Restaurant

LUCIO

Lucio the Radisson’s Portuguese Goan restaurant is cosy. It envelops you from the time you enter, right from the sound of running water that gurgles as it floes, to the rooster that is embroidered on the runners placed across the table, to the food. Open the menu and one can see at a glance that is a Goan-Portugese spread. Lucio is well suited for corporate as well as family diners. Semi-private dining rooms, with flexible seating for private groups or general dining are available. It’s a restaurant with that adds focus with its live cooking. The barman mixes a great cocktail…start with the Fentini, as local as it can get. Coconut feni with peach schnapps and dry vermouth, a veritable mix to have your mouth snapped shut after an order.

But hang on, the prime importance is the food…so start with the Prawn Rissois, the deep fried Portuguese-style Choux Pastry stuffed with a creamy mixture of prawns and cheese. Want something spicier? The chicken Winglet Peri Peri marinated with pepper, ginger, garlic and chillies. Lets not forget the toddy Vinegar. Its as Goan as it gets, as after the first bite it would be quando (when) will the next morsel begin?” Vegans try the Hindu Goan style of raw banana and potatoes infused with red masala and dusted with rice flour before being fried. When it comes to the mains, its Mutton Sukhem, a dry preparation with coconut, onions, green chillies and spices. Its quach-quack time, try Duck Curry Home Style. The chefs have integrated a mild yellow masala into the Kodi cooking pots that normally simmer on the chullas. Great taste! The Balchao for the vegans – sweet potato instead of the habitual prawns, and if it is cafreal that catches your fancy then try it with Quail, loaded with coriander and green chillies. Yuuumm!

There is a choice for the vegetarians too – old favorites that have been hidden in the Goan kitchens over the ages. And after a meal the famous Sol Kadi is a must. The signature preparation Pescado Cafreal Tamale – a unique preparation of Rum marinated fish, toddy vinegar, cafreal masala and wrapped in corn husk and steamed to perfection. For desserts try the old favorite Crème Caramel or Ale Belle – one does not need the lyrics to create the longing for more. You will be singing your own lyrics as you leave the restaurant: quando, quando, quando, quando will I come back?

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0832 6726602
Radisson Blu Resort, Cavelossim, Goa

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