The story of Harry's Bar began just over fifty years ago, to be exact on 22nd May 1973, when Piero Sacchi decided to launch the American Bar trend on Lake Como. Little did he know that his bar overlooking the first arm of the lake would be a not-to-be-missed stop for the local and international clientele that each year chooses Como as their summer destination. At that time Como was enjoying an economic boom due to the thriving textile industry that kept the area alive throughout the post-war period. In just a short time Harry's Bar became a cult location for businessmen, film stars, singers and sportsmen," says Francesco Ugoni, one of the current owners.
In 2009 the bar was taken over by new partners who immediately realised that the secret of its enduring success lay in the mix of elegance, hospitality and high quality cuisine that had always been the hallmark of Harry's Bar. The change of ownership took place silently, almost without the loyal clientele noticing; as Ugoni explains: "The bar didn't need any changes, we left everything intact, from the décor to the menu". The interiors of Harry's Bar in Cernobbio, which over the years have only undergone minor improvements and specific maintenance work, still retain the refined retro taste that its founder had wished to create. The atmosphere at the tables of Harry's Bar, with its wooden furniture and the background piano music, brings back memories of past places like the famous Venetian restaurant that inspired the name Sacchi gave to the bar, with its approach to catering that always aims at high quality and customer satisfaction.
The cuisine served as also remained unchanged, with quick dishes, but with care for the smallest detail, based on fresh ingredients and, when possible, respecting the zero kilometres rule.
The recipes are inspired by the Italian and Milanese traditions, but without losing that touch of inventiveness and internationality that over the years has enabled it to become one of the most popular restaurants in the area. One example is the curried prawns with pilaf rice, a workhorse of Harry's Bar. But the cotoletta alla Milanese, the meat and fish tartare and the carpaccio, invented by Arrigo Cipriani in the kitchen of his Venetian restaurant and inspired by the 'orange' colour of the famous painter, are also worthy of mention. Finally, Harry's Bar offers a wide selection of homemade desserts, like the tiramisu and the sorbet with wild berries and panna cotta, all artfully made at the nearby Pasticceria Poletti, another institution in the town of Cernobbio.
Accompanying the dishes is a selection of top-quality Italian wines, which include fine reds, whites and champagnes, in addition of course to Harry's own label prosecco. More adventurous guests may opt for one of the many cocktails skilfully prepared behind the now famous wooden bar. These include the iconic spritz, negroni and Milano Torino to various American-style long drinks, but above all the historic Bellini. All of this in the splendid setting of lakeside Cernobbio.