Featured Restaurants in Goa

Trusted Reviewers

Critic's Review

Updated about 3hrs ago

  • Food
  • 50% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 50% Complete (success)

Its peppy, hep and happening. For three months of the year (November to February), it lives up to its name with music to add to your zest. The ambience too is created to lift up your spirits…green checked tablecloths, red chairs and shell chandeliers adding a warmth to the place. Collin Fernandes the proprietor has created a niche concept on the Candolim belt. Situated on the main road, it is a great place to sit with a drink, listen to the music and watch the world go by. Order a Goan Samba (a cocktail of course), the feni aptly adds spirit to the experience. Nibble on Garlic Potato Wedges, or perhaps a Chicken Lollipop. If Feni is not your 'poison' order a brandy cooler or choose from the list of spirits on the menu. Prawn Sesame on toast or perhaps the prawns wrpped in bacon…the snacks repertoire is catchy. If however you have already dined and the music catches your fancy, drop in for a coffee. Choose from the Irish, French, Calypso or even Russian. If that does not take you for a global spin perhaps the music will. Foot tapping Jazz, Karaoke Nights, retro…it's a place to unwind and enjoy.

Updated about 3hrs ago

  • Food
  • 60% Complete (success)
  • Service
  • 50% Complete (success)
  • Decor
  • 60% Complete (success)

A walk down memory lane; that is what is created. While Carina Ruella wields the culinary daulo, the back of the house support is given by her sister Carla. One cannot but notice the passion in restoring the memories of the past, photographs of Goa as far back as 1888. Step onto the open air deck and imagine yourself in a canoe on the river - that is what A'tona means, a canoe. The tables are a mix of casual recycled trendy shaped mango trees and formal restaurant seating. Although the deck is a popular choice; choose to sit in the indoor restaurant, its fine dining ambience and red cemented floors would take you back to the 'sala' of old. The menu has delved into the cuisine right out of their grandmother's kitchen. A pick of old Portuguese favourites interspersed with the popular Goan ones. Start with the Canja de Galinha (the popular chicken soup). But hold your horses, whisper that you have a penchant for the Chorisco (Goan sausages) and Carina will flavour the soup for you. Another favourite is the Salade de Atum (Tune fish salad with egg, potato, onions, in homemade mayo). The menu has a choice of bakes, grills or Goan. Try but the Teesroi Xacutti…one is normally accustomed to a Chicken Xacutti but Teersroi's rule that curry pot. The Rosache Ooman (Umand), that thick coconut milk gravy strained through the muslin cloth with spices, ingredients and prawns added at right intervals so that it does not curdle-smooth. An olden day must on dining tables with Tik Umand. Mix it up with a choice of either Ukedia Xitt or boiled rice. Try another favourite - the cauliflower and prawn temperad. One can have it vegetarian without the prawns too. Not for those who like the spiced Goan curries, but right from Dona's kitchen. Traditional tea time sweets served as dessert - the Godshem. Try the sabhudana and vermicelli loaded with cashew nuts in a thick coco-jaggery mix. The girls have studied the local flavours - preparations where the Portuguese Goan food is concerned, it's a treat from the past.

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