Local Spirits · Living Stories

An old Goan tavern for Goa’s own spirits, in Anjuna.

Fresh urrak, caju feni from Sattari and Gracias Carlos infusions, poured in a blue-and-white house with food from Goan kitchens, and a crowd that tends to stay late.

Find us What we pour

The Feni House at night: guests on the upstairs balcony and around the lit verandah below

Anjuna · North Goa Open 2 pm – 3 am

The House

A bar, a verandah and a long table for whoever turns up.

Feni House & Taberna is a bar and gathering place in an old Goan house in Anjuna. It is built around the spirits Goa has always made for itself, and around the people who make them, cook with them and drink them.

Downstairs is the bar and the verandah; upstairs, the balcony looks out over the road. Kitchens, musicians and distillers take turns here, so no two weeks look quite the same. What stays the same is the pour: honest, local and generous.

The house is home to Gracias Carlos, our own line of infused caju feni. The infusions on the menu are steeped behind this bar.

The blue-and-white facade of the Feni House by day, shutters closed

Guests on the verandah under hanging lamps, motorbikes parked in front

Drink

Three spirits, all from Goa.

Start with a straight pour and work outwards. Ask at the bar and someone will walk you through it.

I · Urrak

Fresh urrak

The first distillation of the cashew apple, light and bright, and best drunk in season. Small batches from Goan stills.

With lime and chilli, with kokum, or long with ginger ale or tonic

II · Caju feni

Caju feni from Sattari

Distilled a second time, fuller and deeper. Poured straight, or by the quarter, half and bottle for the table.

Neat, on ice, or as the base of the house drinks

III · Gracias Carlos

Infused caju feni

Our own feni, steeped at the bar with fruit and spice: banana, lime and ginger, orange and ginger, cinnamon, guava and chilli, coffee, and whatever the season brings.

In cocktails, or straight for the curious

A banana feni cocktail with a dried banana slice, on a verandah table

No commercial fizzy drinks.

Our cocktails are topped with soda, tonic and ginger ale, and built on cordials, syrups, brines and bitters we make ourselves from what’s in season.

Food

Goan food, from the kitchens that cook with us.

The kitchen at the Feni House is shared. Goan home cooks and guest kitchens take turns, so the menu changes with whoever is cooking. A few plates from recent nights:

Sorpatel on toasted bread, garnished with spring onion — Sorpatel pacoGoa’s slow pork, on toast

Pork curry served with poi bread — Pork curry with poiWith Goan bread for mopping

Semolina-crusted fried prawns — Sungta rawa fryPrawns in a semolina crust

Masala prawn canapésSomething to start with

Nights

Something on, most nights.

The house runs on collaboration. Some nights it’s a fire and a grill in the courtyard, some nights it’s a kitchen from down the road, and some nights it’s just the bar and good company.

Pop-up kitchensGuest cooks take over the kitchen for a night or a run of nights.
Grill nightsSmoked and grilled meats, cooked out in the open.
MusicSelectors and live acts, on the verandah and inside.
TastingsUrrak, caju and infusions side by side, with the people who make them.

Meat on the grill with guests at long tables behind

Guests at wooden tables in the courtyard at night

Visit

Come by. The door’s open from two.

Where: Feni House & Taberna
Anjuna, North Goa
Hours: 2 pm to 3 am

Directions

Cook, play or pour with us

We host kitchens, musicians, distillers and makers. If you have something you’d like to bring to the house, come and talk to us at the bar.