27 - 29 March 2026 (Friday to Sunday)
An Odyssey into True Mediterranean Cuisine
Who is this weekend for?
Those who want a weekend of slow food, forest peace and sun-drenched Mediterranean flavours. From vine leaves to Ouzo, this plant-based retreat will take you on a sensuous culinary journey inspired by the jovial people of Greece. Set in the scenic beauty of Schoemanskloof, you’ll feast, rest, and reconnect—Greek style.
Weekend Highlights:
Typical Greek Cuisine (sometimes with a twist) - plant-based throughout the weekend with exciting flavour palates and ingredient combinations. Think Mossaka, Spanakopita, Dolmades, Horiatikos bread with Skordalia and so much more!
Interesting tea tastings, Greek dancing and story telling.
Focus time making your own Komboloi (worry beads) to take home.
A Cooking Workshop on the balcony at treetop level, followed by a Gala Dinner you helped prepare!
PRICE:
R2,750 per person sharing (R3,750 single),
What is included in the Price:
- Accommodation for Friday & Saturday nights
- All meals from Friday Dinner until Sunday morning Brunch.
- All notes and recipes from the Cooking Workshop
- Participation in all activities offered throughout the weekend.
What is excluded:
- All drinks from the bar
- All drinks served outside of mealtimes
STAY SUNDAY NIGHT as well - R799 - Dinner, Bed and Breakfast PACK.
What people are saying...
“I loved how we all cooked together – it was a buzz of excitement and efficiency. It’s a beautiful way to escape and spend time away while learning, cooking and enjoying food together.” (SP)
"What an achievement when we had all completed our various dishes, and they were laid out along the centre of the long table... My inspiring word would be simply 'Amazing'. Do not miss out!"(BG)
“I didn’t know what to expect, as I was greeted by a gentle breeze flowing down the mountain, echoing through the wind chimes, I knew it was going to be the most tranquil and peaceful weekend away… I have never been so surprised at a result, I walked away from that weekend enlightened with so many different techniques and combinations that make mouth-watering meals.” (KdT)