Cidade De Goa, Ground Floor, Vainguinim Beach ,
  • Cost
  • 2500/- (for 2 people)
  • Critic's 4
  • User's 3.5
  • My Rating ---

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Suggested Dishes: Lobster Balchao , Crab Xec Xec , Mushroom Balchao , Succulent Lobster Medallions , Chicken Tikka More dishes Suggest a dish
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Alfama
in Dona Paula, Goa
Cidade De Goa, Ground Floor, Vainguinim Beach
Goa
Photos

18 Review(s) from our Foodies

18 Review(s) from our Foodies

Critic's Review
Critic's Review
Odette Mascarenhas
  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 60% Complete (success)

Added 6 months ago

The Portuguese called Goa…golden Goa. It was a link to the outside world. The main port for activity. And now the chef's at Cidade de Goa have taken their signature restaurant Alfama and made its preparations on the menu with Goan masalas and ingredients as the center or the link to the gourmet’s tastebuds. The décor of the restaurant takes one to the Bohemian area called 'Al Fama'. The Alfama town square in Lisbon is the inspiration for the restaurant. Alfama was known as the bohemian quarter of Lisbon and the birthplace of the Fado. The unique ambience of this intimate restaurant has romantic balconies and alcoves for musicians to serenade guests during the course of a candle-lit dinner. A replica of the original town, right to the twinkling stars embedded in the ceiling overhead is not in Portugal but here in Goa. And it does not stop with the décor. Signature dishes include Pan Fried Tiger Prawns served with amaranth, mashed potatoes and peri peri chili sauce. Yes the amaranth leaves are part of Goans leafy diet while the peri peri sauce? Brought in by the Portuguese from Mozambique its spiced flavors still titillate the taste buds. Fish is not the only recommendation although the Goans love their fish. The Oven Roasted Rack of Lamb with celery mint croquette, pickled tomato, wilted spinach and vindaloo sauce. The musical strain of the fado plays. A fadista sings, her serenade strums a fado — with recorded contemporary Portuguese music. But there is live music too, five days a week, with a special Fado Night (the word fado comes from the Latin word fatum (destiny/fate) on the first Tuesday of the month. Let fate play a hand in your choice of desserts — the saffron Spiced Panna Cotta with Milk Dumplings, one of the many preparations the chefs are willing to trade from their kitchens. When it comes to food, this is one link to the outside world cuisines, but inspired by Goa.

User Reviews

RAMESH  KUMAR PATHAK
  • Food
  • 10% Complete (success)
  • Service
  • 30% Complete (success)
  • Decor
  • 30% Complete (success)

Added 2 months ago from Web

Really a good restauranr

Dishes: Tikka Biryani

Tips: Has a dedicated smoking area

Mumbaikar
  • Food
  • 70% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 80% Complete (success)

Added 3 months ago from Web

Try only the seafood - ask for what is the catch of the day and order fresh stuff. Ignore the Punj/North Indian stuff. Why these guys mix and match beats me.

Vinjai J
  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 90% Complete (success)

Added 4 months ago from Web

If you like romantic balconies and alcoves for musicians to serenade your senses with a course of a candle-lit dinner, then The Alfama with its unique ambiance is for you! A contemporary gourmet continental cuisine and a menu of Goan flavors would delight your taste buds!

Dishes: Balchao Mushroom,Chicken Biriyani,Chicken Tikka,Creab Xec Xec

Tips: Get a table reserved before going,Good place for couples,Good place for business meetings,Accepts reservations

Mera Desh
  • Food
  • 100% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

Added 4 months ago from Web

It is a place for culinary celebration where one can interpret nuances of ingredients used. For example what happens when an accompaniment - mustard, sour cream and mayo is made into a savory ice cream for a main course? Its a blast of flavors and textures conceptualized by Aakritee and Virendra Sinh, a dual concept in global cuisine of creativity and good taste. This beautiful multileveled restaurant is where one can either drop in for a tapas and a drink, or use the lounge as a pre dinner area for relaxation while the main meal is being prepared. The ambience and lighting is ethereal, and the dishes? The desi Caipirinha, local sugarcane juice with a blend of dark and gold rum) with the King prawn, wasabi mayo, shredded Nori, Furikake , prawns poached in dashi (Japanese soup); and the warm Bruschetta with melting smoked mozzarella with Spanish Chorizo Salami. These are two of the most popular lounge Tapas on the menu. That crusty sliced baguette with tomato compote layered with oodles of smoked mozzarella from Italy and Spanish Chorizo is mind boggling. With the sprinkling of Nigella seeds (Kalongi which is used in Naan bread) the nuances would challenge a gourmand to identify the flavors used. Take time to browse through the menu, Aakritees creativity is seen all through. For appetizers check out the Mustard Ice cream Smoked Fillet Beef Carpaccio, it is a de-construction of the classic combination of roast beef, mustard and sour cream with mayo, (the savory ice cream). You can order a Chicken Liver Pate or a French Perigord Goose Pate de Foie Gras - its pan seared in its own fat, melting and delicious served with fruit chutneys. It depends on the celebration. From Europe, the mains move to Thailand - whole Himalayan Rainbow Trout wrapped in Banana Leaf and steamed with lemon grass, birds eye chili, Thai palm sugar and fish sauce. Recommended for dessert, is an amalgamation of temperatures and textures in the Malibu and tender coconut pannacota. A traditional Italian dessert where the cream is replaced with the malai of the coconut and the mango foam in the sorbet is inspired by molecular gastronomy. These recipes are a global culinary extravaganza!

vikash pandey
  • Food
  • 80% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 4 months ago from Web

very fine I chose this hotel as the venue of my visit was closest to this. I was a little hesitant initially because of the other comments that I read online but perhaps the hotel has made a big change for the better! My cousin in Chennai too vouched for the changes that has taken place there. I had a good experience right from the reservation of room from Cochin till I checked out from the hotel. The GM, Mr. Ganesh, was very approachable and pleasing; helpful too. Second floor renovation has been done very tastefully. I wish the hotel had a travel desk

Tips: Good place for couples

Alfama Reviews
Critic's Review
Critic's Review
Odette Mascarenhas
  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 60% Complete (success)

Added 6 months ago

The Portuguese called Goa…golden Goa. It was a link to the outside world. The main port for activity. And now the chef's at Cidade de Goa have taken their signature restaurant Alfama and made its preparations on the menu with Goan masalas and ingredients as the center or the link to the gourmet’s tastebuds. The décor of the restaurant takes one to the Bohemian area called 'Al Fama'. The Alfama town square in Lisbon is the inspiration for the restaurant. Alfama was known as the bohemian quarter of Lisbon and the birthplace of the Fado. The unique ambience of this intimate restaurant has romantic balconies and alcoves for musicians to serenade guests during the course of a candle-lit dinner. A replica of the original town, right to the twinkling stars embedded in the ceiling overhead is not in Portugal but here in Goa. And it does not stop with the décor. Signature dishes include Pan Fried Tiger Prawns served with amaranth, mashed potatoes and peri peri chili sauce. Yes the amaranth leaves are part of Goans leafy diet while the peri peri sauce? Brought in by the Portuguese from Mozambique its spiced flavors still titillate the taste buds. Fish is not the only recommendation although the Goans love their fish. The Oven Roasted Rack of Lamb with celery mint croquette, pickled tomato, wilted spinach and vindaloo sauce. The musical strain of the fado plays. A fadista sings, her serenade strums a fado — with recorded contemporary Portuguese music. But there is live music too, five days a week, with a special Fado Night (the word fado comes from the Latin word fatum (destiny/fate) on the first Tuesday of the month. Let fate play a hand in your choice of desserts — the saffron Spiced Panna Cotta with Milk Dumplings, one of the many preparations the chefs are willing to trade from their kitchens. When it comes to food, this is one link to the outside world cuisines, but inspired by Goa.

Latest Reviews

RAMESH  KUMAR PATHAK
  • Food
  • 10% Complete (success)
  • Service
  • 30% Complete (success)
  • Decor
  • 30% Complete (success)

Added 2 months ago from Web

Really a good restauranr

Dishes: Tikka Biryani

Tips: Has a dedicated smoking area

Mumbaikar
  • Food
  • 70% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 80% Complete (success)

Added 3 months ago from Web

Try only the seafood - ask for what is the catch of the day and order fresh stuff. Ignore the Punj/North Indian stuff. Why these guys mix and match beats me.

Vinjai J
  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 90% Complete (success)

Added 4 months ago from Web

If you like romantic balconies and alcoves for musicians to serenade your senses with a course of a candle-lit dinner, then The Alfama with its unique ambiance is for you! A contemporary gourmet continental cuisine and a menu of Goan flavors would delight your taste buds!

Dishes: Balchao Mushroom,Chicken Biriyani,Chicken Tikka,Creab Xec Xec

Tips: Get a table reserved before going,Good place for couples,Good place for business meetings,Accepts reservations

Mera Desh
  • Food
  • 100% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

Added 4 months ago from Web

It is a place for culinary celebration where one can interpret nuances of ingredients used. For example what happens when an accompaniment - mustard, sour cream and mayo is made into a savory ice cream for a main course? Its a blast of flavors and textures conceptualized by Aakritee and Virendra Sinh, a dual concept in global cuisine of creativity and good taste. This beautiful multileveled restaurant is where one can either drop in for a tapas and a drink, or use the lounge as a pre dinner area for relaxation while the main meal is being prepared. The ambience and lighting is ethereal, and the dishes? The desi Caipirinha, local sugarcane juice with a blend of dark and gold rum) with the King prawn, wasabi mayo, shredded Nori, Furikake , prawns poached in dashi (Japanese soup); and the warm Bruschetta with melting smoked mozzarella with Spanish Chorizo Salami. These are two of the most popular lounge Tapas on the menu. That crusty sliced baguette with tomato compote layered with oodles of smoked mozzarella from Italy and Spanish Chorizo is mind boggling. With the sprinkling of Nigella seeds (Kalongi which is used in Naan bread) the nuances would challenge a gourmand to identify the flavors used. Take time to browse through the menu, Aakritees creativity is seen all through. For appetizers check out the Mustard Ice cream Smoked Fillet Beef Carpaccio, it is a de-construction of the classic combination of roast beef, mustard and sour cream with mayo, (the savory ice cream). You can order a Chicken Liver Pate or a French Perigord Goose Pate de Foie Gras - its pan seared in its own fat, melting and delicious served with fruit chutneys. It depends on the celebration. From Europe, the mains move to Thailand - whole Himalayan Rainbow Trout wrapped in Banana Leaf and steamed with lemon grass, birds eye chili, Thai palm sugar and fish sauce. Recommended for dessert, is an amalgamation of temperatures and textures in the Malibu and tender coconut pannacota. A traditional Italian dessert where the cream is replaced with the malai of the coconut and the mango foam in the sorbet is inspired by molecular gastronomy. These recipes are a global culinary extravaganza!

vikash pandey
  • Food
  • 80% Complete (success)
  • Service
  • 90% Complete (success)
  • Decor
  • 90% Complete (success)

Added 4 months ago from Web

very fine I chose this hotel as the venue of my visit was closest to this. I was a little hesitant initially because of the other comments that I read online but perhaps the hotel has made a big change for the better! My cousin in Chennai too vouched for the changes that has taken place there. I had a good experience right from the reservation of room from Cochin till I checked out from the hotel. The GM, Mr. Ganesh, was very approachable and pleasing; helpful too. Second floor renovation has been done very tastefully. I wish the hotel had a travel desk

Tips: Good place for couples

Alfama Reviews

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