Antonio @ 31

Review and recommendations

Around the corner from Joseph’s bar in Fontainhas is the equally bustling and warm tapas and cocktail bar – Antonio. Brought to you by young but seasoned local chef, Pablo Miranda, Antonio is among the crop of innovative, nouveau restaurants that have sprung up in Goa post-pandemic. Located on Rua de 31 Janeiro neck to neck with other popular restaurants and bars concentrated in the Latin Quarter of Fontainhas, Antonio carves out a voice for itself through serving familiar ingredients in unexpected ways. If you delighted in sucking out the marrow from that one bone in the mutton curry as a kid, you’ll be happy to see roasted bone marrow with a salsa verde on the menu. Goans who grew up munching on this delicacy immediately recognize crunchy veliyo (teeny baitfish fried whole) as one of the small plates. Tiger’s milk ceviche done with snapper instead of tuna, osso bucco with Goan flavours and salted beef tongue are just some of the intriguing plates to try here. Tender coconut flesh, usually enjoyed after sipping on coconut water on a hot day is stir-fried into a bhaji with green chillies! The cocktails are just as enticing. Gin lovers have a range of infusions to taste from the floral notes of butterfly pea to the sweet tartness of jamun or hibiscus and refreshing lemongrass. One can have these straight up or blended with other flavours in complex cocktails. Urrak + Kokum is a hit as a thirst quencher – Limca, chilli, citrus, kokum syrup and fresh urrak but so is their take on a whiskey sour, executed perfectly with tamarind, lime and orange.