Every December the same question lands in someone's inbox: where are we taking the team this year. The usual answers: a restaurant booking, a bar tab, speeches nobody asked for. A pizza workshop at Knack & Snack answers it differently. People make something, eat it, and the party starts on its own.
Knack & Snack is a pizzeria with an art gallery on the lower floor, at Persefonis 7 in Kerameikos. The workshop happens in the gallery, under that month's exhibition. The oven is the restaurant's own and the instructors are the pizzaioli who work it at night. Silia and Spilios opened it in 2025.
This page covers company Christmas and year-end parties for 10 to 40 people, and friend groups of 6 to 20 who want a private workshop as their Christmas get-together. One note first: December books out. For a Friday evening in the second half of the month, ask in November.
Why a pizza workshop works as an office party in Athens
Office parties fail when half the room has nothing to do. A pizza workshop fixes that by design. Everyone gets a dough ball, an apron and a station. The quiet one from accounting and the loud one from sales share a bench, and the pizzaiolo gives both the same note about not pressing the rim.
It also solves the dinner. No menu to argue over, no cold mezze waiting for the last arrivals. People eat the pizza they just made, hot from the oven, at one long table. Then the room is yours for drinks, music and whatever the party committee has planned. Shortest speech wins.
How the session runs
We recommend one of two corporate formats. Build Your Own is 3.5 hours: a full class, then a long-table dinner where the kitchen keeps topping up until nobody wants another slice. Gallery Takeover is 4 hours: both floors and the courtyard, a DJ, the current exhibition, your own branding in the room. Quoted per event.
Both give you 30 to 45 minutes before the class, free, for a welcome drink and a short presentation if the year needs a recap. Stage, projector and sound system are already in the gallery. Then the pizzaioli take over: dough, stretching, toppings, and the oven in rounds of a few pizzas.
- Build Your Own: 3.5 h, class then long-table dinner, from €85 per person
- Gallery Takeover: 4 h, both floors and courtyard, DJ, branding allowed, quoted
- Pizza Challenge: 2.5 h, crews of four, trophy, from €65, for a competition
Who it suits and group sizes
The corporate formats run for 10 to 40 people. Forty is a real limit, not a marketing number. It is how many sit on the gallery floor at once, and the oven's pace sets the rhythm of dinner. A team of 12 and one of 38 get the same class; the bigger one simply gets more stations.
Friend groups book the Private Group Workshop instead: 6 to 20 people, 2.5 hours, any day and time we agree on. Same oven, same instructors, no invoice unless you need one. Mixed teams are fine. The pizzaioli teach in English or Greek and switch mid-sentence if the room needs it.
A year-end party venue in Athens: gallery, first floor, courtyard
The ground-floor gallery is 90 square metres: tiled floors, white walls, the exhibition on them. It holds 100 standing or 40 seated, with a stage, projector, sound system and WiFi. The class and the long table happen here. In December it still looks like a gallery, not a function room, and we keep it that way.
The first floor is 30 square metres, 40 standing or 35 seated: a second room for drinks, or for people who want to talk without the music. The courtyard is 22 square metres, open air, which in an Athens December means coats and a reason to stand close. A Gallery Takeover includes all three.
Food, drinks and dietary needs
The pizza is Neapolitan: 72-hour fermented dough, type 00 flour, San Marzano tomatoes, fior di latte, Parmigiano Reggiano, fresh basil. Each person stretches and tops their own. Our pizzas are named after art movements; the classic is the Rinascita, the Barocca comes with burrata. At dinner the kitchen sends out more; nobody counts slices.
Drinks are an add-on: a package of wine, beer and cocktails, priced per head in the quote. Vegan toppings are always on the bench. Gluten-free dough on request 48 hours ahead. The kitchen works with wheat, dairy and nuts and cannot promise zero cross-contact. Send the dietary list per person a week ahead.
Practical: getting there, timing, what to wear
Persefonis 7 is a short walk from Kerameikos metro on Line 3; Thiseio on Line 1 also works. Parking is hard, so put metro or taxi in the invitation. Weekday afternoons and Mondays have the most availability, which matters in December. A Thursday at 17:00 is far easier to get than a Friday at 20:00.
Wear something that can get floury. The Christmas jumper qualifies; so does the suit, at your own risk. Hair tied back, closed shoes. We take photos and send them to the organiser; anyone who would rather stay out tells the instructor. We are closed on 25 and 26 December and on 1 and 6 January.
How to book and what it costs
Send a request from your own WhatsApp (+30 697 908 6915) or email (info@knackandsnack.com) with date, headcount and format. We reply within one working day (Mon–Fri 11:00–18:00) with a quote and a payment link. Corporate bookings are invoiced with VAT. A 30% deposit holds the date; the balance is due on the day.
The deposit is refunded up to 7 days before, moved up to 72 hours before, and retained after that. In December moved dates are scarce, so pick a day the team can make. For a team spread across cities, gift cards for a class or an amount from €25 go out by email, valid 12 months.
Is it too much for a work party?
The doubt we hear most: will people want to cook at their own party. In practice the class is the easy part. Nobody is graded, the pizzaioli do the hard bits, and a badly stretched base still comes out of the oven as pizza. The ones who swore they would only watch usually end up photographing their second.
The other doubt is scale. Forty people, one oven, one evening. That is the restaurant's normal night; the pizzaioli bake in rounds, so the first table eats while the last is still topping. For more than 40, or at your own office, pizzacatering.knackandsnack.com brings the ovens to you. For 10 to 40 in Kerameikos, this is the page.
How it runs
Aprons and dough
Meet the 72-hour dough: why it ferments that long, what the flour does, how to tell it is ready. The free welcome slot comes before this.
Stretch and shape
Each person opens a base by hand, no rolling pin. The pizzaioli move bench to bench and fix what needs fixing.
Top and bake, in rounds
Sauce, fior di latte, basil, whatever else you want from the bench. A few pizzas go in at a time; the first come out while the last are being topped.
Long-table dinner
Everyone sits together on the gallery floor. The kitchen sends out more pizzas as people eat; the drinks package, if taken, runs alongside.
Dessert, music, the room is yours
Dessert or cake, the playlist or the DJ, whatever speech survived. A Gallery Takeover runs another half hour with both floors open.
Questions
How far ahead do we need to book a December date?
November, honestly. Fridays and the week before Christmas go first; weekday afternoons and Mondays stay open longest. We are closed on 25 and 26 December and on 1 and 6 January, so for a party between Christmas and New Year aim for 27 to 30 December.
Can we do a short presentation or awards before the pizza?
Yes. You get 30 to 45 minutes before the class at no charge, with the stage, projector and sound system in the gallery. Bring the slides on a laptop or a stick. Keep speeches short; the dough is proving and people can smell the oven.
What if someone does not want to cook?
They put on an apron anyway. Nobody is graded and the pizzaioli handle the oven. If they really would rather watch, they watch with a drink and still eat at the long table. Most are topping a second pizza an hour later.
Can we make it a competition?
Yes, ask for the Pizza Challenge: crews of four, a secret-ingredient box, a 30-minute build, the room votes, the chefs judge, a trophy. It runs 2.5 hours from €65 per person but leaves less time for dinner and the party, so most Christmas groups pick Build Your Own.
Can we bring our own drinks or decorations?
Drinks, no; the drinks package is an add-on and the bar handles it. A cake is welcome at no charge. Decorations and branding are fine in a Gallery Takeover; in the other formats the exhibition stays on the walls and the room stays as it is.
Do you invoice, and how does payment work?
Yes. Corporate bookings are invoiced with VAT. We confirm the date and send a payment link for the 30% deposit; the balance is due on the day. The deposit is refunded up to 7 days before, moved up to 72 hours before, and retained after that.
