Regional Goan dishes, innovative cocktails, and vibrant coastal flavors
Jet Airways, 2, Godrej BKC, Plot No C-68, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai, Maharashtra 400051, India Get directions
₹2,000+
"Stepping into O Pedro in the BKC feels like entering a bright Goan living room: generous, toddy-scented, and aunty-warm, with poees, choriz chilli tacos on rice bhakris, soft-shell crab kismur, and impeccable pastéis de nata; rotating guest shifts from Goa’s kitchens keep the programming fresh while the bar and convivial atmosphere celebrate Goan food culture." - Karina Acharya
"A longer-stay favorite from the same group that celebrates Goan cuisine, recommended as a destination for visitors planning an extended stay in Mumbai." - Sarah Khan
"O Pedro does for Goan grub what sibling restaurant The Bombay Canteen does for Indian food—dial up tangy, spicy, meaty, and coconutty flavors. O Pedro feels like a sundowner at a colorful beach shack, an escape from the glass-and-steel buildings of Bandra Kurla Complex’s new-ish downtown that brings the susegad of India’s tiniest state to Mumbai. The Goan vibe continues on the plates. An alesande dan-gar poee sandwich with green mango chutney and water chestnut kachumber makes a substantial mid-day snack. No one thinks of ceviche as fluffy, but their version with pickled oyster mushrooms, lima bean mousse, and crispy tempura is perspective-altering. Lately, servers have been walking around the room with a big bowl of salted dark chocolate mousse. Say yes to a slab, and don't refuse the proffered drizzle of olive oil." - roshni bajaj sanghvi
"O Pedro does for Goan grub what sibling restaurant The Bombay Canteen does for Indian food—dial up tangy, spicy, meaty, and coconutty flavors. O Pedro feels like a sundowner at a colorful beach shack, an escape from the glass-and-steel buildings of Bandra Kurla Complex’s new-ish downtown that brings the susegad of India’s tiniest state to Mumbai. The Goan vibe continues on the plates. An alesande dan-gar poee sandwich with green mango chutney and water chestnut kachumber makes a substantial mid-day snack. No one thinks of ceviche as fluffy, but their version with pickled oyster mushrooms, lima bean mousse, and crispy tempura is perspective-altering. Flavor-packed renditions of watana rassa with bhatura, and bone marrow aad-maas keep the tropical coastal fantasy going. Lately, servers have been walking around the room with a big bowl of salted dark chocolate mousse. Say yes to a slab, and don't refuse the proffered drizzle of olive oil." - Roshni Bajaj Sanghvi
"The second restaurant by Hunger Inc., the restaurant group owned by Sameer Seth and Yash Bhanage of Bombay Canteen fame, was a pleasant surprise to local diners, showcasing a menu of Goan and Portuguese food. It has since shown up on every reasonable list of the best restaurants in Mumbai. Chef Hussain Shahzad’s creative touch gleams all over O Pedro’s signatures. Choose between a mushroom or sea bass ceviche to start your meal. Follow that up with some roasted bone marrow, and end with a portion of the roasted pork ard maas (bone-in meat). If you’re going around Easter or Christmas, expect to be tempted by a whole roasted suckling pig, an experience that’s tough to find even in Goa anymore." - Sumedh Natu
