Back in time, local folklore stated that the foxes would be tempted by the rich sugarcane harvest in the fields of fiesta in Saligao. This similarity is echoed at Briston's and Savio’s place opposite those very fields. These two Goan lads trained under Chef Urbano Rego at the Taj and travelled the world only to come back and serve what Goans love – seafood galore. On a calculated turning, take care not to zip down the highway at this point. The single storey open structure is difficult to miss. Enter the tempting casual bar and climb the steps plastered with bright prints against the wall. The paper lanterns are crafted with fork and spoon motifs; the seating is casual and trendy. The big windows along one side of the wall, open to the ‘natural’ elements and gives an airy feel to the place. No fine dining place, however, makes one feel at home. Kick start the festivities with the Squid Tempura. The triangles of squid served on a bed of tossed salad accompanied by Garlic Mayonnaise drizzle on the plate. While known for seafood do not miss their famous Goan Sausage Pie served in mini sizzler pans. The combo of sausage and hash potatoes is lip-smacking. Crab Xec Xec is their speciality and goes famously well with the Masala Crumb Fried Mussels. Miss it at your own risk.
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