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/ Multi-Cuisine / South of Chapora River

Go with the Flow (Samovar)


  • EAT / Multi-Cuisine
  • SHOP / Art & Home, Lifestyle
  • SHOP / Fashion & Accessories

Rebranding itself from "SAMOVAR" to "Go with the Flow" in December 2013, the restaurant has relocated to a new enchanting location on the Baga river bank, offering stunning views of the river, and sea beyond. Go with the Flow or simply, "Flow" to its regular patrons, has recently introduced a new monsoon menu, in addition to its popular Lebanese and Fusion cuisine. The restaurant is set in a expansive manicured garden, rich in character, elegance and colour with a luxurious and whimsical contemporary edge.


Nestled gracefully on the far end of the Baga river bank, past the main bridge, Go With The Flow is housed in the premises of a restored Portuguese mansion. The restaurant is an extension of the mansion's gardens. 
The space is styled in contemporary charm, while lending an air of fairytale fantasy right from the doorstep. In keeping with its new moniker, free-flowing water is a prevalent décor theme here. A sequence of glassed pathways above narrow streams of water meanders through the lush gardens towards the house. At another end, sits a waterfall, highlighted in soft coloured lights, with a private table laid in its shallow pool. Aquatic blues have been used throughout the dining space, from lighting to table accessories, although there is no dearth in colour here, with vibrantly painted furniture and art, in pinks and purple, accentuating the garden space.
Designed as an interactive space, the restaurant appears to have twin personalities, one during daytime and the other post sundown, where guests may choose the colour theme of the light spheres around their tables. Amusing pieces of art dot the dining space, most created by volunteers and patrons. 
The restaurant can seat between 80 and 100 on maximum occupancy across its three sections. The central restaurant area comprises a cozy lounge, adjacent to the bar, with cocooned suspended chairs and tables in white, and an alfresco dining space in a raw and distressed theme with the waterfall table residing in a quiet corner. A second section, at the other rear of the property, can be cordoned off for private gatherings.

Another dining area is the towering elevated dining space, the highlight at Flow, offering sweeping views of Baga. Decked out in elaborate majestic domes, a modern rendition of a gazebo, this exclusive space seats up to 30 guests and requires a minimum reservation. The terrace is accessed by a fight of winding industrial stairs or a handicap accessible freight elevator. 
Instantly amusing and artfully appealing, Go With The Flow is an idyllic space for an alternate culinary journey.


As of June 2016, Go With The Flow has introduced a special menu for the Goan monsoons. It has roped in renowned chef Stéfan Marais from South Africa to introduce new and intriguing flavours using ethically sourced and naturally gorwn produce. With a flare for Italian and French country cooking, and his culinary skills in slow-cooked rustic dishes, Chef Stef will be bringing new ingredients and spices to the table.

Its monsoon menu features adaptations of a host of Stéfan's favourites including Chicken Liver Parfait, Roasted Pork Belly, Pea-Zucchini and Goats Cheese Risotto, and Raw Vegan Gingerbread Cake amongst others.


The house's portico has been converted into Flow's spacious bar, with a counter that itself is a piece of art to appreciate over a drink or two. 

The bar stocks an impressive collection of fine imported spirits from across the globe. Flow's bartender's conjure up delectable cocktails every day, best indulged during the daily Happy Hours, from fresh fruit and classic Margaritas to the house signature Blue Flow.

Meanwhile, the covered patio converts to a stage for the special live music and performances that are regulary hosted here.


Samarpan Foundation is a non-profit charitable trust that is run entirely by volunteers. It aims to provide help to people and animals, and to restore the environment. The volunteers claim no expenses, which means that 100% of the money donated will be used to fund its projects, without deduction for administrative costs. The vision is to expand the network globally to provide help and assistance of any kind when there is a humanitarian, ecological or environmental need.Below are some of the ways that the foundation helps to create a positive future for those in need.

Education: Free schools, sponsorship for higher education and enrolment into formal schools, educational materials, skills training programs towards creation of alternative livelihood for adults

Homes: Orphanages, Old age homes, shelters for destitute women and children
Food distribution: Samarpan kitchens, monthly food parcels
Health care: Free hospitals, HIV+ care centres, regular health camps
Rural Development: Drilling of wells, introducing modern methods of agriculture, water purification, afforestation 
Urban Development: Upliftment of prisoners’ families, economic empowerment of women, rain water harvesting, desilting of canals, eradication of mosquitoes, recycling of plastic bottles
Disaster relief: Flood relief, pre-fabricate houses, emergency field hospitals, economic rehabilitation
Current areas of activity include: Bangalore, Chandigarh, Chennai, Delhi, Dubai, Goa, Hyderbad, Jaipur, Kolata, Leh, Mumbai, Pune, Srinagar and Udaipur.   



We reached out to Guto to talk about himself and his passion by answering 6 simple questions.

1. What is your guilty food pleasure when no one's around?
The crispy skin of Pork belly, also known as Spek
2. What is your favourite family recipe or a meal you like you to enjoy at home? (please name the dish)
 Arabian Rice, Mom's recipe! - Chicken, Pork and Chickpeas served in a layer of rice

3. Who is the person (alive or dead) that you would like to prepare a meal for and what would you cook?
I would like to cook a Steak from the charcoal BBQ with Farofa and vinaigrette for Toets Thielemans (the harp player from Belgium)
4. What are you top 5 ingredients currently enjoy working with. Are any of them new discoveries?
Fresh Thyme
5. Which is your favourite place to eat in Goa other than your own restaurant?
Zeebop (Utorda) for lunch, Bomras (Candolim) for dinner
6. What new venture are you working on now or have on the horizon?
Japanese food at Go with the Flow, Baga; run by Chef Gabriel Souza, my son and a Japanese chef.
Lasagne take away in Anjuna, under the wings of restaurant Go with the Flow


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  • Supporting an inspirational foundation
  • Restaurant with a romantic atmosphere
  • Enchanting, contemporary decor
  • Mediterranean & Fusion cuisine
  • Outdoor dining with river view
  • Delectable cocktails




Baga, Bardez
Goa 403 516





Head Office
63 Jorbagh
New Delhi 110003

All profits from Go with the Flow are donated to Samarpan Foundation  

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