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Hotel Restaurant
Book
Hotel Restaurant

The Library Bar

On the third floor, the bar extends the lobby’s colonnaded perspective. An intimate space, filled with life from morning to night, where one can sit, eat breakfast, wait for a meeting, or do a bit of work in the warm, convivial atmosphere. Sit surrounded by wood panelling, books, and the piano, and be filled with a warm feeling of pleasure at being invited into this well-kept secret. In homage to the printing industry and its Venetian origins, a thoughtfully curated library of more than four thousand books nourishes both the mind and the gaze, along with the ceiling fresco by the artist Simon Buret.

OPENING HOURS
Open every day from 5:00pm to 00:30am

MENU

Cocktails

Mocktails

Signature cocktails

AQUAMARINE 25

Gin Anae, Liqueur Venturo, Bitter Blanco,
Vermouth Blanco Mancino

SPECIAL K 25

Tequila Volcan Blanco, Crème Cassis, Pinot Grigio, Lime juice,
Sugar Syrup, Ginger

DELI 25

Hennessy V.S, Liqueur Mandarine,
Pomegranate Juice, Caramel Cream

CAROSELLO 25

Rhum Eminente 3yo, Select, Sugar Syrup, Mandarine Juice

OUT OF MIND 25

Pisco, Vermouth Blanco Mancino, Bitter Fusetti Infuse
strawberry, Balsamic Vinegar

SECCA 25

Mezcal Momento Verde, Chartreuse Green, Cynar,
Lime juice, Sugar syrup, Egg White

NO NAME 25

Vodka Guillotine Origina, Infuse Fennel and Sage,
Lillet blanco, Olive Oil, Black Salt

PEAR ME UP 25

Whisky Glenmorangie 12y, Liqueur Pear Vanilla Giffard,
Saline Solution

KISS ME LYCHEE 25

Vodka Guillotine Original, Liqueur Lychee Giffard,
Vermouth Rosso Mancino, Le Tribute Tonic Water

VIRGIN TONIC 16

Nolow n°4, elderflower Giffard, lime juice, le tribute tonic

VIRGIN SPRITZ 16

Nolow n°8, gingerino, syrup vanilla, Perrier

VIRGIN COSMOPOLITAN 16

Nolow n°4, homemade red orange syrup, cranberry juice

VIRGIN ESPRESSO MARTINI 16

Espresso, homemade coffee syrup, egg white

 

LES FOLIES 28

Whisky Graigellachie 13y, Cream Cacao
and Vanilla, Liqueur raspberry, Orange Juice

KRAKEN 28

Rhum Kraken, Liqueur Banane Giffard,
Vermouth Blanco, Lime Juice

EFFET DE LUMIERE 28

Mezcal Amores Espadin, Bitter Blanco,
Liqueur Pineapple, Syrup Passion Fruit,
Cranberry Juice

CHILI LAUGH 28

Tequila Patron Reposado, Lime juice, Red Orange,
Le Tribute Tonic Grapefruit

01 Jeremy Bacquet hotel luxe Nolinski Venezia 3

Jérémy Bacquet

After receiving diplomas from various Parisian hotel schools, in 2016 Jérémy Bacquet was named France’s Best Apprentice Barman. A career as an elite athlete gave him a taste for a challenge and nourished his aesthetic sensibility. In 2019, he became head barman at Brach Paris, then at Nolinski Paris in 2020 and Sinner Paris in 2021. He was then named Creative Director of the Evok Group’s Bars, with the job of dreaming up cocktails for its various addresses. Jérémy has designed a cocktail and mocktail menu for Nolinski Venezia that brilliantly reflects the skills and creativity he has picked up in the course of his travels.

Simon Buret

Qui i ricci di mare sono stelle – Here sea urchins are stars
Fresco by Simon Buret

Buret was given carte blanche by the interior designers Le Coadic & Scotto to decorate the ceiling of the Bar Nolinski Venezia. The only directive was that it should depict an undersea world. Immersed for nearly three weeks in the untamed environment of an empty hotel still under construction, the painter designed a dreamlike fresco in three parts. Because the canvas was monumental in size – 40m2 – and because Buret believes in the important of paying attention to the place whose story he was telling, the painting was created on site, on all fours, under the majestic ten-metre-high ceiling of the former Bourse du Commerce and the ever-changing light as day turned into night. The actual painting of this deep dive into the starlit sky took place on the ground. The bumps and crevasses in the concrete created accidental effects on the canvas which Buret played with and emphasised, so that the canvas bears not only the life that the artist has breathed into it but also the physical imprint of the place itself. All that remained was to imagine the two worlds transposed.