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As you sit down for a veritable cuisine spanning Greece, Spain and Turkey amidst the green fields of Candolim, the message is clear ‘let the food do the talking.’ Chef Siddharth Noronha has ensured a fine balance in taste and cuisines as well as plenty of variety. Flanked by fields on one side and the water body on the other, the colour red is predominant, from the underliners to the cupboards which showcase the chef’s desserts and recipe books that have perhaps been referred for the fare. The Sicilian style fritto misto served in a wire basket is a delight with the Italian lime resting atop, aided with an inspired mayonnaise mix. For the vegetarians, the Spanish grilled vegetable with fried cotletta, roasted tomato, pepper salsa and sweet mustard sauce is creative and appetising. As for the desserts, take a sneak peek at the blackboard for the specials or at the open cupboard display.