The full name is Bokamorra Haute Couture Pizza & Cocktails, which telegraphs the approach before you have sat down: this is a pizzeria designed around the premise that a pizzeria can be treated seriously. The room sits just off the western end of the Riva promenade at Ul. Tolstojeva 1a, a short stroll from the palace walls, and in summer the terrace on Trumbiceva obala catches the late afternoon sun from across the harbour. It has been Gault&Millau POP listed and has held the consensus title of "best pizza in Split" for several consecutive years across Tripadvisor, Time Out, and most of the local press.
The dough is the restaurant's signature technical commitment. Fermented for 48 hours before firing, it produces a base that is crisp at the edge, tender in the centre, and light enough to carry serious toppings without feeling heavy. Those toppings move well beyond Neapolitan orthodoxy — expect smoked shrimp, black truffle, caramelised onions, rucola, prosciutto di Parma, burrata, and a range of cured Croatian meats. The truffle and prosciutto pizza has become the ordering default for first-time visitors and a deserved one. The kitchen also puts out a small menu of starters, salads, and desserts that are better than they need to be.
The second half of the concept — the "cocktails" half — is genuinely ambitious for a pizzeria. The bar programme is run with care; classics are correctly executed and a short house list leans into Mediterranean botanicals, Istrian spirits, and bitter Italian aperitivi. Wine is sensible: a tight regional list rather than a dictionary. The whole evening is priced at a level that feels remarkable given what Split charges for comparable quality elsewhere.
The restaurant is consistently busy. Tripadvisor ranks it among the top ten restaurants in Split year after year. Reservations are strongly advised for dinner, particularly weekends between May and October. Walk-ins are possible at the earliest service (opens around 12 noon for lunch) or at late seating after 9:30pm.