This master thesis examines the potential of an innovative hands-on cooking, wine tasting and pairing experience at Eumelia Farm & Guesthouse in the region of Laconia, Greece. By analysing guest demographics and preferences, the study reveals a strong fit between the experience and guest desires. Eumelia's guests, primarily American, prioritise food and cultural immersion during travel. A guest survey indicates a high interest (92%) in exploring new local flavors and a strong preference for cultural activities such as cooking classes and food tours (100% respondents interested in learning about local food and culture). This experience addresses these preferences by offering hands-on cooking with local ingredients and a wine pairing. Furthermore, the experience aligns perfectly with Eumelia's vision for the future. Eumelia places great importance on the promotion of local products and cuisine, a core value reflected in the programme. The experience fosters collaboration with local suppliers, contributing to the vision of a thriving agritourism destination. Also, it aids in cultural preservation by highlighting traditional dishes. In addition to aligning with Eumelia's vision and guest preferences, the programme presents a strategic business opportunity. Eumelia faces challenges with lower occupancy rates during off-seasons. This distinctive experience offers an attraction to draw guests during these periods, appealing to a specific demographic of food-focused travellers. While targeted marketing is crucial for success, the survey suggests a viable price range for the experience, aligning with Eumelia's existing operations. Fnally, this thesis argues that a hands-on cooking and wine tasting experience has strong potential for success at Eumelia. By aligning with guest desires, supporting Eumelia's vision, and presenting a strategic business opportunity, the programme can significantly contribute to Eumelia's growth and solidify its position as a leader in Laconia's agritourism landscape.