OITO in Caranzalem, Panjim, reimagines European dining with Goan influences. Offering fresh seafood, inventive dishes, and a stellar cocktail bar, it combines a sunlit ambience with innovative flavours. RATNA BHUPAL delves into what makes this culinary gem truly exceptional.
Nestled in the vibrant Caranzalem Circle of Panjim, Goa OITO stands out as a haven for food lovers seeking a contemporary approach to European dining with a dash of local flavour. Launched by the dynamic husband-wife duo of Chef Viraf Patel and Prakriti Lama Patel who have over 20 years of experience, this dining destination rewrites the rules of what a restaurant can be, blending artistry, innovation, and a deep respect for local ingredients. The menu emphasizes fresh seafood, especially crabs and crustaceans while also offering an extensive vegetarian selection.
Walking into OITO, the first thing that strikes you is a huge wrap-around bar that seats 20 and draws inspiration from the sinuous beauty of octopus tentacles. It invites you in with its promise of impeccable drinks. The bar itself is a spectacle, with carefully displayed bottles that catch the light and beckon patrons to indulge in the curated cocktail menu. With double-height ceilings and walls of French windows, the natural light that floods the 100-seat dining room sets a tone of understated elegance. The mezzanine—an elevated, cloud-like space—offers 40 seats that cater to private events, intimate dinners, or even experimental pop-ups.
OITO’s culinary philosophy revolves around the perfect harmony of European techniques and Goan inspiration. This was evident in the dishes we sampled. We began with the Grapefruit & Pear Salad, a refreshing and flavourful salad that set the tone for the meal. The Hummus with Chubby Pita, the pita being a refined take on the Goan poee, was both tasty and comforting. The Exotic Mushroom Ajillo, featuring oyster, shiitake, and button mushrooms enhanced by garlic, lemon, chili, and coriander, was light yet delicious.
Next, we tried the Potato and Cheddar Rosti, a generously sized crispy potato pancake topped with a poached egg and gribiche sauce. This dish is hearty and perfect for sharing among three to four people. The Prawn Rissois stood out as one of the best we’ve ever had, with a hearty portion of prawn which is usually missing in rissois served in other places which is accompanied by a tangy sauce that elevates the dish further. The Lamb Meatballs were delicious, perfectly cooked, and bursting with flavour, while the Oven-Baked Chonak was a simple yet exquisite celebration of the fish’s natural taste.
For something truly unique, the Colaba Crossroad Hummus offers a non – vegetarian twist on the classic, infused with the bold flavours of Goan chorizo. “This dish gets its name and inspiration from the Arab lane near Colaba crossroad in Mumbai where I used to stay earlier,” says Viraf Patel. Finally, the Prawn Ajillio was a standout, easily among the best dishes of the evening, perfectly balancing flavour and freshness using simple ingredients. “This is a 24-year-old recipe,” says the chef, and “local chilies from the Canacona region of Goa are used” he further cites.
Among the mains, the Braised Lamb Pappardelle was our absolute favourite. The lamb was tender and the flavours were just right, showcasing the chef’s expertise in balancing spices. The Homemade Pappardelle was perfectly cooked, with just the right amount of flavour to leave a lasting impression. The Capellini with Truffle was buttery and comforting, while the Potato Gnocchi provided a soft, pillowy texture that paired beautifully with its accompanying sauce. For seafood lovers, The Singapore Chili Crab Ravioli is a standout, marrying the sweetness of crab with bold, tangy flavours. The Whole Charcoal-Grilled Chonak, adorned with zesty oranges and fresh herbs, delivers a pure taste of the sea.
For dessert, we indulged in the Chocolate Mousse and the Matcha Green Tea-Misu, both of which were generously portioned and delicious. The Matcha Green Tea-Misu, in particular, was a unique and refreshing twist on a classic.
OITO’s cocktail offerings are just as impressive. The Goava, a refreshing gin cocktail with chili and kokum captures the essence of Goa’s coastal charm, while the Botanical Bloom, bursting with berries and basil pairs beautifully with seafood dishes. Among the gin-based cocktails, the Gentry stood out, served charmingly in tea cups with delicate flowers. The Spiced Agave Highball, a tequila-based drink, delivers a perfectly balanced kick, while whiskey lovers will relish the Old Banana and Spout Cinnamon. The Spout Cinnamon, made with homemade cinnamon and apple cordial, was a warm and inviting blend that exemplified the bar’s creativity.
One of the most impressive aspects of OITO is its extensive menu, which caters to a wide range of tastes. Whether you’re a vegetarian, a seafood enthusiast, or a meat lover, you’ll find plenty of options that showcase the best of local and international flavours. The variety ensures that there’s something to delight every palate, making it an ideal destination for diverse groups.
What sets OITO apart is its dedication to creativity and community. The mezzanine level doubles as an innovation lab where visiting chefs and mixologists can collaborate to push culinary boundaries. Near the entrance, a stage for live performances adds an extra dimension to the experience, blending music and dining in a way that feels organic and unobtrusive. Whether you’re enjoying a quiet meal or celebrating a special occasion, OITO offers a dining experience that feels both luxurious and approachable.
Essential Details:
Location: Ground Floor, Shop No. 1 & 2, Risara Elegante, Tiswadi, Caranzalem, Panjim, Goa, 403002
Reservations: 7718885078
Cost: Approx. ₹3500-₹4000 for two, including drinks
Instagram: @oitogoa
OITO is more than just a restaurant; it’s a testament to Goa’s evolving culinary scene. With its innovative menu, impeccable drinks, and inviting ambiance, it promises to be a destination you’ll return to time and again.
