In Anjuna, Goa, bite into something from Myanmar and beyond

While a number of food places have popped up across Goa over the years, few have managed to retain their iconic status. Bomras is one such place, which has been around for nearly 21 years, and stayed true to its craft.

By day, it’s calm and grounded, and at night, it comes alive. Here, every detail, from the food to the cocktails to the music effortlessly creates that perfect vibe.

HUMBLE BEGININGS

The journey of Bomras started in 2003. Founded by Chef Bawmra Jap – originally from Burma (now Myanmar), who wanted to bring authentic Burmese flavours to Goa – Bomras started off as a humble seafood restaurant in .

Over the years, it evolved into something more than just a place to eat.

BOLD FLAVOURS: The restaurant serves Southeast Asian flavours with Bawmra’s signature flair.

Now, finding a new rhythm in Anjuna, Bomras continues to honour traditional techniques while exploring new ideas. The space is earthy and understated, with a kitchen garden setting and minimal design that lets the food speak for itself.

But beyond food, it’s a cultural hub. From hosting intimate tastings, kitchen takeovers and bar pop-ups, and collaborating with globally-renowned chefs, mixologists and cultural collectives, the space thrives on connection and creativity.

SERVING IN STYLE

Bringing his unique perspective, shaped by his Burmese heritage and extensive global travels, Chef Bawmra creates magic with his cooking that’s rooted in balance, restraint and integrity of .

The name of the restaurant, ‘Bomras’, is in fact a play on Chef Bawmra’s own name, representing a deep personal connection to the food.

FARM FRESH: Chef Bawmra grows it, cooks it, and serves it fresh.

The restaurant specialises in food from Burma and beyond. Some of its signature dishes include the Burmese Tea Leaf Salad, the Raw Mango & Smoked Crab Salad, and the Aldona Pork.

Most regulars don’t leave without relishing the Tiger Prawn Ceviche and Tuna Sashimi, both a reflection of the chef’s love for layering simple ingredients with panache.

With drinks, each is crafted to complement the kitchen garden’s earthy, tangy, and umami-forward flavours. Made with house-blended tamarind and chilli salt, the Tamarind Margarita is highly recommended. The Coco Chilli Highball, Bomras Special and the Bastenga Bloody Mary are also big hits.

MONSOON MAGIC

While Bomras welcomes you year round, during the monsoons, the garden transforms into something lush and intimate, making it a perfect time to slow down, share a warm meal and rediscover the comforting flavours of the season.

Their seasonal menu is rooted in freshness and locally sourced ingredients, with the chef working closely with the kitchen and regional producers to highlight ingredients that shine during specific times of the year.

While the monsoons mean the return of comforting, yet layered, warm broths, fermented notes, and robust root vegetables, Bomras is all set to host a two-day event on June 14 and 15, 2025 that will celebrate the season’s soul through flavour, tradition, and thoughtful storytelling.

DETAILS

WHAT: Bomras (Burmese restaurant)

LOCATION: Mazal Waddo, Anjuna, North Goa

WHEN IT'S OPEN: Open 7 days a week

TIMINGS: 12 noon – 12 midnight

APPROX PRICING: Rs 1,900 per person (without alcohol)

INSTAGRAM: @bomrasgoa