The two-day Europe’s 50 Best Bars 2026 program in Amsterdam demonstrated how the Italian family tradition of Polot 1882 connects with modern European mixology.
At the end of June, Amsterdam became the gathering point for Europe’s bar elite. As a guest of Polot 1882, one of the partners of the inaugural edition of Europe’s 50 Best Bars, I had the opportunity to experience not only the awards ceremony itself, but also an exceptional two-day program built around Italian hospitality, gastronomy, family tradition, and modern mixology.
Europe’s 50 Best Bars 2026 marked the very first time the award was held as a standalone European recognition. The official ceremony took place on June 30 in Amsterdam, presenting the fifty most outstanding bars on the European continent.
For me, however, the whole story did not begin on the red carpet or during the countdown of the best bars. It began the moment I arrived in Amsterdam.
An Italian Welcome in Amsterdam
After transferring to the Marriott hotel, we were greeted with a warm welcome and our first introductions. There was nothing rehearsed or formal about it. The atmosphere was exactly what comes to mind when you think of Italian hospitality – openness, spontaneity, good energy, and a genuine interest in people.
It was in that moment that I understood the Lochis family does not use the label Polot Family as a mere marketing phrase.
Polot 1882 is a family company with deep-rooted traditions that today bridges Italian flavors with the modern world of gastronomy and mixology. Throughout the two days that followed, it was clear this was about far more than showcasing products. It was about presenting the way the Lochis family thinks about flavor, relationships, and hospitality.
RIJKS: When Fine Dining Meets Modern Cocktail Pairing
The first standout moment of the program was a visit to RIJKS, a one-Michelin-star restaurant located beside the Rijksmuseum.
There, we were treated to an experiential lunch paired with cocktails created using Polot 1882 products and the non-alcoholic distillates of Opificium.
This was far more than a presentation of individual drinks. Each cocktail was conceived as an integral part of a specific dish. Flavor, aroma, texture, and temperature converged into a unified whole, demonstrating that a well-crafted cocktail pairing can work with the same precision in fine dining as traditional wine pairing.
The lunch also featured a speech by fifth-generation family representative Cristiano Lochis. His words served as a reminder that behind every bottle, every recipe, and every Polot 1882 product lies a family history that first began to unfold back in 1882.
In this case, however, tradition does not mean remaining anchored in the past. On the contrary – it represents a solid foundation from which the brand can engage with modern mixology, the non-alcoholic segment, and international gastronomy.
Santa Maria Bloody Mary
Among the invited guests was Ludwig Negri, Bar Manager of the St. Regis Venice. His cocktail, the Santa Maria Bloody Mary, was one of the most striking moments of the entire lunch for me.
The drink consisted of vodka, tomato water, verjuice, Polot 1882 Chipotle syrup, and a delicate grappa spray. The combination felt elegant, clean, and precise. The chipotle heat was not aggressive, and the tomato water brought a lightness rarely found in a classic Bloody Mary.
The cocktail was served alongside a dish of langoustine, Vin Jaune, caviar, and kohlrabi. The union of minerality, the delicate sweetness of the langoustine, the salinity of the caviar, and the smoky, spiced tone of the cocktail created a perfectly balanced combination. There was no need to think about what should stand out first. The food and the drink functioned as a single flavor narrative.
The Major and a Dessert That Refused to Be Just a Sweet Finale
Another guest was Nicolò Rossi, co-owner of Barrier in Bergamo. His signature cocktail, The Major, was built from non-alcoholic BGM Opificium, Polot 1882 lime juice, Polot 1882 cardamom syrup, and Bulleit bourbon.
The drink was paired with a Honey Toast dessert, complemented by strawberries, rhubarb, and advocaat made from Chaams Hoender eggs.
The cardamom contributed aromatic depth, the lime brought freshness, and the bourbon provided firmer structure. Combined with the toast, honey, and fruity notes of the dessert, the result was a pairing that was sweet, spiced, refreshing, and at the same time deeply comforting.
This was precisely the kind of pairing where a cocktail does not merely serve as an accompaniment to dessert. It becomes an additional layer of it.
Luca Manni of Caffè Paszkowski in Florence also contributed to the development of the cocktail program. An equally vital presence throughout the experience was Lorenzo Uberti, brand ambassador for Polot 1882 and Opificium, who demonstrated throughout the program a combination of professional service, natural communication, and a true mastery of hospitality.
The Simple Beauty of Spaghetti with Tomato Sauce
The menu at RIJKS was expansive and full of surprises. Yet despite the technical complexity of individual courses, one seemingly simple dish stayed with me: spaghetti with tomato sauce.
Exceptional handmade pasta was served with tomatoes grown in the fertile volcanic soil at the foot of Mount Vesuvius. The volcanic subsoil and climate of that region give the tomatoes a pronounced sweetness, intense aroma, and full flavor.
There was nothing superfluous on the plate. Only quality pasta, exceptional tomatoes, and flawless preparation.
In that moment, the legendary strength of Italian cuisine revealed itself: it requires no complexity when it has first-rate ingredients and someone who truly understands them. Simple beauty.
Europe’s 50 Best Bars at De Kromhouthal
The main Europe’s 50 Best Bars 2026 ceremony was held in the industrial space of De Kromhouthal in Amsterdam’s Noord district.
As guests and partners of the event, we were guided to the area near the Polot 1882 bar, where Lorenzo Uberti was preparing cocktails built around the brand’s products.
The atmosphere throughout the evening is difficult to put into words. In a single space, the personalities shaping today’s European bar scene had converged – bar owners, bartenders, brand ambassadors, creative directors, producers, and people pushing the boundaries of hospitality.
There was a sense of rivalry in the air, though not a hostile one. It was more a natural tension paired with a deep respect for one another’s work. Everyone understood the value of the effort required to create an exceptional bar.
The bar community has a unique ability to transform a major international event into a gathering of people who may not all know one another personally, yet speak the same language – the language of flavor, creativity, service, and hospitality.
Recognition for Nouvelle Vague and the Title for Line
One of the key moments of the evening was the presentation of The Best Bar in Albania 2026 award, for which Polot 1882 served as a partner.
Cristiano Lochis presented the award to Nouvelle Vague from Tirana, which ranked 16th in the overall European list.
Nouvelle Vague is among those establishments that prove exceptional cocktail culture does not only emerge from traditionally dominant capitals. Tirana has in recent years become a significant point on the bar map of the Balkans, and the success of Nouvelle Vague is the result of long-term dedication, originality, and the courage to forge a distinct identity.
The evening’s top honor, the title of The Best Bar in Europe 2026, was awarded to Line from Athens.
A Night at House of Noa
Following a ceremony filled with emotion, connections, and cocktail energy, the evening continued with an after-party at House of Noa.
Our night was guided by Simone Caporale, one of the most prominent figures in contemporary global mixology. The special menu included cocktails prepared with Opificium and Polot 1882 products.
The formal portion of the evening gradually gave way to a relaxed club night. Conversations continued, the music grew louder, and people who had been separated during the ceremony by stages, job titles, and bar names found themselves sharing the same space.
It was an authentic close to a day that perfectly captured the bar community: professional, creative, intense, and yet entirely human.
More Than an Awards Ceremony
My attendance at Europe’s 50 Best Bars 2026 was not simply a visit to a major industry event. It was an opportunity to witness at close range how tradition can connect with innovation. How a family company can operate on a global scale without losing its identity. And how genuine hospitality does not come from rehearsed lines, but from a sincere interest in people.
Over two days, Polot 1882 did not merely present syrups, ingredients, and non-alcoholic distillates. It presented its own culture – one built on family, quality, relationships, Italian flavor, and the conviction that behind every great gastronomic experience, there are always specific people.
My deepest and most sincere thanks go to company president Giuseppe Lochis, his son Cristiano Lochis, and the entire Polot Family for the invitation, their trust, and an experience that will not be forgotten.
Grazie mille!
