Description

5-Day Vegan Mediterranean Keto – 7 Hours/Day – Fully Hands-On

Travel across the Mediterranean through your plate — mastering the art of vegan, keto Mediterranean cuisine.
Each day explores the flavors, ingredients, and culinary traditions of a specific Mediterranean region.

Day 1 – Greece

Focus: Fresh herbs, olive oil, lemon, and classic Greek flavors.

Lunch:

• Starter: Chilled cucumber & dill soup with cashew cream

• Main: Greek salad with hemp feta, olives, and roasted tofu cubes

• Dessert: Pistachio & chocolate truffles

Dinner:

• Starter: Stuffed zucchini blossoms with almond ricotta

• Main: Eggplant moussaka with cauliflower béchamel

• Dessert: Walnut-stuffed dates

Day 2 – Italy (Southern Coast)

Focus: Sun-ripened tomatoes, garlic, basil, and vibrant, rustic flavors.

Lunch:

• Starter: Tomato & roasted red pepper soup with basil oil

• Main: Zucchini noodles with walnut-pesto and sautéed mushrooms

• Lemon & coconut panna cotta

Dinner:

• Starter: Caponata-style roasted vegetables with pine nuts

• Main: Cauliflower “risotto” with artichokes and olives

• Dessert: Almond flour tiramisu

Day 3 – Spain (Andalusia)

Focus: Bold paprika, smoky flavors, olives, and Mediterranean tapas style.

Lunch:

• Starter: Chilled almond & roasted red pepper gazpacho

• Main: Stuffed bell peppers with smoked paprika cashew cream

• Dessert: Almond & orange blossom cake

Dinner:

• Starter: Sautéed mushrooms with garlic and olive oil

• Main: Grilled cauliflower steaks with romesco sauce

• Dessert: orange pudding

Day 4 – Lebanon / Eastern Mediterranean

Focus: Fragrant spices, tahini, fresh herbs, and mezze-style dishes.

Lunch:

• Starter: Baba ganoush with almond-flax crackers

• Main: Roasted vegetable bowl with tahini-lemon dressing and pumpkin seeds

• Dessert: Chocolate & tahini squares

Dinner:

• Starter: Zucchini & chickpea fritters with tahini drizzle

• Main: Cauliflower “shawarma” with sautéed greens and pine nuts

• Dessert : pistachio icecream

Day 5 – Morocco / North Africa

Focus: Warm spices, slow-roasted flavors, and aromatic Mediterranean-North African fusion.

Lunch:

• Starter: Harira-inspired tomato & lentil soup (low-carb lentil alternative: mung bean sprouts or green beans)

• Main: Roasted vegetable tagine with preserved lemon and olives

• Mini almond & apricot tarts

Dinner:

• Starter: Spiced roasted eggplant with almond cream

• Main: Stuffed peppers with cauliflower “couscous,” raisins, and toasted almonds

• Lemon & ginger chia pudding

Included Materials

• Printable & digital recipe booklet

• Macronutrient breakdown for each dish

• Vegan keto pantry guide with Mediterranean specialty ingredients

• Step-by-step plating and flavor layering techniques

• 2026 prices : all included (lodging, all meals*, + services)Duration        Total Price         Price per Week
  1 week               3,500 €                3,500€*All meals during the week are included in the price and will be shared with the teachers and fellow students — a wonderful opportunity to connect and exchange outside the kitchen.
  Breakfast is also included and enjoyed individually in each guest’s accommodation.
  Soft drinks, tea, coffee, and herbal infusions are available at all times and unlimited throughout your stay. Please note that alcohol is not permitted on the premises.