A good tasting teaches you how to taste. That’s what you get at Brettos Plaka: a hands-on Athens session where wine and extra virgin olive oil are treated like flavors you can actually learn to judge and match. I like that you’re not just sampling. You’re guided through the logic behind how Greek wine and four types of olive oil work together, then how herbs, cheese, and deli bring the pairing to life.

Two things I really liked are the extra virgin olive oil tasting (it helps you stop guessing and start noticing quality) and the wine plus pairing practice that makes it easier to build your own tastings later. One thing to consider: one booking reported that food like canapés wasn’t as substantial or as aligned with the description, so if you’re expecting lots of eating, set expectations and ask what’s currently included.

Key highlights worth centering your plans

• Six wines in one focused session, so you can compare styles instead of tasting randomly
• Four EVOO (extra virgin olive oil) types, which is the quickest way to learn what you like
• Organic herbs & spices used in the tasting approach, not just a background decoration
• Pairing with cheese and deli, which turns a lecture into something you can repeat at home
• Small group capped at 8, so you get real time with the instructor
• Brettos Plaka’s Deli & Tasting Room setup, right where you can keep exploring Plaka after

How to find Brettos Plaka in the middle of Athens

This starts with a very Athens-style meeting point: you’re not hunting a billboard on a main avenue. You’re finding Brettos, described as the oldest bar in Athens, then stepping into the tasting space.

Go to Brettos, take the steps down on the right side, and enter the Deli & Tasting Room. Once you’re there, the format is set: you’re in a real deli-and-tasting environment where olive oil, cheese, and everyday ingredients are part of the learning. That matters because it keeps the experience grounded. You’re not in a formal classroom vibe. You’re in a food place, learning how to connect flavors.

Timing-wise, the session runs about 2 hours. The masterclass is described as 90 minutes, which usually means a clear split between instruction and tasting/pairing practice. If you’re planning dinner that evening, this is a good “start with food education, then go eat” kind of activity.

Wine vs. olive oil: the simple idea that improves everything you taste

The best tasting sessions don’t just throw samples at you. They give you a mental checklist. This one kicks off with the basics:

Wine is fermented grape juice. Olive oil is freshly squeezed olive juice. Those two starting points are huge. Fermentation changes aroma and taste structure. Fresh pressing preserves different fruitiness and bitterness/pepper sensations that you won’t get from grapes.

Once you understand that, you stop treating wine and olive oil like two separate worlds. You start thinking about them like ingredients you can evaluate side-by-side. That’s the core of why this masterclass works for most people: it trains you to notice how flavor behaves when you pair it with other flavors.

And because olive oil is so tied to Greece—over four millennia of use—you’re also tasting something cultural without it turning into heavy history lectures. It’s practical: how to judge quality and how to match it with food you’ll recognize.

The tasting lineup: six wines and four extra virgin olive oils

Here’s what you’re actually tasting: six wines and four extra virgin olive oils. That’s a lot of comparison in a short time, which is good value for money if you like learning through taste, not just reading labels.

Why tasting four EVOOs is such a smart move

A single bottle at a shop can trick you. You taste it once, you like it, you assume it’s just that one style. With four types of extra virgin olive oil, you get contrast. You learn what different EVOOs taste like when they vary in fruitiness, bitterness, and peppery finish. You also learn how to describe what you’re sensing instead of relying on vague words like good or strong.

This is the part that most clearly benefits you after the tour. When you go into a store later, you’re less likely to buy blind. You’ll know what to look for in taste and mouthfeel.

How the six wines support pairing skills

The six wines aren’t just an amount—they’re a structure. Tasting different options back-to-back helps you spot patterns, like what makes a wine feel light versus weighty, or what aromas show up when you try a different pairing.

The instructor’s goal is pairing logic: how to match wine and olive oil with foods that will cooperate instead of clash. Even if you don’t memorize grape varieties perfectly, you’ll remember what tasted right and why.

Pairing practice with herbs, cheese, deli, and spices

This is where the masterclass shifts from drinking to eating with intent. You’re served canapés and condiments, and you’ll also work with organic herbs & spices, plus cheese and delicatessen.

You get taught the “why” behind pairings, not just the “what.” For example, herbs can brighten or sharpen fat and richness. Olive oil can carry aromatics and help flavors stick together. Cheese can make a wine feel rounder or, if paired badly, make it feel flat.

In plain terms, you’ll learn to think like a maker: build a bite. Start with the main taste (cheese or deli), add the olive oil note, then see how herbs and spices change the finish. It’s the kind of training that makes you better at ordering in a wine bar later.

A note on food expectations

One booking mentioned that there were fewer canapés or less food than expected. The activity description includes canapés and condiments, so it sounds like food is part of the plan—but servings and what you personally consider enough can vary. If you’re coming hungry, plan a real meal either before or after and treat the tasting as the flavor-focused portion, not a full lunch.

What “masterclass” feels like in real life

This is a small group experience, limited to 8 participants, with an instructor giving the tastings in English. That group size is one of the biggest quality signals. Bigger groups can turn tasting into a line of cups. Smaller groups make it easier to ask questions and to get feedback on what you’re tasting.

Also, the session is described as 90 minutes of masterclass inside a total 2-hour block. You’ll likely spend that time tasting, comparing, and working with pairings rather than listening nonstop. That’s important because wine and olive oil don’t give you their best information if you rush through them.

That said, one booking felt the explanations were quicker and more general than expected. So if you want very deep, slow instruction, come ready to ask questions during the session. With a small group, your questions actually matter.

Where this activity fits in your Athens day

If you’re basing yourself in or near Plaka, this is a natural fit. You get your tasting without leaving the core area, and afterward you’re positioned to keep exploring. Athens food touring works best when you mix education with wandering. This experience gives you a framework for what to buy and what to order next.

Because it’s adult-focused (not suitable for people under 21), it also feels like a more relaxed, grown-up food stop compared with some casual tastings that attract all ages.

If you want to pair this with other food in the same area, do it before your big dinner. You’ll leave more confident about what you like—especially with olive oil and wine—and you’ll notice more when you sit down to eat.

Is it good value at $58 per person?

$58 sounds like a lot—until you break down what you’re getting. You’re not paying for one drink. You’re paying for a guided comparison: 6 wines + 4 EVOOs, plus pairing training with cheese, deli, herbs, and spices. That combination is hard to replicate on your own at the same cost because tasting flights and higher-end EVOOs add up fast.

Also, you’re paying for the instruction. Even if you only retain a few practical rules—how to evaluate EVOO, what makes pairings work—it turns into a long-term skill. You’ll use it at home, in future wine bars, and when shopping for olive oil in Greece.

If you’re the type who loves food education but hates lectures, this is still a good bet because the format is built around tasting and pairing. If you’re the type who wants a lot of heavy eating, make sure you have realistic expectations about canapés versus a full meal.

Who should book (and who might skip)

This is best for:

• Foodies who want to learn through taste, not just read menus
• Travelers who care about olive oil quality and want a faster way to understand it
• Couples or small groups who like a focused, calm activity in central Athens
• Anyone planning to shop for Greek products and wants better instincts

You might skip or adjust expectations if:

• You expect a full meal as part of the ticket price
• You’re very sensitive to “masterclass” meaning lots of deep theory rather than guided tasting

Because it’s limited to 8 participants and held in English, it’s also a solid pick if you want your questions answered.

Should you book Brettos Plaka’s Greek Wine & Olive Oil Tasting?

Yes—if you want a practical Athens food lesson with real comparison tasting. The six wines + four EVOOs setup is the kind of structure that helps most people walk away with better instincts, not just a happy buzz.

Book it when you’re in Plaka and you want something that’s both enjoyable and useful for later: shopping, ordering, and building pairings at home. Just go in hungry enough for light bites, and expect the focus to be on tasting and pairing more than on eating a large meal.

FAQ

How long is the Athens Greek Wine & Olive Oil Tasting at Brettos Plaka?

The experience lasts about 2 hours.

What is included in the tasting?

You get six wines, four extra virgin olive oils, organic herbs & spices, canapes & condiments, and a masterclass on wines plus a masterclass on olive oil.

How many people are in the group?

It’s a small group limited to 8 participants.

Is the session suitable for minors?

No. It is not suitable for people under 21.

What language is the instruction in?

The instructor speaks English.

Where is the meeting point?

Meet at Brettos in Plaka, then go down the steps on the right side and enter the Deli & Tasting Room.

Can I cancel and get a refund?

Yes. Free cancellation is available up to 24 hours in advance for a full refund. There is also a reserve now & pay later option so you can book without paying today.

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