Greek Retsina: Time, Pine, Wine

You’ll be welcomed into the warm, curated setting of CHNOPS and taken on a storytelling journey through one of Greece’s most misunderstood wines: Retsina. Once seen as cheap and low-quality, retsina was long dismissed — yet its roots go back to ancient times, when wine was sealed with pine resin for preservation. Today, a new generation of winemakers is redefining it with craft, care, and creativity. You’ll taste five distinct retsinas, each paired with a thoughtfully curated dish that complements its unique character. All dishes are crafted with local, seasonal ingredients, connecting each bite to the bold landscape and evolving identity of Greek wine. Your journey begins with Retsina Afros-Kechris Winery (Thessaloniki), paired with Pan-fried cheese. We continue with Botanic Sparkling Retsina (Attica), served with white tarama mousse and a housemade tortilla. Next comes Retsina Amphorε Nature (Aigialeia), accompanied by House-marinated anchoviest. Pitys Ritinitis (Mantineia) follows, paired yellow split pea purée topped with smoked mackerel. We close with Retsina-Aoton (Attica), alongside Handcrafted meatballs with toasted pine nuts.