A wine bottle on the bar at The Hive on Vyner StreetThe Hive of Vyner St. in Bethnal Green are launching a vegetarian aperitivo menu served every evening to accompany their selection of Northern Italian natural wines.’Aperitivo’ roughly translated means’to open’, traditionally referring to the bottle you would open and drink to prepare your body for dinner. Nowadays it is pretty much synonymous with early evening drinks and snacks.

The organic aperitivo menu comprises of light snacks and sharing boards designed to compliment the natural wines they are served alongside. Ingredients packed with nutrients and antioxidants such as artichoke hearts and activated almonds sit alongside sit alongside Farinata, a unleavened pancake made from chickpea flour, a typical dish served along the Liguarian coast, which originated from Genoa, and The Hive burger, made with a mushroom, courgette and pumpkin seed patty.

Raw and unpasteurised cheeses such as the’Testun’ (meaning stubborn), aptly named as it is the most difficult of all cheeses to produce in its area, are sourced directly from independent artisan farmers in Piemonte Italy, where the animals are allowed to roam freely and feed on wild mountain grass, Light bar snacks such as olives, nuts and crisps will accompany any wine ordered by the bottle.  The menu will be served from 5-10pm daily.

Owners Marco and Ilaria travel to Northern Italy several times a year At The Hive there’s a diverse selection of whites and reds and eight different orange wines which are available to drink at the bar There is also wine shop on the premises with the option of wines on rotation to’try before you buy’.  Some of the wines such as Rocco di Carpeneto and Salvetta are exclusive to The Hive, with new wines being continually added to the list. 

Monday – Friday: 8am-10pm

Saturday: 9am -10pm

Sunday: 10am-10pm (winter closing time 6.30pm)

286-290 Cambridge Heath Road, (Corner Vyner Street)


E2 9DA

Nearest Tube – Bethnal Green / Overground – Cambridge Heath / Bus – 26-48-55-106-254-388


Photo:Richard Massey