Our story
A little more Goa. A lot more us.
House of Lloyd was never meant to be just another restaurant in Goa.
It began with a simple idea — to create a house that felt like Goa. Not the Goa of postcards and tourist clichés, but the Goa we know, love and grew up with. A Goa of old homes, long lunches, late nights, Catholic kitchens, Hindu feasts, Portuguese influences, local markets, family recipes, music, conversation and tables that somehow always make room for one more.
Over time, House of Lloyd evolved. We experimented. We travelled. We played with flavours, cocktails and ideas from around the world.
But somewhere along the way, we realised something:
The most exciting thing we could do was come home.
A return to our roots
So we’re going back to our roots. Back to Goan food.
Not because we are looking backwards — but because we believe there is so much ahead of us when we truly understand where we came from.
Goan food is impossible to put into one box. It is the meeting point of cultures, communities and centuries of history. It is fiery and sour, rich and delicate, rustic and refined. It carries the influence of Portugal, the Konkan coast, Catholic and Hindu traditions, village kitchens and coastal trade — and yet it remains unmistakably Goan.
It is sorpotel simmering for hours.
It is prawns touched with kokum and coconut.
It is fish, rice, curry and pickle on a table shared with family.
It is a bottle opened, a story told, and dinner becoming midnight.
Because Goa isn’t just a place.
Goa is a feeling.
It is the freedom to sit for three hours over lunch.
It is a monsoon afternoon and the smell of something cooking in the kitchen.
It is old Portuguese houses behind overgrown gardens.
It is church bells, temple bells, Konkani conversations and music spilling into the night.
It is the sea, the soil, the spice, the coconut palms and the people.
It is celebration without needing a reason.
Hospitality
And perhaps most importantly, Goa is hospitality.
The kind where you arrive as a guest and leave feeling like you’ve been here before.
That is the Goa we want House of Lloyd to celebrate.
Our new menu is therefore not a reinvention.
It is a return.
A return to the flavours, ingredients and stories that belong to this place — interpreted through the House of Lloyd lens.
There will still be curiosity. There will still be cocktails, beautiful plates, unexpected combinations and a little mischief.
But at the heart of it all will be Goa.
Because sometimes, when you want to create something truly original, you don’t need to look further.
You just need to come home.
House of Lloyd
Rooted in Goa. Made for today
Calangute
It began in a garage.
A garage eatery in Calangute, with five tables. Celia managed it; her son Lloyd was at the barbecue. Her masalas were the heart of the food.
2011
Then the crowds came, and it moved home.
As the crowds grew, the restaurant moved in 2011 to the family’s home in Candolim: a heritage bungalow, remodelled to blend with it.
See the house
Today
Lloyd and Nerissa.
Lloyd runs the kitchen and the barbecue. Nerissa guides the creative direction. Celia’s masalas are still the heart of the menu, and several of her recipes remain.
A little taste of Goa, on the menu
History as told to The Better India.
Come home
Book a table.
Near Candolim Church, Saipem, Candolim, North Goa.