Everyone who comes to Longuinhos tries to label it. Some say it looks like a saloon in a Hollywood Western flick. Others swear it has the same ambience as the better Irani restaurants in Bombay. Its has a timeless unhurried ambience of cool interiors, high ceilings and period tables and chairs.
The hallmark of any good restaurant is the presence of eager tourists and locals, Longuinhos has both. You could be dropping in for a chilled beer and a steak, or you could linger through a leisurely meal that stretches through three hours. It’s your call. Longuinho’s does not hustle you. In fact, they hate it when they are asked to rush a meal. The preparation of food is treated with the greatest respect here. There are no short cuts. Food has to be cooked a certain way without rush or compromise or cost cutting.
This was the wish of the late Longuinho Almeida Coutinho a gunner in the Navy, who bought Casa Portuguesa in 1950 and began catering to the Portuguese Military. The present airconditioned section of the restaurant used to be the billiard's room during the Portuguese regime. They used to prepare cod which was imported in such large quantities by the Portuguese that it used to be the poor man's fish. Now cod or bacalhau is a delicacy, very expensive and still served at Longuinhos (you have to order in advance). Longuinho's son Ilio runs the restaurant today and makes very certain traditions set by his father continue till today.
For instance Longuinhos is very strict about their masalas. These have been created by the owner’s mother Dona Floripes Almeida Coutinho. The special flavours that were conjured up in the kitchen 63 years ago continue till today. Hand ground on a stone grinder.
The restaurant serves Goan, Continental, Indian and Chinese cuisine.
Try the special Goan Biryani which is very popular. It is basically a fluffy pulao with other elements added to it like meat, fried onions and their special chutney. The biryani is their highest selling rice dish. But let’s start with the beginning of the day.
Longuinhos is open from 8.30 am to 11.00 pm. From omelettes to scrambled eggs with Goa sausages. Patties and sausage rolls are generally sold out if you land up after 11 am. There are customers who take packs of sausage rolls abroad in their luggage. The patties and samosas have a variety of fillings - beef, veg, egg, chicken or prawn.
Cakes & Desserts
Longuinhos is famous for its éclairs stuffed with custard, and their exclusive Bolo Sans Rival. They also serve cream cakes, rumballs, cheesecakes, fruitcakes, ice cakes and Tender Coconut Souffle.
The cakes are baked in wood fired ovens, so are the sausage rolls and patties. These have to be baked at a controlled temperature which is known only to the owners and the cooks. Baking in wood fired ovens is a tricky exercise. Sausage rolls for instance cannot be baked when the oven is very hot. The firewood comes from their farm. Wood fire gives a distinctly smoky flavour to the food.
Beef rolado is another favourite with a strip of pork inside the beef wrapping with a sliver of fresh ginger, chilli and garlic. Beef rolado is served with Goa sausages too. In the beef dishes Longuinhos offers Beef Crumb Chops, Beef Steak and Beef Chilly Fry which are in great demand.
Among the pork delicacies, Pork Balchao, pork chops, Sorpotel, Pork Vindalho (by the way it is vindalho and not ‘vindaloo’ as the rest of India pronounces it). Foreigners are also seen tucking into the spicy pork dishes.
The fish dishes are a must. There is a fine art to cooking fish properly. Different types of fish need different modes of cooking. Stuffed fish for instance takes 15 minutes to cook over a slow fire. It has to be cooked on a low fire otherwise the inside will not be cooked properly and the outside will be overcooked.
Among the fish dishes, the rich orange-red prawn curry is a huge hit, as is the dark red baby shark amotik. Prawn curry and amotik are the litmus test of the quality of an authentic traditional Goan cuisine restaurant. Longuinhos prawn curry and their amotik are enjoyed by locals and visitors alike. Mackeral Rechado and Fish Curry with fresh flaky fish in it, the Bombil Fry, lightly coated with semolina, crisp on the outside and soft on the inside, is a melt-in-the-mouth delight. Then there’s the Fish Balchao. And stuffed crabs which are to die for.
Traditionally the owner of Longuinho’s always went to the market every morning to make sure they purchased only the best and freshest fish for their customers. Ilio’s father the late Longuinho Almeida Coutinho, did it. Ilio does it. Morning after morning day in and day out 365 days of the year, except on Good Friday and October 2 the birthday of Mahatma Gandhi. Ever since 1950 when this signature restaurant of Margao opened.
They serve chicken, fried, roasted, curried, dry, xacuti and vindalho
In the old days on Christmas Day and New Year’s Day, Longuinhos kept open house for guests from midnight to the next morning. Drinks were free. This generosity of spirit kept patrons faithful to this home away from home. Some of their guests and certain foreigners come every single day that they are in Goa at a particular time. Some come at 3 pm and leave at 7 pm. They only drink beer, and in season – urak. Longuinhos is the only restaurant that serves Citrus Palm feni and a medicinal Dudshiri Palm which settles stomach problems and increases wellness. Their cashew feni is the best quality made on their own plantations. They have a supplier who has been bringing them urak for the last 30 years. Urak is the first distillate. It has immense health benefits but has to be consumed before the rains. After the rains, it changes in taste and texture.
And then there’s the Book
The secrets to great Goan cuisine have been published in a book A Day in a Goan Kitchen by Ivo Coutinho. You can have recipes for Goa’s (and Longuinhos) signature dishes, which not only tell you how to put ingredients together, but also how to select the best ingredients. The book also has little tips to make your meal even more mouthwatering.
The traditional crunchy Belgian Waffle at the WAFFLE & CREPE BAR and Mushroom veg salsa Wrap at the WRAP SHACK, Inox movies, Margao and Panjim!
Just opened our latest outlet called Waffles Bar at Mall de Goa, Porvorim serving the most delicious waffles! See you here
Traditional Goan food, with freshly ground spices, in very generous quantities served in a the lovely village setting of Raia. The ambience of Nostalgia is superb.
Come celebrate Goa's rich culinary heritage at Nostalgia. You can take your pick of our choice spread, indulging those tastebuds in the best way possible at our buffet table. Or you can sit down to a planned meal with a fixed a la carte menu. If you are looking for traditional Goan food, Nostalgia is the place for you. And then there's the music. Live music.
Alongside the usual trinity - pork sorpotel, shark amotik, chicken cafreal - Nostalgia also offers caldo verde, a delicate Portuguese soup, veggie classics like toradchi uditmethi and ambadechem khoromb, and unusual village-style dishes like pork solantulem, cooked with dried mango and kokum. The golden-red prawn curry sings of fresh-ground spices, the fresh green bhindi in perfect counterpart to prawns cooked to tender perfection.
It is not just the quality and quantity of our cuisine that brings our guests back to us time after time. It's the special ambience of Nostalgia which brings in the magic. There's top quality live music, and of course, dancing in this boutique restaurant in a an unequaled rustic village setting. People do not come here by chance, they come here by choice.
Some record Goa's heritage in books and museums. Founder of Nostalgia Chef Fernando's way was to create a menu for his restaurant, with dishes he said were from the times "when Grandpa fancied Grandma".
The creation of every dish is of equal importance at Nostalgia. A dal and a simple cucumber bhaji occupy as important a space as a pork vindalho or seafood balchao. Our masalas are hand-ground every day. Our sausages and feni are homemade.
Nostalgia was Chef Fernando's labour of love. He looked for handed-down-across-generations Goan recipes to add to the Nostalgia menu. He also collected curios of Goa over the centuries to hang on Nostalgia's crowded walls. His bar was described as unparalleled with exotic old wines and liquors sourced out by him.
Chef Fernando passed away and his wife Margarida continues his mission to preserve, protect and promote the fine art of traditional Goan cuisine. Margarida encourages Goan musicians to sing and play for her guests giving a whole different stimulation of the senses to the guests at Nostalgia.
Passionate. Compassionate. Grit. Laughter. Stubborn. GOAN. That is what comes to mind when one thinks of the larger than life "Ferdie', 'Nandinho' 'Conti' 'Chef-ito' 'Nostalgia-Ferdy' as he was fondly called by different people at different times. Fernando Aluiso Ribeiro Da Costa was probably the last vestige of 'authentic Goan Cuisine'. Traditionally-Contra beneath his chefs' hat, Chef stood resolute in self belief; belief in Goa and a deep abiding love for all things Goan. This credo saw him devote his intellectual gifts, and his extraordinary capacity for hard work to the cause of Goan Cuisine. It is this credo that Chef Fernando's Nostalgia, the restaurant, showcases.
The Times Food Award in the category of Best Goan for the Year 2011, January 28, 2011
Business Goa Award 2012 for Preserving Goan Culinary Culture
Papa Joe’s serves traditional Goan food, not just the way Mum cooks it, but the way Grandma used to cook it. And the fish is caught by the owners every morning. You cannot get fish fresher than that. Their recipes have come down through generations. The flavours come from authentic spices, hand ground and every meal is freshly cooked. This means you will have to wait at least 20 minutes after placing your order and that wait is totally worth it. The curries are cooked on a slow wood fire in earthenware vessels. Where do you get that in a world of pressure cookers and microwave ovens?
The test of an eatery selling local cuisine is the number of locals coming to it. Papa Joe’s passes with flying colours since Goans will drive all the way from North Goa to tuck into their delicacies.
The place is comfortable and from the really interesting menu, (remember to read it till the end) to the decor, to the garden, to the lovely retro music, it’s a good dining experience. And no one hurries you through your meal. You can spend hours savouring your fat, juicy, masala fried prawns, or prawns lightly tossed in butter-garlic and pepper; you can sink your teeth into beef crumb chops, or the pork creation of the day. For vegans, there are always at least five different types of fresh vegetables on offer. The rice whether, white or red, is fluffy and properly cooked.
It’s a great place for kids too!
A day trip to Papa Joe’s is fun, kids feel happy to check out the geese, jungle fowl, chickens, ducks, dogs and sometimes rabbits ... The aquariums are a joy to watch and the place safe for children, in fact many relate to the place as a farm especially, the city kids.
Among the varied traditional pork dishes, Pork Amsol which is chunks of pork stir-fried with kokam. Prawn curry with bimblis is particularly popular, fish cutlets also sell a lot, the beef crumb chops and for those who don’t eat beef, there are chicken crumb chops and Fried Prawns –either in butter garlic or reichado masala. “Some people tell us they go to Sousa Lobo for pomfret and they come here for prawns. Fish sells the most,” says Nella Miranda.
Vegetarian food: “I will have at least four vegetables for my vegetarians, I’ll have dal, chappatis, rice and four or five vegetables. We always have enough for a family meal. I always say we provide home food away from home. We serve chapattis, whereas everywhere they have naans, and as our guests are tired of eating naans everywhere else, they really tuck into our chapattis.
Desserts: “We serve a bread pudding or a jelly, our jellies are always exotic ... In season we serve mango mousse, coconut delight from tender coconut, passion fruit juice from our garden, our sauces our home made, our pickles are also home made ... yeah ... we are different ...” says Nella who also makes the most amazing soft centred chocolates, smooth dark chocolate with cherry, or strawberry or honey preserve soft centres.
Papa Joe’s sits in a garden with 35 different fruit and spice trees. “For those interested in the same, they can look around ... Our jaguma tree has fruit almost all the year round, we also have a yielding mabula tree ... in short we are not just a restaurant we are the Goan way of life ... laid back ... and fun.....the feni is sourced from the hinterland, the fish is fresh, the music divine and the food the best a Goan can offer,” says Nella.
The Miranda family was a very old family, everyone knew them. The restaurant is named after their father hence Papa Joe’s. For those unfamiliar with the villages of Benaulim, Varca and Orlim, you have to keep your eye peeled when you enter Orlim. Papa Joe’s is on the left branch of a fork in the main road. Orlim may be a tiny village, but it has the oldest church in South Goa. If you shoot past the fork, turn around and find the fork. You won’t regret it. Imagine you are hunting for your food.
Freshest fish caught on the hook
Their specialty is fresh fish, which is caught occasionally by them. We can vouch for that because we were inhaling rock fish fillets from a 16 kg fish caught that morning. Nella and her family do not use nets. They are dedicated anglers and since they all love fishing they take turns. There's freshly caught fish for the diners. It cannot get fresher than that. Another reason why the food at Papa Joe’s is so special is that the spices are ground by hand on a large rogddo, or circular grinding stone, and all the dishes are cooked on a wood fire. Wood fire? Really? In this day and age? Nella says, “Once you are used to cooking on a wood fire you cannot use a gas stove or a pressure cooker. You lose all juices from meats in a pressure cooker. Cooking on a wood fire takes longer, but that much water is not lost from the meat, so the flavour is richer. Our curries are all cooked in large earthenware pots. You get so used to cooking on a wood fire, you wake up in the morning, start it up and everything is put on the wood fire.”
Everything is cooked from scratch. They need about 15 to 20 minutes to get the meal ready. Sometimes guests come in from the swimming pool and are tired and hungry, they come in at 4 and ask, “Khana milega?” The answer is yes. "And then they cannot understand why it is not served to them immediately. We tell them they have to wait a while and they understand. That’s why they return, time after time,” she says.
Papa Joe's - a favourite with Goans too
It’s not just tourists. Goans are notoriously picky when it comes to eating Goan cuisine, but Goans will travel a long distance for a good meal, says Nella, “some of my guests drive all the way from North Goa when they feel like having a meal with us. They stay here till 4 – 4.30 and then go back. It’s the meal yes, but it’s the peace, the soft music, the ambience of this place that they look for. We don’t advertise. It’s only by word of mouth that people come here. We get lots of people from Hathi Mahal coming here. Our guests hear about us in Bangalore, Mangalore, Pune. We don’t get too many foreign guests and personally, I enjoy cooking for Indians, because they appreciate Goan cuisine.”
Traditional cuisine or modern, Goan or Continental – Souza Lobo rules! A delicious meal … the sound of the waves … and the song of the wind …
If you want a great meal in a great restaurant, with great ambience, in a great setting -- like only the most famous beach in the country! Don’t even stop to think. Just come here. To Souza Lobo, Calangute Beach.
Many will tell you that Souza Lobo is not a restaurant or a shack – it is a state of mind. It is a place that has ruled Calangute Beach for the last 78 years, which is why you have generations of guests coming in weekend after weekend, year after year. Yes, even decade after decade… Some guests have been coming to Souza Lobo even before the present owner Jude Lobo, was born.
If Calangute Beach is the best known feature of Calangute. Souza Lobo is the best known feature of Calangute Beach. That says a lot about us.
Come. Anytime. We’re open ALL YEAR ROUND. From 11 a.m. to 11 p.m.
We don't compromise on variety or taste, and we don't compromise on the authentic traditional Goan food that we serve. We give the same loving attention to our Indian, Continental and Chinese cuisine. Our core offering is Goan, meats and seafood, delicious desserts too.
Local Goans are our best advertisement. They flock here especially on weekends and wait patiently in the waiting area for tables to get free.
The queues for tables strangely enough don’t annoy our hungry guests; the wait only whets their appetite they say. Also our service is quick and our capacity large. We can seat 300 guests in the restaurant and on the beach.
We don’t take our popularity for granted, we work at improving our meals and service every day, jealously guarding the Souza Lobo recipes that have come down through the generations.
Neither do we take praise for granted; but we are only human and it gives us a warm glow when our foreign guests sigh and say, “Best meal ever!”; when our Indian guests from elsewhere in the country urge us to open Souza Lobo restaurants in their states. And we love it best of all when our own Goan guests say, “Tujem jevonn sarkem ghorant randlea bhaxen.” It means your food is exactly like home cooking. This is no mean compliment because in the Goan ethos, cooking is akin to religion – we take our food very, very seriously.
Souza Lobo is a large, airy, well laid out restaurant, with an un-fussy rustic charm. It has to be un-fussy because the beach around us provides unbeatable décor. And Calangute whether wild and beautiful, or serene and smiling is the best view anyone can hope for.
Add to that a delicious meal, attentive bearers, the sound of the waves breaking on the beach and the song of the wind. What you have is simply bliss. How can we not expect to see you again and again? We know what brings you here. This is what powers us on. Decade after decade. Serving you the freshest, most delicious fare this side of Paradise.
It’s beautiful in the day time with the sunshine and the sand and the blue, blue sea. But at night when we put tables out on the beach under the star-spangled sky, it’s a whole new experience. Add to the beauty of the night, live music so infectious that our guests dance the night away before and after their meal. Some dance to remember the good times, some dance to forget the present with all its worry and tension.
We specialize in sea food and traditionally prepared Goan cuisine. Our Prawn Curry Rice is in great demand along with our Masala Fried Fish and Crab Xacuti (no need to sprain your tongue, it’s pronounced ‘shakuti’). Our recipes have come down through generations of Souza Lobos.
Both foreign guests and locals love our Beef Steaks, while Souza Lobo Lobster Thermidor is a hot-selling item which we can say with confidence, you will get nowhere else in the world. The exact recipe is a closely guarded secret. It has to be made with the right amount of spices, butter, flavour, herbs and then there’s love that goes in to the making of this dish. Many of our guests order extra, parcel it and take it away with them.
Two other great favourites with our foreign guests are Stuffed Avocado and Baked Crab. The Mixed Sea Food Grill would have a foodie’s eyes glaze over with a platter heaped with grilled crabs, king prawns, squid, oysters and fillet of chonak (red snapper). You should try our Goan Crab Curry, Tandoori Kingfish, Reichado Pomfret and the Masala Fried Calimari.
There’s Pork Vindaloo that we are very proud of and Pork Sorpotel which is hugely addictive.
We have Indian cuisine especially tandoori treats, Italian cuisine and Chinese specialties. We strive always to give our meals that Wow Effect.
Wines and Mocktails
And then there is the wine to give the evening a magical touch. We have a well-stocked bar with the best of liquors and wines, and for the teetotalers, there are mocktails and exotic juices.
And to round off the meal desserts, like the saints, come marchin’ in. We offer you Goan desserts like Bebinca and Dodol. Bebinca is a multi-layered cake with each layer baked individually, made of beaten egg and coconut milk preparation, while Dodol is a preparation made of coconut jaggery. The Crepe Sousa Lobo – ice cream rolled with a sprinkling of grated coconut dust topped with chocolate, touches just the right spot.
Music and dancing
We have live music in the evenings and a dance-floor for those who cannot resist the foot tapping melodies. Old favourites are played along with new hits. The Souza Lobo experience is what our repeat guests look for. They come here to remember the good times, for this is one place where you can shrug off the worries and problems that beset your everyday life. Just enjoy the moment and treasure it, until it is time to come back.
Since we have so much space, we can organize parties or small celebrations without disturbing our regular guests. We never close the restaurant when we cater to weddings, birthdays and other celebrations.
The best part of Souza Lobo is that it appeals to every type of individual and every age group.
Children love coming here, because they can play safely on the beach under the watchful eyes of their parents and service staff of Souza Lobo. Need we say more? Come. We’re waiting.