Greece 2025

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Itinerary

 

Greece 2025: The Mediterranean Diet & Beyond, Culinary and Cultural Odyssey Tour

October 19-25, 2025 (6 nights)
Pending pre-approval 33-CEUs from CDR-The Academy of Nutrition and Dietetics

Book early, this trip will sell out quickly!

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.

Pending Pre-Approval by CDR: 33 Continuing Education Units for Registered Dietitians

$4390.00 USD per person based on double room occupancy.

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

Supplement for single room occupancy $440 USD per person.

Based on a minimum of 12 participants, max of 18 participants.

Hosted by Layne Lieberman, RD, MS, LDN, CDN, author of the award-winning book Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy

Tour Operator: The International Kitchen

Spend 6 nights on a Greek isle on this one-of-a-kind trip! Journey around the Saronic Bay to the island of Poros for 6 nights and explore the Greek Mediterranean diet with your Greek hosts, Katerina and her daughter Dora. Katerina comes from a family of restauranteurs 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 market, 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 ensuite bath).

If you would like to spend time in Athens before or after the tour, The International Kitchen is happy to assist with additional hotel nights, transfers, and tours, upon request.

Hurry, as space is limited for this Greece tour with World RD!

Accommodations

The accommodations for 6 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.) 

Itinerary & Trip Details

Day One: Orientation and Greek Cooking– Sunday, October 19

4.0 CEUs

  • Morning arrivals from the US. (If you would like to arrive a day or more early, The International Kitchen can help with those arrangements.)
  • Around 12 noon, transfer from the Athens airport to your home on 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.
  • Settle in, meet for an orientation 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.
  • From 5:00-8:0pm, enjoy your first hands-on cooking class featuring traditional Greek Mediterranean dishes. Dinner to follow at 8pm.

Attendees will:

  • Understand how the traditional Greek Mediterranean diet differs from other diets of the Mediterranean region.
  • Learn about basic principles of Greek cuisine and try new cooking techniques.
  • Cook alongside our in-house chef/cook and prepare a traditional meal made with local ingredients.
  • Learn about each ingredient and its importance in the local cuisine.

Day Two: On-Island Food Shopping, Traditional Yogurt-Making, Fish-farming and Cooking Class-Monday, October 20

8.0 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 10:00 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.)
  • You will visit the fish market in Poros. You will learn more about the staples of the traditional Greek Mediterranean cuisine and the types of fish that are common to this part of Greece.
  • You will also have a presentation about fish farming and its impact at the at Katheti Center in Poros.
  • After the presentation, a water taxi will transport you across the strait to Galatas, where you will have a family style lunch at a Greek tavern.
  • After lunch, you will meet Myrto Samiou and Dimitris Vlachos, a second-generation farmer and producer of lemon products, sheep yogurt, and cheese pie made with milk collected from the area’s cows and sheep. You will learn about their production of Greek yogurt, and Myrto Samiou will teach you how to make authentic Greek yogurt. Next, learn about Greek cheese and have a taste!
  • Return to Poros by water taxi. The bus will take you back to Odyssey or you can walk back (the walk takes about 25-30 minutes).
  • This evening enjoy a cooking session featuring traditional Greek dishes such as melitzanosalata, dolmades, roasted chicken, and Greek salad.
  • Dinner to follow, along with a wine and ouzo tasting. Non-alcoholic beverages will be available.

Attendees will:

  • Identify local seafood varieties.
  • Partake in Greek yogurt making.
  • Experience the different taste of sheep vs. cow dairy products; and learn about nutritional differences.
  • Identify local pastries/foods made with staple dairy ingredients.

Day Three: Greek Winemaking, Lemons, Bees, Olives and Cooking Class-Tuesday, October 21

8.0 CEUs

  • Optional walk to the Monastery at 7:30 with a local guide.
  • Breakfast at Odyssey.
  • Depart by bus and head to the port to take the ferry to the mainland, then proceed 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, which will include a walk through the lemon trees. 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. You will also have a presentation about beekeeping and honey – another of the region’s most important products.
  • In the late morning 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. 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 a wine tasting along with a picnic lunch. 
  • Time permitting, you will enjoy a short tour of a local olive press factory.
  • In the late afternoon, we will visit our hosts’ farm (on the mainland) where Dora and Katerina will lead you on a foraging expedition in the vegetable garden before you begin your next cooking class. You will use what you have gathered to create dinner, along with other local ingredients such as Greek lemons and herbs.
  • Dinner to follow.
  • Return to Poros by water taxi (weather permitting).

Attendees will:

  • Identify the most prominent indigenous grape varieties.
  • Identify the characteristics of the wines.
  • Understand ancient and modern ways of wine production.
  • Find how much wine is exported vs sold locally.
  • Understand Greek wine production.
  • Understand how to grow lemon trees and why lemons are so important in Greek cuisine.
  • Forage for ingredients used in traditional Greek cuisine.
  • Identify local wild herbs.

Day Four: Cured Olives, Olive Oil, Biodiversity in Farming, Cooking Class-Wednesday, October 22

5 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 Nikos Chatziperos, agronomist, celebrated olive expert and producer. You may be there during the harvest, and your lesson will focus 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, head to the open kitchen to prepare lunch using vegetables picked in the garden.
  • After lunch, return to Poros by water taxi.
  • 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. 

Attendees will:

  • Understand the importance of biodiversity in this region, and methods of farming.
  • Experience the curing process of local Greek olives; and learn how to taste olive oil for freshness, quality, and polyphenol content.
  • Learn about the different varieties of olives in this region of Greece for curing vs pressing, how they are grown, soil conditions, health benefits and how and when they are harvested.

Day Five – Hydra Island-Thursday, October 23

0 CEUs

  • Breakfast at Odyssey.
  • Transfer in the morning to the port, and take the public ferry to the island of Hydra (tickets included). Explore this fascinating island which is void of vehicular traffic – even bicycles are prohibited!
  • Your guide will lead you through the town and explain the history of this beautiful island.
  • Lunch on your own (your guide will make suggestions) and free time to explore and shop before taking the return ferry in the late afternoon/early evening.
  • Dinner at Odyssey.

Day Six – Asklipion/Psifta and Methana, Ancient History, Volcanic Peninsula and Cooking Class-Friday, October 24

8 CEUs

  • Breakfast at Odyssey.
  • Depart from Odyssey this morning and travel to Galatas where we’ll take the coach towards ancient Trizina (Troezen). In Trizina we will visit the ancient Asklepion (the ancient hospital, where only the base remains). Here, our guide will talk about the health view in ancient times and what the health practices were in those days.
  • Together with our agriculturist, (Kostantinos Litsas) you will discover and learn about the importance of herbs in ancient times, and how they are still used today. 
  • From Asklepion we will continue our journey to the nearby wetlands that have the name of “Psifta” and talk about fish farming in ancient Greece comparing this to today’s fish farming practices in Greece, which you will have learned about in Poros Town. While at Psifta we’ll be enjoying a picnic lunch. 
  • After lunch we will continue our journey and visit the volcanic peninsula of Methana! Go for a hike towards the crater of the volcano and enjoy the view. Guides : Mr. Vangelis Papathimiopoulos, (History Guide) and Kostantinos Litsas (Agriculturist). You will learn about the success of agricultural systems in volcanic soil and significance in sustainable food production.
  • Head back to Odyssey for a cooking lesson on gyros vs souvlaki, and other popular street food like Greek bagels. 
  • This evening at 8:00pm, you will bid farewell to Poros and your new friends with a night of Greek food, music and dancing. 

Attendees will:

  • Learn about the Greek ancient medical systems and practices. 
  • Learn about herbs used in ancient times.
  • Learn about the importance of Methana for its volcanic landscape, agricultural richness and cuisine.
  • Learn about Greek street food and prepare traditional street food in a cooking class.

Day Seven – Farewell (Efcharisto!)-Saturday, October 25

  • Breakfast at the hotel and farewell (end of our services).

 

What’s Included (6-night trip):

  • 6 nights on Poros at the Odyssey Suites
  • One group transfer Athens to Poros on arrival day
  • One group departure transfer from Poros to Athens on departure day
  • 5 hands-on cooking classes learning authentic Greek recipes
  • Daily breakfast
  • 4 lunches
  • 5 dinners
  • Food tastings
  • Guided walking visit of Poros town and markets
  • Yogurt-making
  • Winery visit and tasting
  • Lemon grove visit with beekeeper lesson
  • Foraging expedition
  • Farm visit with olive/olive oil class with renowned agronomist
  • Excursion to Hydra, another of the Saronic islands
  • Visit to the ruins of the ancient hospital at Troezen, to Psifta and to the volcanic island of Methana
  • Gratuities are included
  • 30+ CEU credits (pending)

Classes and 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.

What’s Not Included:

  • Lunch on arrival and departure day
  • Lunch on Hydra island
  • Personal expenses
  • Extra nights

 

Transfer Details:

Please note one group transfer is included on arrival from the Athens airport to Poros. If you will be arriving early, we can pick you up at the Electra Palace Hotel in the Plaka district following the airport pick up. We anticipate the arrival transfer at the airport will be around 12 noon. If your flight is scheduled to arrive later, we recommend you plan to arrive the night before. The transfer can happen one of two ways. We will choose the best option for the group depending on the ferry schedule.

1. Drive around the Saronic Bay (around 3 hours, depending on traffic, followed by a short ferry ride to the island (10 minutes) or

2. Transfer to the Athens port (Piraeus) for the longer ferry ride from there.  

Departure transfer is the reverse of the arrival and will not arrive in Athens until approximately 12 noon-1pm. This may necessitate a post-night in Athens (we can assist with arrangements). 

This is where you sign up by adding it to your cart (selecting October 19 as the start date), and completing  checkout. This will authorize the 30% deposit, which will not actually be captured until we have the minimum number of participants (12).

Balance payment will be due 90 days prior.

Register here: https://www.theinternationalkitchen.com/program/the-greek-mediterranean-diet-with-world-rd/

Email Peg Kern:
[email protected]

Email Layne Lieberman: [email protected]

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 around noon on the 19th, and one departure transfer arriving back in Athens around 1:00 pm on the 25th. We recommend if possible that you plan to arrive a day early and leave a day after.  Please contact us if you would like assistance with your flights or time in Athens!

Testimonials

What Participants Are Saying About WorldRD Culinary & Cultural Tours

* These are testimonials from Greece 2024 trip.

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND – TheFitFoodPro

www.TasteOverTime.com, October 31, 2024
“Layne Lieberman, MS, RDN, CDN, WorldRD Culinary & Cultural Tours has done it again—this time in Poros and Athens, Greece. A jam-packed culinary and cultural extravaganza with a wealth of CEU opportunities to whet all appetites. Come to learn, tour, experience, devour, and imbibe. You’ll experience the heart, soul, and stomach of these hand-picked destinations, resplendent in food, culture, nutrition, and well-being in some of the world’s healthiest and magnificent locales.”

Melanie Dawn Jeske, RD, CDE, LD

October 31, 2024
“Going to the country of Greece and staying with residents and learning to prepare meals from them was an unparalleled experience. Not only did I learn how to make the healthy foods, but I learned why they eat this way, their values, and their way of life. I could not have learned these things from a lecture or a book. It was a wonderful learning experience. I highly recommend WorldRD trips for any RD wanting to get a thorough understanding of the Mediterranean diet to bring it back to their clients.”

Rachel Brandeis, MS, RD

October 31, 2024
“Learned new recipes—lots of good info on vegetable preparation/seasoning, and the big differences between Italian Mediterranean diet culture and Greek Mediterranean culture—especially how it relates to ‘fasting’ i.e., vegetarian/vegan eating. If you want to experience the Mediterranean Diet in a beautiful setting with hands-on cooking and cultural immersion, this trip is for you!”

Mary Ellen Grimes, RDN

October 31, 2024
“Layne is experienced in making sure objectives are met while providing an awesome experience. This was my first visit to Greece, and I loved Poros. The people there were passionate about their culture, customs, and food. I enjoyed everything, especially my stay at the Odyssey—a small-town vibe with very friendly people. I come away with a passion for the Mediterranean diet and healthier eating habits. This is my third time with a WorldRD trip, a true testament to the quality of the experience.

Janet Calderwood, RD, LDN

November 11, 2024
“I loved Poros, what a great location!” World RD trips are rich in culture, cuisine and camaraderie. The tours immerse you in foreign kitchens from the dietitian perspective in an enjoyable and informative way. Well worth the voyage!”

Jenifer Fournier, RDN, LDN

November 4, 2024
“Going to Greece and experiencing the food and culture of Poros was a trip of a lifetime! WorldRD designed and delivered a beautiful, educational week that rejuvenated my desire to use fresh, simple ingredients. Friendships were developed, memories were made, and I look forward to another adventure with WorldRD!”

Marsee Israel, RN

November 7, 2024
“I love traveling with WorldRD. There is an excellent mix of cooking and professional tours. It’s packed with activities but still allows time for exploring and shopping on your own. I love bringing home new recipes to my family.”

Connally Morris, MS, RDN

November 19, 2024
“This was a once-in-a-lifetime experience. It’s a great alternative to traditional continuing education. Network with professionals, experience the Mediterranean diet firsthand, and step outside your comfort zone by cooking new foods.”

Diane Welland, MS, RD

November 14, 2024
“The educational activities were excellent—especially yogurt making, cheese tasting, cooking classes, and cultural immersion. Layne adapted our itinerary perfectly, and I learned so much about Greek culture and cooking. Better than I imagined!”

Eileen Sparks, MS, RD, CDCES, LD

November 3, 2024
“If you’re tired of sitting in conference rooms for continuing education, it’s time for a trip with WorldRD. An experience of a lifetime.”

Lois C. Duke, MS, RD, CDCES, CDN

February 4, 2025
“I truly experienced a wonderful time at the Odyssey. It was the best part of the trip. Katerina and her family made us feel at home, sharing Greek food and culture. I learned so much and left with fond memories.”

Tips and Trivia

Language Essentials

  • Efcharistó (Thank you) – Pronounced “eFhaRisTo” or phonetically “Ef car is toe.”

  • Nenene – “Yes, yes, yes.”

  • Yassu – “Hello” (informal).

Common greetings you’ll hear:

  • Kalimera – Means “good day” or “good morning.” You’ll often hear this greeting from locals, hotel staff, and people you encounter throughout the day.

  • Kalispera – Use in the evening to mean “good evening” or “see you later.”

  • Kalinychta – Means “good night” and is used before bedtime.

Combine Kalimera with Yassas (formal/respectful greeting meaning “hello”). Use Yassas with elders or authority figures and Yassou casually among friends.

Essential phrases:

  • Parakaló – “Please”

  • Efcharistó – “Thank you”

  • Milás angliká? – “Do you speak English?”

 

Pre-Departure Information

Passport

  • Must be valid for at least 6 months following your return from Europe.

  • Airline tickets must match the name on your passport.

Airlines and Connections

  • Flight delays are frequent; allow ample time (at least 1.5 hours) between connecting flights, especially at European hubs.

 

Money Matters and Cell Phones

Euros

  • Use bank ATMs for the best exchange rates.

  • Avoid exchange booths due to poor rates.

  • Carry minimal cash; rely primarily on debit and credit cards.

Credit Cards

  • Notify your credit card company about your travel dates to prevent declined transactions.

  • Make copies of your passport and credit cards (front and back).

  • Use credit cards for large purchases and always choose to be charged in euros, avoiding dynamic conversion fees.

  • Visa and Mastercard are more widely accepted than AMEX, but bringing AMEX is okay.

Cellphone Usage

  • Secure an international plan from your carrier.

  • Turn data roaming off upon arrival.

  • Use Wi-Fi whenever possible.

  • Install WhatsApp for group communication.

Electronics

  • Bring an EU adapter for charging devices.

  • Ensure electronics are dual voltage (110-240V); avoid 110V-only items.

  • Hotels typically provide hairdryers.

  • A battery power bank is recommended if your phone doubles as your camera.

 

Clothing Recommendations

Pack layers and practical clothing:

  • Comfortable shoes (with grip) and sneakers.

  • One or two nice outfits for formal dinners.

  • Travel umbrella and rain jacket.

  • Scarves to diversify outfits easily.

  • Light jacket for cooler evenings.

  • Hat and gloves if sensitive to cold.

Suggested packing list:

  • 3 pants/jeans/travel pants for comfortable walking

  • 2-3 pajamas/sweats

  • Underwear/socks/bras/camis/tanks

  • 3-4 long or short sleeve shirts based on comfort

  • 3 shirts for layering or evening outings

  • One nicer dress/outfit if preferred

  • Swimsuit for Mediterranean dips

Outer layers:

  • Packable thin down jacket

  • Rain jacket

  • Light jacket (hat/gloves if sensitive to cold)

Accessories:

  • Eye pillows for morning light sensitivity

  • Bum bag/tote for daily essentials

 

Medications

  • Pack medications and Tylenol in your carry-on bag.

 

Packing Essentials Checklist

  • Passport (valid at least 6 months after return)

  • Copies of passport and credit cards (front and back)

  • International customer service numbers for credit cards

  • Medication (carry-on)

  • Eye pillow if sensitive to light (due to limited blackout shades)

  • Comfortable travel clothing (recommend ATHLETA and REI for wrinkle-free options)

Enjoy your trip to Greece!

Gallery