Chef Ananda Solomon has earned an enviable reputation for his inspired specialties, garnered from up and down the Konkan coast and served with style. Although the menu is constantly reinvented, look for specialties like the red snapper cooked in a spicy tomato-onion sauce and baked in banana leaves; and the heavenly sukha mutton. You can also sample such Goan specialties as chicken cafreal (chicken marinated with chilies and spices and roasted or barbecued) or pomfret recheado (a hot and spicy masala) with feni (the Goan liquor distilled from coconuts or cashews). Savor the spectacular crab cakes with a fine bottle of wine from an extensive selection.