Pedro's, Benaulim Beach: What to eat and visitor guide

History and context

The story behind Pedro's

Gomantak Times reports that Pedro's opened in 1969 and was the first place in South Goa to host hippies. It began as a simple hut and has grown into a large establishment.

It was founded by Pedro Fernandes and is now run by his son Thomas, with Thomas's wife Teresa managing the kitchen with their daughters.

Useful facts

Pedro's facts at a glance

Location

On Benaulim Beach, South Goa

Dining style

Family-run Goan restaurant, open-air

Price signal

Mid-range; seafood by weight can add up

Signature order

Try: Goan fish or prawn dishes, shark ambotik

Good for

Lunch with sea views, families

Opened

1969, per Gomantak Times

Why it matters

Why Pedro's is worth your time

Pedro's matters because it is one of the places that tells the story of Benaulim as a beach. According to the Gomantak Times, it opened in 1969 as the first place in South Goa to host hippies, starting as a simple hut serving travellers who arrived by van, before local people began to eat there too. That origin is useful context for a beach that has stayed quieter than its neighbours.

Today it is a larger restaurant, but the family-run setup remains the draw. For a visitor staying in Benaulim, it is a straightforward way to eat Goan food cooked by people who also farm and fish, and a useful benchmark for judging the shacks along the same sand. Reviews online are mixed, with some praising the food and sea view and others noting slow service, so go with moderate expectations and an open afternoon.

Highlights

What not to miss

1. 01

   Family kitchen

   Teresa Fernandes runs the kitchen with her daughters, and the dishes follow family recipes.

2. 02

   A beach with history

   One of the oldest names on the beach, dating to the hippie era.

3. 03

   Sea view

   Tables sit close to the sand, so lunch comes with the waterline.

Plan your visit

How to experience it

Go for a slow lunch, when the light on the sand is bright and the room is calmer. The menu is Goan, built around fish and prawn dishes, and the family has promoted dishes such as shark ambotik, a sour-hot curry. Ask the staff what is freshest that day and share a few dishes between the table rather than ordering one each.

Gomantak Times describes it as run by Thomas Fernandes, the son of the founder, with his wife Teresa in the kitchen, and the family also farms and fishes. That gives the place an unhurried, familiar feel, though the writer notes that diners now tend to be in more of a hurry than before. Sit where you can see the water, and let the meal be the main event of the afternoon.

Plan a rest afterwards. Seafood sold by weight can add up, so ask the price before you order, and confirm the place is open on the day, since many beach restaurants in Goa slow down or close for parts of the year.

Know before you go

Timing, access and comfort

Area

On Benaulim Beach, South Goa

Time needed

1.5 to 2 hours

Best time

Lunch or early dinner, November to March

Walking level

Easy

Senior comfort

Mostly level ground with proper tables and chairs, which suits older diners better than soft sand. Weekend evenings are busier and louder, so a weekday lunch is calmer. Ask about steps and a table near the entrance.

Tickets and access

No ticket. Reservations are not usually needed on weekdays, but call ahead for groups and weekends. Timings and opening months vary, so check the current status with the restaurant before you go.

Plan it with

FAQs