The Boban restaurant in Split, Firule, situated closely to the local hospital, is an exemplary family run business passed from generation to generation. Chef Mara Vrgoc has been running the kitchen for over thirty years; Ivica Mič has been the capo di restaurant for over twenty years; all the restaurant staff has been there for over a decade. The secret to Boban tasty bites is shared only with the suppliers of fresh ingredients. It is the tradition that makes the very essence of this restaurant. Boban is known for its clams and truffle dishes, pasta, ravioli, shrimp and prosciutto gnocchi; the house specialty is frog fish pancetta medallions – this is where they dipped pork tastefully in the sea.
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