Soft sands, shimmering waters and swaying palms: that is Goa for most people. But there’s more to discover in this tiny yet shining slice of India. Its Colonial past has left it with glorious architecture, and has given its food and culture a distinctive flavour that drips with joie de vivre.
Morisco has fresh written all over it! This elegant grill, overlooking the Candolim-Calangute-Baga beach stretch, serves fresh seafood. Our Chefs offer the finest preparations from continental and Goan cuisine. You will be spoilt for choice! The live interactive kitchen works wonders with the freshest seafood. Try resisting the tiger prawns and lobsters.. Come, experience seafood like never before.
Allora! All Italian. If that’s what you want, this is the place. The illumination, the paintings on the wall and the chimney in the centre of the restaurant add to the rustic charm. Il Camino means The Chimney in Italian. The circular shape of the restaurant gives it an easy flowing feel.
All-day Delicious. You don’t step out to dine; you step-in to gain an experience. Kokum Kitchen spoils you for choice by offering you a fascinating range of continental, oriental, Goan and North Indian cuisine.
Laid-back lounge bar offering a contemporary setting, perfect for an intimate gathering withyour friends and family while you enjoy your drinks and snacks, overlooking the beautiful landscapes and breath-taking sunsets.
Seasonal beachfront live grill restaurant overlooking the Arabian Sea, promising spectacular evenings under the stars and a feast of prized selection of seafood, meats, vegetables and more; all sourced locally.
All day dining restaurant serving global cuisine spanning across - Indian, Oriental, Pan-Asian, Italian, Mediterranean, Continental. This dining experience features interactive live kitchens, private dining sections, and open air verandas with stunning views of our lush gardens.
A contemporary approach to Goan-Portuguese cooking traditions makes Beach House one of our most sought-after restaurants. Chef Rego leverages an astounding 47 years of experience at the Taj to add a flourish to iconic dishes like xacuti and vindaloo, using indigenous produce like kokum, palm vinegar and parboiled rice.