Carlitos marks its first anniversary — and unveils Gaudi Room, its new hidden bar

If there is one neighbourhood in Singapore that refuses to hit the pause button, it is Joo Chiat. Amidst the heritage shophouses and the ever-rotating cast of cafes, Carlitos has spent the last year quietly cementing itself as one of the east’s most popular food spots, especially for its vibrant Spanish fare and convivial dining.

Celebrating its first anniversary this month, the bustling tapas bar has become a neighbourhood staple.

Founded by acclaimed chef Carlos Montobbio (of Esquina) alongside chef Antonio Miscellaneo (La Bottega , Casa Vostra) and backed by the Ebb & Flow Group and Unlisted Collection, Carlitos was envisioned as a love letter to Barcelona’s social, lively dining.

Named after the Spanish term of endearment “little Carlos”, the restaurant brings together everything the chef holds dear — unfussy tapas, bold flavours, and that distinct Catalan warmth you’d expect from a neighbourhood bar in Spain.

But just as we thought we knew everything about it, they’ve gone and hidden a masterpiece right under our noses. 

Recently, the duo added a layer of mystery to the mix with Gaudi Room, a hidden speakeasy tucked discreetly behind the main dining hall.

Inspired by the whimsical, organic architecture of Antoni Gaudi (a Catalan architect and designer), this 23-seater sanctuary offers a moody, artistic counterpoint to the raucous energy of the restaurant out front.

Before the bar, the bites

Naturally, we couldn’t just walk straight into the secret room without paying our respects to the kitchen first. Before disappearing behind the hidden door for a nightcap, we settled into the main dining room to revisit the dishes that have defined Carlitos’ first year.

We started with the gilda pintxo (S$5 per piece, min. two pieces), which includes anchovies, pickled onion, and green olives on a skewer. Visually, it might not seem very exciting, but it is an iconic Basque bar snack that’s rich and moreish — known for its bold, salty flavour.

It’s a punchy bite that opens your appetite, and would pair nicely with either the red or white sangria (S$16 each) as you await the next bite. Here, the red wine sangria is infused with strawberries, while the white variant is infused with peach.

Between the two, we’re partial to white, given that its peachy notes are more distinct.

We’re so glad the gambas al ajillo (S$6 per piece, min. two pieces) continued the delicious streak with Atlantic prawns, garlic and chilli oil, paired with sourdough.

It’s addictive, aromatic, and we couldn’t get enough of mopping up all that leftover glistening garlic and chilli oil with the sourdough slice. But let’s not forget the prawns — plump and bouncy — with all the makings of a tapas you’d wanna order more of.

It seems seafood here is the way to go, as the txipirones bilbao (S$20) continues to impress. It’s a tapa made with grilled squid, crispy baby squid, squid, and shallot orzo.

With squid presented two ways — grilled and deep-fried — the textures in this dish are undeniably enjoyable. The orzo (a small, rice-shaped pasta made from durum wheat semolina) is cooked in a fragrant, umami-rich broth that enhances the squid’s natural sweetness.

If this could’ve been ordered as a larger main plate, we reckon it’d be an instant hit.

Our first meat dish arrived in the form of albondigas con sepia (S$28) — and it was a succulent number! Think the unlikely grouping of iberico pork meatballs, cuttlefish, and chicharron (fried pork belly or pork rinds), made even more delicious with a robust, creamy sauce.

Be sure to scoop up those chicharron pieces quickly before they soak up the sauce, and enjoy them with the tender, juicy pork meatballs — it’s undoubtedly a must-order when dining here at Carlitos.

To wrap the first part of the evening, make sure to order the churros con chocolate (S$14), an easy choice for a sinful, sweet treat. The housemade churros (deep-fried pastry snack made from choux pastry dough) were incredibly crisp and sprinkled with a light coating of sugar.

Accompanied by luxuriously rich Valrhona chocolate sauce, this dessert makes for the perfect cherry on top of a satisfying dinner.

A different kind of Catalan charm

And then it was time to head to the back room of Carlitos to check out Gaudi Room. The tipples here are mostly creative twists on classic recipes; easy to sip, made for casual evening hangs in Joo Chiat.

One of our favourites was the cafe de la rambla (S$24), a spin on the espresso martini with its use of bread and miso water, with the addition of Tia Maria.

It carried a soft bitterness that made this drink extra pleasurable, and honestly, if it weren’t already 9pm by the time we ordered this — because we certainly don’t want to be kept awake by caffeine at that time — we would’ve easily ordered another.

Looking for something even punchier? The la sagrada paloma (S$22) will wake you up from the post-dinner food coma almost instantly. Using tequila, gin, Aperol, lime, grapefruit, togarashi, and Kimuchi No Moto (a Japanese brand of concentrated kimchi base), it’s sour, savoury, and umami — all in a single sip.

Still feeling like you could go for a cheeky snack to go with your drinks? The Gaudi fried chicken (S$22) brings buttermilk chicken with tzatziki (a traditional Greek cucumber and yoghurt dip) and harissa (a spicy, aromatic chilli paste originating from the Maghreb region of North Africa) to the table, to round out your evening.

Sure, it’s not a show-stopper, but it’s plump with just the right amount of fat to complement the drinks — especially the tang of the paloma.

Additionally, the bar snacks menu offers other small bites, such as a charcuterie platter (S$28), croquetas (iberico ham croquettes, S$18 for five pieces), and a rather pricey lobster roll (S$35).

Two spaces, one great night out

Whether you’re here for tapas, cocktails, or just an excuse to linger in Joo Chiat a little longer, Carlitos and Gaudi Room make a compelling duo.

One gives you the warmth of a Catalan-inspired dinner — all bold flavours, convivial plates, and familiar favourites done well — while the other offers the kind of moody, tucked-away intimacy that turns “just one drink” into two or three without you realising.

It’s the sort of two-part evening that feels effortless: Food that satisfies, drinks that surprise, and a hidden room that adds just enough intrigue to keep things fun.

With Carlitos hitting its one-year mark and Gaudi Room stepping confidently into the spotlight, east-side nights just got a lot more interesting.

This was a hosted tasting.

For more ideas on what to eat, check out Laurus Table, RWS’ new seafood-focused Italian restaurant by celebrity chef Fabrizio Ferrari, and also check out our Canggu restaurant guide.