The times when almost exclusively holidaymakers or business people enjoyed a soft drink or a cocktail at the hotel bar are long gone. The inhibition threshold to enter the communicative heart of a hotel as an "out-of-house guest" has fallen.
Hotel bars with drinking concepts for a diverse clientele are becoming new hotspots alongside trend-setting bars. They often reflect the reference and orientation of a hotel. Basically, they form the social centre where house guests, locals, city visitors or regulars meet.
Hotel bars are daily or evening retreats for business travellers and meeting places for secret lovers. Or also the much-vaunted second living room for locals who feel almost at home in a cultivated setting.
Small talk to big talk at the place to be
On the banks of the Rhine in Basel there is such a place. One that has been a meeting place for day and especially night owls for many years. Small talk, speakeasy and a colourful potpourri of atmosphere all at the same time, drinking, cocktail and conversation culture combined: the bar of the Grand Hotel Les Trois Rois with space in one of the oldest city hotels in Europe in the heart of Basel's historic old town.
The five-star hotel in Switzerland's third-largest city looks back on a history of over 300 years. Today, both national and international guests are among the visitors to the hotel, which was founded in 1681 as a gentleman's hostel. In 1844, the hotel was finally rebuilt as the Grand Hotel Les Trois Rois.
The in-house bar looks back on a history rich in tradition and continuous development. Representative of bars that have been acting as a "place to be" for more than ten years, exert a strong charisma and have been anchored in the bar scene for more than a decade, Bar Les Trois Rois was awarded at the SWISS BAR AWARDS 2021.
Not the Best Hotel Bar, as one could also attribute to it, because this year the title is held by The Bar & Lobby at the Chedi in Andermatt, which is not even ten years old. The Bar Les Trois Rois, on the other hand, holds the honour of Best Longseller Bar.
The award is both a confirmation and an incentive
It was the first time that Bar Les Trois Rois took part in the competition for this title, beating this year's finalists Campari Bar in Basel and The Lobby Bar at the Gstaad Palace.
"After 15 years, the award means confirmation of the work we do every day from the morning. At the same time, the award is an incentive to continue our philosophy and the high standards we set ourselves. Often the daily business is forgotten with such awards. Because the focus should always be on every guest, no matter what time of day it is," says Thomas Huhn, Chef de Bar at Bar Les Trois Rois.
Daily business at Blumenrain 8, on the banks of the Rhine, begins at 11 a.m., when the aperitif covers the bar, lobby and terrace. "Especially due to the cooperation with our three-Michelin-star restaurant Cheval Blanc and our brasserie with 15 Gault Millau points, we already have a lot to do then," Thomas Huhn speaks from many years of experience.
The Bar Les Trois Rois follows an all-day concept that also benefits from the perfect location, the weather independence as well as the strong appeal of the traditional hotel. The concept is based on the idea of not wanting to leave the bar all day and never having the feeling of missing anything. In view of the location and the bar's generous overall offer, this also seems almost impossible.
"The beauty for the guest is that they can choose from different areas or moods, but always get the same thing. Depending on the time of day, each area has its advantages and several options in one. It was and is always important to me that the bar can function throughout the day," Thomas Huhn describes.
From the Apéro to the Cocktail Experience
A never-ending day trip through the bar landscape of Les Trois Rois can begin with the aperitif, continue with lunch on the terrace and stops in the Salon du Cigare, the lobby or directly at the dignified wooden counter.
Bar visitors can embark on the "British way of life" during "Tea Time" in the lobby from 2.00 to 4.00 and 4.30 to 6.30 p.m., and in the evening again gather and enjoy new experiences in the "Cocktail Experience".
Thomas Huhn and his head bartender Adriano Volpe invite you to another voyage of discovery from 8.00 p.m. to 10.30 p.m.: the pairing of culinary delicacies from the hotel kitchen with signature or freshly prepared cocktails with, without or less alcohol as accompaniment.
"After 15 years, the award means validation for the work we do every day from the morning."
Thomas Huhn, Chef de Bar of the Bar Les Trois Rois.
"Food pairing has been a big topic for quite some time and has been implemented at our restaurant for a long time. More and more local products are finding their way into the individual areas, and you can always tell the guest something new and make it tasty. Food waste has also become increasingly important in recent years. This is an area with a lot of potential that will allow us to stand out in the near future," says Thomas Huhn.
In the "Bar Mixing Class", those interested in bar culture also have the opportunity to learn more about the preparation of cocktails, their ingredients and components. In this basic course, head bartender Volpe lets his guests take a deep look into the shaker and tumbler, sharing his experience and knowledge of the bar's craft.
Cocktails & Cigars - a contemporary pairing
The terrace overlooking the Rhine is open almost all year round and is only closed in bad weather or snow, inviting as a hotspot for lunch or even to enjoy a cigar, which can be continued at the same time or even in the Salon du Cigare if the weather is bad.
The salon is located in the basement of the traditional house and includes a very high-quality cigar portfolio. Cigar lovers will find classics from Cuba, the Dominican Republic or unconventional countries of origin. Thomas Huhn and his bar team are also happy to advise on harmonious pairings of in-house cocktail creations with selected cigars.
To discover new taste experiences and possible combinations, the team has added the "Cocktails & Cigars" series as a continuous bar event to the wide-ranging bar life at Les Trois Rois.
Bring your own whisky and then we'll talk about it
A fixed part of the bar event calendar is also the established event called "Whiskysinn". It is a kind of whisky club for connoisseurs and all those who want to become one. The entire spectrum of whisky or selected editions are then in the spotlight, for discussion and above all for enjoyable consumption.
When it's "bring your own whisky", guests are allowed to take their exhibits from their own home bar for a joint tasting.
Thomas Huhn and Oscar Lopez from Ullrich - Passion for Liquids will be looking for the right whisky at the "Chef's Table" to match the respective theme for tasting and diving into the wide field of this noble distillate. When the motto is "bring your own whisky", guests are allowed to bring their own exhibits from their own home bar for joint tasting.
From the extra mile in the 5-star segment
Thomas Huhn has been shaping the history of the luxury hotel's bar for 15 years. "I have always seen the bar as a long-term project that never stops evolving. I have also been lucky to always meet staff who identify with my philosophy and have the same ambition to take the bar forward".
Consistency in quality and service, staff consistency and commitment to the scene through competitions and diplomas are proof of the team's success over the past years. Not to forget the exquisite bar menu with a multi-layered wine list and a champagne assortment of 750 positions, a wide collection of spirits, cocktail classics as well as creatively interpreted own creations.
As Chef de Bar, the native of Saarland is considered the face of this, "but the guests also come when I'm not there". Because he can rely on an energetic team of 14 experts and specialists from eight different nations. "Everyone works for everyone else and steps in when there is a fire. Every single person fits into the team and can also take a step back. In the five-star segment, going the extra mile is particularly important, emotional intelligence is a big issue," Thomas Huhn reports.
In terms of team spirit at eye level and guest philosophy, this should mean: dedicating an appropriate amount of good time to the guests even in busy times, giving them a feeling of appreciation, being happy about them and offering them a unique experience. This experience is followed to a greater extent by "out-of-house guests".
"The hotel has worked with open doors from the very beginning. This is how we have built up many regular guests and regulars over the years," says Thomas Huhn, who is very concerned about staff issues, the work-life balance of his team as well as fair working conditions and due time off for his employees, without losing sight of the economic side.
Celebrating the award success
There is great joy about the award for Best Longseller Bar 2021 in the Grand Hotel. There was not yet time to celebrate the success together because of the hotel's capacity utilisation due to ART Basel, which took place after the SWISS BAR AWARDS. "This will be made up for and is already planned," assures Thomas Huhn.
"Because team activities are always nice events and experiences and always something special with us. "A special feature that is transferred to the atmosphere in the hotel and to each individual guest. And determination to nominate the bar of Les Trois Rois as Best Longseller Bar 2021. Congratulations!
