Wine is Fine for Service Works

Wine is Fine, a neighbourhood wine bar in Psyri, Athens founded by Rafael Wallon-Brownstone, Thomas Brengou, and Stavros Chrysafidis. Celebrating Greek wine and producers alongside simple produce-focussed cooking, Wine is Fine is built around these relationships with winemakers, farmers and locals.

Do you source wine only from Greek producers, who are some of your favourites and why?

“Since day one, we have tried to have half of the fridges at Wine is Fine stocked with Greek winemakers. When we opened the restaurant, some of the producers were not even represented in Greece, it was very important for us to showcase these incredible wines and to build a strong relationship with the winemaker.

We have a close relationship with a lot of the producers. If I need to shout out only a few, I would say Jason and Meli Ligas for the French/Greek connection and the support they gave us since the beginning (we are actually releasing a new wine together called Galazio from Samos). George Balatsouras for the family relationship we built together and the fact we started around the same time and the Tatsis brother for their consistent work and the crazy trust they gave us by digging into their cellar and vintages.”

Is there a focus on specific regions, France, Italy, etc what are you looking for in a wine or producer to stock at Wine is Fine?

Not really, we are selecting producers and wine we love from Europe only, with always the same mentality, making good wine the right way. The name comes also from our vision with Stavros and Rafael about wine, it's a serious thing and we do only natural wine but we prefer quality and honesty over trends and poetry.

You must get really busy in the summer, how do you manage this?

Athens has become a year-round destination, so we’re fortunate to stay busy not only in summer but also throughout the winter. The key for us is our team. From front of house to the kitchen, we work closely together, support one another, listen to everyone’s needs, and step in where needed when service gets intense. That sense of unity is what allows us to handle the busy periods well.

Tell us more about the menu at Wine is Fine, what are some of your favourite dishes currently?

For a lot of people, we are a French bistrot but we are not really, we are taking the codes of bistrot and French cuisine but with simple cooking. Simple is difficult, you can't hide. The only dish that has never left the menu is the Beef Tartare, but right now we have just added Mussels Escabeche Toast.

How would you describe the culinary scene in Athens?

Athens’ culinary scene is rich and constantly evolving, while still honouring tradition. That’s what makes it so special: you can go to one place for fried shrimp, another for pork chops, and another for a souvlaki that hasn’t changed since the 80’s. At the same time, there’s a new generation of chefs and restaurants creating, experimenting, and pushing the boundaries of those traditions. That balance between authenticity and evolution is priceless.