OitO is where the ocean inspires in Goa
In Goa’s ever-evolving culinary landscape, a new contender has quietly made its mark. At Panjim’s busy Caranzalem Circle, OitO arrives with neither bluster nor bravado — but with an assured sense of purpose.
Conceived by Chef Viraf Patel, restaurateur Prakriti Lama Patel, and hospitality veteran Ryan Rodrigues, the restaurant explores contemporary European cuisine through the elemental forces of fire, water and the bounty of the sea.
THE BASICS
Named after the Portuguese word for eight — OitO, also a symbol of infinity — the restaurant leans into the idea of continuous evolution. It’s a fitting metaphor for a space where ingredients, techniques and experiences are always in motion.
Step inside and you’re met with double-height ceilings, a flood of natural light, and the rhythmic play of shadows across long communal tables and intimate corners. OitO’s design leans into minimalism without feeling sparse.
Its 100-seat layout is anchored by a striking wrap-around bar that moonlights as a raw bar on select evenings — a thoughtful use of space that adds energy without overwhelming the room.
The mezzanine above offers a quieter, more private dining experience. It also serves as a flexible venue for pop-ups, chef residencies, and curated performances, which add dimension to the overall concept without turning the restaurant into a stage.
FAB FLAVOURS
At the heart of OitO’s kitchen is the Irori Hearth, an open-fire cooking system that lends a primal, grounding quality to many of the dishes. The Whole Charcoal Grilled Chonak, served with oranges and herbs, exemplifies this approach — clean, elemental, and flavour-forward.
The Singapore Chili Crab Ravioli brings in a more playful, fusion-leaning note, while the Crab Rockefeller updates a classic without straying too far from its roots.
The seafood focus is clear, but OitO doesn’t stop at the obvious. Its vegetarian offerings are more than an afterthought.
Dishes like the Mushroom Bourguignon and Meatless Wellington show restraint and skill — flavourful, well-balanced and respectful of the produce. These aren’t ‘alternatives’ but dishes that can hold their own.
"OitO represents the convergence of sophisticated European culinary techniques with the freshest seafood that Goa has to offer," says Chef Viraf Patel. "We've created a menu that honours both the ocean's abundance and the comfort of familiar classics, reimagined through a contemporary lens."
The bar menu echoes the kitchen’s ethos. Seasonal ingredients — like kokum, jackfruit, and coastal herbs — find their way into inventive cocktails that range from crisp and refreshing to moody and complex.
On certain evenings, the bar becomes a tasting experience in itself, with shucked-to-order oysters and crudo pairings that lean into the restaurant’s seafood-forward story.
OitO doesn’t chase novelty for its own sake. Instead, it offers a measured, mature take on upscale dining in Goa — one that’s rooted in its surroundings but not limited by them.
The service is attentive without being overbearing, the pacing is just right, and the experience as a whole feels intentional rather than curated for spectacle.
In a state known for its easy-going charm and beachside shacks, OitO offers something distinct: a dining experience that’s polished yet relaxed, refined yet grounded.
It’s not about turning Goa into a European food capital — it’s about allowing Goa’s ingredients, rhythms and traditions to speak in new, compelling ways.
DETAILS
WHAT: OitO restaurant
LOCATION: Risara Elegante, Kerant, Caranzalem, Panjim
WHEN IT'S OPEN: 12 pm to 3.30 pm and 7 pm to 12 am (Closed on Mondays)
RESERVATIONS: +91 77188 85078