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Herbert Samuel Restaurant Review: Located on the top floor of the Goan House opposite the Mediterranean Sea, Herbert Samuel appeals with a tasteful modern beige interior set against the backdrop of the blue water. The menu changes frequently based on available local produce, but a staple is the tomato salad starter, a vibrant blend of varietal tomatoes served with salty Turkish cheese, sliced radish, onion and silky egg yolk. The “Infamous Balkan Shrimp Salad” seats grilled shrimp on a bed of fresh spinach and cilantro, charred okra and grilled sweet onion, with a garnish of yogurt and olive tapenade. Chef Yonatan Roshfeld also creates Jerusalem artichoke and chestnut cream soup drizzled with truffle oil. For mains, don’t miss the whole fish dishes, which vary based on the freshest catch. Sea bass stuffed with shaved fennel, light gnocchi and grilled onion is a lovely presentation of textures and flavors. The same attention to detail goes into each unique dessert, and the capacious bar is an optimal spot to fancy a cocktail or sip some wine from a fine selection.