If it looks Goan, feels Goan and tastes Goan…it must be Goan! This is as true as it gets in the case of Cavatina in South Goa.
Restaurants like Cavatina usually aim for decor that’s chic with all the customary Goan embellishments, avoiding anything too cozy or chintzy. They offer complex cocktails and run the risk of being labeled “upscale” by locals who might visit once and never return. Cavatina may have had its share of sceptical times in the past, but it’s clearly past that now, with its loyal and niche clientele dropping by quite frequently.
We visited on on a wet Saturday night, fully expecting to be among the only people there and instead found an almost booked-out restaurant.
Nestled in the serene environs of South Goa, Cavatina is more than just a restaurant; it’s a gastronomic haven where every meal is an ode to the rich culinary heritage of Goa. Under the expert guidance of Chef Avinash Martins, Cavatina has emerged as a beacon of culinary excellence, offering an experience that is both deeply rooted in Goan culture and refreshingly contemporary.
The menu at Cavatina is a carefully curated selection of dishes that showcase the best of Goan cuisine, reimagined with a modern twist. Each dish is crafted with meticulous attention to detail, using the freshest local ingredients and innovative techniques to elevate traditional flavors.
From the “Dakhti” (meaning small) plates section we chose the “Spanakopita.” A delightful twist on the classic Greek dish, this Spanakopita features red amaranth (thamdi bajji) and cashew butter encased in delicate phyllo sheets. The earthy notes of the red amaranth paired with the creamy cashew butter create a harmonious blend of flavors, with the crisp phyllo adding a perfect textural contrast. This dish is both familiar and innovative, showcasing Chef Martins’ ability to elevate traditional ingredients into gourmet masterpieces.
Next we ordered, the “Nest in the Woods” a combination of Chicken Cafreal with Quail Eggs and Crispy Potatoes. A dish that embodies the vivacity of Goan culture, the Chicken Cafreal is a standout on the menu. Marinated in a medley of spices, the chicken is succulent and packed with flavor. The dish is presented with quail eggs perched delicately on a nest of crispy potatoes, adding layers of texture and taste. The richness of the quail eggs and the crispiness of the potatoes perfectly complement the robust flavors of the chicken. I’d like to get lost in these woods for sure.
There is a pride in this cooking, in each starter and even in each serving of pre-meal breads, while attentive staff keep a close eye nearby.
Writing about Goan food can sometimes feel like a waste of words, but the food is here outrageously good. Other dishes we’ve tried in the past are the Goan croquettes and the Chicken Xacuti. Every dish comes thoroughly decorated with the bells and whistles that nobody is accustomed to finding in your neighborhood Goan restaurant.
For mains, we chose from among the “Signature Main Courses” a sophisticated sounding “Asiette de Vaingon” translated as “Vegetable Garden”. The menu describes it as seasonal vegetables cooked three ways, red rice and rice pancakes.
My, oh my! As the Assiette de Vaingon arrives at the table, we were immediately struck by its stunning visual appeal. The plate is a vibrant tapestry of colors and textures. The Assiette de Vaingon at Cavatina is more than just a dish; it’s a tribute to the rich, diverse, and vibrant bounty of Goan gardens. Whether you’re a dedicated vegetarian or simply someone who appreciates the beauty of fresh, well-prepared produce, the Assiette de Vaingon is a must-try experience that will leave you with a newfound appreciation for humble vegetables.
One of the standout features of Cavatina is the personalized attention you receive. The staff takes a genuine interest in ensuring that your visit is memorable, often checking in discreetly to make sure everything is to your satisfaction.
The gentle hum of conversation and the clinking of glasses formed a symphony of contentment around me. I couldn’t help but overhear a steward at a nearby table passionately describing a traditional Goan dish. His eyes lit up as he spoke, his words painting a vivid picture of culinary delight.As I listened to his description, my attention was briefly diverted to talk about the Goan poder . The steward’s description of the poder, made me reminisce about the local breadmaker whose artistry and dedication were woven into the fabric of Goan life.
We skipped cocktails and dessert. So, I can’t wax eloquent about them this time.
As the evening wore on and the tales continued, I found myself smiling, lost in the charm of this moment. It was a reminder of the beauty in the ordinary and the magic in the mundane. Especially, when it is interwoven in the food.
And that, dear reader, is the true essence of Goa – a place where good food and shared memories can weave a tapestry of joy and connection.
Food doesn’t get much more personal than this and there is a pure No Reservations vibe to this little place. “You can’t be great at anything unless you love it,” said Chef Kate Armstrong in that film. In Cavatina’s case, I think this is a given.
Honest Reviews 