Featured Restaurants in Goa

Trusted Reviewers

Critic's Review

Updated about 7hrs ago

  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

An Inspired global fine dine experience

I dream my painting, I paint my dream: Van Gogh; but Neel has this to say of husband Guto Souza, a chef of 25 years who dreams of his preparations and prepares his dream. The Brazilian born chef has spread his canvas on the banks of Baga creek, Go with the flow.

Décor

Plenty of parking space, linger awhile, the beauty surrounds. From the entrance, the blue lit pathway beckons, follow – up the steps to the heritage house. Sit on the verandah or perhaps perch at the bar with its lit pebbled counter. Or just sink into those white comfortable cane chairs in the garden. Need a lofty perch - high up with a paranomic view - a 30 covers vantage point. This 120 covers restaurant has it all, including an air conditioned space romantically lit with ‘old’ decorative chandeliers. Before you begin the meal, you are caught in the flow.

Food

Inspired drinks….the Flow Margarita (tequila, cointreau, pomegranate juice) and the Apple panna (apple juice, cumin seeds sipped through black salt). Make your choice, Neel or Guto are there to assist you…even with the spur of the moment preparations. My personal favorites - for starters – the Ravioli (stuffed with pear/ginger puree and served with a delicious blue cheese sauce). Say cheese! The varieties of this ingredient are peppered through the menu. The Escondidinho. This Brazilian styled dried beef sits on a tower of pumpkin puree, mascarpone and Grana Padame cheese. The garnish, a crisp thin bread atop like a helicopter rotor- creates a spinning salivary motion too. For mains- a dish inspired from Belgium. The Roasted Pork (a crispy skin, soft belly fat and the succulent meat). With a sweet and sour apple puree base and homemade corn. Old traditional recipes are re invented. The Beef Steak from the Grill. With thyme butter and a potato hamburger, the steak is aged for 14 to 21 days and napped in Parma ham and a salad. And there are ‘on the spot’ preparations too -the Fresh salmon with orange butter and mango chutney speaks of the chef’s ability to paints his ‘canvas’ – yes each dish is a designers dream. For desserts try the Doce de Leite with Churros- an inspiration of the Brazilian styled milk base ( over 10 hours of cooking) with the Mexican/Spanish churros. Other traditional favorites -Gateau au chocolate (the chocolate oozes) with ice-cream could tempt you for the finale.

Plus and Minus

With moderate pricing (despite the top end ingredients used), designer crockery (Guto’s canvas) and an ambience carefully crafted to please- Guto and Neel’s personal touch appeals. At the end you could be ‘flowing’….mind, body and soul and the words of Swami Sivananda will come to the fore…. Put your heart, mind, and soul into even your smallest acts. This is the secret of success. This definitely works at Go with the flow.

Critic reviews are anonymous and all bills are paid by TimesCity.

Updated this week

  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 70% Complete (success)

An ‘Inspired Global’ dining experience

It’s definitely ‘en route’ as the French would say and proprietor Lincoln Bennet with his brother Bernard has chosen the perfect spot in Bambolim. You have to pass it as you travel from North to South, look out for the white pennants wafting in the breeze and you will see the En Route World food Café Bistro. A venture of the Bennet & Bernard Gastronomy – Hospitality Pvt Ltd, the façade with its big glass windows will inspire you to take a closer look. Don’t stop there, walk right in…this is a place styled to please your palate any time of the day.

Décor

The one storied bistro has 65 covers. Climb up a short flight of steps for a vantage view to see the world ‘zip’ by. Situated on the highway, it’s a pleasant past time and a relaxing one too with free wi fi to while away the hours. Dark wood tables and chairs are offset by the huge glass windows which let in the natural light. A t at one end of the restaurant is a pleasant past time. The decorative paper lanterns showcase colorful abstract paintings brought in from Chile. It’s young, its peppy and its comfort level will appeal to all ages.

Food

The menu is an inspired mix of preparations that are ‘infused’ with global harmony. And by the same definition will appeal to ‘one and all’ palate. With their own bakery commissioned (more than 7 varieties of breads plus desserts and cakes too), their focus is on health breakfasts, ‘fine dine’ meals and an assortment of pastries which will make you want to slip in there for a quick bite. Let’s talk about the mains…this seems to be the main attraction where even packing orders reach the up market Aldeia de Goa. For starters try the Herb Grilled chicken. Satay styled chicken on skewers marinated with Italian herbs and served with a peso mayo sauce. One might be tempted to nibble on it ‘lollipop style’ with an on and off dip in the sauce….great taste. Vegetarians the Jalapeno cheddar pepper is the right ‘popper’ for you. Others cold indulge in it too. The crisp outer ‘pops’ as you cut into it and when combined with the tomato mayo sauce….the term ooh..la…la may pop out involuntarily. Crisp, hot, cheesy and gooey, that is the combo to ones palate. The Pork sausages are not left far behind…Bruschetta with Goan pork sausages. Miniature small bite bruschettas topped with cheese (and minus the strong flavor of the marinated meat) may appeal to the taste buds of some. The mains….as promised the steaks (their meat is got in from Mumbai), is soft and succulent to the bite. Order their Minute Steak if you are a meat lover….it is served with your choice (either mash or potato wedges) and veggies. Their pastas…if you like a creamy sauce opt for the Carbonara (it’s everyone’s favorite), but hold on to that thought, there is a varied choice of preparations (some off the menu too) which a little advance notice can procure. Duck, ox tongue are some of the recommendations.

Plus and Minus

The new menu promises varieties that could appeal….Lobster bisque, thickened Beef Soup, Zucchini Carpaccio with Brie. There is a Sizzler section too and with the quality of steak available the Sizzling Sirloin would be the right choice. Don’t miss their Philadelphia Cheese cake…it’s the real Mac Coy. The salty taste of the cheese tempts, the blueberry compote combines to create – this small preparation packs a heavenly punch. We are given to understand that in just a month 1000 plus cheese cakes (different varieties) have been sold. Another hot favorite is the Grand Ma’s apple pie… a perfect treat for an evening tea time coffee break if you’re late for lunch. We are also given to understand that there will be Icecream doughnuts…frozen ice cream on the outside and when cut….oozing out chocolate sauce. Parking is no problem- ample place available, the rates are affordable and the timing does not put pressure on you for a meal to be available at any time of the day. En Route Café Bistro is happening with preparations that appeal to the young and wise alike.

Must try

Herb grilled chicken, Jalapeno cheddar poppers, minute steak, Philadelphia cheese cake.

Critic reviews are anonymous and all bills are paid by TimesCity.

Get the Weekend planner &
discover the best in your city.