Chef Avinash Martins is dedicated to revitalizing traditional Goan cuisine by offering innovative dining experiences that highlight local flavors and ingredients. He operates two establishments in Goa: Cavatina Cuchina in Benaulim and C’est L’avi—Table in the Hills in Velim.
At Cavatina Cuchina, Chef Martins reimagines classic Goan dishes, emphasizing authenticity and local sourcing. For example, he serves a version of Spanakopita made with tambdi bhaji (red amaranth) and cashew butter, showcasing indigenous ingredients in a contemporary format. Another notable dish is the hay-smoked mackerel, inspired by traditional Goan fishing practices, where mackerel is smoked over hay to impart a unique flavor. This dish pays homage to the culinary heritage of the region.
In Velim, Chef Martins offers a farm-to-table dining experience at C’est L’avi—Table in the Hills. This reservation-only venue provides a seasonal menu that changes according to the availability of local produce. The dining area is designed to immerse guests in the natural surroundings, with an open-air setting and a focus on sustainability. Dishes like crab and mushroom xec-xec bisque and Spanakopita with red amaranth reflect the chef's commitment to using fresh, locally sourced ingredients.
Chef Martins' approach to Goan cuisine is rooted in a deep appreciation for the region's culinary traditions. He emphasizes the use of indigenous vegetables and traditional cooking methods, aiming to preserve and promote the rich flavors of Goa. His efforts have garnered recognition, with his restaurants becoming popular destinations for both locals and visitors seeking an authentic Goan dining experience.
Through his innovative culinary ventures, Chef Avinash Martins continues to celebrate and elevate Goan cuisine, offering diners a unique and flavorful journey into the heart of Goa's culinary heritage.