Goa is famous for many reasons, some being its beautiful landscape, tropical weather, and buzzing nightlife. I love all of that. However, I consider exploring Goa incomplete without feasting at many of its top quality restaurants.
Goa is lucky to have a diverse line of chefs experimenting with a blend of local and fusion flavours. The south of the island firing up Portuguese inspired traditional curries and the north coming up with more modern dishes.
Some of the areas in North Goa, especially the Vagator and Assagao belts have to be the densest areas in terms of the number of cuisines they offer. Each restaurant brings something unique to the table through some never-heard combinations or by mastering the classics with their personal touch.
I went through a Dora, the explorer phase 10 years ago when I would wander behind beaches and palm trees to look for new cafes. But that was a time before google maps or zomato. Now it is easier to find good places, but in a sea of abundant pearls, I am sharing some of my old and new favourites.
Idā – Boutique bar and kitchen
Idā means ‘In The Moment’, and this restaurant embraces its meaning wholeheartedly. It is tucked away from the hillside, lacking the sundowner views that Vagator cafes are usually famous for, but the garden-turned-restaurant vibes with a big open bar and live music easily make up for that.
They offer a big selection of Indian and fusion dishes – from Goan fish and prawns to chef’s signature dishes like Old Monk Pork chops, Blue Pea Rice Bowl, Beetroot and Blue cheese salad, they have it all. They also recommend nice cocktails to complement the food, all made without any sugar syrup, just the sweetness of fresh fruits.
The restaurant only opens for dinner, and a reservation is highly recommended.
Sublime
Set in a small Goan villa, this award-winning restaurant has been active since 2002. After changing the location a few times, it is now nestled in Assagao. The restaurant has a very homely feel to it, with small tables covering the courtyard and a simple ambience with a garden and fairy lights.
The menu of the place is seasonal and the chef likes to experiment with ingredients and flavours resulting in impeccable dishes. Chef Christopher Saleem Agha Bee is regarded as a gastronomic gipsy, who likes to experiment with an eclectic choice of ingredients, some fine techniques of cooking, and presenting them artistically.
I had a tandoori pumpkin salad, and I was amazed at how I was savouring such a complicated dish in such a simple cafe. Apart from fresh sea bass and prawns, the top-rated dishes also include Goan chorizo sausage with mussels, crab and corn chowder, Sicilian chicken and lemongrass martini.
It is one restaurant you can keep going back to because there will always be something new to try.
Bomras
I had heard about this Burmese-inspired restaurant from some online guides back in 2012. But it took me 10 years to finally visit the restaurant. The restaurant stuck with me all those years because I had never heard of another Burmese restaurant, and wanted to try what it was all about.
The dishes use a mix of southeast Asian flavours like bok choy, kafir lime, ash gourd, wasabi, lots of ginger, tamarind, and herbs like galangal and Burmese coriander. I tried one of the fish dishes and to be honest it had a familiar taste (like Goan flavours), but with a sparkle of refresh coming from a new ingredient. They mostly grow the ingredients in their backyard or source them from local farms, and this freshness nicely comes across.
It has now moved to Anjuna in a much bigger setting which makes it more accessible. It also has more vegetarian options so I can now plan a visit with my vegetarian friends as well (and I have many). The restaurant also turns quite lively at night with an open bar and live music.
Baba Au Rhum
It started as a laidback rustic European cafe tucked away in Arpora where locals would regularly go for a slow brunch to wind down (after a crazy night). I remember a tree growing in the centre with relaxed low seating around it. It has now transformed into a hip bistro, with bustling crowds and hour-long queues (reservation is a must).
This is one of the best examples of a hidden gem loved by hippies exploding with popularity so much so that the ambience and crowd have completely changed. What remains unchanged is the quality and taste of food.
The fresh croissants stuffed with cheese or ham are still the best out there. Also, the wood-fired pizzas and hand-crafted burgers with both vegetarian and meat options continue to be my favourites. They have also added new steak options and tap beer on their menu. I am yet to try the new selections but on my many visits to this cafe, I always found myself ordering a jar of the lemon refresher. It is hands down the best drink on a hot and humid day.
Burger Factory
If I had to make a list of amazing burgers in Goa, It would be a long one. But it would be undoubtedly topped by Burger Factory.
It’s an old favourite because of the juicy patties and perfectly baked fresh buns they serve. Whether it was at a roadside shack or now at the much fancier beachside location at Morjim, they continue to stay ahead in the league of gourmet burgers. They keep their menu simple and short but still diverse enough that everyone can find something to their liking. I always go for a mushroom burger and try not to hear my friends rave about the delicious pork and beef selections.
They also have a smaller location in Anjuna, but even with 2 locations, it is really hard to find a table during peak season. So book in advance, order takeout or reach early, but don’t miss this place.
Edible Archives
This stands out as a lone northeastern restaurant inventing an amalgamation of Bengali and Goan ingredients.
The chef, Anumitra Ghosh Dastidar not only brings her recipes but also some native ingredients to her kitchen farm in Goa. Some non-native plants that they cultivate are banana stem, banana flower (mocha) and mango ginger (Curcuma amada). They pair it with mustard fish, freshly caught prawns and sannas (Goan steamed rice cakes).
The restaurant is known for its sustainable practices and slow cooking methods adding yet another unique interpretation of edibles to the culinary belt of Goa.