The leather-bound book on the counter isn’t just a guest registry – it’s the engine behind the menu. Since opening in 2018, Damir Bušić has run Liquid Diary as a cocktail lab where the drinks are often translations of memories written down by previous guests. The concept is specific: take a story recorded in the bar’s communal diary and reconstruct it using Tyrolean ingredients and international spirits.
The room itself is compact and dimly lit, designed with the closeness of an American speakeasy in mind rather than a typical Austrian pub. It is an intimate setup where you are often sitting close enough to watch the technical work happen. The bar team is obsessive about ice, carving blocks by hand and managing temperature to control exactly how much water enters the drink.
While the printed menu features elaborate signatures like the ‘Six Feet Under’ or ‘Apollo 11,’ the staff is accustomed to working without a script. A common move here is to bypass the list entirely, describe a specific flavor profile or spirit preference to the bartender, and let them build something bespoke on the spot. Because the space is small and operates without reservations, securing a stool often requires perfect timing or a bit of patience. When the bill comes, be aware that this is a strictly cash-only operation.
Liquid Diary