Check out Nora’s Cantina, a sunny spot for Spanish and Portuguese cuisine in Goa

Novotel Goa Panjim hotel launches Nora’s Cantina, offering a simple yet clever rendition of fresh ingredients put together. Try the paella made with locally sourced Goan Ukade red rice

The buzz in Panjim’s bustling Patto area has melted into a faraway whisper, even though it is a busy weekday. The whir of traffic and the milling of tourists are things forgotten.

As you step in, your gaze is bound to stray upwards. A generous assemblage of foliage spills down from the ceiling, and along with the recurring, circular lighting, creates an unmistakable sense of drama. Even lending to the place, a certain, one of its kind, distinct island feel, as one would get at a luxe, standalone restaurant.

We are in the city’s newest dining address, Nora’s Cantina. And, it is hard to tell that it is housed inside the recently opened, Novotel Goa Panjim hotel.

At Accor’s fourth Novotel property in Goa, there is a recurring dialogue between Nature and architecture here, with the curvilinear balconies creating an undulating softness wrapping the exterior of the building. The courtyard, bathed in natural light serves as a serene epicentre, a key feature of hotel. The rooms have clean lines with pastel hues like soft blues, giving them an overall brightness and cheer.

Light drenched and airy, with a minimalist feel to it, Nora’s is the address for delectable Spanish and Portuguese cuisine. Located at the same level as the swimming pool, the place has distinctive areas starting from the Tapas Zone, the family-style meal at The Social Plate to the relaxed alfresco seating and bar stools perfect for lazy brunches and exquisite cocktails. Designed after a personal living room with clean lines, glass doors and warm lighting, the place is inspired by the ñora, a round, red pepper which is an essential spice for Spanish cooking, normally dried in the sun and used ground in numerous Spanish dishes, including a classic Romesco sauce.

“Ñora Peppers play a significant role in the Spanish dishes on our menu, particularly our seafood Paella Española de Marisco. This small, round, red pepper imbues a certain sweet and smoky flavour to the dish. We also incorporate a red sauce made from these peppers into our tapas, specifically the Churros de Queso de Cabra, with its envelopingdepth of flavour,” shares Sous Chef, Utsha Chakraborti.

We start the meal with a shareable small plate, Queso de Cabra, a comforting, warm goat cheese with a burst of fresh tomato, zucchini, onion jam, and greens. Fish lovers would delight in the Pintxos Matrimonio, a crisp puff pastry, the anchovies adding an unctuous saltiness, juxtaposed with a flourish of parsley salsa. The Burrata Caprese is a creamy rendition of fresh burrata, garden-ripe tomatoes, basil, oregano and drizzle of extra virgin olive oil singing out sweet notes in symphony.