Featured Restaurants in Goa

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Critic's Review

Updated about 16hrs ago

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The resort is beautiful surrounded by salt pans which now are mini lakes filled with water from the Baga creek. A Varanda is the in house restaurant that basically caters to the residents. Situated by the resort's poolside, this restaurant in Resorte Marinha Dourada, Arpora is not known for its gourmet or authentic local delicacies. Simple tasty food is its motto - A Varanda remains busy all day as it caters breakfasts, lazy poolside snacks for the residents. The menu is a multi-cuisine fare with Goan food ruling the roost. Seafood Platter, Fish Curry Rice, Chicken Cafreal and Beef Xacutti are the kings of traditional Goan-Portuguese cuisine. However due to the influx of charter traffic seasonally, the menu is balanced from the European kitchen by preparations like Grilled Seafood, Chicken Steak, Pork Chilly Fry and Beef Steak. If you are a late riser for 'elevenses' breakfast time sit by the pool and order the Club Sandwich or perhaps the Chicken Submarine Sandwich. Filling and substantial, it could tide you over lunch too. The kitchens do offer a choice with new preparations daily…ask the restaurant manager or look at the black board for the special of the day. Goa will not be an ideal holiday destination without its spirits being part of the experience. There is a good selection of alcoholic beverages and live music on certain days during the season adds to the dining experience.

Updated this week

  • Food
  • 70% Complete (success)
  • Service
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  • Decor
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An ‘All Day Dining’ experience

Mercury is rising, yes the tourist belt is getting some new additions which will titillate your taste buds. What better than an All Day Dining at the Grand Mercure Goa Shrem Resort? It’s time for Festa where they are celebrating food all day. Yes that is their mantra, and in the traditional local style the chef’s have worked their magic with ‘old’ favourites and new creations, an experience to remember.

Décor/Ambience

Look out for the color ‘purple’ gently embedded in the Festa logo and entwined with the bright rich green of the upholstered chairs. Perhaps that is the only color in this bright airy room, the high ceiling, the murals on the wall and the big glassed in windows, classy and relaxing. It overlooks their soon-to-be-launched Italian and Goan restaurants. Take a peek at the tables; the knobby legs hark back to a time when local furniture graced the Portuguese ‘sala’, the practical tabletops with place mats giving it an informal touch. In the center of the restaurant, a ten seater table with ‘old fashioned’ upholstered chairs adds a touch of regal tones to an otherwise relaxed place. At the far end is the open participative kitchen with chef’s busy preparing their culinary treats. Small bharni’s with colorful local ingredients…chilies being the most prominent set the tone of their concept – local and traditional.

Food

Chef Ganapathy Mallaya is no novice when it comes to creative cuisine, but ask him what’s cooking and he states – comfort food, adding ‘ghar ka khana’. A quick glance at the sections – Pasta, Indian, Pan Asian as well as a few global favourites. Mercury rising or dipping? Choose from a warm or a cold salad. If warm- choose the chicken tikka warm from the tandoor with red pepper, mango jelly and papad chips. Or chip in for the cold beet and feta salad, a great combo. There are many ‘known’ favorites listed on the menu – mezze, panneer kathi roll or even the elaichi murg for starters. They might be from different countries, but the taste, still remember the succulent tikka bits flavored to perfection. From the Asian section- the Nasi Goreng. Go for it. Schechwan fried rice, prawn crackers, batter fried prawns, chicken satay with that fried egg on top. Let the yolk ooze onto the rice as you nibble on bite by bite. Dee…li…cious! And there are other specialties too. The Malaysian Laksa, curry noodle soup too. If you think that all pastas are cooked in the same vein, and I am not referring to diameter of the spaghetti, order the Spaghetti Carbonara. You have a choice of other pastas too, but the sauce, Chef explains that he tosses it in a sabayon made with egg yolk, cream and cheese. No regular thickened sauce as is the norm. It coats the pasta to perfection. Let’s get practical, there is even a health section. For breakfast its smooth, order the smoothies, for meals, the Norwegian salmon is suggested to trim down those meals with rich sauces and gravies. The menu offers a varied choice.

Plus and Minus

Open 24x7, it will be a great boon to party revelers for a bite at any time of the day. And yes there will be music every night come September. The buffet – choose a soup and salad buffet or perchance a dessert buffet if you tend to feel puckish. Food for every mood! And desserts on a la carte. Bourbon mud cakes (the shot upped cakes are served with vanilla ice-cream) or choose the Cappuccino chocolate mousse…guaranteed to keep you awake any time of the day or night. Ever had a 5 star falooda? From the bye lanes of the past the Badami kulfi falooda makes its mark, served in a tall glass with vermicelli, rose syrup, kulfi and crumbled almonds raises the bar. So let this Mercure in its own inimitable style pamper you traditionally in its own starry avatar. The experience will take you galaxies away!

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