Quality catering
At BOMA you can enjoy the tranquillity of the restaurant and treat yourself to an evening of good drinking and fresh evening breeze, perhaps in the company of friends, and await the night while facing the sea looking out into the splendid setting of the Marina di Varazze. Throughout the summer season, Thursday dinners will be enlivened by live performances proposed by prestigious artists from both the national and international jazz scene. We believe in the added values of kindness, grace and professionalism of the staff; qualities that, with certainty, will put you at ease and allow you to enjoy a flavourful lunch or dinner to the fullest extent possible. BOMA VARAZZE is an intimate and special location, the ideal setting to celebrate your most beautiful moments, important occasions such as banquets and receptions, corporate lunches and dinners, business brunches.
We firmly believe that the customer is sacred. Under no circumstances would we want you to leave dissatisfied after an experience at our restaurant. And, as our goal is to leave a good memory of the restaurant to the guests, we are extremely open to constructive criticism. At BOMA VARAZZE we are happiest when we are able to satisfy you to the fullest, since for us it is a very crucial concept that we certainly do not want to neglect. Every day we strive to transform our experience and expertise into a pleasant memory, certain that the quality of the restaurant manifests itself when customers return to us.
Vogliamo assolutamente lasciare un buon ricordo e per raggiungere il nostro obiettivo siamo aperti a qualsiasi confronto.
Noi di BOMA VARAZZE siamo felici quando riusciamo a soddisfarti al meglio, questo è un concetto molto importante che non vogliamo trascurare. Ogni giorno ci impegnamo per trasformare la nostra esperienza e competenza in un piacevole ricordo, certi che la qualità nella ristorazione si manifesti soprattutto quando i clienti tornano nel nostro ristorante.
Giovanni Patanè
I have always been the dining room manager, I take care of welcoming the customers and I supervise the service staff. My task is to manage the dynamics between the kitchen and the dining room, instruct the kitchen personnel for special events or parties, manage particular or regular customers and organise the remaining staff available. With great pleasure I take care of customer satisfaction, from its arrival to its exit, and I make sure that the customers have received the welcome they deserve. Moreover, I love to propose a way to experience the art of sommellerie so that it combines the many aspects of a profession that is steeped in our history and culture in order to spread and promote the Italian wine culture and advertise the producers behind our wine selection.
Alessandro Patanè
I’m in charge of the kitchen. My tasks include creating the menu and its recipes and the entire monitoring of their realisation in close collaboration with Riccardo.I search for quality products in the area, manage supplies and check food orders. I personally choose and train the necessary staff to form a valid kitchen personnel that is capable of supporting me on all occasions. I am a qualified and competent cook. I like to discover, learn, compare and amaze, which is why I continually think of situations that allow me to come into contact with new inspirations. I am curious, I love to learn and marvel at all that I have yet to discover. Humble but definitely determined.
Riccardo Frumento
“Thanks to my great passion for cooking delicious dishes, after obtaining my highschool diploma, I found my way into the kitchen with my own gastronomy and fresh pasta business called “Gusti Mediterranei”. After 10 years of working on my own, the desire to get back into the game arose in me: I obtained new trainings in the catering sector and began new experiences abroad. Afterwards I held the role of Chef de Partie at the A-spurcacciunna restaurant for 6 years and subsequently had a rather interesting experience at Villa Lagorio in the events and ceremonies sector.Since 2022 I have been working at the Boma restaurant covering the role of Executive Chef. ”
