At Sabores, Goan-Portuguese cuisine unfolds with grace, depth, and unhurried confidence
Nestled within Clube de Palma at Bambolim’s Aldeia de Goa, Sabores feels like a quiet return to a more assured era of dining; one where menus were brief, intentions were clear, and good food spoke without ornamentation. Framed by the charm and simplicity of Goan-Portuguese architecture, the restaurant evokes the comfort of the ‘good old days’ while promising something far more considered on the plate.
Inspired by Mandovi’s beloved Rio Rico, Sabores, meaning flavours in Spanish, is the brainchild of Akshay Quenim of the family that owns the Goan landmark. His vision is evident: a space that honours tradition, not through nostalgia alone, but by allowing it to evolve gently into the present.
The 60-seater restaurant is thoughtfully composed. Deep teal seating anchors the room, marble-topped tables lend a quiet elegance, and carved lighting enclaves punctuate the space rhythmically, casting a warm, intimate glow. The décor is pretty without being precious; refined, relaxed, and inviting.
The in-house cocktails set the tone early, each one more intriguing than the last. The Toasted Banana Bread arrives layered and complex, toasted poie lending body, whiskey bringing warmth, banana and coffee liqueur adding sweetness, all finished with chocolate and espresso for a gently bitter, lingering finish. The Bebinca Boulevardier, a Goan reimagining of the classic Old Fashioned, is infused with the caramelised richness of traditional Bebinca, resulting in a drink that feels both indulgent and deeply familiar. The bar menu is extensive, spanning thoughtful mocktails, straight pours, Indian and international whiskies, spirits, beer, and wine.
The Entradas or starters unfold leisurely, each dish arriving as a small chapter of Goan flavour. Pickled vegetables cured in kokum are crisp and refreshing; their tart bite softened by the heat and depth of alijito and recheado sauces.
The bread programme follows, a highlight in itself featuring poie, oonde, pao, and celebratory dinner rolls inspired by Ribandar’s traditional poders. Served warm, they are paired with the chef’s house-made butters: Café de Paris, Balchão, Choris, and a classic salted butter; each spread offering its own personality, from spiced warmth to gentle smokiness.
Divar’s Mutton Filo Samosa is crisp and delicate, the filo shattering cleanly to reveal tender mutton cooked in a homestyle Divar curry, rich, aromatic, and deeply comforting. The Goan Dumplings filled with Tambdi Bhaji (Red Amaranth) and water chestnut, are soft and earthy, lifted by a bright chimichurri that cuts through with herbaceous freshness.
Among the cold starters, the Tender Coconut Carpaccio stands out for its finesse. Silken ribbons of coconut are paired with peppers and tomato, finished with a spicy-sweet mango purée and bursts of house-made coconut caviar; a dish that plays effortlessly with texture and temperature.
The Mushroom and Cheese Rissois, classic Goan-Portuguese crescent pastries, are crisp on the outside and luxuriously creamy within, complemented by a smoky tomato aioli. The Stuffed Crab baked either in butter-garlic richness or bold, tangy recheado spice is indulgent and deeply flavourful; the sweetness of the crab and the butter garlic sauce bringing out its richness in all its glory.
From the fire, fried, and grilled section, Tiger Prawns in lemon, chilli, and coriander arrive light and vibrant, their sweetness accented by tang and herbs, served alongside garlic bread that begs to be torn and dipped. The Rawa-fried Chonak is perfectly crisp, offering a satisfying crunch that gives way to tender flesh.
The starters conclude with Goan Choris and Potatoes, smoky, spicy sausages tossed with soft, savoury potatoes, served with paos and choris butter. It is rustic, robust, and immensely satisfying.
The main course centres on Sabores’ staple: Signature Mandovi-style Arroz (Pulao); soft fluffy aromatic rice which takes you back to the celebrations of long ago when life was simpler; and Xacuti where the curry is rich and boldly spiced, its deep roasted flavours unfolding slowly, heat lingering without overwhelming. The chicken remains soft, juicy, and tender, absorbing the complexity of the masala. A Kismoor Salad alongside adds balance with its sharp, coconut-forward freshness and the crunch of tiny prawns.
Dessert brings a graceful close. The Petit Antoine layers velvety chocolate mousse over a golden praline crunch, rich, elegant, and texturally precise. The Tocino de Cielo, a nod to Portuguese tradition, is a smooth egg-yolk custard glazed with caramel, indulgent yet restrained. Both linger pleasantly, without excess.
Sabores strikes a rare balance; contemporary in spirit, yet warmly accessible. It invites diners to slow down, savour flavours that feel reassuringly familiar, and appreciate the care behind every plate.
