Cavatina by Avinash Martins
Fine dining restaurant · Benaulim ·
Re-imagined Goan dishes, Feni cocktails, and house-made preserves
Re-imagined Goan dishes, Feni cocktails, and house-made preserves
"In Benaulim, Cavatina is Avinash Martins’ polished, memory-driven celebration of Goa: valchi bhaji with mushrooms and morels, tongue in temperado as tartare, serradura reimagined, and a deliberate insistence on local craft—bamboo mats, village-baked bread and hand-ground masalas—that keeps small economies and traditions alive on each changing, seasonally tuned menu." - Karina Acharya
"Avinash Martins’s restaurant in Goa, cited among the local leaders contributing to the region’s rising culinary profile." - Eater Staff
"A modern-Indian kitchen in South Goa that sources ingredients locally to reimagine Goan classics—examples include valchi bhaji with mushrooms and morels, roast tongue in temperado masala and a Portuguese serradura rejigged as a tart—aiming to highlight seasonal produce while supporting local growers." - ByArundhati Ail
"Led by chef-owner Avinash Martins, this restaurant champions a return to seasonal, locally sourced preservation practices: the team now makes and stores pickles, preserved fish, chiles, and salt as part of a deliberate, small-batch approach. Martins — who became especially attentive to food safety after the 2018 formalin-in-fish scare — frames these methods as “the new gourmet,” valuing organic, low–carbon-footprint produce and self-reliance. During the COVID lockdown he leaned into this ethos, using traditional preservation techniques to ensure supplies and to reconnect modern dining with ancestral cycles of preparation." - Joanna Lobo
Lavanya A.
Aanjaneya S.
anand A.
Shriya D.
Himani B.
Sushmita G.
SAKSHI S.
Blanche T.