Once Again, Goa’s Taverns Are the Place to Be | Eater

"Originally opened in Arpora in 1970, this family-run taverna was restarted in late 2021 by the owner’s wife and children and reopened as a compact, no-frills spot that quickly filled up with neighbors; the space is furnished with reused items like crates, old baskets, and stacked tires, and instead of fancy cocktails they adopted a self-service model so customers can mix their own drinks. Filu’s homey Goan cooking has won praise—signatures include aad maas (pork on the bone), tongue roast, choris pao, and beef croquettes—and the place is often packed with regulars, with conversation, music, carrom games, and pets all part of the atmosphere (reservations recommended)." - Joanna Lobo