Apollona turns Rhodes food into a hands-on day. You start in a real mountain village near Profitis Ilias, then work through women-run local food, a wine tasting, and a proper cooking lesson that ends with the meal you made.

Two things I especially like: the stop at the all-women’s co-operative (run with serious pride) and the way the cooking class focuses on dishes you actually want to recreate at home, like tzatziki and dolmadakia. Add in a small group (max 12) and it feels personal, not tour-bus crowded.

One possible drawback: the early part includes a bit of walking through the village. If you have limited mobility, plan for that and ask about what will be easiest for you before booking.

Key highlights you should care about

• All-women’s co-operative visit (Apolloniatisses) with an introduction to their products and local delicacies
• Wine tasting of 7 Rhodian wines for ages 18+ at a local winery (often Piperis Winery)
• Cooking class with an expert local cook covering tzatziki, dolmadakia, aubergine salad, and Greek cheese pies
• Full lunch built from your cooking session, including options like goat with chickpeas (vegetarian options can be requested)
• Kafeneion-style Greek coffee stop, including how it’s prepared and a chance to sample it

Apollona, Rhodes: why this village food day feels more real

The whole experience centers on Apollona, a mountain village on the foothills of Profitis Ilias. This matters, because you’re not just tasting food in some generic tasting room. You’re learning it in context: how people grow ingredients, how they make traditional products, and why the flavors of Rhodes show up again and again.

I like that the format stays human-sized. This is a maximum of 12 travelers, and that group size makes it easier to ask questions while you’re cooking and during tastings. Even the walk through the village stays short enough for most people, but it still gives you that grounded sense of place—herbs, fruit, and everyday village rhythms rather than museum-style sightseeing.

If you’re choosing between food tours on Rhodes, this one has the advantage of combining three things that often get split up into separate tours: co-op food culture, wine education, and hands-on cooking. You finish with the concrete win of eating what you made.

Inside Apolloniatisses: the all-women co-operative stop

Right after you start, you head to the Apolloniatisses (the local all-women’s agricultural co-operative). This stop isn’t just “look and take photos.” You get to see how the women run their enterprise, why they chose to do it this way, and what they produce locally.

What you’ll get out of it is practical understanding. Co-operatives like this exist because small-scale producers need structure—shared space, shared know-how, and a way to keep traditional products from disappearing. It also changes how you look at what’s on your plate later. When you learn how a local delicacy is made here, the lunch flavors don’t feel random. They feel intentional.

A detail I appreciate from the day’s flow is that you don’t rush this stop. After the co-operative visit, there’s a relaxing village walk. That pacing helps because cooking and wine tasting are next, and your brain needs room to absorb what you just learned.

Tip for you: use this co-operative stop to ask about the products they make. If you spot something you love later, you’ll know what to look for when buying local food items.

Rhodian grapes and a local winery tasting that’s actually useful

From the co-operative, you move on to a local winery. The focus here is Rhodian grape varieties, and the tasting helps you connect grapes to what you’ll later call typical Rhodes flavors.

The tasting itself is 7 local wines, and it’s for ages 18+ only. That’s important because it sets expectations: this isn’t a single glass and a handshake. It’s a real tasting with enough variety to teach you something.

One reason I’d recommend this part even to people who don’t call themselves wine people: tastings like this help you practice tasting vocabulary. You start noticing differences in fruit character, acidity, and style. When the day ends and you order wine at a restaurant back home, you’ll recognize what you tasted.

Also, it’s worth noting that the winery stop can feel personalized. In at least some days, wineries partnered with this experience (like Piperis Winery) make the tasting more of a conversation than a lecture. You might even find additional small samples during the tasting sequence, such as olive oil and honey, but don’t count on extras—treat the core included feature as the 7 Rhodian wine samples.

Cooking class in Apollona: tzatziki, dolmadakia, and cheese pies

This is the core of the tour, and it’s where you’ll feel the most value. You cook with a local expert cook in the village, and the lesson covers traditional dishes you can realistically repeat later.

Here’s what’s on the cooking list:

• Tzatziki
• Dolmadakia
• Aubergine salad (eggplant salad)
• Greek cheese pies
• Plus additional familiar Greek dishes as part of the menu flow

The goal isn’t just to watch food happen. It’s hands-on. You’ll handle the steps yourself, which is why the experience tends to stick with people after the trip ends. And yes, you should expect it to be doable even if you’re not a trained cook—hands-on instruction with a pace built for a mixed group.

A small but smart detail: the dishes are chosen to teach different techniques. Tzatziki teaches the balance of yogurt, garlic, and freshness. Dolmadakia introduces working with filling and rolling technique. Cheese pies teach dough-and-cheese logic. Eggplant salad adds roasting or softening and seasoning balance. You come away not only with recipes, but with a sense of how flavors are built.

What to do for success:

• Come hungry but don’t overdo breakfast. You’ll be tasting and then cooking, and the day has real food volume.
• Wear comfortable clothes you can get a little close to food in. You’ll be learning, not just eating.
• If you’re sensitive to garlic or dairy, mention it early during the day when you can.

And one more practical win: you’ll be sent the recipes afterward, so you can actually use what you learned.

Lunch that rewards your effort: from starters to goat with chickpeas

After cooking, you sit down for lunch in the taverna setting, and the menu is built from your work. This is one of those moments where the experience makes sense economically. Instead of paying for “talking about food,” you pay for food plus instruction plus the meal that follows.

The sample menu includes:

• Starter: Tzatziki
• Starter: salad with lettuce, zucchini, apple & manouri
• Starter: Cheese pies
• Starter: Eggplant salad
• Starter: Dolmadakia
• Main: Goat with chickpeas
• Dessert (served after the main course in the day’s flow)

Vegetarian dishes can be available upon request, which is a big deal if you’re traveling with dietary limits. If you need vegetarian options, it’s worth flagging that during booking so the kitchen can plan properly.

One practical note: the day includes wine tasting, and lunch is full. If you want to enjoy everything without feeling wiped out, pace your wine tasting portion. The tour has a 18+ wine tasting component, so you should plan accordingly if you want to stay alert for the final Greek coffee stop and the return ride.

Kafeneion and Greek coffee: the last taste of tradition

To close the day in Apollona, you visit a traditional Greek kafeneion. The experience includes learning how to prepare Greek coffee, then sampling it yourself.

This stop works because it’s not about a “new skill” like cooking. It’s about rhythm. Greek coffee is slow by design, and the point is to understand how it fits into village life—more social moment than beverage performance.

I also like this ending because it balances the day. You go from co-operative food culture to wine tasting to a full hands-on meal, and then you finish with something calmer. It’s a good way to settle your thoughts and taste again before heading back.

If you like souvenirs that are edible but not fragile, Greek coffee culture is a solid closing note. You leave with a story you can repeat, not just flavors you can’t name.

Price and logistics: is $114.65 worth it?

At $114.65 per person for about 4 hours, this tour isn’t the cheapest thing on Rhodes. But it prices fairly when you break down what you’re getting: co-operative visit, winery tasting (7 wines for 18+), hands-on cooking instruction, a full lunch with multiple courses, and Greek coffee preparation.

Value-wise, the best part is that the lunch isn’t separate from the class. You cook, then you eat it. That makes the whole day feel like one package rather than three separate activities stitched together.

A few logistics details matter for your comfort:

• You can request pickup and drop-off, and in some cases guides handle both driving and hosting during the day. Panos is a name that comes up often as the guide, and George has been mentioned in connection with pickup support.
• This is a small group experience (max 12 travelers), which keeps the pace friendly and the instruction more personal.
• The walking is described as moderate/short early on. If you’re okay with a bit of walking, you’ll likely find this manageable.

My advice: treat it as a “one big food day” rather than an add-on. If you’re going to do it, plan your other sightseeing around it and avoid stacking another high-energy activity immediately afterward.

Who should book this Apollona cooking and wine tour

I think this tour fits best if you want food that has a point. Not just tasting wine in a room, but learning how Rhodian ingredients and traditions connect.

This is a strong match for:

• People who love Greek food and want recipes they’ll actually use
• Travelers who enjoy learning from locals in small groups
• Wine lovers who want to understand Rhodian grape varieties with a structured tasting
• Families or groups where one person wants to cook while everyone else enjoys the day’s food and culture flow (the group size helps)

It may be less ideal if:

• You want minimal walking and want to avoid any village stroll
• You’re not interested in cooking or Greek coffee, because those are key parts of the experience

If you’re choosing based on your mood, go when you want to work your appetite in steps: co-op visit, village walk, wine tasting, cooking, lunch, coffee.

Should you book Tasting Rhodes in Apollona?

I’d book this if you want a true food-and-culture day that ends with real payoff: multiple courses you cooked, 7 local wines, and a Greek coffee finish that feels like village life rather than a quick stop.

I would pass or rethink only if walking is a deal-breaker for you or if you’d rather spend your time on major sights than hands-on cooking and tastings.

If you’re on Rhodes for a short stay and you’re trying to pick one food-focused experience, this is the kind of day that tends to justify itself. You’re not just sampling Rhodes. You’re learning how Rhodes eats, then leaving with recipes and flavors you can repeat.

FAQ

How long is the Tasting Rhodes cooking class and wine experience?

The tour runs for about 4 hours.

Where does the tour take place?

It takes place in the mountain village of Apollona, Rhodes, Greece.

What is the price per person?

The price is listed as $114.65 per person.

Is pickup available?

Pickup is offered. You can also request pickup and drop-off.

What’s included in the lunch?

Lunch is included, with a full meal made from the dishes featured in the cooking class. A sample menu includes tzatziki, salad with manouri, cheese pies, eggplant salad, dolmadakia, and goat with chickpeas.

Is wine tasting included for everyone?

Wine tasting is included, but it’s for ages 18 and above only.

How many wines are tasted?

You’ll taste 7 local wines (Rhodian varieties).

Do you cook during the class?

Yes. You take part in a hands-on cooking class led by a local expert cook.

Are vegetarian dishes available?

Vegetarian dishes can be available upon request.

Is Greek coffee part of the tour?

Yes. You’ll visit a traditional kafeneion, learn how to prepare Greek coffee, and then sample it.

Can I cancel for a full refund?

Yes, you can cancel up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount you paid will not be refunded.