How to Book Bokamorra in Split
Published
Bokamorra takes reservations by phone on +385 99 417 7191 — there is no booking site — and in July and August you want to call a day or two ahead for dinner. Off-peak, walk in. Pizzas run €14–17, and the Tartufizza is the order.
The Reservation Problem at Bokamorra
Bokamorra is the pizza-and-cocktails room the Split Bokavšek family — the team behind Bokeria — opened in 2017 on Trumbićeva obala, the waterfront strip west of the Old Town at Matejùška. It books like what it is: the city’s best casual table. No platform, no widget, one phone number, and a summer dining room that fills with the evening riva crowd. Our Bokamorra review scores it 8-8-8 — the rare all-rounder — and the pressure is simply seats at dinner in season.
How to Book Bokamorra
Call +385 99 417 7191. A day or two ahead covers summer dinners; same-day works midweek and off-season. The room runs Sunday to Thursday 12:00–24:00 and Friday–Saturday to 01:00, so a late table is a real option when the 20:00–22:00 crush is on.
Walk-in strategy. Lunch and mid-afternoon are open door. For sunset, put your name in, take a cocktail at the bar or walk the Matejùška seafront, and eat at nine.
What You Eat
Naples-inspired pizzas from a gold-tiled Acunto oven shipped from Naples, on a 48-hour-fermented dough: the Tartufizza (truffle, €17), Mortadelicious (mortadella, €16), Porco Mio (double prosciutto and lard, €17), Che Kozica (Adriatic shrimp, €17) and a proper Margherita at €14, with the Smokvizza — fig, goat cheese, pistachio and honey — as the dessert pizza. The cocktail program is the second engine: house syrups, serious ice, a BokaTiki list and Negronis that outclass most dedicated bars on the coast. Two pizzas and two cocktails lands around €60 a couple.
The Smart Play
Book the day before, eat at 21:00, and split three pizzas between two people — one white, one red, the Smokvizza to finish. If the room is full, Konoba Fetivi holds the traditional end of Split cooking ten minutes away, and our Split dining guide and the 2026 Split guide map the rest. Pizza pilgrims should cross-reference our top 50 pizza restaurants worldwide — this coast earns its place.
View Bokamorra on Restaurants for Kings →
Related Reading
- Our full profile: Bokamorra review.
- The wider city: Split dining guide and the 2026 Split guide.
- The traditional counterpoint: Konoba Fetivi.
- The global list: top 50 pizza restaurants worldwide.
- Reservation-guide siblings: Panorama Dubrovnik.
Frequently Asked Questions
Do you need a reservation at Bokamorra?
In July and August, yes — call +385 99 417 7191 a day or two ahead for dinner. There is no online booking. Off-season and at lunch, walk-ins are normal, and the bar seats work for a pizza-and-Negroni solo dinner year-round.
What are the best pizzas at Bokamorra?
The Tartufizza (truffle, €17) and the Porco Mio (double prosciutto and lard, €17) are the two the room reorders; the Che Kozica puts Adriatic shrimp on dough that can carry it. Finish with the Smokvizza — fig, goat cheese, pistachio and honey. The Margherita (€14) is the benchmark test, and it passes.
How much does dinner at Bokamorra cost?
Pizzas run €14–17 and the kitchen is genuinely à la carte — most diners spend €20–25 a head on food. 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.
When is Bokamorra open?
Sunday to Thursday 12:00–24:00, Friday and Saturday until 01:00, year-round. The kitchen’s late hours make it the reliable answer when the Old Town winds down — and the Friday-Saturday 01:00 close is rare on this coast.
Who is behind Bokamorra?
The Bokavšek family, the team behind Split’s Bokeria, opened Bokamorra in July 2017 with a gold-tiled Acunto oven from Naples and a 48-hour dough program. It calls itself a “pizzaurant” — Naples-inspired rather than strictly Neapolitan, and better for it.