Roll up your sleeves and cook your way through the Korean kitchen — modern, sustainable and made entirely from plants. A small, friendly group in the heart of Athens, with a local host guiding you step by step. Because we think that's simply the more delicious way forward.

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Korean cuisine is built on contrast and patience — the heat of gochujang, the tang of fermented kimchi, the comfort of a warm rice bowl loaded with colour. In this class you learn eleven dishes that together tell the full story of Korean cooking: from handmade Mandu dumplings to two styles of kimchi made from scratch, glass noodle Japchae, a proper Bibimbap with all its toppings, savoury Korean pancakes, steamed aubergine, tofu two ways and Hotteok for dessert. Working in small teams, each group takes the lead on 2–3 dishes depending on complexity. We cook together, then we eat together — the whole table covered, nothing left.