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Anyone travelling to Goa today knows that there is no dearth of boutique hotels in the state that cater to all sorts of tastes and requirements. From stunning rooms to curated local adventures, most hotels in Goa provide these amenities because the state is largely dependent on the tourism sector for its economy. But discerning travellers to the state also know that not all boutique hotels provide consistently efficient, luxurious and comfortable stays in Goa. Changing all that is The Astor, Goa.
Located in the picturesque area of Candolim in North Goa, The Astor offers luxurious suites starting with a whopping area of 485 square feet. The elegantly designed suites are decorated tastefully and offer exceptional amenities like a kitchenette, a living room and a bedroom—and this is just their basic suite structure! Brought to Goa by The Archer Hospitality group who are famed for the heritage property of The Astor Kolkata, this luxury boutique hotel has multiple food and beverage options that are simply stellar.
"At Archer Hospitality, our mission is to create unique hospitality assets that are focused on innovation and unparalleled guest experiences,” says Vikramjit Puri, Managing Director, Archer Hospitality. “Astor Goa is a prime example of our commitment to excellence. We focus on delivering exceptional value and creating lasting memories for our guests by combining luxurious accommodations, personalized service, and the rich cultural heritage of Goa. Our passion for hospitality drives us to continually raise the bar and redefine what guests can expect from their stay."
Deck 88: Coast To Coast Menu To Capture The Essence Of India
The main restaurant at this luxurious property is Deck 88, which is managed by Chef Divyanshi Patel, Executive Chef. Unlike most restaurant menus that offer delicacies from around the world, Chef Divyanshi Patel and her team chose to focus on a Coast To Coast menu that highlights not only the fresh produce found in Goa, but also the rest of the coastal states of India.
“Our small plates have a lot of European and African influence, celebrating the journey of Vasco Da Gama to India,” she explains. “Then as we move on the large plates and main courses, they’re basically from across the coastal regions of India from Gujarat to Maharashtra, Karnataka, Goa and Kerala to Tamil Nadu, Telengana, Andhra, Odisha and Bengal. And it’s not packed with stereotypical dishes from these states.”
Instead, you will find innovative fish, seafood, chicken, mutton and even pork dishes. What stands out apart from the coastal small plates and curries are the carbs in the form of flatbreads that are a part of this menu. From Appams to Coin Parathas, you will get a taste of several carbs from the coastal regions—including a beautiful take on Malabar Biryani straight from the heart of Kerala too. Further, though they have an in-house bakery, the team at The Astor doesn’t make Poi breads. Instead, they buy it straight from the Podar community, ensuring that the community’s livelihood is left intact while they still serve their guests a taste of Goa.
No Buffet, No Waste, And A Special Chef’s Table
However, the USP of Deck 88 is not just the Coast To Coast menu, but two more initiatives run by Chef Divyanshi’s team. Apart from a breakfast buffet, which again isn’t as lavish but more curated, this luxury hotel doesn’t offer up any buffets. On the breakfast buffet—which has extended timings so that late risers don’t have to rush to the restaurant—you will not only find a variety of Continental staples like sausages, baked beans, etc, but also regional specials like Mangalorean Sannas, Goan Xacutis and more. But post this, if you are looking for a lavish lunch or dinner buffet here, you simply won’t find it.
When asked why, Chef Divyanshi Patel’s simple response was, “Because food wastage!” Buffets at five-star hotels, she explains, waste so much food every day. “When I joined here, during my interview itself I said very clearly that I will not be putting up a buffet lunch and dinner. Because apart from food wastage, when you deliver bulk quantities, you simply cannot guarantee quality. This is a fact. And if you are in Goa and you have fresh ingredients to cook with, wouldn’t you much rather taste specials from an a la carte menu rather than eating the same old orange, yellow and brown Indian gravies?”
With this guiding philosophy, the no-buffet system at Deck 88 really leaves an indelible mark. And so does the unique, personalised Chef’s Table experience that Chef Divyanshi and her team offer to those guests who book it beforehand. The concept is simple yet unique: 24 hours prior to the Chef’s Table, Chef Divyanshi has a special conversation with the diners about their food memories and choices. She and her team then curate a highly personalised meal of six courses. Click here to know more about the unique Chef’s Table experience at Deck 88.
In-Room Dining, With A Difference
Another food and beverage feature you are likely to find in most hotels and boutique stays is an in-room dining menu. Usually, this menu is simply the same as the restaurant one. But that’s not how they do things at The Astor Goa. T e in-room menu is simply not the same as the Coast To Coast-themed a la carte menu at Deck 88.
When asked why that is, Chef Divyanshi has a simple explanation: “When you’re eating at a restaurant while travelling in Goa, you will never order a dal khichdi, will you? But when left in the comfort of your room, when you are true to yourself, you simply might crave the home-style dishes from North India. So, our in-room menu has simple, home-style food with basic tadkas mom makes at home.”
What adds to The Astor’s in-room dining experience is the fact that the suites here are truly spacious and luxurious. “Half the time when you order Indian comfort foods in hotel rooms, the smell lingers on and messes with your other experiences,” Chef Divyanshi says. “That simply won’t happen here, so that’s why our in-room menu is quite different from our Deck 88 menu.” Her favourite pick from the in-room menu? “Khichdi, which we make with ghee our chefs bring back from their homes in Uttarakhand, and Fish Nirvana, which has a traditional Goan raw mango and coconut gravy.”
In essence then, the food and beverage experience at The Astor Goa is truly luxurious and unique—just like a stay there is. “Astor Goa is dedicated to providing a unique and memorable experience for our guests,” says Vaibhav Gupta, General Manager, The Astor Goa. “Our goal is to seamlessly blend the vibrant culture of Goa with world-class hospitality, ensuring every visitor feels at home while enjoying the best our region has to offer. We take pride in setting new standards in service and comfort, making sure that every stay is exceptional." And given the standards and concepts of their restaurant, in-room dining and unique chef’s table, the experience at The Astor Goa is truly exceptional and not to be missed.
Contact For Bookings: 9028059414
Location: 22/7, Bammon Vaddo, Candolim, Bardez, Candolim 403515
