Bokamorra Split Menu — What to Order
Published
The Bokamorra menu is 48-hour Napoli dough under designer toppings: the Tartufizza (truffle) at €17, the Porco Mio (double prosciutto and lard) at €17, a benchmark Margherita at €14, and the Smokvizza — fig, goat cheese, pistachio and honey — to finish. Order two pizzas, one white and one red, and a Negroni.
What Bokamorra Actually Is
Bokamorra sits on Trumbićeva obala along the Matejuska waterfront, a short walk west of Split’s Old Town, from the team behind Bokeria. It calls itself a “pizzaurant” — a Naples-inspired pizzeria crossed with a proper cocktail bar. The dough ferments for 48 hours into a soft, blistered crust, and our Bokamorra review scores it 8-8-8, the rare all-rounder. For the seat itself, our Bokamorra reservation guide has the phone-only booking method.
What to Order at Bokamorra
The Tartufizza (truffle, €17) and Porco Mio (double prosciutto and lard, €17) are the two the room reorders. Around them the strength is the range of toppings on that long-fermented crust:
Mortadelicious (mortadella, pistachio and basil pesto, €16) is the crowd pick; Che Kozica (Adriatic shrimp, €17) puts local seafood on dough that can carry it; and the Margherita (€14) is the benchmark test the kitchen passes. Vegetarians have the burrata-and-rocket pie and the truffle Tartufizza. Finish with the Smokvizza — fig, goat cheese, pistachio and honey — the dessert pizza the room shares.
The Cocktail Play
The bar is the twist that separates Bokamorra from a pizzeria: house syrups, serious ice, a BokaTiki list and Negronis that outclass most dedicated cocktail rooms on the coast. Local sparkling wines run by the glass. This is where the bill grows — two pizzas and two rounds for a couple lands near €60, still fair for the setting.
The Smart Play
Split three pizzas between two — one white, one red, the Smokvizza to finish — and open with a Negroni. Designer pizzas run €12 to €20 and most tables spend €20 to €25 a head on food. It suits a stylish first date or a sociable team dinner. If the room is full, Konoba Fetivi and Konoba Matejuska hold the traditional Dalmatian end nearby, and Kinoteka the tasting-led one. Pizza pilgrims should cross-reference our best pizza restaurants and the top 50 pizza restaurants worldwide.
View Bokamorra on Restaurants for Kings →
Related Reading
- Our full profile: Bokamorra review.
- How to get the table: Bokamorra reservation guide.
- The wider city: Split dining guide.
- The global list: top 50 pizza restaurants worldwide.
Frequently Asked Questions
What is the best thing to order at Bokamorra?
The Tartufizza (truffle, €17) and the Porco Mio (double prosciutto and lard, €17) are the two the room reorders. Start with the Margherita (€14) to test the 48-hour dough, add the Che Kozica with Adriatic shrimp, and finish with the Smokvizza — fig, goat cheese, pistachio and honey.
How much does a meal at Bokamorra cost?
Designer pizzas run about €12 to €20, and most diners spend €20 to €25 a head on food before drinks. The cocktails are where the bill grows: two pizzas and two rounds for a couple lands near €60. By Split waterfront standards, it is the best value on the strip.
Does Bokamorra do more than pizza?
The kitchen is built around the 48-hour Napoli dough, so pizza is the point, but the toppings go well past a pizzeria: black truffle, mortadella with pistachio and basil pesto, burrata and rocket. The real second act is the cocktail bar — a BokaTiki list and Negronis that outclass most dedicated bars on the coast.
Is Bokamorra good for vegetarians?
Yes — the Margherita, the burrata-and-rocket pie and the truffle Tartufizza are all meat-free, and the long-fermented crust carries them. The Smokvizza dessert pizza with fig and goat cheese is vegetarian too. Tell the kitchen when you order and they will steer you across the menu.
Who is behind Bokamorra?
The team behind Split's Bokeria opened Bokamorra in 2017 on the Matejuska waterfront, calling it a 'pizzaurant' — Naples-inspired rather than strictly Neapolitan. The dough ferments 48 hours and bakes in a gold-tiled Acunto oven shipped from Naples. Book ahead in season on +385 99 417 7191; there is no online booking.