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Sagres at Radisson Blu – as the name denotes, is a Portuguese prestige spirit and is a must visit scene on every foodies bucket list with its new avatar. A tavern styled lounge and bar with inspired global preparations is what all of south Goa has been raving about. Enter the premise to be greeted by cane furniture and low tables. A casual affair with its mounted wine wall rack sets the mood for an entertaining evening ahead. Deep within the establishment is a place set aside with tables and chairs for those who would enjoy a full meal. The red-topped tables with their pristine white napkins add to the local colour. Start off with the South India Shitake wild mushroom idly served in a frying pan with spiced flavour of truffle-dehydrated gunpowder and the sour taste of the tomato chutney and follow on with the Baked phyllo pouches filled with Back fin crabmeat and dehydrated pineapple court bouillon. For the mains look no further than the Signature Benedict- a salmon Benedict, pickled fennel, red onion with poached eggs and hollandaise sauce on toasted sriracha bread. Mind you these are filling but do leave space for dessert in the Ricotta Nutella Calzone – a sinful combination of fresh ricotta berry compote and hazelnut spread.
As it is off season GRECO is also serverd in Sagres. ping of beer is around 300/-. AMbiance is good and service is good
Food was really exceptional, the staff really friendly, we exchanged some recipies, and were treated to a gourmet diner.
This is the place to look after your taste buds. Everyday different live counters are there in addition to wide spread of food. During 3 night stay never ever felt repetition of food. Highly recommend it.
Ambience was good. Staff were good. Very helpful in informing and selecting. Live music in the evening with happy hours
A wonderful evening of wine and food pairing we spend yesterday in Radisson Blue Resort. Executive Chef Mahesh together with his Chef de Cuisine Pranav Redkeron and team, managed to let us forget the day to day live and problems for a few hours, as he seduced us with his specialities accompanied by different wines, selected by the French Somelier Gregoire Verdin. Beautiful combination of ingredients, selected with care and a lot of knowledge about prime material. The young Chef has guts I have to say, to break out from the monotony of the classical menus and to combine a variety of ingredients in an unusual way. Congratulations to the Radisson Blue team which as well includes everybody who made us feel special, from entering to leaving the premises.