"There is something rather nautical about the way the place is run and the acquaintances that I frequently strike up in Harry's Bar are very like transient shipboard frienship."

Jan Morris

The Times

"Then again Harry's Bar is a bar; it began as one, and it remains one. Napoleon said the Piazza San Marco was the best drawing room in Europe; I would nominate Harry's as one of the two or three best salons."

Jan Morris

Ernest Hemingway's underrated tearjerker, Across the River and into the Trees, was written in Venice in 1948-49. The following conversation is an extract:

"Cipriani is very intelligent."
"He's more than that, he's able."
"Some day he'll own all Venice."
"Not quite all," the Colonel disagreed.

Robin Mc Douall

He varied the dish known in Venice as filetto Carpaccio - something like steak tartare - by slightly roasting the beef, removing the outer cooked part, slicing the inner raw part as thin as paper, and serving it with mayonnaise.
And the mayonnaise was special.
"Americans don't like the smell of Italian mayonnaise," he explained recently. "The oil that Italians use is too heavy. It's like the smell of mutton in England. Me, I like the smell of mutton. But some people don't. It's curious - the Italians think my mayonnaise has no taste."

Winthrop Sargeant

"Como se chamavam esses terroristas sofisticados?"
"O lider deles era um certo Morelli, que continua preso, e da prisão nos escreveu cartas tão delicadas. Fazia parte de um grupo radical, movimentista, que se identificava como Comitato Comunisti Rivoluzionari (Cocori).
De dez em dez dias," revelou-nos, "vinha comer no Harrys, acompanhado de varios jovens companheiros de luta...Menciono esse fato só para demonstrar que qualitade não é riqueza.
Ao contrario, nos últimos anos observei que com frequencia o Harry's não agrada mais os novos ricos. Porque quem se habituou a comer mal em casa, vai ao restaurante com idéia de ter coisas que nem ele nem ninguem conhece.
Coisas que nós jamais teremos...", continua Cipriani.

Araujo Netto

Venise pourtant, n'est pas seulment une achitecture fantastique: elle est aussi un art de vivre, une ambience que commence avec le Carnevale et se termine par un sublime risotto au noir de seiche.
Or, si les livres, les photos, les cartes postales nous offrent la possibilité d'emporter avec nous cet air, ce parfum, un fragment de cette beauté unique, pour les tagliolini et les tagliardi du mythique Harry's Bar, immortalisés par Hemingway, et auxquels tous le grands de la terre ont fait depuit toujour honneur, il n'y avait jusque-là aucune possibilité d'emporter avec soi l'ombre d'un souvenir quelconque.
Non, il fallait se contenter de garder en mémoire les saveurs, les parfums, et d'y rêver.

Ilda Vigliardi Paravia

"The Contessa is not at home, my Colonel," he said. "They believe you might find her at Harry's." "You find everything on earth at Harry's."

Across the river and into the trees
by Ernest Hemingway

...Purveyor of refined beverages, rendez-vous for Venice's prettiest people, home-away-from-home for a long list of international celebrities, Harry's has become as familiar a part of the venetian landscape as gondolas and St.Mark's...

..."Everyone who comes to Venice, comes to Harry's," declared Arrigo Cipriani, possibly the only man in town to be named after a bar...

...While restaurants that become legends often slide into mediocrity, harry's bar is, its regulars say, better than ever. "You always must think that there's something better," Cipriani declared.

Susan Heller Anderson

"Il riso è la bestia nera dei ristoranti: ci vuol tempo per cucinarlo e diciotto minuti, per un cliente che ha buon appetito, sembrano interminabili. D'altro canto - continua Cipriani - io sono contrario ad ingannare l'attesa con qualcos'altro da mangiare, perchè penso che un buon risotto debba essere assolutamente gustato come primo piatto. Abbiamo avuto con noi per molti anni un maître eccezionale, Angelo Dal Maschio, che aveva le sue idee e le metteva in pratica anche coi clienti. Fino all'arrivo del risotto pretendeva infatti che non fosse portato in tavola nemmeno il pane."

Paolo Granzotto