Vibrant and Delicious Crete

APRIL 12 - APRIL 19, 2027

SOLD OUT - Waiting list available

With Chef Renée Schuler and Sugar & Saffron

Combining timeless luxury with unusual experiences and Mediterranean gastronomy, our week in Crete promises to be filled with ancient wonders, natural beauty and the discovery of the diet that has been hailed as the secret to longevity. We'll also discover why Greece' s ancient wine heritage and knowledge paired with modern techniques make the local wines Europe's best kept secret.

As the birthplace of the Minoan civilization, Europe's first advanced society, a selection from Crete's numerous archeological sites will give us the opportunity to imagine the island's past grandeur.  

While April daytime temperatures and glorious sunshine will allow for working on a tan, pack light warmer clothes for cool nights and dinners al fresco.  

"If you take Greece apart, in the end you will be left with an olive tree, a vineyard and a boat..." Odysseas Elytis, 1979 Nobel Prize for Literature.

ACCOMMODATION

Our one-of-a-kind villa complex is perfect for kindred spirits seeking privacy, comfort, and elegance in an unforgettable setting. Surrounded by olive groves and Cretan vegetation, the estate features paths that guide you through nature and capture spectacular views of the island.

Two villas, set under 600 feet apart, will be our home away from home. The privacy, the space and the unforgettable sunrise and sunset views over the coast make the location magical. Two private infinity heated pools, a private tennis court, a gym with yoga mats, weights, stepper, cycling & boxing equipment, a game room with table tennis and foosball will keep us busy when not on tour.

The stylish bedrooms, each with an ensuite bathroom, the spacious living & dining areas for gathering & entertaining, the two gourmet indoor kitchens, the outdoor BBQ, kitchen and dining areas, make the estate perfect for a memorable and delicious holiday.

Prime Location

Just 2km from Elounda, the most prestigious destination in Crete, the properties are ideally located within minutes of shops, restaurants, and famous attractions. 

ITINERARY

MONDAY APRIL 12

-Arrival in Heraklion's Kazantzakis International Airport (HER). Note that Air France, British Airways and Star Alliance partners serve this destination. To prevent a long wait at the airport, please plan on arriving at around noon. Following lunch, transfer to our villa is scheduled for 3:00 pm (15:00).

After 4:00 -Check-in at the villa, room assignments and tour.

7:00 -Welcome dinner and overview of the week

TUESDAY APRIL 13

7:30    - Early breakfast 

8:30    -Timely departure for Heraklion

10:30   -Central Market

12:00.  -Lunch at Peskesi where the "farm to table" philosophy honors the evolution        of traditional and long lost recipes for a unique experience of the local gastronomy. As you sample the gastronomy, keep track of the local dishes you order to help prevent repetition over the week. 

2:00 - 5:30 - Visit Knossos Palace and Archeological Museum

6:00 -Return to the villa

8:00 -Dinner

WEDNESDAY APRIL 14

8:00 - Breakfast

9:00 - Departure for Agios Nikolaos, Plaka and Spinalonga Island

9:30 -Market visit in Agios Nikolaos and stroll around the lake 

11:30 - Head towards Plaka, the charming fisherman's village for lunch at Ta Kimata restaurant

2:30 - A quick boat ride from Plaka will take us to Spinalonga Island, a great mix of history and breathtaking scenery. It's the second most visited site in Crete and the 6th overall in Greece.

4:00 - Return to Plaka and to the villa

5:30 - Apéritif around Greek wines and "An Introduction to Greek Gastronomy", a cooking class featuring chefs Renée Schuler and Maria de la Torre

7:30 - Sampling of prepared dishes over dinner

THURSDAY APRIL 15

6:30 -Early breakfast before departing for Heraklion

9:00 -Cruise for Santorini

11:00 -Highlights of Santorini city tour

1:30 -Lunch at The Athenian House

3:30 -Return cruise to Heraklion and transfer to the villa

7:00 -Light dinner before bed 

FRIDAY APRIL 16

9:30 -Late breakfast

10:30 -Departure for an ideal Cretan farm to table experience that combines interactive workshops, authentic Cretan gastronomy, wine, music, dancing, and local traditions. The day is filled with cheese and olive oil making, tasting of local specialties, a cooking lesson and more. To wrap up the day, the farm will feature its Wine Festival with live music, local dances and a traditional Cretan dinner.

8:00 - Return to the villa

SATURDAY APRIL 17

8:30 -  Breakfast

9:30 - Departure for Ierapetra, the Southern most city in Europe, a pleasant port on the Libyan Sea

10:00:  - Ierapetra market visit - Possible purchase of local products for our second  in the kitchen adventure with Chefs Renée and Maria to be held upon returning to  the villa

11:30: - Head towards Zorba's seaside restaurant for lunch

2:30 - Stroll in the old city, see the fort, the mosque, Napoleon's house. Time permitting we'll visit Minoan sites.

4:30 - Return to the villa

5:30 - Survey of Greek wines continued - Adventures in the kitchen with chefs Renée and Maria

7:30 - Sampling of prepared dishes over dinner

SUNDAY APRIL 18

8:30 - Breakfast

9:30 - Depart for Kritsa, one of the oldest villages in Crete

10:00 - Visit Greek Orthodox Church, a Byzantine style building that contains the finest preserved Byzantine era frescoes in Crete

11:00 - Depart towards Elounda for lunch and last minute shopping

5:00 - Return to the villa to pack and to get ready for Farewell Dinner

8:30 - Farewell Dinner at Migomis Piano Restaurant by the lake in Agios Nikolaos

11:30 - Return to the villa

MONDAY APRIL 19

-Early (time depends on flight schedule) breakfast before departing for the airport

-All airport transfers must have departed by check out time at 10:00

-10:00 - Check out 

DATES AND ACTIVITIES ARE SUBJECT TO CHANGE DUE TO WEATHER, TRANSPORT, OR THE WISHES OF THE GROUP.

Price

Double Occupancy Room: $7400 per person *
Single Room Supplement: $500 *

Includes lodging, all listed activities as described, round trip airport transfers, soft drinks and water at the villa, all meals and scheduled program transportation. 

To prevent disappointment, reserve your spot now with a non-refundable deposit of $1500 per person.
The balance is due in three installments ($1967 each for double occupancy, $2133 for single), October 30, December 30, 2026 and final payment by February 28, 2027.

*  In case of changes in the Euro-Dollar conversion rate, amount might be adjusted.

Renée Schuler     Chef/Owner

Since its inception in 2005, Renee Schuler, the creative force behind EAT WELL celebrations and feasts, has revolutionized off-site catering with her unwavering commitment to excellence. With a dedication to transforming every event into an unforgettable experience, eat well has earned widespread recognition and success, serving esteemed clients such as the Cincinnati Parks Foundation, The Cincinnati Opera, Major League Baseball, Martha Stewart, and The Cincinnati Ballet.

Maria de la Torre &
Timothy Fallen-Bailey     

Sugar & Saffron

The Little Conservatory of Flavors

Le Petit Conservatoire des Saveurs was started to rescue delicious recipes and cooking techniques that our grandmothers and other friends and relatives have cooked but are finding it hard to pass on to the modern generations. Frozen and fast foods seem to be more prevalent at our tables today. So it is our goal to collect, archive, prepare and teach these recipes and techniques wherever we can, from any part of the world, to anyone who wants to learn about great food!

Reserve your spot today.

Email renee@eatwellonline.com