Horseshoe

Review and recommendations

Born in Angola, Jose Vasco Silveira landed in Goa after serving in the Portuguese army. Silveira planned to explore the land of his ancestors for 3 months but has since stayed for 43 years. He opened Horseshoe or Ferradura (in Portuguese) in 1980 determined to offer Goan and Portuguese food not Goan-Portuguese food. A dedicated, passionate chef who shops and cooks for his clients all by himself, Silveira prepares every meal from scratch. Diners may have to wait up to 30 minutes for their meal but report every minute to be worth it for food that ‘stands the test of time’. Regular clientele includes chefs and gourmands from across the country who swear by Silveira’s attention to detail.

Horseshoe is set in a beautifully restored Portuguese home that dates to 1710 alongside the Rio de Ourem creek that divides Panjim. The space is quaint and quiet. Regulars trust Chef Silveira to bring out whatever he wishes to serve them while newcomers find they want repeat portions of bacalhau or salted baked codfish, feijoada (pork, butter beans and sausages stewed in red chillies and spices), ameijoas bulhao de pato (clams in white wine and herbs), and fried choriz (Goan sausages).