A live kitchen, handcrafted cocktails, and a slice of Italy amidst the magic of Goa… That’s Forno Tinto, a casual Italian dining restaurant recently launched at Novotel Goa Resort and Spa.
The view!
The view is what got us first when we walked into Forno Tinto. Green fields till where eyes can see, meandering cows and bulls with birds perched on their back, and the hills beyond.
Is this really Candolim? The once pristine beach stretch is now packed with hotels, guest houses, shops, and restaurants catering to millions of tourists. Candolim never sees a lean period.
So, to find a little gem with a great view in this coastal belt of Goa is almost impossible. You dine to the sound of birds. A little walk from the main gate of Novotel Goa Resort and Spa takes us to Forno Tinto, enclosed under a rather largish open-to-air space under a pergola or a trellis roof.
The food, of course, and particularly the pizzas are not bad either! Novotel Goa Resort and Spa’s fairly new restaurant — Forno Tinto — is billed as a casual Italian dining restaurant overlooking lush green paddy fields and hills.
Deriving its name from Forno (oven) and Tinto (village marketplace), the restaurant serves authentic Italian cuisine along with signature Goan and Italian fusion dishes crafted to excellence. Chef Alex Dias’s vision is to serve wholesome classic-style recipes dished out to perfection.
This open-air restaurant is an ideal place to feast on some delicious Italian fare. Its interactive live kitchen lets you experience the art of making hand-stretched signature pizzas, among other delicacies.
You absolutely must not miss out on the chef’s signature dishes such as the Pizza de Funghi, a vegetarian pizza curated with chunky passata, mushrooms, and buffalo cheese, and the Cafreal Chicken Pizza, a perfect fusion of Goa and Italy. Experiment with desserts like the Kokum Pannacotta to end your feast on a sweet yet quirky note.
Get into the spirit of Goa as expert mixologists serve you handcrafted cocktails and mixers. You can experience a renaissance of flavours with signature cocktails like Mando and Botanici, with a twist of local herb and spice infusions. And don’t forget the refreshing Italian Summer Mocktail, a perfect companion for the bright sunny days in Goa.
Taste with innovation at Forno Tinto
Chef Alex Dias, Executive Chef, Novotel Goa Resort and Spa, says, “We curated the menu acknowledging the similarities between the ingredients used in Italian and Indian fare. Be it pizzas, salads, or desserts, all the dishes have a certain twist of taste and innovation. Our aim has always been to give a great gastronomical experience that shall linger with guests for a long time.”
Our personal favourite in the dessert section is the Kokum Panna Cotta — a perfect blend of panna cotta’s milky sweet flavours and kokum’s tangy ones.
Ranju Singh, Complex General Manager, Novotel Goa Candolim and Novotel Goa Resort and Spa adds, “With the launch of Forno Tinto, we only strengthen our culinary repertoire. We aim to lead with the ongoing trends and cater to the new audience which is well travelled and more aware than before. The calm and peaceful ambience complements the overall vibe of this place. We are confident that the restaurant and bar will become an iconic spot for locals and visitors alike.”
Forno Tinto Salad by Chef Alex Dias
Ingredients
| Coconut Shavers: 20gms |
| Lolo Roso leaves: 20gms |
| Red Spinach leaves: 20gms |
| Mustard Cress: 5gms |
| Arugula leaves: 20gms |
| Radicho leaves: 20gms |
| Julienne carrot: 10gms |
| Julienne beetroot: 10gms |
| Kokum: 5gms |
| Jaggery: 10gms |
| Focaccia bread: 50gms |
| Olive oil: 40ml |
| Onion: 20gms |
| Tomato: 30gms |
| Cucumber: 20gms |
| Red bell pepper: 20gms |
| Yellow bell pepper: 20gms |
| Balsamic vinegar reduction: 10ml |
Method
- Prepare a balsamic vinegar reduction on slow heat till it comes to thick molasses consistency. It will take time, so don’t use a high flame.
- Prepare kokum and jaggery dressing by whisking both the ingredients together. Once done, sieve in a conical strainer, season, and keep aside.
- In a large bowl, mix all the veggies, add seasoning, and toss it with kokum dressing.
- Arrange in a plate with some coconut slivers and jaggery, drizzle with balsamic reduction, and serve with either Focaccia or bread on the side.
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