a taxi to return to the hotel.
  • Make your own way back to the hotel. Rest of day at leisure and dinner on your own.

Exploring Athens on foot.Day Six – Central Markets of Athens, Greek Coffee and Food Tours-Friday, October 25

6 CEUs

  • Breakfast at the hotel.
  • Around 9 am meet your licensed tour guide, Vangelis Apostolou, at the hotel and head out for a special visit to the central market of Athens. This is a different side of Athens from the grand Acropolis and ancient agorae. The Varvakeios market is an adventure, full of energy, bargaining, and a dazzling array of fruits, spices, meats, and fish. During Ottoman times, the old upper bazaar was the center of the city, comprised of wooden sheds, where people would gather to shop and socialize.  A fire destroyed the old market, so the merchants had to move and new construction started in 1878, but it was not until 1886 that the market started officially operating. You will also enjoy a short demonstration on Greek coffee by the coffee-maker at the market. Wear comfy shoes for the floor gets slippery from the water sprayed on fish to look fresh and shiny.  (3 hours)
  • Next, continue with a culinary walking tour through non-touristy areas with your expert food guide. Explore the traditional Greek flavors and learn more about the herbs, olives, cheese, olive oil, and sweets that are part of the Greek diet. Your tastings might include: koulouri, bougatsa, olives, cheeses, charcuterie, nuts, loukoumi, wine, tsipouro, and more. Return to the hotel on foot. (If you are tired the guide can help you find a taxi.) (3 hours)
  • Free time to shop, explore, or rest up.
  • This evening, at 7:45 pm, head to your farewell dinner at Kuzina restaurant, about 15 minutes away on foot. Kuzina features creative and traditional Greek cuisine and fabulous views of the Acropolis. Your 3-course farewell tasting dinner will be vegetable-forward and will be presented by the restaurant manager.

Visiting the Acropolis in Athens.Day Seven – Farewell (Γεια σας!)-Saturday, October 26

  • Breakfast at the hotel and end of our services.
  • If you are departing today, you can take a taxi (around €40-€45 per car) or train (around €9) to the airport. Or, we can arrange a private transfer for an additional cost.

Trip Details

Included in the 6-Night Trip


  • 4 nights on Poros at the Odyssey Suites
  • 2 nights in Athens at a 5* hotel

Food & Beverages

  • Daily breakfast
  • 4 lunches
  • 5 dinners
  • Food tastings

Classes & Instructors

Your hands-on cooking classes with Dora and Katerina will introduce you to the wonderful flavors and health benefits of Greek cuisine. Dora ten Arve has trained and worked in cooking, catering, and hospitality management in Holland, Germany, London, and Athens, and is fluent in four languages. She has for many years worked alongside her mother Katerina Sakelliou during the cooking lessons and is the manager and developmental chef of the Odyssey restaurant. Dora and Katerina are both passionate about cooking, and are interested and knowledgeable in the historical roots of traditional Greek cooking. Your Greek cooking lessons  with Dora and Katerina will specialize in both traditional and modern Greek cooking.


  • Guided walking visit of Poros town as well as its fish and produce markets
  • Guided dairy visit with cheese/yogurt making
  • Winery visit and tasting
  • Lemon grove visit
  • Foraging expedition
  • Farm visit with olive/olive oil class with renowned agronomist
  • Guided foodie walking tour of Athens
  • Guided visit of the central market of Athens
  • Guided historical tour of the Acropolis

Transfer Details

Please note one group transfer is included on arrival from the Athens airport to Poros. We anticipate the transfer will be around 12 noon. If your flight is scheduled to arrive later, we recommend you plan to arrive the night before. The transfer consists of a drive around the Saronic Bay (around 3 hours, depending on traffic), followed by a short ferry rider to the island (around 10 minutes).

The departure transfer is on your own. You can take a taxi (around €40-€45 per car) or train (around €9) to the airport based on your specific flight details,  or we can arrange a private transfer for an additional cost.

Not Included

  • Meals in Athens except as indicated
  • Gratuities
  • Departure transfer to Athens airport on the 26th

Accommodation Information

The accommodations for 4 nights on Poros will be in one of 15 rooms and apartments at your hosts’ Greek boutique hotel and cooking school. The rooms are bright and comfortable, with ensuite bathrooms. Each is equipped with air-conditioning, safe, TV, and some have their own kitchenette. There is a Greek bistro and a comfortable courtyard surrounded by lush vegetation where participants gather for a coffee, a glass of wine, or some good conversation.  (Please note there are steps separating the levels at the property. If you have mobility issues please let us know.) 



Your home in Athens for 2 nights will be the 5* Electra Palace Hotel. Centrally located in the heart of the city, the classic rooms feature en suite bathrooms and all the expected 5* amenities. The hotel also features a fitness center, a spa with a pool and hot tub, as well as a restaurant and bar.



Pricing & Tour Dates


6-night Program

US$4550 per person based on double occupancy

  • Add US$660 for single occupancy (use of a double room by 1 person)

30% deposit due to confirm booking (US$1365 in double occupancy, $1563 in single occupancy).

Balance due 90 days prior. 

We can also set up a payment plan upon request.

Guidelines for Making Flight Arrangements:

Please note that the logistics of getting from Athens to Poros are complicated, so there is one arrival transfer scheduled from Athens to Poros at noon on the 20th. We recommend you leave plenty of time for arrival that day in case of flight delays, or that you plan to arrive a day early.  Please contact us if you would like assistance with your flights!

Tour Dates

Available October 20-26, 2024 for a minimum of 12, maximun of 18 people. 

Just a couple spots left!


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