Oito, Goa – In a sunny, spicy coastal state, Chef Viraf Patel’s newest restaurant, OitO, presents itself as a sophisticated tribute to Goa’s two-spirited essence—its unbridled, natural beauty and its rich cultural syncretism. Bordered by the Arabian Sea on one side and the Western Ghats on the other, OitO is not only a place to dine—it is a multisensory tale constructed from indigenous ingredients, Portuguese-inspired décor, and a changing visual arts program. With Chef Viraf entering Goa’s energetic food scene, there comes a philosophy based on sustainability, seasonality, and heartwarming storytelling. Here, in this interview, he brings us behind the idea of OitO and how every plate, room, and sip is designed to be a reflection of Goa—genuine, unapologetic, and gorgeously laid-back.
Q. Chef, you’re embarking on a new culinary adventure in Goa. How will the unique Goan landscape, culture, and local ingredients influence the design and aesthetic of your new restaurant and its dishes?
A. As a chef opening a new restaurant in Goa, I’m drawing deep inspiration from this region’s remarkable duality. The extensive coastline meets the majestic Western Ghats, creating a natural juxtaposition that directly informs our culinary approach.
Our menu celebrates this geographic contrast by showcasing both seafood treasures from the Arabian Sea and the distinctive produce from the mountainous ghats. This natural bounty allows us to create dishes that tell the complete story of Goan terroir. Seasonality forms the foundation of our ingredient-forward philosophy. Rather than imposing external concepts, we let Goa’s natural rhythms guide our menu development, ensuring authenticity and sustainability.
Beyond the plate, we’ve integrated the vibrant local art scene into our restaurant’s identity. We’ve dedicated space for Goan artists to exhibit their contemporary works, allowing diners to experience the evolving visual culture of the region while they dine. This creates a dynamic environment where culinary and visual arts converge, offering guests a multisensory journey through Goa’s transforming creative landscape.
Q. Goa is known for its vibrant blend of Portuguese and Indian influences. How will you incorporate this cultural fusion into the visual presentation and overall design concept of your restaurant?
A. Our restaurant, Oito, has been deeply shaped by Goa’s unique cultural heritage. The name itself reflects our acknowledgment of the Portuguese influence that has become intrinsically woven into Goan identity.
The design concept draws primary inspiration from Goa’s magnificent coastline, with the rhythms and colors of the Arabian Sea informing our aesthetic choices. This maritime influence creates a sense of place that is authentically Goan.
We’ve thoughtfully incorporated Portuguese architectural elements throughout the space, most notably in our expansive bar area. This centerpiece feature pays homage to Portugal’s colonial legacy while serving as a gathering point that encourages the communal dining experience so central to both Portuguese and Indian traditions.
The resulting environment marries these dual influences—the natural beauty of Goa’s coast with the architectural legacy of Portuguese colonialism—creating a space that feels both contemporary and historically rooted. This design approach mirrors our culinary philosophy, where traditional Goan flavors meet modern techniques in a celebration of cultural fusion.
Q.Goa attracts a diverse clientele, from tourists to locals. How will you tailor the dining experience and food styling to appeal to this broad audience while maintaining your signature style?
A. At Oito, we embrace inclusivity as a core value. Our restaurant is designed to welcome everyone, regardless of their culinary preferences or cultural background.
Our menu architecture thoughtfully balances accessibility with culinary innovation. While we proudly showcase Goa’s exceptional seafood traditions, we’ve created an equally compelling selection of vegetarian dishes and meat offerings to ensure every guest finds something that speaks to their palate.
For our local clientele, our seasonally rotating menu provides a constantly evolving dining experience that prevents familiarity from becoming monotony. Regular guests discover new interpretations of familiar ingredients with each visit, keeping the relationship between restaurant and community dynamic and engaging.
For tourists, we offer carefully crafted signature dishes that provide an authentic taste of Goa’s unique culinary heritage. These dishes serve as edible souvenirs—memorable flavor experiences that capture the essence of this remarkable region.
This balanced approach allows us to maintain our distinctive culinary voice while creating a welcoming space where both the curious traveler and the discerning local can find dishes that surprise, comfort, and delight.
Q.Sustainability and local sourcing are becoming increasingly important in the culinary world. How will you integrate these principles into your Goa restaurant’s design and food presentation?
A.At our restaurant, sustainability isn’t merely a design choice—it’s woven into our foundational philosophy. Our space embodies a functionality-forward approach that naturally minimizes waste throughout all operations, from kitchen to dining room.
The architecture of our menu revolves around nature’s rhythms rather than imposing artificial consistency. Our constantly evolving offerings reflect what the land and sea provide each season, creating a dining experience that honors ecological balance while delivering peak flavor experiences.
Goa’s extraordinary biodiversity offers us an unparalleled advantage in practicing true sustainability. The bountiful coastline and the rich ecosystem of the Western Ghats provide us with an exceptional variety of ingredients within a minimal radius. This natural abundance allows us to maintain a commitment to hyperlocal sourcing that would be challenging to achieve in more urban environments.
Our presentation style emphasizes this local bounty, with plating techniques that highlight the intrinsic beauty of Goan ingredients rather than masking them with unnecessary manipulation. This transparent approach extends to our dining room, where we share the stories of our local producers and their traditional practices, creating a complete circle of understanding between land, producer, chef, and guest.
Q.Goa’s natural beauty and relaxed atmosphere are key attractions. How will you leverage these elements to create a unique and memorable dining experience for your guests?
A. At the heart of our culinary philosophy is a profound appreciation for Goa’s inherent serenity—a quality we’ve deliberately integrated into every aspect of the dining experience. I fundamentally believe that true luxury manifests in genuine comfort, not in rigid formality.
Our restaurant creates an environment where guests are encouraged to engage with their food in the most intuitive way possible. Many of our signature dishes are intentionally designed to be enjoyed with hands, honoring both Indian culinary traditions and the relaxed spirit of Goan culture. This tactile connection to food removes unnecessary barriers between guests and cuisine, fostering a more authentic and memorable experience.
The architectural design embraces Goa’s natural abundance of space—a conscious departure from the compressed dining environments typical of metropolitan centers like Mumbai. Our interior layout features generous spacing between tables and an overall sense of openness that allows conversations to flow naturally without concern for neighboring tables. This spatial generosity creates a rare form of luxury that urban restaurants simply cannot replicate.
By harmonizing with Goa’s laid-back essence rather than imposing formality, we’ve created a dining sanctuary where guests can truly disconnect from the outside world and immerse themselves in the moment—a respite that honors Goa’s distinctive blend of natural beauty and unhurried charm.
Q.Goan cuisine is known for its bold flavors and use of seafood. How will you translate these elements into visually appealing and contemporary dishes?
A. My culinary approach at our Goan restaurant centers on creating a thoughtful bridge between European technical precision and Goa’s extraordinary local bounty. Rather than attempting to reinvent Goan cuisine, I’m focusing on highlighting indigenous ingredients through a contemporary lens that honors their intrinsic qualities.
Our dishes showcase the bold, distinctive flavors that define Goan culinary heritage while presenting them with refined technique. For example, we’ve developed a house-made chili dust using the indigenous Khola chili—a variety unique to the region that offers an incomparable combination of smoky depth and assertive heat. This signature element appears throughout our menu, providing a consistent thread of authentic Goan character.
The visual presentation of our dishes balances sophisticated plating techniques with respectful simplicity. We allow the vibrant colors of local seafood and produce to command attention, using careful composition to frame rather than obscure these elements. This approach creates plates that are visually striking without feeling contrived or disconnected from their Goan roots.
By maintaining this balance between technical refinement and ingredient authenticity, we create a dining experience that feels simultaneously fresh and deeply connected to the place—contemporary dishes that speak eloquently of Goa’s rich culinary history while participating in its evolving gastronomic conversation.
7.How will you incorporate the local Goan art, craft, and design elements into the restaurant’s interior design and overall aesthetic?
A. Our restaurant’s design philosophy extends beyond the culinary to embrace Goa’s dynamic artistic ecosystem. Rather than treating the interior as merely a static backdrop for dining, we’ve conceptualized it as a living gallery that actively participates in the region’s evolving creative conversation.
We’ve intentionally integrated dedicated exhibition spaces throughout the restaurant to showcase the work of local Goan artists and photographers. These carefully curated displays rotate regularly, allowing our interior aesthetic to evolve organically over time. This approach transforms our dining space into a canvas that reflects the shifting artistic currents flowing through Goa.
What makes this concept particularly distinctive is its commitment to capturing the transformative nature of Goa’s contemporary art scene. As new creative voices emerge and established artists explore fresh directions, our walls become a visual chronicle of this artistic journey. Guests who return to our restaurant will discover not only seasonal changes in our menu but also an evolving visual narrative that documents Goa’s creative metamorphosis.
This integration of culinary and visual arts creates a multisensory experience unique to Oito—one where guests can literally taste the flavors of Goa while simultaneously witnessing the visual expressions of its cultural identity as they unfold in real time.
8. Goa has a thriving food and beverage scene. What will make your restaurant stand out from the crowd in terms of its design and visual appeal?
A.What distinguishes Oito in Goa’s vibrant culinary landscape is our holistic commitment to excellence across three interconnected dimensions: culinary artistry, mixology, and visual aesthetics. Our kitchen operates with unwavering devotion to ingredient integrity. We’ve developed relationships with local producers that allow us to showcase Goan ingredients at the precise peak of their potential—that fleeting moment when flavor, texture, and nutritional value converge in perfect harmony. This temporal sensitivity creates dishes with a vibrancy and immediacy that cannot be replicated through conventional sourcing methods.
Our bar program mirrors this commitment to seasonality with house-crafted infusions that capture ephemeral flavors before they fade. Our mixologists work in synchronicity with our culinary team, ensuring that our beverage offerings evolve alongside our menu to create cohesive flavor experiences that speak to specific moments in Goa’s seasonal calendar.
The visual dimension of Oito completes this sensory trinity. The integration of rotating art exhibitions transforms our space into more than just a restaurant—it becomes a dynamic reflection of Goa’s creative pulse. This artistic element creates a dining environment that engages guests on multiple levels, stimulating conversation and contemplation alongside culinary appreciation.
This three-dimensional approach—where exceptional food, innovative beverages, and compelling visual art converge—creates an experience that transcends traditional restaurant paradigms, offering something distinctly more immersive and memorable in Goa’s competitive dining scene.
