Bambolim, Goa

Nordic technique, Indian terroir

We cook with what the Zuari estuary and the Bambolim hills give us, in a tasting menu that changes with the harvest.

Our vision

Meet the north with the coast

We meet the patient methods of the north with the generous produce of the Goan coast, one season at a time.

Havsrök means sea smoke, the mist that lifts from cold water at first light. We cure, smoke, ferment and char what the land and water give us.

The menus

eight acts

An eight-stage journey through Goan terroir, built on native grains, wild-foraged coastal plants and locally sourced meats.

root and smoke

Eight stages without animal proteins, focused on roots, wild fungi and local seed grains, transformed by fermentation and fire.

twilight

A relaxed expression served in our Bar and Private Dining Room, built around the daily catch and wood-fired baked goods.

From the pass

Every plate is built from what the day brings in, then finished over embers, smoke or ferment.

Our philosophy

Everything on the plate comes from the land and water around the kitchen.

Rain is collected on site and put to work, so we draw less from the municipal supply.

We are working with ceramic artisans to turn cooled hearth ash into glazes, so the crockery on your table carries the fire that cooked your meal.

Reservations

7:00 pm to 11:00 pm

Dinner · Tuesday to SundayReserve