W Goa

W properties are known for a few things: the location, the staff, the modern eclectic design, and the food. It's a solid lineup to keep any guest happy, and we were no exception at W Goa, set in a spectacular spot by Vagator Beach in North Goa. W Goa is the only and flagship W property in India, standing strong for a decade now.

The most striking thing about W Goa is its setting. Right by the beach, spread across a lush 27 acre landscape, it features its signature Rockpool with gorgeous views. But on this visit, we saw a different side of this familiar space, one that nurtured us and leaned into wellness, very much the need of the hour. We spent a weekend at W Goa with visits to the AWAY Spa, the vitality pool, and their new playground of wellness and play at the Paddle & Pickle Jungle. We took it easy, gave ourselves time to recharge, and W was the perfect setting for it.

Fourteen thousand square feet, sunk below the cliff line like a secret, AWAY Spa at W Goa borrows its architecture from the great baths of Pompeii. Corridors lead guests past eight treatment rooms toward the space's centrepiece, a heated vitality pool lit low and ringed by massage showers built into the walls. The space calms you the moment you walk in. Steam and sauna rooms sit just beyond, and now cryotherapy has joined the roster too, a sharp, fast reset for anyone who wants clarity without the hour long lie down. A few minutes of cold, then out, skin tight and mind unexpectedly still.

Now onto my favourite part, the food. Both restaurants at W Goa earn their keep. The Kitchen Table runs an expansive, all day menu that moves easily between cuisines, though the standout for us was the Goan thali, curated by Chef Guru, which was spectacular in a way that felt almost unfair given how many other dishes were competing for attention on the plate. The prawn curry, the rawa fried fish, and the sol kadhi all stood out from the spread.

Spice Traders, inspired by modern Chinese cuisine, takes inspiration from the eight regions of China, and is split across two levels, a restaurant on the ground floor and a bar, Sylvia, one flight up. We spent an evening working through a menu specially curated by the executive chef, Chef Indra, then stayed on for drinks upstairs. They've got a new lineup of tequila drinks that were experimental and fun.

Another favourite at W has always been WOOBAR, right in the lobby. It pulls you in rather than letting you pass through, which is rare for a lobby bar. By evening the space shifts gears, lights go low, the music eases up, and you find yourself ordering one more round before heading up to the room. The coffee cocktail program was the real surprise, small but genuinely interesting, playing with espresso and cold brew in ways that felt more playful than serious.

All in all, it was a unique experience at a familiar and much loved space. A few special mentions are in order for the talent who really went beyond in taking care of us. First, Raell Khotu, the Marketing Manager, who curated a wonderful itinerary for us and listened to our every little request through the stay. And Chef Indra and his team, for their cooking marvels that made every meal one to remember.

Words Hansika Lohani
Date 10.7.2026