Good bars tell stories. Like Harrys Bar in Venice, where Giuseppe Cipriani invented the carpaccio for a dyspeptic countess. Or the bar at Hotel Ritz in Paris, where Hemingway is said to have complained about his wife Mary telling him to drink less. The barkeeper then mixed him a drink made up of vodka and tomato juice. Hemingway’s reaction: “Bloody Mary never smelt a thing”. Good hotel bars are places where exciting encounters happen. An aspiration the Blaue Bar (blue bar) at boutique hotel Schmelzhof shares. Guests here are only served the best drinks. It is also a place where stories are told while the barman cuts paper-thin slices of San Daniele ham on a Berkel from 1933 to serve to his guests.