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Aperol Spritzeria at Eataly London

Discover an exclusive Aperol Spritz-inspired terrace

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

Our orange-soaked terrace is the perfect place to enjoy an Aperol Spritz with friends in London. Order a selection of authentic Italian plates, inspired by the tradition of bite-sized ‘cicchetti’, and say “Salute!” 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 is sure to impress with its delicious, shareable dishes and iconic Aperol Spritz van.

Spot the neon glow of our Aperol Spritz sign, surrounded by lush leaves and vibrant oranges – the perfect backdrop for a photo with your friends. Then settle into a chair on the terrace to sip your Spritz or cosy up under an Aperol blanket on those cooler nights.

What’s on the menu

Eataly’s specially curated Al Fresco menu features a range of classic Italian dishes to pair with your Aperol Spritz.

Choose from fresh pasta and thick crust pizza alla pala to small plates of authentic cicchetti. Order a few to share with friends – the smoked burrata frisella is not to be missed!

Where you’ll find us

You’ll find the Aperol Spritzeria on Eataly’s ground-floor 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 the Al Fresco terrace for after-work drinks or dinner in London.

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

Ingredients

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

– 140g Pecorino Romano

– Freshly ground black pepper

Method

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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