Test Driving Tiella: Dara Klein’s Hot Hackney Trattoria Hackney 2026

Key Points

• Tiella Trattoria & Bar is located at 109 Columbia Road, on the corner of Columbia Road and Ropley Street, off Hackney Road in Hackney, London E2 7RL, behind The Marksman pub, with nearest stations Hoxton and Bethnal Green.
• The venue is a former mid-Victorian pub originally known as The Globe, later Stingray Globe Cafe (a family-run pizzeria/pub) and Anther (known for cha siu omelettes), now transformed into a modern trattoria.
• Chef and co-owner Dara Klein, born in Italy (Emilia-Romagna, with Pugliese mother and Jewish-American father), raised partly in New Zealand where she grew up in her parents’ trattoria Maria Pia’s in Wellington; her grandmother ran a pastificio in Salento (inspiring the logo), great-grandfather was a greengrocer; trained at Rubedo, Brawn, Trullo, Sager + Wilde; previous residency at The Compton Arms in Islington (2023-end 2024).
• Co-owner and general manager Ry Jessup, Dara’s childhood friend, co-founder of Homeslice pizza and The Plimsoll in Finsbury Park.
• Dara’s father Richard, founder of Italian wine specialist Artigiano Imports in New Zealand, helped create the wine list.​
• Opened early 2026 with soft opening around 16-21 January 2026; one of London’s hardest bookings – reservations via OpenTable 28 days ahead for lunch, 21 for dinner; walk-ins at 15-seat bar counter (full menu snacks); phone for cancellations.
• Menu: traditional Italian trattoria style (antipasti, primi, secondi, dolci); seasonal, British-slanted produce with regional Italian dishes; generous portions often needing swan-shaped doggy bags.
• Sample dishes: anchovies in saor (Venetian marinade: wine, vinegar, pine nuts, parsley, red onion, sultanas – “a fishy fruit salad”); delica/heart of Jerusalem artichokes; radicchio with taleggio fonduta and sultanas (“a glutton’s fantasy”); beef tartare with Parmigiano Reggiano and pane carasau; mortadella “size of tricycle wheels”; ricotta with honey/chillies (“simple, delicious”); passatelli in brodo (chunky egg/cheese pasta in dark chicken/beef broth – “tastes like a turbo mixed grill”, but some note over-salting); pasta e fagioli; turnip tops pasta (cime di rapa) with pangrattato; orecchiette; giant meatballs (polpette – three meats, rich tomato sauce, sourdough, £8 each, larger than expected, but some salty); braised lentils with mozzarella; Chicken Milanese (house favourite, sizable, topped with green apple, fennel, celery, creme fraiche, fresh herbs/dill/tarragon – “sweet, fresh, slightly tart”, shareable by four).
• Desserts: bay leaf panna cotta with Campari-pickled rhubarb/blood oranges (“wobbles just as expected”, “butch and mysterious”); torta caprese (delicate chocolate hazelnut cake with Amarena cherries – “balanced chocolatey-savory”).
• Drinks: Italian-leaning wine list (e.g., house natural Veneto from Zanovello family £27/500ml carafe – “extremely drinkable”; Barolo £81); seasonal cocktails (tight list, e.g., blood orange margarita, no/low-alcohol options like no/ne-gronis, pa-no-mas with olives/garnishes); spritzes, pints, softies; French/Austrian wines.
• Atmosphere: welcoming pub-trattoria hybrid; candlelight (tarnished silver candlesticks), laughter/chatter/romance, waiters singing happy birthday; 1930s stained-glass window/door, original wooden skirting/mahogany panelling (alpine feel), terracotta, family photos, bric-a-brac, giant Cher portrait over bar, open kitchen; split: walk-in bar counter (people-watching, 15 seats), 30-cover dining room, front terrace (20 outdoor seats for summer); noisy like “metal gigs” but cosy/homely with 1960s vintage decor.
• Service: warm hospitality, staff “little rays of sunshine” (needed in sunless 2026); honest, unpretentious.
• Reviews: highly praised for food quality, vibe, generosity; critiques include over-seasoning/saltiness (passatelli broth, meatballs – “clumsily over-seasoned”, “exhausting”), high prices (£19 pasta “abusive”), noise; overall recommended – “triumph”, “warmest welcomes”, “nothing else matters”.
• Tiella name from southern Italian circular casserole/earthenware pot; Instagram @tiella_trattoria; website tiella.co.uk; some reviews dined as guests.
• Dara Klein: “Trattorie are accessible, unpretentious… Tiella is about honest food and honest hospitality”; “We hope for it to become a trattoria for everyone – a place that feels like home… messy, loving, full of life”; on pub: “There’s history in these walls… we’ll look after this old gal. There’ll be pints pulled… incredible honour!”.

Hackney (East London Times) March 4, 2026 – Tiella Trattoria & Bar on Columbia Road has become one of London’s most sought-after dining spots since its early 2026 opening in a revamped Victorian pub, drawing crowds for chef Dara Klein’s rustic Italian dishes, generous portions, and warm hospitality amid critiques of seasoning and prices. Co-owned with Ry Jessup, the venue follows Klein’s acclaimed residency at The Compton Arms and packs in diners with a traditional menu blending British produce and regional Italian fare. Reservations fill weeks ahead, with walk-ins at the bar, as reviews from Hot Dinners, Time Out, and others hail it a “triumph” despite minor flaws.

What Makes Tiella Hackney’s Hottest New Opening?

Tiella’s rapid buzz stems from Dara Klein’s precise read on London dining desires, making it “one of the hardest to secure restaurant bookings in London at the moment,” as reported by the Hot Dinners Gastroblog team after pulling strings for a rainy Saturday early supper. Time Out declares it “officially London’s best new opening,” opened by “one of the city’s hottest chefs,” tracing hype to Klein’s 2023 Compton Arms residency. The Infatuation ranks it among toughest tables, with bookings 28 days ahead for lunch and 21 for dinner via OpenTable; tips include calendar-clicking, charming calls, or 6pm/9:30pm walk-ins at the bar.

Where Is Tiella Trattoria Located?

As detailed by Hot Dinners, Tiella sits on the corner of Columbia Road and Ropley Street, off Hackney Road – the block behind The Marksman – at 109 Columbia Road, London E2 7RL, near Hoxton and Bethnal Green stations. Hardens notes the Columbia Road, Bethnal Green site near the flower market, originally The Globe pub. Restaurant Online highlights the Victorian corner fostering a central bar for drop-ins. Pre-drinks spots per Hot Dinners: The Marksman, Blinds, or Equal Parts.

Who Opened Tiella and What Is Their Background?

Chef Dara Klein and childhood friend Ry Jessup co-own Tiella, as per Hot Dinners calling Jessup her “perfect business partner” and Plimsoll founder who “knows a thing or two about where Londoners like to go”. Hardens reports Jessup, also Homeslice co-founder, as general manager in this hospitality reunion. East End Review profiles Klein’s resume: Rubedo, Brawn, Sager + Wilde; born Emilia-Romagna, early years Salento, emigrated to New Zealand at six, grew up at parents’ Wellington trattoria Maria Pia’s (grandmother’s pastificio inspired logo). Time Out adds her pre-kitchen acting/office stints; she’s penning a cookbook [ via ]. Richard Klein curated wines.

What Is Dara Klein’s Vision for Tiella?

As quoted by Restaurant Online/East London Times, Dara Klein states:

“Trattorie are accessible, unpretentious and no frills, originating in Italy when families opened up their homes – transforming front rooms into dining rooms. Tiella is about honest food and honest hospitality”.

She elaborates: “We hope for it to become a trattoria for everyone – a place that feels like home, but with the generosity and rhythm of a restaurant. It’s about the merging of home and work, family and service. It’s messy, loving, and full of life – that’s the beauty of it”. Hardens quotes on the pub: “There’s history in these walls,” pledging “we’ll look after this old gal. There’ll be pints pulled and you can prop up the bar, just this time you can have a bowl of rags. An incredible honour!”. Time Out notes trattoria as “Italian equivalent of a British pub; a welcoming hub… Tiella achieves this to the highest degree”.

What Dishes Are on Tiella’s Menu?

Hot Dinners describes a “traditional affair” menu – antipasti, primi, secondi, dolci – brief, seasonal, some added daily, using British produce. East End Review lists 16 changing dishes: artichoke hearts with peanuts; radicchio, taleggio fonduta (light cheese/mustard), purple tender radicchio; beginner-friendly beef tartare (rough-cut, light mustard) with Parmigiano curls, pane carasau Sardinian flatbread; anchovies, forno bread, olive oil; ricotta di Romagna. Primi: passatelli in brodo (powerful bone-warming broth), pasta e fagioli, trie with cime di rapa/turnip tops and pangrattato. Secondi: braised lentils/mozzarella/artichokes; sizable Chicken Milanese (house favourite) topped apple/fennel/celery. Polpette (Maria Pia’s meatballs: three meats, maroon sauce, sourdough – “gorgeous” but £8 each). East London Times adds mortadella “tricycle wheels”; anchovies in saor (“fierce”, “fishy fruit salad”); delica pumpkin/radicchio/taleggio/sultanas (“glutton’s fantasy”); ricotta honey/chillies (“simple, delicious”); orecchiette. Desserts contrast: bay leaf panna cotta (Campari rhubarb – cuts creaminess); torta caprese (chocolate hazelnut, Amarena cherries – tart).

How Have Reviewers Rated Tiella’s Food?

Hot Dinners praises “really good” food, generous portions unlike slim London norms, with swan doggy bags. Time Out hails a “triumph”. Evening Standard’s David Ellis notes sharing-friendly sizes fostering talk, but critiques over-salting (passatelli “clumsily over-seasoned”, meatballs “exhausting” solo), £19 pasta “abusive”; still feel-good. East End Review lauds authenticity, high-quality unfussy ingredients weaving old/new. East London Times echoes praises but notes saltiness in passatelli/meatballs.

What Drinks Can You Get at Tiella?

Hot Dinners spotlights wine list from Dara’s “wine-importing dad”, Italian-leaning: Zanovello Veneto house white £27/500ml (“extremely drinkable”), Barolo £81. Cocktails: tight, seasonal (blood orange margarita fabulous); no/low-alcohol twins (no/ne-gronis, pa-no-mas like “Victorian streetlamps through fog”, olives/garnishes). Time Out adds spritzes, pints, softies, French/Austrian wines.

What Is the Atmosphere and Service Like at Tiella?

Evening Standard’s David Ellis captures “air moves with laughter, chatter, romance”; candlelight, singing waiters, guests “having a ball” – “intangible it” despite noise (“metal gigs quieter”). Hot Dinners calls staff “little rays of sunshine” for sunless 2026. East End Review evokes cool diners whispering over steaming plates; alpine wooden panelling, terracotta, family photos, bric-a-brac, dancing candlelight. Time Out: “homely pub tarted up with 1960s vintage decor and cosy candles”, mahogany, 1930s stained glass, Cher portrait. Layout: bar counter walk-ins (people-watching), main tables for groups, summer terrace.

How Do You Book Tiella and What Else to Know?

Book online OpenTable or Instagram @tiella_trattoria; bar drop-ins full menu; phone cancellations. Hot Dinners: go hungry, greedy friend; outdoor tables ease summer bookings; dined as guests, prices at publication. East End Review: tiella.co.uk. Soft opening Jan 2026.