It's unbelievable that a restaurant gets internationally known for just one dish on its menu - the succulent Goan Chicken Cafreal. It is indeed a record of sorts. Thirty-eight-year old Florence D'Costa from Saligao, after a short stint in a local hotel, in 1987, decided to take off on his owen; and what a take off it has been. The rest is history.

Beef, pork and mutton find no place on Florentine's menu. Only fish and chicken it has always been. The rates are unbelievably reasonably - considering the fame it has acquired. Closing time or 'the last order taken' time is strictly adhered to, so make sure you are not late.

Situated on the Calangute beach, the 1932-established Souza Lobo is a culinary institution in itself. Started by the late John Martires Lobo (Bulu), it is now kept alive and famous by his wife Maria and their son Jude. Famed for its seafood and ofcourse Goan dishes Stuffed Crabs, Prawn Curry, Vindalo, Sorpotel, Xacuti, Full Baby King fish grilled and Crepe Souza Lobo keep bringing the crowds back for more.

Overflowing with foreigners and locals specially during lunch and dinner times, be ready to wait for your turn that would come within not more than ten minutes. The service is quick and an order is usually tabled in 10 minutes flat. Reservations over telephone are not accepted.

While in Goa, do NOT miss this great opportunity of visiting the biggest spice garden, managed by the professionals with in-depth knowledge of the spices and herbs. This has provided a great opportunity to the students, locals and the foreign tourists alike to get an insight and learn the spices. Its qualities and aromas have invited and tempted people and traders from all over the world! So, come down and also relish the most delicious home made food, using the local spices apart from enriching your knowledge! Moreover, the food is served in a very ethnic style in the earthen pots on the banana leaf. The guests are free to use their fingers for eating instead of forks and spoons, as per Indian style. You would find here every spice that can be grown in the tropical climate (except saffron). Situated a few km away from Ponda, on the way to the Bondla sanctuary, the area is on a hilly terrain with very thick vegetation with natural streams flowing through it.