Step inside and if you listen closely, you can hear it—the clink of glass, the shake of ice, the bursts of laughter, the roar of celebration. It’s a cacophony of cocktails…at one time a Strauss waltz, another a Herrmann score. Even if you wanted to resist it, the pull is too strong.
From the over-the-top opulence of the historic to the sleek and chic of the contemporary, hotel bars are magnetic. They attract out-of-towners and in-towners, haters and lovers, strangers and friends – all sharing secrets and stories over a masterfully made Martini!
This year, in association with Altamura Distilleries, I’ll be exploring some of the world’s most legendary bars—uncovering what makes them the beating heart of the hotel.
Our next stop is Venice!
Hilton Stucky Molino Venice
There are very few places in Venice where you can follow the sun’s entire journey from dawn to dusk. The Skyline Bar, way up on the ninth floor of the Hilton Molino Stucky, is one of those.
Every day without fail, the sun awakens in the East over the Basilica of San Pietro di Castello (the city’s first official cathedral until 1807). Then it slowly waves goodbye to the lagoon as it disappears over the mainland’s western shores. All of which you can experience from this ethereal aerie.
It’s no wonder that the bar’s visionary manager, Valentina Mircea, came to ask herself when creating her first signature cocktail menu: how does this spectacular sky taste?
People usually come to Venice to be surrounded by the marvelous Gothic, Renaissance and Baroque palaces that line the Grand Canal. It’s not often that the first stop is the 19th century, brooding, former flour mill found on the neighboring island of Giudecca.
This wonder of industrial design with its state-of-the-art machines once cranking out 50 tons of flour daily was the brain child of Venetian born Giovanni Stucky. By 1895, Giovanni had carved out a slice of Guidecca with a complex of over ten buildings and more than 1500 workers producing enough Super Stucky Pasta to feed the nation. Sadly it ceased operations in 1955 and the factory lay abandoned for decades.
When it did reopen as the Hilton Molino Stucky hotel in 2007, the Skyline Bar did not yet exist. A ceiling had to be made with a retractable roof and glass panels for windows, all to showcase its incredible setting. Tables look out in all directions with the sky open above them. There is not a bad seat in the house.
Which brings us back to Valentina asking herself: how do I distill this marvelous view into the individual cocktails that will make up my menu – The Skies of Venice?
Valentina wanted each drink to mirror a shade of the Venetian sky, as well as have “a touch of wonder, a dash of playfulness, and, of course, sustainability at its heart.” With this set of instructions, she and her team created a collection of cocktails as captivating as the cielo veneziano.
“To me, the bar is the heart of the hotel — it’s where I see life happen in real time. Every cocktail, every conversation, every smile reminds me why I fell in love with hospitality. This is where emotion meets artistry.” Valentina Mircea, Skyline Bar Manager
Joining Valentina were team members Alan Cesco and Arselinda Lugjaj in capturing that elusive time of day when the Venetian sky suddenly turns purple. This haunting hue happens only twice a day; first when the city is slowly awakened by the sun and when waves of purple run through the clouds bidding the sun good-night.
To Valentina, this fleeting moment was both savory and serene, reminding her of the Kalamata olives she nibbled on during childhood summers spent in Greece. Inspired by this memory and the love of her favorite cocktail, the Negroni, she and her team built the Venetian Lagoon.
They began with local Gin dei Sospiri, distilled with samphire and other botanicals found in the lagoon, added Luxardo Bianco to provide balance, and two vermouths, Lillet and Noilly Prat. To find the distinctive color they were searching for, they infused it all with purple cabbage. The result was pure Venice in violet!
The bar is a natural meeting place. It’s where people are most likely to reveal who they truly are. Encounters between guests from all corners of the world happen every day, creating a unique space for connection. Here, customers feel pampered, and the bar can even feel a bit like their own living room. Bartenders and waiters often become the people guests confide in, sharing stories, plans, and thoughts. In many ways, we act a little like therapists—listening, engaging, and creating memorable human moments. Alan Cesco, Head Bartender
For the Crimson Flame, Arselinda was seduced by the midday sun – red hot and burning bright. Not a surprise, given that her hair is also as scarlet as the fiery ingredient she wanted to explore – pepper. Her goal was to reveal its hidden sweetness, mixing two Havana Rums, a 3 year-old with its fresh, fruity notes and the richness of the 7 year old dark rum, matured in ex-Bourbon barrels.
She also added a touch of passion fruit and freshly squeezed orange juice, plus the all important pepper syrup, made in house to extract its natural sweetness, not its usual spiciness. Still if it is a bite you are looking for, you can have a choice of garnish – a caldo candied pepper or keep it sweet with the dolce orange candy.
In my opinion, the bar is the heart of the hotel because it’s where everything comes together. Guests relax, chat, and enjoy the view and atmosphere. You can feel the energy of the place—the service, the cocktails, the music, the team’s smiles—all of it contributes to a memorable experience. In a way, the soul of the hotel begins at the bar, because it’s where people immediately feel at ease. Arselinda Lugjaj, Waitress
Junior bartender Bernadetta Mele created a cocktail that pulls together the entire Venice sky in one glass. It was a cocktail inspired by tradition, both Venetian and Pugliese, the region where Bernadetta was born. She chose the humble dish of Acqua Sale (water salt) as inspiration. This fisherman’s favorite is un intreccio di cucumbers, tomatoes, onions, capers, and other leftover vegetables found at home. The star of the show is stale bread, which is dipped in olive oil and salt and eaten with the above veggies.
From that, she constructed a martini-style cocktail with Pugliese-born Altamura Distilleries Vodka as its base spirit. Then she macerated vermouth with bread which brought forward a subtle buttery flavor. She then strained the liquid and used the leftover bread as a foundation for the garnish, a very Venetian cicchetto of onion pickled with a cucumber shrub, a caper and a few drops of tomato oil.
And the name of the cocktail is Lilith? Eve may get all the recognition but most people don’t know that there was another woman created by the same clay as Adam. Lilith refused to become subservient to Adam and left the Garden of Eden, pre-Eve. Her strength of spirit mirrors that of Renaissance Venice, an independent maritime powerhouse
Guests of the bar are invited to pick their favorite flavors and the team will match your palette with a color of the sky, actually not only the color – the seasons, the senses, and the sentiments. As Valentina puts it most eloquently, “What you taste is not just liquid in a glass, but our team’s passion, our stories and our bond with the guests who share the skies with us.”
The bar is where hospitality becomes human. It’s where guests are greeted, listened to, and cared for—not just served. It’s a place of connection, conversation, and shared moments. Here, the hotel’s warmth and personality come alive, and guests feel seen, welcomed, and part of something memorable. Diego D’Angelo, Assistant Venue Manager
Although I know that the geographical centre of Venice lies closer to the Rialto Bridge, I’d argue that its heart has moved southwest to the end of the island of Giudecca. Here with the views stretching in every direction, the skies overlooking Venice’s wondrous buildings and watery lagoon, a bar team building every cocktail like the famous architects who designed this extraordinary city, all in a former mill that once produced enough pasta to feed most of Italy – I would say those are reasons enough to call the Skyline Bar, not just the heart of the Hilton Molino Sticky, but of Venice itself.
The bar is where people meet and socialise. It’s a crucible of stories, experiences, and cultures, where guests discover new tastes and try new things. It’s also where most interactions with staff happen, and where new memories are made. Guests may not remember our names or faces, but they will remember how they felt, because of the bar’s intimate and welcoming nature. Edoardo Fraioli, Senior Bartender
The Hilton Molino Stucky Venice Bar Team
Thank you to the whole bar team: Valentina Andrada Mircea, Bar Manager; Diego D’Angelo, Assistant Venue Manager; Alan Cescon, Head Bartender; Edoardo Fraioli, Senior Bartender; Bernardetta Mele, Junior Bartender; Mattia Latino, Host; and Arselinda Lugjaj, Waitress.
The bar is not just a place to grab a drink; but a cultural hub where people meet, share emotions, exchange ideas and celebrate everything from small wins to life’s biggest moments. Therefore, the bar makes moments to remember for its guests, and when these are paired with delicious creations and service with smile, they tend to stay for long time. And that is what we strive to do at the Skyline. Xhuljano Nukaj, F&D Manager
