There is an old, slightly tired idea that Goa is for the dry season. We have, every year of our existence, kept Saluvera open through the rains, and we are quietly convinced this is the best time to come.
The sea is louder. The courtyards are emptier. The kitchen, freed of the high-season volume, gets to do its quieter, more careful work. Rooms are 30% less expensive. Staff are themselves more relaxed. And there is, on most evenings, a particular kind of long monsoon dinner — six guests, a chef, a slow rain on the verandah — that only this season can produce.
