BoBo Liverpool celebrates Portuguese & Spanish Wine Culture with a Bottomless Sangria Brunch served every weekend.

Every Friday, Saturday & Sunday BoBo jump into the Bottomless Brunch market and do it with a euro flair. Guests can expect unlimited beautiful traditional house sangria, Prosecco and bottled beers, with the choice to upgrade to spritz or cocktails with the Bottomless Brunch.

The accompanying food also has an emphasis on the European, with Bocadillos (Spanish sandwiches) charcuterie and cheese boards, ham and aioli rolled bites, potato tortilla, mixed olives and house pickles, followed by Pastel de Nata (traditional Portuguese custard tarts).

BoBo Liverpool is located on Castle Street in Liverpool City Centre, near the iconic Royal Albert Docks as well as the famous Cavern Club. It is just around the corner from James Street Station, and not far from Liverpool Lime Street.

Expand Description

Bottomless Brunch
Friday, Saturday & Sunday: 12pm - 5pm

  • Dog Friendly
  • Outdoor Seating
  • Bottomless Drinks
  • Brunch
  • Groups
  • Vegetarian Options
  • Accepts Credit Cards
  • Disabled Access
  • Online Booking
46 Castle Street, Liverpool, L2 7LA
Overall rating
4.6
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  • 5.0
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    3 months ago
    Beautiful bottomless tapas & sangria however service was a bit slow to begin with & they made us leave before our 2 hour period was up. Our reservation was 5 & they made us leave by 6.45. The table we was seated at was a high uncomfortable chairs aswell right by the toilets where people almost knocked our food… you can see the board hanging over the table on the picture. Still overall I would rate 5 star but hopefully management will read and take this feedback on board.
  • 5.0
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    2 weeks ago
    Went here for my Mum’s birthday, has amazing food and cocktails and they made the experience really special, great service from Rafa :)
  • 5.0
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    3 months ago
    Came for the bottomless sangria on a Saturday and it was such a lovely experience. The staff were amazing, our server was so knowledgable about all of the food on the serving platter and it really made the experience (sorry I didn’t catch his name).