Venice, the capital of the aperitif, from historic bacari to signature cocktail bars

In San Polo, on the Fondamenta dei Frari, Il Mercante is one of the most iconic independent venues on the city’s scene. The theme of travel and the Venetian Republic’s trade routes provides the key to understanding its offering: spices, ingredients and cultural influences weave their way into the story behind the cocktails, through a creative approach that draws on the city’s history whilst embracing contemporary techniques. The dialogue with gastronomy is also explored through small tastings and reimagined ‘cicchetti’, in an experience that invites you to consider the drink not only for its flavour, but also for the story it can tell.

In Cannaregio, the Time Social Bar offers a more everyday experience, closely linked to the lagoon neighbourhood. Here, the culture of quality cocktails meets an informal atmosphere, reminiscent of the conviviality of a bacaro. It is an interesting example of how mixology can move beyond the realm of specialist tasting to become part of social life, whilst maintaining a direct connection with the local community.

The tradition of the spritz, meanwhile, is given a contemporary twist at Terrazza Aperol, in Campo Santo Stefano. The most iconic cocktail of the Venetian aperitif is paired with a selection of dishes reminiscent of ‘cicchetti’, ranging from creamed salt cod on polenta to meatballs. This pairing brings one of the historic hallmarks of the Italian aperitif back to the fore: the relationship between the drink and the food, which helps to define the character of the convivial moment.

In Mencarelli’s selection, Bacaro Picenin represents an example of a more recent trend, in which the style of a cocktail bar blends with that of a bacaro. The atmosphere is informal, but the attention to the drinks and the food on offer helps to forge a distinct identity. At Bacaro Picenin, in particular, specialities worth trying include nervetti in salsa verde and focaccina with gallina in saor – dishes that evoke a traditional cuisine capable of showcasing textures, intense flavours and sweet-and-sour contrasts. The ‘cicchetto’ thus becomes a counterpart to the cocktail, in a dialogue that can begin with the drink’s aromatic profile and lead to the choice of which ‘cicchetto’ to savour.

The new landscape of the Venetian aperitif also includes hotel bars, which are increasingly seen as destinations in their own right, capable of attracting even those who are not staying at the hotel. Cocktails have become an integral part of the hospitality experience, whilst gourmet finger food and cicchetti broaden the range of pairing options.

At the Arts Bar at The St. Regis Venice, mixology meets contemporary art through a drinks menu created by Ludwig Negri, head bar manager. The ‘Worldwide Icons of Art’ project, created in collaboration with Berengo Studio – a workshop specialising in the artistic crafting of Murano glass – transforms famous works of art into cocktails, using ingredients, flavours and garnishes inspired by the chosen subjects. Even the glasses, designed by Mariapia Bellis and crafted by Berengo Studio, become an integral part of the tasting experience. An experience in which Venetian artistic culture flows directly into the glass, transforming the aperitif into a journey through creativity, design and mixology.

At Alchemia Bar, inside Ca’ di Dio, the contemporary offering contrasts with the hotel’s historic setting and its location overlooking the lagoon. The bar, which extends across the interior rooms, the courtyard and the outdoor areas, is the brainchild of Marco Vecchiato, the head bartender, who has created a menu that showcases the region’s aromatic herbs and lagoon produce. One example of this philosophy is the

Alchemia

Sa’Legroni, a Venetian take on the Negroni that uses a gin made from salicornia – a plant typical of lagoon environments – together with bitters and vermouth, served with a Venere rice wafer and salted caper powder. The interplay between cocktail and finger food evokes, in a more gastronomic form, the principle of the ‘cicchetto’: pairing the drink with a dish that complements its flavour profile.

The Experimental Cocktail Club is situated within Il Palazzo Experimental, a boutique hotel housed in a historic building, and bears the signature of the Milanese designer Cristina Celestino, who has worked with colours, geometric patterns and materials to reinterpret references to Venetian architecture in a contemporary key. The design stands out for its powder pink and deep blue tones, decorative details and geometrically shaped mirrors, which also evoke the work of Carlo Scarpa. Behind an unobtrusive door, the bar follows the philosophy of the Experimental Group, with signature cocktails crafted around local spirits and ingredients. The concept also fits seamlessly into the hotel’s gastronomic offering, where the Adriatica restaurant, led by chef Denis Begiqi, reinterprets Italian cuisine using seasonal produce and nods to Venetian tradition.

Experimental Cocktail Bar

On the Riva degli Schiavoni, inside the Hotel Gabrielli, the K Lounge Bar reinterprets the aperitif with a selection that blends signature cocktails, Venetian cicchetti and references to the history of the Serenissima. The mixology is in the hands of bar manager Diego Filippone, who has developed a menu inspired by the city’s legends and symbols. Among the creations is the Leone Alato, a signature cocktail made with Carpano Classico red vermouth, Luxardo Bitter and lemon syrup, a tribute to the symbol of Venice that captures the city’s connection to its land through a combination of bitter and citrus notes. The drinks list also includes contemporary interpretations such as the ‘Ostregheta’, made with Fusetti Mexico bitters, black cherry syrup, ginger beer and aromatic garnishes, and ‘Te’ Amo’, a lighter option made with Arigatè, yerbito syrup and grapefruit.

The culinary aspect rounds off the experience with cicchetti that evoke the lagoon’s traditions, whilst the interiors – characterised by warm tones, gilded details and refined materials – harmonise with the spaces overlooking the water. For those wishing to linger a little longer, the Terrazza Gabrielli on the sixth floor offers a panoramic view of the lagoon, stretching from the island of San Giorgio to the Lido: a setting where the Venetian ritual of the aperitif meets a contemporary approach to hospitality.

Aman Bar

Housed within Palazzo Papadopoli, a monumental 16th-century building overlooking the Grand Canal, The Bar Aman reinterprets mixology through a direct dialogue with Venetian history and artistic heritage. The drinks menu is curated by Antonio Ferrara, bar manager and mixologist, who draws inspiration from the palace’s historic rooms and the figure of the English poet Lord Byron, known for his connection with Venice. The signature cocktails translate the building’s charm into aromatic profiles and visual details: ‘Armonia’ recalls the beauty of the Sala Rossa, ‘Incanto’ evokes the city’s romanticism, whilst ‘Indomabile’ is inspired by the strength of a member of the Papadopoli family. Even the presentation of the drinks becomes part of the narrative, with elements that echo the stucco work, frescoes and fabrics of the palace, including Rubelli fabrics used as a reference for the menu. Beneath the ceiling frescoed by Cesare Rotta, the tasting is accompanied by reimagined Venetian cicchetti and light dishes, in an experience that combines mixology and gastronomy.

Orientalbar & Bistrot

On Riva degli Schiavoni, the Hotel Metropole is one of the most recognisable names in Venetian hospitality, where the ritual of the aperitif blends with a retro aesthetic and oriental influences. The Orientalbar & Bistrot features red velvet sofas, Fortuny lamps and antique 19th-century armour, as well as the ‘Freud Series’ by conceptual artist Joseph Kosuth. The cocktail menu, curated by bartender Andrea Brunello, features great classics and reimagined creations that reflect the venue’s identity, suspended between Venice and the East. Signature drinks include the Oriental Spritz and the Spritz Antico, made with locally sourced ingredients, alongside personal interpretations such as the Signature Negroni.

LPV Bar at the Londra Palace Venice is a historic venue for the city’s aperitif scene, frequented by Venetians and travellers alike in search of a more intimate atmosphere. The interior, refurbished in keeping with the identity of the hotel founded in 1853, evokes the Art Deco style of the early 20th century, with elegant wood panelling, terrazzo floors and Murano blown-glass lamps. The cocktail menu is curated by Marino Lucchetti, head barman with over twenty years’ experience at the hotel, who has developed his own take on Venetian mixology. Among the most iconic creations is the Achille Spritz, prepared according to a secret recipe, whilst the seasonal Bellini showcases the tradition of the prosecco and peach-based cocktail. Lucchetti is also renowned for his takes on the Dry Martini and for his exploration of so-called ‘innocent cocktails’ – non-alcoholic options designed for those seeking an alcohol-free aperitif. The menu is rounded off with wines, spirits, selected coffees and small gastronomic accompaniments.

On the island of Giudecca, within a 16th-century residence overlooking St Mark’s Basin, the Palladio Bar reinterprets the Venetian aperitif ritual with an elegance reminiscent of the city’s great historic cafés. The interiors combine warm-toned panelling, a marble bar and Murano glass chandeliers, whilst the large windows overlooking the Fondamenta offer views of the lagoon to enhance the experience. The drinks menu features Italian classics such as the Negroni, Americano and Spritz – also offered in signature versions inspired by the venue’s history – and extends to an international selection of gins, vodkas, whiskies and rums, as well as Italian wines. Rounding off the experience are tapas by abc kitchens – the group’s restaurant that brings Chef Jean-Georges Vongerichten’s contemporary cuisine to Venice – and the fine patisserie creations of Cédric Grolet, which add a sweet touch to the dining experience.

For those wishing to discover a more international side to the aperitif, the tour ends at Harry’s Bar in San Marco. Founded by Giuseppe Cipriani in 1931, it is closely linked to the history of the Bellini, the cocktail made with Prosecco and white peach purée that has become one of the symbols of Italian mixology. Designated a national monument, the bar has built up an international reputation over the years, rooted as much in its history as in a spirit of hospitality that has spanned generations. Alongside the Bellini, the cocktail menu features drinks such as the Montgomery and the Bullshot, whilst the food menu includes the famous tramezzini and Pierini.