Please note: The review was anonymously done after paying for the meal. I also declare that Bernardo’s is one of my favourite restaurants, and some fond bias may creep in because of it

What does it take to be a restaurant which, in its fifteen-year-long existence, changes location seven times across Delhi and Gurgaon and is still followed by its loyalists? Well, here is what seems to be Bernardo’s simple recipe—take a small space, decorate it in a homely fashion, and add the personal touch, like some sepia  images from the family album, cane furniture with bright table cloth, and lilting Goan music. And serve up authentic and fresh Goan food.

                                  Bernardo's - Indoors

And in its latest avatar, now next door to the earlier premises, Bernardo’s has a much more open seating now with a wonderful outdoor seating too.

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                               Bernardo's - Terrace

“I cook the kind of food you will find in any Goan Catholic home,” says chef and co-owner Crescentia Fernandes emphatically and it gladdens my heart, “I have resisted all demands to pander to the taste of NCR.” No wonder, whenever I go to Goa, I come back and be thankful for Cress, as her friends and admirers call her, when I have her awesome recheidos, ambotik, chourico and bebinca which are always better than what one gets in all those popular touristy eateries in Goa.

I am here with my friend Shivendu Mittal. After a quick discussion, we quickly finalise and decide our order. Pao Com Chourico (Rs 425) with Cress’s own homemade sausages in masalas is the first dish. The process of it arriving at the table and descending into our respective tummies takes about three minutes.

                             Pao Com Chourico

This process is repeated with every dish. Next to arrive is the toothsome Goan classic, Pork Vindalho (Rs 425). When I ask Cress why it is more oily as compared to her normal vindalho, and her philosophical answer is that each pig is different.

                                 Pork Vindalho

Boneless Kingfish (Surmai) Ambotik (Rs 525) hot and sour with red chillies, kokum and Goan vinegar is my favourite fish curry here. The curry tastes light and yum and the surmai is cooked just right, tasting fresh and flaky. The Prawn Recheido is awesome too.

                  Kingfish Ambotik                                Prawn Recheido

Since as an opening offer, desserts are complimentary we get two of them. The Bebinca in the Bebinca with Ice cream (Rs 145) is the famous Goan dessert baked a layer at a time. Caramel Custard (Rs 145), the other one too is delicious.

                      Bebinca                                          Caramel Custard

Bernardo’s serves honest Goan food with honest pricing. What is admirable also is the fact that the restaurant levies NO SERVICE CHARGES. Obviously you should be dining here.

Ratings (Out of 5)                                         

Food: 4.0 | Ambience: 4.0 | Service: 4.0 | Value: 4.0 | Overall: 4.0

Meal for two: Rs.1100 | Alcohol: No | Credit Card: Yes | Wheel chair friendly: No

Address: A-237, Super Mart 1, DLF Phase 4, Gurgaon. Tel: 0124 6518323