Odyssey Apartments Poros Booking

Greek cooking main page: Click here

Greek cooks make wonderful use of the abundance of seasonal ingredients, cooking from only the
freshest and best available such as vine leaves and aubergines.

Spring: At the start of the year they cook spring style which includes classic dishes such as a fresh-
tasting lamb dishes.

Summer: Brings the delightful sun-ripened tomato and feta salad and wonderful recipes for outdoor
cooking.

Autumn: Provides delights including Greek giant beans baked with tomatoes. Lemon marmalades and
jams are produced to enjoy over the next 12 months.

Winter: Will bring warming soups, and tasty fish and shell fish recipes. Desserts and cakes, well they
are cooked all seasons.

Due to the focus of this week, the daily itinerary will vary depending on the chosen dates of the visit,
but will follow a similar daily itinerary of the Exclusive week [ click here]

Inclusions:

Transfers: Outward transfer, private transfer from Athens airport to Odyssey Centre Poros Island and
return transfer by private taxi, hydrofoil or ferry, airport express coach from Piraeus to Athens
airport.
7 - Nights’ private accommodation at Odyssey Suites with ensuite facilities included daily breakfasts.
4 - Greek cooking sessions followed by dinner cooked during session
3 - Additional dinners at our Odyssey restaurant or other local Taverna [accompanied]
7 - Daily lunches, either at Odyssey restaurant, on location, or picnic buffet style.
3 - Guided visits as shown on itinerary, depending on months of the holiday.
1 - Guided trip to the island of Hydra
Souvenirs: Recipe booklet and Odyssey Cooking school apron, activities as shown on holiday itinerary

Taste of the seasons week:

Prices : Click here