Nestled just steps away from Piazza San Marco, Harry’s Bar is much more than a bar—it’s a symbol of Venetian elegance, culinary invention, and timeless hospitality. Since opening in 1931, this cozy yet glamorous space has hosted the likes of Ernest Hemingway, Orson Welles, and Truman Capote, and has become world-renowned for inventing two of Italy’s most iconic culinary creations: the Bellini cocktail and Carpaccio. But the story of Harry’s Bar is also the story of Giuseppe Cipriani and his son Arrigo, two visionaries who turned a simple watering hole into an institution of taste, culture, and history.
How Harry’s Bar Was Born
The origin of Harry’s Bar is as charming as the place itself. In the late 1920s, Giuseppe Cipriani, then a barman at the Hotel Europa in Venice, lent 10,000 lire to a young American named Harry Pickering, who had found himself stranded in Venice after his family cut him off due to excessive drinking.
Cipriani never expected to see the money again. But in 1931, Pickering returned—not only with the full amount, but with an additional 30,000 lire to help Cipriani open his own bar. Out of gratitude, Giuseppe named the bar “Harry’s Bar.”
That generous act marked the beginning of one of the most enduring legacies in the history of hospitality.
What Makes Harry’s Bar So Unique?
Harry’s Bar is located in a narrow alleyway near the Grand Canal, in a humble-looking building you could easily miss. But once inside, you’re greeted with understated luxury. The décor has barely changed since the 1930s—wooden paneling, white-jacketed waiters, and small tables with crisp linens. It’s not ostentatious. It’s iconic.
In 2001, the Italian Ministry of Cultural Heritage declared Harry’s Bar a national landmark, calling it “a witness to the twentieth century in Venice.”
But what really put Harry’s Bar on the global map was its inventive spirit in the kitchen and behind the bar.
The Invention of the Bellini
In the 1940s, Giuseppe Cipriani created a cocktail that would become one of the most beloved aperitifs in the world: the Bellini.
Made with prosecco and white peach purée, the Bellini was inspired by the soft pink hue of a toga in a painting by Venetian Renaissance artist Giovanni Bellini. The name was a tribute to art, beauty, and local culture—three things Cipriani considered essential.
The drink caught on quickly. By the 1950s, it was being served in New York, Paris, and beyond, and today it’s a global staple on cocktail menus. But nowhere does it taste as magical as it does at Harry’s Bar.
The Birth of Carpaccio
In 1950, another culinary miracle happened within these walls. A Venetian countess named Amalia Nani Mocenigo came to Harry’s Bar under doctor’s orders to eat only raw meat. Giuseppe’s solution? Thinly sliced raw beef drizzled with a secret mustard-mayonnaise sauce.
The colors of the dish reminded him of the dramatic reds and yellows used by Vittore Carpaccio, another Venetian Renaissance painter—so he named the dish Carpaccio.
Like the Bellini, it quickly became a global sensation, inspiring dozens of variations using fish, vegetables, and other ingredients. Yet the original still holds a special place in the heart of Venetian cuisine.
Enter Arrigo Cipriani
Giuseppe’s son, Arrigo Cipriani (whose name is the Italian translation of “Harry”), took over the business and became a legend in his own right. A dapper man of charm and intellect, Arrigo transformed the Cipriani name into a global luxury brand, with restaurants, hotels, and bars stretching from New York to Hong Kong.
Yet, for all the international expansion, Arrigo remained fiercely protective of Harry’s Bar’s soul. He refused to modernize or upscale it beyond recognition. The menu stayed simple. The recipes were sacred. The staff remained loyal for decades. “At Harry’s Bar, nothing changes, because we are already what others try to become,” he once said.
Famous Guests and Legendary Stories
Harry’s Bar has always attracted the rich and famous, but never made a spectacle of them. Privacy and discretion were key to its appeal. Ernest Hemingway was a regular, and the bar even features in his novel Across the River and Into the Trees. Orson Welles, Charlie Chaplin, Alfred Hitchcock, Peggy Guggenheim, and even royalty like Prince Charles have all dined here.
One story goes that Truman Capote, after several Bellinis, asked for a pen and paper and wrote out a short story while seated at the corner table. Another rumor has it that Woody Allen once proposed a film idea over lunch with Arrigo Cipriani, only to abandon it halfway through dessert.
But the best stories are the ones untold—the quiet anniversary dinners, the secret toasts, the moments that only those walls remember.
The Cipriani Legacy Today
Today, the Cipriani name extends far beyond Venice, with luxury properties like Cipriani New York, Downtown Ibiza, and the legendary Cipriani Hotel in Venice’s Giudecca—formally known as the Belmond Hotel Cipriani.
Arrigo’s son Giuseppe Cipriani Jr. now helps manage the global brand, ensuring that the spirit of hospitality first inspired by a random act of kindness in 1931 lives on across continents.
Visiting Harry’s Bar Today
If you visit Harry’s Bar today, you may find it packed with curious tourists. Yes, the Bellini will cost more than you expect. Yes, it’s a small space. And no, it doesn’t feel flashy.
But that’s the point.
You’re not just drinking a cocktail or eating thinly sliced beef—you’re stepping into history. You’re sharing a moment with Hemingway, sipping from the same glass as Capote, sitting under the same light that inspired decades of legends.
Conclusion
Harry’s Bar is more than a bar—it’s a temple to timeless hospitality, Venetian creativity, and human connection. From the humble generosity of Harry Pickering to the culinary genius of the Cipriani family, it stands as proof that the best things in life are made with heart, tradition, and just a little bit of peach purée.
Whether you’re a first-time visitor to Venice or a seasoned traveler, don’t miss the chance to step into one of the world’s most iconic institutions. Just remember: dress sharp, order a Bellini, and toast to the beauty of stories well lived.
