Bonova Cafe And Pub

Open Time : 11:00 am to 11:00 pm

Entry : free

Address : Bonova Cafe And Pub, Havelock, Andaman and Nicobar Islands, India

Website :

Phone : 096795 54952

Why to visit Bonova Cafe And Pub

Bonova Cafe is a laid-back hangout with opulent interiors that far outshine the neighborhood's shacks. The restaurant is conveniently placed near Beach No. 2 in Govingnagar, in a calm area bordered on all sides by nature and a beach that is within walking distance. The timber interiors and exteriors, which are jewelled by perfect lighting, add to the overall smoky eating experience. 

Freshness and health are the two pillars upon which the cuisine is built. The restaurant specialises in seafood and does a fantastic job at it. Fish, prawns, and shrimp caught in the local seas are as fresh as you'll find elsewhere on Havelock Island. Mongolian soup and Tandoori fish are two of the most popular dishes, enjoyed by both men and women.

The restaurant also has a dance floor and live music, which adds to the atmosphere. The music is kept in the background and isn't too loud, so you can relax and enjoy your meal.

Lunch and dinner are served in the restaurant. During the peak tourist season, brunch is also served here (September to February). For that one friend who doesn't like fish, the restaurant also offers vegetarian and vegan options.

FAQ on Bonova Cafe And Pub

Is the restaurant licenced to serve alcoholic beverages?

Yes, there is a distinct bar menu with a diverse selection of drinks at the restaurant.

What are the many cuisines available at the restaurant?

Seafood is one of the restaurant's specialties.

Is there a takeout option at Bonova Cafe And Pub?

Yes, takeout is available at Bonova Cafe And Pub.

Special Tip

Nicely cooked prawns, tandoori fish, and chicken pizza are all excellent choices. If you're hungry, come here for a sizzling brownie with ice cream, which is sure to satisfy. It's a melt-in-your-mouth brownie with butterscotch ice cream, and it'll be the perfect ending to a beautiful meal.

By Abhilasha Prasad

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