Go behind closed doors with Karine Hagen for an insider's look at the process that brings Friele to life and learn about the fascinating art of cupping.

Watch Chef Rui Paula show Karine his nouvelle cuisine twist on Bacalhau.

What happens when you take hundreds of colorful bottles of ouzo and other spirits, add oak casks brimming with brandy, then mix in a colorful owner?  You get the magical setting that is Brettos, a “locals bar” like no other.  Join Karine as she explores this Athens treasure.