Fish Thali by the Sea
Fish curry, rava-fried fish of the day, red rice, kismur, sol kadhi and a slice of bebinca. 12 – 4 PM, every day.
₹499per person · dine-in
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Anjuna · North Goa · Since 2009
Fish curry, feni and your feet in the sand
A proper Goan shack on South Anjuna beach — the day's catch from the Chapora boats, recheado ground every morning, poi from the village bakery and a feni bar that opens with the sunset. No hurry. Susegad.
16Monsoons on this beach
4.7Google rating · 2,400+ reviews
45Dishes, 14 pure-veg
7Feni cocktails at sunset
Feni Hour on the Deck
Buy one, get one on all feni cocktails and King's-style pilsner while the sun goes down. 5:30 – 7 PM.
1 + 1on feni cocktails & pilsner
10% off on WhatsApp
Order straight from this page and we pass the app commission back to you. Use code SUSEGAD10.
10%off on orders above ₹999
Beyond the board
Make a day of it
Sunset seatings, full-moon fires, a morning in the shack kitchen and a boat out of Chapora. Reserve below or message us directly.
Golden hour
Sunset Seafood Platter for Two
A beachfront table from 6 PM, a platter of the day's catch — grilled prawns, rechado kingfish, butter-garlic squid and crab — with two feni sunsets and a bebinca to share.
₹2,950for two · 6 – 7:30 PM seating · beachfront table
Reserve a sunset table
Once a month
Full-Moon Beach BBQ
On the full moon we drag the charcoal grills onto the sand: pork skewers, chorizo, whole fish and corn, a feni bar, and a Konkani band that gets louder as the tide comes in.
₹1,850per person · 8 PM onwards · feni bar included
Enquire on WhatsApp
Hands-on
Goan Cooking Class in the Shack Kitchen
Three hours with Chef Anthony and his mother's recipe book: grind a recheado, temper a fish curry, fold a poi. Then eat what you cooked with your feet in the sand.
₹2,400per person · 10 AM – 1 PM · lunch included
Book a class
Chapora river
Boat Trip & Shack Lunch
Out on a fishing boat from Chapora jetty at 10 AM — dolphins if they feel like it, a swim off Vagator — back for fish thali and sol kadhi at the shack.
₹3,200per person · 3 hours · minimum 4 guests
Enquire on WhatsApp
Since 2009South Anjuna Beach
Our story
Sixteen monsoons, one shack, and a recipe book from Saligao
Sossegado opened in the winter of 2009 as eight plastic chairs and a coconut-frond roof at the south end of Anjuna beach. Chef Anthony D'Souza cooked his mother's fish curry on two burners; Maria Fernandes ran the deck and the accounts from a notebook. Every monsoon the shack comes down, and every October it goes back up a little bigger.
The kitchen still buys straight off the Chapora boats at dawn, grinds the recheado and xacuti masalas fresh every morning, and gets poi from the same Anjuna poder who has delivered since day one. The feni comes from a single distiller in Valpoi. The name means what it sounds like — take your time.
- Day's catch bought off the Chapora boats at dawn
- Recheado, xacuti and cafreal masalas ground every morning
- Poi and sannas from the Anjuna village bakery
- Single-estate cashew and coconut feni from Valpoi
- Fourteen pure-veg dishes and a Saraswat veg thali
- Zero-commission direct ordering on WhatsApp
Chef Anthony D'Souza
Founder & Head ChefTimings & getting here
Open all day, every day
Daily · 11:00 AM – 11:30 PM
The shack board
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One continuous service — the kitchen runs from 11 AM straight through to last order at 11 PM. The feni bar pours from 11 AM. Closed for the monsoon, June to September.
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Delivery & pickup
Within 5 km — Anjuna, Vagator, Chapora, Assagao and Baga. Scooter riders leave every 15 minutes; 30–40 minutes on average.
Avg. delivery
Delivery fee
Minimum order
Pickup ready in
Getting here
Follow the South Anjuna beach road past the flea-market ground; scooter parking by the shack, cars at the beach lot 200 m back.
Sunbeds free with lunch. Showers and lockers for swimmers. Dogs welcome on the sand, kids welcome everywhere.
Why Sossegado
Slow food, fast boats
Off the boat at dawn
Chef Anthony is at Chapora jetty at 6 AM. What he buys is what's on the board — nothing frozen, nothing from the market.
Masalas ground daily
Recheado, xacuti, cafreal and balchão pastes are stone-ground every morning; the vindaloo marinates two days in toddy vinegar.
A real feni bar
Single-estate cashew and coconut feni from Valpoi, seven house cocktails, and a bartender who will explain the difference.
Direct, not through apps
Order here and we skip the 25% commission — so the crab stays affordable and the delivery rider gets paid properly.
The shack crew
The people on the sand
Chef Anthony D'Souza
Founder & Head ChefSaligao-born, trained on cruise ships and in his mother's kitchen. Buys the fish himself, every morning.
Maria Fernandes
Co-founder · Front of ShackRuns the deck, the reservations book and the sunset playlist. Knows every regular's order.
Rohan Naik
Feni BarTurned a Valpoi distiller's feni into seven cocktails. Will talk you out of the vodka.
Tanya Pereira
Shack ManagerKeeps the riders, the boats and the full-moon BBQ running on time. Handles WhatsApp orders herself.
Guest stories
Word from the deck
Ordered the fish curry rice and prawn balchão to our villa in Assagao on WhatsApp. Reply in a minute, food in thirty-five, still hot, curry in a proper container. Now a daily thing.
Neha KamatAssagao · Delivery regular
Did the sunset platter for our anniversary. Table on the sand, crab that needed both hands, and Rohan's feni sunset is dangerous. Maria remembered our names the next day.
Aditya ShirodkarPanjim · Sunset platter
Came for the cooking class as a vegetarian and left with a xacuti recipe and a full stomach. The veg thali is a real thing here, not an afterthought.
Priyanka MenonBengaluru · Cooking class
City Food & Nightlife AwardsBest Beach Shack, North Goa · 2025
Coastal Shack of the YearBardez taluka · 2024
Top 10 Seafood in GoaRated 4.5+ since 2019
Kitchen Hygiene Rating5 stars · independently audited kitchen
Reservations
Book a table on the sand
Tell us when and how many; we'll confirm on WhatsApp. Walk-ins are always welcome, but sunset tables go early in season.