Featured Restaurants in Goa

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Updated about 6hrs ago

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

There is harmony of ingredients, old recipes being reinvented and passion ignited in the culinary arena by Aneel Verman who has created a niche restaurant called Sur la Mer. Walk through a lobby filled with a treasure trove of antiques into a garden by the pool. The fundamentals of 'fusion gastronomy''is about to be unveiled. A glance through the menu might list old traditional favourites - a Thermidor, Duck a la Orange, American T Bone Steak. But wait, behind the simplicity of the preparations there is a method of fusing different ingredients to add value to the preparation. Sit down and relax once the order is placed and let the peace invade your senses. The Bloody Mary is a class apart, but if you love your single malts then this is the place for you, a connoisseur's delight. On certain days of the week, the tinkling notes of the piano add mystery to the dark canopy with the twinkling lights up above. Feast on 3 Cheese Filo Pastry made of Mozzarella, cheddar and blue cheese with a pesto sauce baked to perfection and accompanied with potatoes, a red wine reduction and balsamic vinegar. This three in one combination is 'fused' to perfection. Another hot crunchy favourite are the Batter Fried Prawns impaled on a sugar cane skewer. Chinese flavours with ganne ka juice is yuuum! The Fish Brasilia (fish cooked in olive oil with olives, garlic, tomatoes) is flambeed with gin. Top up your glasses at this junctur... the spirit should not only speak through the food, although the traditional Lobster Thermidor would vie for attention. For a niche restaurant all basic fundamentals are well in place... ambience, food, a well stocked bar what more is left to be experienced? On an analysis of an evening well spent, it is just a fusion of the above mentioned entities.

Updated about 7hrs ago

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

It's a feast by the sea. Fresh seafood, meat and greens, with smouldering cooking over coal; that is the concept of the Barbeque Beachfront Open Air Grill at the Cidade de Goa. The soft breeze whispers as it caresses your face, the tree fronds sway to an unknown melody, the pathway twists and turns as it meanders its way towards a fixed destination and suddenly your nostrils are assailed with the aroma of spices that wafts through the air. It's the chefs at work. This place gives a warm feeling as you enter, with a view of Arabian Sea, big benches to sit on and watch food being prepared by master chefs, which serves to enhance the dining experience. The Beachfront Grill has a unique feature which enables the diner to choose from a display of seafood, meats and vegetables and have them cooked to their liking. The chefs have displayed their mise-en-place for the dinner — lobsters, tiger prawns, fish, chicken, steaks — all marinated and ready for the grill. The ambience is one of warmth and buzzing with activity. The chef's innovative combinations are the focus of the evening — feast on the Chili Garlic Squid or Shrimp Caesar Salad. The Chef's Special Seafood Platter comprising of Baby Lobster, King Prawn, Kingfish and the fresh catch of the day is also recommended. This is accompanied by Garlic Bread. End the meal with the dessert of the day…all you have to do is ask your server. It's as fresh as it is made. Vegetarians do not despair…the sizzle still exists for the leafy bonanza. The Vegetarian Kebab Platter which has an assortment — Paneer Tikka, Bharwan Aloo, Mushroom Tikka, Tandoori Phool — will definitely not disappoint you. And when done, when the last morsel has been ingested the sizzle still continues. The sizzle remains in the air as you leave the restaurant

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