In1931, in Venice, the Dream of a lifetime became a reality. Giuseppe Cipriani opened the doors of Harry’s Bar in a former rope warehouse, situated in a narrow lane off the crowded Piazza San Marco.
He loved to serve patrons with the same simplicity with which he liked to be served himself.

Baron Philippe de Rothschild, when asked by a journalist from Harper’s Bazar what he thought was the best restaurant in the world, replied, “I can’t possibly know, because I haven’t visited them all, but I can say there is only one where I feel at home: Harry’s Bar, in Venice”. 


This opinion was shared by Ernest Hemingway, Orson Welles, Truman Capote, Maria Callas, Peggy Guggenheim, Aristotle Onassis, and many many others who visited it. 

The baton passed to Giuseppe's son, Arrigo, who
popularised the style that made Harry's Bar in Venice an international legend. Arrigo's son, named Giuseppe in honour of his Grandfather, led the expansion of the Family business abroad, from London to New York and more. His two sons, the fourth generation, are already following his steps and those of their ancestors.


The One and the Original Bellini

In 1948, the exhibition of the great Renaissance painter Giovanni Bellini was inaugurated in Venice.


In the same year, Giuseppe Cipriani created an exciting new cocktail which would become famous worldwide:  

White peach and brut sparkling wine.

Giuseppes' creativity, inspired by the colours used by the famous painter in his artworks, gave birth to an all- time classic, a masterpiece among cocktails that every well-respected Barman knows and serves still today: 

The Bellini.

The key to success of this cocktail, created by Giuseppe Cipriani, is in the simple and genuine combination of two flavors. The fine and delicate flavor of white Mediterranean peaches together with the lively and fragrant bubbles of Italian white sparkling wine. Its elegant and captivating bouquet astonishes for its freshness which exalts its fruitiness.

" The secret of Cipriani isn’t about what can be seen or touched, but what can be felt and sensed. It is intangible but palpable. It can’t be patented, but even after eighty-nine years and it hasn’t been replicated by others..."

Curious Fact
Giuseppe Cipriani created a dish made from thinly slices of raw beef sirloin.
In Venice in 1950 a major retrospective of the work of Vittore Carpaccio, another Renaissance painter, was offered at the Doge’s Palace.
That same fall Countess Amalia Nani Mocenigo, one of the habitues of Harry’s Bar, came in for lunch and being clearly upset informed Giuseppe Cipriani that her doctor had put her for a few weeks on a strict diet. Giuseppe, always up for a challenge, vanished into the kitchen and reappeared some time later with what became the Carpaccio alla Cipriani, a beautiful display of red paper-thin sheets of raw filet mignon, laced with a white sauce.


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