Fabulous food, unfaultable service and free-flowing Prosecco: a fantastic bottomless lunch at Aquila, Bristol

Oh, Aquila. If you’ve not had the culinary fortune of dining in this gem before, you’re missing out. Hidden amidst the ample eateries of Bristol, you’ll find this plush Italian nestled in the heart of Baldwin Street – an area that’s really upped its foodie game lately with independent hotspots popping up, inspired by all corners of the globe.

Aquila’s one of the street’s biggest inhabitants, standing tall over two floors with a swanky glass exterior. The place is just as striking when you walk in too. Cue fancy staircase, beautifully laid tables, bustling open kitchen and charming staff who look as polished as the perfect cutlery.

The modern luxe is balanced with warm, friendly service. We were one of the first to arrive for their new pilot free-flowing Prosecco lunch — naturally — and we were swiftly greeted with a beaming smile. As we walked on in, I spied the most beautiful sight: two collossol buckets filled to the brim with bottles of bubbly, reassuring me that I was in the right place.

Fabulous food

Once whisked to our table, de-coated and comfortably seated, the free-flowing three course feast menu began. As promised, it started off with a choice of Bellini (classic peach, raspberry or strawberry), followed by:

  • Foccacia and olives to share
  • A main course of your choice (from a selection of around 10 pizza and pasta favourites)
  • Affogato (gelato ice cream topped with liquor of your choice and espresso)

All accompanied by two hours of free-flowing Prosecco. Dreamy.

I opted for the raspberry Bellini, which was divine. The foccacia and olives followed suit, and were equally as delicious. The foccacia was served warm with a super moreish herb oil dressing. A fair sized sharing starter portion, leaving room for the indulgence to follow.

We both opted for pizzas (to soak up the Prosecco fountain) and similarly to my first visit, they didn’t disappoint. The pizza was stonebaked to perfect with fresh, flavoursome toppings. Impressive sizing too.

There’s always room for dessert, right? Different stomachs and all that. Aquila’s affogato dessert choice was a pretty spot-on way to round-off the hearty pizza/Prosecco shenanigans. Proper Italian gelato with a glug of liquor and espresso added for tastebud-winning measure.

Unfaultable service

Aquila don’t take their service lightly. From the second you’re seated to the moment you leave, you’re made to feel special. I actually found it really refreshing to be somewhere that you get the true eating experience. It makes all the difference. The guys have Prosecco stations with bottles around the restaurant and they’re on hand to make sure your glass really is never empty.

Free-flowing Prosecco

I’m no stranger to the bottomless brunch phonomenum, having taken on a few others in both Bristol and London. Previously, I’ve had mixed thoughts about them. The London one was great, with a bottle-by-bottle approach that saved the waitress having to constantly worry about keeping our glasses topped up. On the other hand, I’ve had glass-by-glass experiences where the speed of service means you spend most of your time with an empty glass trying to catch someone’s eye for a top up.

The Aquila team were clearly Prosecco ninjas in a previous life, as I can honestly say that my glass was kept beautifully topped up without so much as requiring an ‘I need Prosecco’ puppy-dog-eyes glance. Considering the restaurant was full by the time we left, I’d call that pretty awesome work.

Final thoughts

In three words? Bubbly. Friendly. Memorable.

Worth the money? Definitely. Three courses, two hours of Prosecco, a Bellini and a liquor coffee and ice cream for £29.99. We definitely left feeling we’d had our fill.

Go again? In a heartbeat. In fact, I’ve already booked in. Loved it.

Fancy trying it out for yourself? After a successful trial run, Aquila are now doing the bottomless lunch menu 12–4 on Saturday and Sundays. You can reach them on: Be quick to book though! No doubt, it’ll be popular.

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