Unlike Chef Avinash Martins’ earlier ventures — the Goan-forward Cavatina and the hyper-local, seasonal tasting menus at Table in the Hills — Janôt marks a distinct shift in direction. With its ingredient- and cuisine-agnostic philosophy, a more urban and cosmopolitan setting at Panjim Gymkhana, and a strong emphasis on a cocktail-forward dining experience, Janôt offers Martins a freer, more experimental canvas — one that blends global techniques with local soul in entirely new ways.
From catering to high-profile occasions such as Anant Ambani’s wedding to serving names like Rhea Kapoor and Sachin Tendulkar, Chef Avinash Martins has steadily established himself as one of the most exciting culinary voices in the country. With a career spanning over two decades, Martins is known for his farm-to-fork philosophy and refined interpretations of Goan cuisine.
His restaurant Cavatina, located in Benaulim, South Goa, brings a contemporary lens to traditional Goan flavours, while Table in the Hills, a seasonal, surprise tasting experience set on a 200-acre mountain estate in Velim, offers a more intimate, immersive expression of his culinary craft.
Following the success of these two acclaimed dining destinations, Martins envisioned a space where he could explore a broader, more borderless culinary vocabulary — and Janôt was born. Located within Panjim Gymkhana, Martins brings his signature precision and storytelling to the capital, offering a dining experience that is both rooted and adventurous. The restaurant is a tribute to his grandmother — its name derived from an old Portuguese word she often used to express beauty and wonder.
Located on the third floor of Panjim Gymkhana, Janôt offers a refined setting with sweeping views of the adjacent cricket grounds and the serene Mandovi River. The interiors reflect a quiet sophistication — a seamless blend of coastal charm and contemporary refinement. Warm wooden furniture, cane accents, and natural textures create a setting that feels at once relaxed and elevated.
Earth-toned upholstery, handwoven table runners, and soft lighting lend the space a sense of intimacy, while elements like rattan pendant lamps and artisanal decor pieces add depth and character. Botanical motifs appear subtly throughout — from the embroidered cushions to a curated wall of cyanotype-inspired prints — adding visual texture and a gentle nod to nature. Potted tropical plants enhance the sense of calm, softening the clean architectural lines and drawing the outdoors in.
A distinctive feature is the central marble island — an eye-catching, sculptural counter that anchors the dining space. With recessed circular compartments holding herbs, spices, and botanical elements, the table becomes a visual homage to the ingredients that shape the restaurant’s cuisine.
Another thoughtful touch is the living microgreen wall, a tiered shelving unit neatly lined with trays of vibrant, freshly grown greens. The greens, harvested in-house, find their way into dishes and cocktails alike, further blurring the lines between kitchen, bar, and space. The bar, with its backlit display of spirits and high stools, becomes an inviting focal point — equal parts stylish and approachable.
(Left: Cured and Crafted – Tender Coconut Carpaccio, Right: Urak on a Pedestal)
Janôt is built around a boundaryless, ingredient-agnostic culinary philosophy. While it celebrates local produce and regional influences, it does not confine itself to traditional definitions of Goan cuisine. Instead, it opens up a broader dialogue between technique, culture, and flavour. With equal emphasis on vegetarian and non-vegetarian dishes, the menu is a reflection of Chef Martins’ belief that great food transcends labels — it’s thoughtful, layered, and inclusive in its approach.
“Janôt is a traditional Portuguese word for beauty or wow — something my grandmother often said. This restaurant is my way of bringing that sentiment to life through food that’s ingredient-agnostic, borderless, and driven by bold, unexpected flavours inspired by my travels across India and the world.”
Small plates lead the menu with compositions that are refined yet expressive. Essence of the Sea, with seasonal seafood, seafood and fennel fume, and brun muska, offers delicate balance and coastal familiarity. Essence of the Orchards, its vegetarian counterpart, features guava-chilli spheres, beet and goat cheese ravioli, avocado tartare, spiced tomato fume and tambdi bhaji goujons.
(Left: Roasted Chonak, Right: Mofongo-Inspired Dish)
Nest in the Forest is presented in two interpretations — one with popiah shell, akuri, crab and shaved truffle, and the other with silken tofu, spiced edamame and truffle. Cured and Crafted offers a choice between Norwegian cured salmon with truffled cauliflower nabe and gaunti limbu emulsion, and a vegetarian version of tender coconut carpaccio with sol kadhi, aamras, saffron leche de tigre and crisp quinoa.
Mains continue the global-meets-local conversation. A mofongo-inspired dish with tiger prawns, timur spice and aia maria sauce is vibrant and complex, while the vegetarian version with tofu is equally considered. The roasted Chonak (Goan sea bass) arrives with banana passion fruit sauce and green pea ragout; a sweet potato and ambti sauce version offers a grounded, vegetarian alternative with just as much finesse.
The bar at Janôt draws on the same ingredient-led philosophy as the kitchen. Urak on a Pedestal is a reimagined local classic with ginger, kokum, vanilla, mint and chilli. Palo-Mandovi is a striking cocktail featuring blue pea-infused coconut Feni — a visual and flavourful take on the Paloma. Cherry Picante adds cherries to temper the spice of a classic Picante. Old Fashioned Apple Pie leans into comfort with apple and cinnamon-infused whiskey — an ode to warmth and nostalgia.
(Left: Burnt & Charred, Right: Hay-Smoked Danish Duck)
Thoughtfully layered and richly detailed, the space is designed to encourage lingering — a considered backdrop to a menu that’s anything but ordinary. With an average price point of ₹3,500 for two, it positions itself squarely in the fine dining realm, but what it offers in return is a carefully curated experience — nuanced, layered, and deeply evocative of place.
Chef Avinash Martins continues to chart his own path — one that respects provenance while embracing evolution. At Janôt, he delivers a restaurant that feels both deeply personal and refreshingly cosmopolitan. It is a welcome addition to Goa’s fine dining landscape.
Address: 3rd floor, Panjim Gymkhana, FRR8+M2R, Campal, Panaji, Goa 403001
Call: +91 8459716905
Follow: @janotgoa
