Where to find your fix of all things new — food and drink — in Goa.
As the new and most popular ‘season’ begins, Goa is understandably buzzing. It’s a season for parties, of celebrating festivals, of night markets, of interesting workshops and classes, and of good food. Predictably, there’s a host of new restaurants and bars springing up across the state, offering innovative cocktails, festive offers, and menus to appeal to different palates.
Here are some of the newest restaurants in Goa.
Coast 2 Coast (C2C)
Goa’s Taj Resort and Convention Centre has a new standalone restaurant with views of the Arabian Sea and a seafood-focussed menu using imported ingredients. The bar highlights homegrown liquors, paired into cocktails like Caboquiri (Cabo rum with curry leaves), and Mirsang Sour (with Paul John whiskey). The food is divided into the Western Coast, Eastern Coast, and the Local Coast and includes Chatka King Crab Legs featuring Russian King Crabs, Whole Baked Snapper, Panko Prawns, Tuna Tataki served on a pink salt slab, and local dishes like Goan Crab Cakes, and Pork Vindaloo.
At Taj Resort and Convention Centre, Dona Paula. Timing: 7.30 pm to 11 pm (Closed Monday). Instagram
Isabella’s Tapas Bar
The 40-seater, two-floored tapas bar serves hearty Spanish and Portuguese dishes. The place is inspired by bodegas, taverns, pinxto (small snack) bars and taperias. The bodega-style bar on the ground floor has homemade vermouth and amari, cervezas (beers), vino (wine), sangrias, and cocktails. Drinks come with complimentary tapas.
The food aims to be uncomplicated and wholesome, with saffron-laced Paellas, Bacalhau (salted cod fish), Patatas Bravas (Spanish thrice cooked potatoes), Gambas al Ajillo (garlic prawns), a variety of croquettas, and Catalan Fish Stew. There will be a daily/ weekly special of tapas and pintxos.
Isabella’s Tapas Bar is the creation of IT networker and marketer Arati Naik, working with consultants Chef Gracian de Souza in the kitchen, and Evgenya Prazdnik behind the bar.
At: First Floor Econ Incrocio, Opposite Don Bosco High School, MG Road, Panjim. Timings: 7.30pm to 11pm (Closed Monday). Call 8805818805. Instagram
The Ice-cream Man
One hot summer night, Joshua Antao was craving something cold and decided to make ice-cream. Four hours later, he had created a chocolate ice cream cake, which he then served to friends with rum on a spoon, set aflame. A satiated friend called him ‘the ice-cream man’ and that’s how Antao’s journey with ice-cream began. He started making it at home, delivering it to people’s homes in the lockdown. Now, he has his own space in Panjim.
The Ice-cream Man makes small batch ice-creams with fresh ingredients; there are sorbets for lactose intolerant and vegan customers. On the menu are Lorna — black jaggery with toasted coconut, Apple to my Pie — cinnamon gelato with apple pie crumble, Cheese Us! — cheese gelato with New York cheese cake and mango swirl, besides flavours like Lotus Biscoff, strawberry, and dark chocolate.
At Panjim. Timing: 11am to 12am (closed Tuesday). Instagram
The Outpost
Azure Hospitality’s Sly Granny has another restaurant in Goa called The Outpost. Launched in August in Panjim, The Outpost is a European styled bar and bistro with Prohibition era cocktails like Bacon old Fashioned, Suffering Bastard and Le Balzac, and wines. The menu has familiar foods like Smoked Chicken Wings, Charred Jalapeños Tacos, Confit Chicken Bastilla, Red Snapper Tartare, and Merguez and Potato.
They have a DJ for music, which turns retro at night, and a Granny’s book exchange for customers.
At MG Road, near Old Patto Bridge. Call 9209904575. Instagram
Project Baked
In the middle of the pandemic, while people were experimenting with Dalgona coffee and focaccia gardens, brothers Ajinkya and Vikram Gandhe started making desserts. Their creations became so popular, they started a kitchen in Nagpur and started delivering their baked goods. Then Ajinkya shifted to Goa and decided he wanted to continue the experiments here.
The result is Project Baked Coffee and Dessert Bar in Anjuna. The small space has board games, WiFi and charging points, and indoor and outdoor seating. They believe in making everything fresh and in-house. Signature items include Blueberry cheesecake (using homemade cheese), Rose Pistachio cake, brownies, and brookies served alongside speciality coffee and manual brews.
At 1713, Gumal Vaddo, Anjuna. Timing: 10am to midnight. Call 7972261633. Instagram
SOPÓ
Artist and Siddharth Kerkar launched his first restaurant called SOPÓ (Konkani for ‘lazy bench’) in collaboration with restaurateurs Vipin Raman and Bonita Mascarenhas. The Burmese restaurant takes over what was once the Spanish restaurant Barsa (they’ve even taken over the accompanying lodging). The restaurant is done up in light colours and features many of Kerkar’s modern art works. The food, created by chef Yong Hkum from Burma, features cold platters, grilled fish and meat, curries, khow suey bowls, and more. The bar serves classic cocktails and some signature ones with names like Better Call Sid, and Delayed Orgasm.
At Assagao. Call 8830329902. Instagram
Coming soon:
Fig & Maple
Housed in an old Goan villa, spread over 15,000 sq ft, the Delhi import plans on creating a sustainable, zero waste and diverse food and beverage programme. The being an ingredient-forward space will highlight regional flavours like the Konkan ceviche- seasonal fish cured with Kokum served with a coconut emulsion with Khakra. The restaurant will have its own kitchen garden.
In terms of ambience, the idea is highlight India’s diverse crafts, from the dhokra metal craft to Sawantwadi wooden toys. Fig & Maple Goa wants to be communal and will house a library, and a chef’s table for budding chefs, home cooks and others to hone their craft.
At Assagao. Instagram
Shiori
The 30-seater space will be a Yakitori bar serving Japanese grills and street food. The newest venture from SinQ hospitality aims to be a one-of-its-kind Japanese street bar
At Siolim. Instagram