From Tropical Modernism To Japanese Zen: 5 New Goa Restaurants On Our Radar

A fresh wave of design-driven restaurants has recently made its way to the shores of North Goa, bringing exciting new dining experiences to the area. In contrast to the Tiki-style speakeasies and beach lounges of the early 2000s—modelled upon the coastal dive bars of Thailand and waterfront resorts in Greece—the region’s latest dining establishments are embracing a more immersive approach. The shift leans towards Balinese-inspired naturalism, Middle Eastern grandeur and Japanese minimalism, blending contemporary aesthetics with earthy materials sourced from the indigenous landscape. Oakwood accents, woven rattan furnishings, rustic ceiling lamps and undulating wooden slats define this modern bohemian moment. From the breezy seaside elegance of Jolene By The Beach to the evocative wabi-sabi philosophy of JSan, the newest additions to Goa’s culinary scene are as much about atmosphere as they are about taste. DP picks five of the most immersive dining experiences this season.

1. Jolene By The Beach, Anjuna – A Rustic Chic Oasis

Teetering above the sun-kissed shores of Anjuna, Jolene by the Sea is where the local context of the landscape meets exquisitely curated design. Envisioned by Aayushi Malik, the space is an effortless convergence of raw textures, artisanal craftsmanship and functionality in Goa’s naturally tropical climate—honedd natural limestone, textured plaster walls and bamboo anchor the space with an unrefined, organic sensibility. Meanwhile, oakwood, travertine-clad pillars and brushed brass accents introduce depth and sophistication. Sustainability is not an afterthought here but an indispensable ethos—macramé, hand-knotted with cotton, adorns the cabanas, umbrella canopies, statement beaded ceiling lamps and artful wall pieces, lending an unkempt, rugged nonchalance to the architecture. This collaboration of visionaries—including Shakeel Ladak, Amrita Arora Ladak and Gaurav Batra of True Palate Hospitality—encapsulates the restless spirit of seafarers, where the echoes of spice-laden trade routes, artistic influence, and storied adventures overlap, informed by every place the eponymous Jolene has touched shore.

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The cultural nomadism continues in the menu, where Michelin-starred Chef Suvir Saran reinvents comfort dining with signature dishes like Kochi Lobster Cornettos,’ ‘Misal Ramen’ and ‘Tunisian Aubergine Caviar.’ The beverage program, led by Feruzan Bilmoria, delivers handcrafted cocktails as cheeky as they are refined—‘Left Hand Shake,’ a nod to their left-handed bartenders and ‘Ya Ya Ya Coco Jumbo,’ infused with the carefree essence of Anjuna. Here, the rhythm of the waves sets the tempo—reflected in the handwoven raffia lampshades, breezy linen drapes and towering parasols that shade the outdoor deck. Every curated detail echoes the rugged charm of bustling port towns, where craftsmanship and coastal beauty intertwine.

DP Loves: Woven bamboo screens stretch across the 100-foot entry façade, a striking first impression by day, a softly illuminated vision of warmth by night.

2. Anar, Anjuna – Design Notes From Persia

Anar is a whimsically styled space that serves the flavours of Irani cuisine and beyond. Co-founded by Anant Kataria, also an architect at AKA Designs, Siddharth Manchanda, Roshni Kapoor and Divyansh Kapoor, the restaurant offers a laidback yet curiously hedonistic dining experience steeped in Middle Eastern grandeur. At the helm of the kitchen, Head Chef Rishabh Law curates a menu that straddles eccentricity and nostalgia. The material palette blends durability with artisanal warmth. For high-traffic areas, tandoor stone for the flooring was sourced from locally-renowned vendors, Indian marble for the tables and Mangalorean tiles for the roof to keep the space naturally cool and comfortable, even during hot days. Gleaming brass serveware, selected personally by Roshni and Divyansh Kapoor, further advances the narrative of abundance and auspiciousness. 

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The slow-cooked stews and expertly grilled kebab as culinary offerings take centre stage here. Signature dishes include the ‘Persian Kabab Koobideh,’ ‘Joojeh Kabab,’ and the irresistible ‘Turkish Adana Kabab,’ each served alongside house-made pickles and Shirazi salad. The Mashrub cocktail program is an interplay of folk medicinal ingredients with a dash of contemporary chasers. Standouts include the ‘Anār,’ a lipsmacking gin cocktail sweetened with a tincture of pomegranate molasses and ‘Yalla Harrisa,’ stirred with tequila, mezcal and harissa. Whether it’s a long, leisurely lunch or a candlelit dinner under the overhanging houseplants at Anar, every element invites guests to bask in its intimate and quietly elegant vibe.

DP Loves: The cat mural on the back wall of the bar is a one-of-a-kind piece that serves as an intriguing focal point for the space.

3. Farzi Beach, Morjim – Steeped In Tropical Modernism

Nestled beneath a lush canopy of swaying palms, Farzi Beach unfolds like a modern-day Silk Route caravanserai, an immersive escape.  Conceived by Zorawar Kalra, Founder and Managing Director of Massive Restaurants, this archipelagic retreat is poised to be Goa’s ultimate party destination, offering private beach access, poolside spring-break energy, and a picturesque deck designed for serendipitous encounters. As you step inside, the warm glow of sculptural ceiling lamps casts soft, ambient light while a palette of muted beige and crisp white creates a refined, airy aesthetic. Natural wooden chairs ground the space with an organic touch. Wavy-shaped drapery in white and beige plaid patterns introduces a sense of fluidity, echoing the rhythmic undulation of the coastline. The low seating arrangement draws inspiration from traditional lounge-style settings found in Balinese retreats. Just beyond the bar, a tranquil pool shimmers in the background, seamlessly reinforcing water as a main character. 

From the ‘Farzified Tempura Prawns,’ crisp and fiery with a lemon-chilli foam, to the reimagined ‘Farzified Vada Pav,’ turned inside-out with a bold mint saunth chutney, each dish in Farzi’s culinary oeuvre melds contemporary Indian ingenuity with historical continental influences. Innovative cocktails—like the tangy ‘Chuski Margarita’ with aam panna, the locally derived ‘Goan Mule’ with feni and ginger beer and the tropical ‘Kokum Collins’—heighten the sensory experience. As the sun dips below the horizon, the energy shifts effortlessly from golden-hour elegance to high-octane revelry, with star-studded DJ sets and fire performances that mesmerise under the night sky. 

DP Loves: Sculptural installations crafted from reclaimed palm fronds—nature’s perfect frame for your next photo op!

4. Mizu Izakaya Goa, Siolim – Susegad & Sophistication

Rearing its head amidst the lush, low-rise landscape of Siolim, Mizu Izakaya is a purposeful coalescence of Japanese restraint and Goa’s tropical susegad. Designed by The Bohemian Team, the restaurant finds its home within 8 Boheim Avenue, an intimate design-forward enclave that houses two boutique stores. The space is enclasped in a monochrome palette, with textured blacks and crisp whites, while a glass façade obscures the boundary between inside and out, framing uninterrupted views of paddy fields and curated landscaping. Overhead, blooming polycarbonate umbrellas offer shade without heaviness, sieving natural light in a way that fluctuates with the time of day. By night, a muslin projection screen flickers to life, playing loops of vintage Japanese films, layering the dining experience with nostalgia and rhythmic movement. 

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In the far corner, a sushi bar is housed within a glowing glasshouse pavilion, swaddled by greenery—an enthralling stage where chefs craft dishes with meditative precision. Chef Lakhan Jethani’s menu pays homage to its Goan surroundings, incorporating coastal ingredients like ‘kokum’ and ‘chonak’ alongside signature Japanese delicacies such as the ‘Hokkaido Mentai Grilled Scallops’ and ‘Matsuzakaya Shumai.’ At the bar, head mixologist Avantika Malik takes a boundary-pushing approach to flavour, weaving local infusions like feni into her cocktails. Mizu Izakaya is not a place that disturbs its surroundings—it listens to them. Framed by Portuguese-style villas and the soft calls of migratory birds, this is a restaurant where slow living is truly treasured.

DP Loves: Curved passageways lead to the washrooms, where hand-painted doors and textured surfaces create sensorial escapes, inviting moments of quiet discovery.

5. JSan, Anjuna – Honouring The Imperfections Of Beauty

At the threshold of JSan, a towering Torii gate marks the transition from mundane reality into a realm where time slows and flavours deepen. Located in the vibrant heart of Anjuna, this izakaya gastropub is an ode to wabi-sabi—the beauty found in imperfection—the interiors rejecting overt theming in favour of a more nuanced approach. Design at JSan is deeply personal, from the vintage brick moulds embedded into walls—relics from Chef Vishesh Jawarani’s great-grandfather’s mills—to the wooden sculptures crafted from teak, long-forgotten and imperfectly chewed by white ants –each element tells a story. At JSan, repurposed old doors, waste mango and neem wood, and furniture salvaged from factory fields make their way into the design. The walls were stripped back to their natural textures while bamboo water bodies, organically assembled using in-house materials, ripple softly underfoot. Tables and wooden fixtures are hewn from pine and locally sourced ‘mati’ wood, then finished with the ancient Japanese technique of Shou Sugi Ban (Yakisugi)—charred to preserve and transform. The bar and live kitchen counter, too, wear these scars of fire proudly, their textured surfaces adding depth and history to the present. The chairs, crafted in a Delhi workshop, are upholstered in weather-resistant fabric in a deep hue that complements the serene structure.

At the barycentre of JSan is its devotion to balancing ramen’s legacy with a sense of play. The ‘Sichuan Hot Honey Edamame’—tossed in chilli oil and layered with a sticky-sweet heat—makes for the perfect shareable snack. When it comes to ramen, Chef Vishesh’s personal favourite, the ‘Miso Chilli Tonkotsu, ’ takes centre stage, offering a rich broth with a deep umami base, springy noodles and a miso-infused kick. The crockery, designed exclusively by Goa-based Luneclay Pottery, reinforces the wabi-sabi ethos—no two bowls are identical, making every serving a singular experience. Curated by Nitin Tewari and Suyash Pande, the cocktail menu leans into fresh botanicals. The Wasabi & Peach cocktail cuts through ramen’s richness with a floral lift while incorporating subtle Japanese ingredients to mirror the food’s complexity.

DP Loves: The ceiling’s undulating wood slats, designed to mimic rippling water—an ever-present nod to ramen’s liquid heart.