How to make Retsina

Why cooks start here

Retsina is cooked the way Attica and tavernas across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.

Retsina, the iconic Greek wine, finds its roots deep in the sun-soaked soil of Attica. Traditionally served in tavernas across Greece, this version invites you to experience it much like a Greek family would: with a generous splash of olive oil, a pinch of salt, and a squeeze of lemon ever at the ready. It embodies the casual elegance of a meal shared, a staple at tables where stories flow as freely as the wine. The taste of retsina is distinctly Greek, with its pine resin notes providing a crisp, refreshing counterpoint to the richness of olive oil. When poured from a chilled bottle nestled in an ice bucket, it elevates the simplest meze into a feast. This pairing transforms any gathering into an occasion, capturing the essence of Mediterranean hospitality in every sip.