A Reverie, by Aakritee and Virendra Sinh, offers a dining experience that is emotive,intense and liberating, in the quiet bylanes of Goa. With a clear goal of ” resurrection” of cuisine,these harbingers look to play a pivotal role in the great global food revolution by creating food that resonates on an emotional as well as sensual level.
IMPRESSION: KESHIA D’SOUZA
A Reverie stands in the calmer bylanes between Candolim and Calangute and avoids the noise of being on the main road and the restriction of being on the beach. This restaurant has been designed entirely by the owners. ” I wanted to ” raise the bar” as a restaurant and quite literally played with heights and levels,with the bar being the highest and levels, with the bar highest elevation and the lounge and dining space at different heights,” says Virendra. As Head Chef, Aakritee had a clear vision of what she wanted from the space.
Wide and tall, the dinning space at A Reverie is dominated by a spectacular double height-ed roof, an architectural feat which has for years complements the overall design that is dramatic, flamboyant and fun -effortlessly translating and owner’s personality in inspired designs as much as their perfectly tenderized steak.”All restaurants need to play to their audience. Our design objective is to offer a culinary haven for our dinners. Our food is our ‘ edible art’ where each dish is a choreographed display of our showmanship,” tells Aakritee.
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