Our shack
Barefoot cooking, the Konkan way
We started with two hand-built tables, a charcoal grill, and a bottle of village feni.
Feni & Fern sits on the soft sand below Ozran headland, where the Anjuna crowd thins out and the fishing boats still come in at first light. Every morning we buy what the boats land — kingfish, mud crab, tiger prawns — and cook it simple: recheado butter, roasted coconut masala, curry leaves and lime.
The kitchen runs all day, so you can roll in for chorizo pão at breakfast or a slow crab xec xec at midnight. And the bar? It runs on feni — Goa's own cashew spirit — poured long, cold and citrus-bright.
Day-boat seafood
Wood-fired grill
Village feni & urrak
Toes in the sand
