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Aperol Spritzeria Terrazza Eataly

Discover an exclusive Aperol Spritz-inspired terrace

Experience our love of all things Aperitivo at the Aperol Spritzeria Terrazza Eataly in London.

Our orange-soaked terrace is the perfect place to enjoy an Aperol Spritz with friends and dine outside in London. Order a selection of authentic Italian plates, inspired by the tradition of bite-sized ‘cicchetti’, and say hello to a summer of spontaneous moments.

What to expect

Whether you’re stopping by for lunch or an early evening Aperitivo hour (in true Italian fashion), the Aperol Spritzeria Terrazza is sure to impress with its delicious, shareable dishes and iconic Aperol Spritz van.

Spot our Instagram-worthy Aperol Spritz greenery back drop, surrounded by lush leaves, striking orange trees and vibrant streetlamp fixtures. Then settle into a chair on the terrace to sip your Aperol Spritz and dine in the restaurant or cosy up under an Aperol blanket on those cooler nights.

Did someone say, 2 for 1?

Why not take advantage of Eataly’s limited-run Aperol Spritz deal? Exclusive to the Terrazza, Eataly is offering 2 for 1 on Aperol Spritz, available throughout May over the Bank Holiday Weekend, from Friday 26th – Sunday, 28th between 4-6pm*. Simply quote ‘Aperol Spritz Time’ on arrival to receive the offer.

What’s on the menu

Eataly’s Terrazza offers a delicious al fresco menu, that features a range of classic Italian dishes that pair perfectly with an Aperol Spritz.

Tuck into antipasti delights, freshly made pasta and thick crust pizza al padellino. What’s more, guests can upgrade their pizzas with an array of toppings, from pesto to ricotta and grilled courgette, as well as ‘nduja and burrata, there’s something for all. For a lighter option, guests can opt for a fresh salad topped with a choice of protein and cheese.

Where you’ll find us

You’ll find the Aperol Spritzeria Terrazza on the ground floor of Eataly, outside on their terrace in Bishopsgate, London, just a short walk from Liverpool Street Station.

Our catchy orange vibe is set to stay all summer long, so make sure you book a table on Eataly’s Terrazza for after-work drinks or dinner in the sun.

*Offer available Saturday 27th – Monday 29th May over the Bank Holiday weekend. Offer available exclusively on the Terrazza for pre-bookings and walk-ins that quote ‘Aperol Spritz Time.’ Available only for those that are dining, all customers must purchase food in the restaurant to receive this offer. Available between 4pm and 6pm only.

Eataly Exclusive: Tonnarelli Cacio e Pepe Recipe

Looking for an Italian classic to go with your Aperol Spritz? Try Eataly’s take on the traditional Cacio e Pepe dish, prepared with fresh Tonnarelli.

Here’s a step-by-step guide to help you make it at home.

Cook time: 40 mins

Serves: 2 people


– 1x Fresh egg pasta dough recipe. Allow 100g per person.

– 140g Pecorino Romano

– Freshly ground black pepper


1. Remove the dough from the fridge, keep it wrapped in cling film and let it stand on the counter for 15 minutes.

2. Take the dough and place it on a lightly floured surface. If you have extra dough, remember to keep it covered, to prevent it from drying.

3. Flatten your dough through the pasta machine starting with the thickest setting. Fold a couple of times and repeat this operation until you reach the 3mm setting.

Note: If you don’t have a pasta machine you can roll it with a rolling pin. Remember to dust with flour if needed.

4. Once you have 3mm pasta sheets, cut them so they are 25cm long. Dust with more flour and loosely roll up. Then, cut them roughly 3mm thick. Unroll quickly and transfer onto a floured surface.

Note: You can do this step using a traditional “chitarra” utensil – which resembles a guitar with thin iron strings – or you can cut it with a sharp knife.

5. Let the pasta dry for about 30 minutes before storing or cooking, then cook in a pot of salted boiling water for 4-5 minutes.

6. Meanwhile, for the sauce, gently toast the cracked black pepper in a pan on a low heat. Once the pepper releases a fragrant scent, add a ladle of cooking water and keep on a low flame.

7. Once the pasta is cooked, drain and add to the pan. Toss for 1 minute then remove from the heat.

8. Add the Pecorino and continue to mix. Slowly add cooking water a spoon at a time if needed, until it creates a creamy consistency.

Serve with an Aperol Spritz and buon appetito!

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