Food is more than just sustenance; it is a cultural bridge that connects people to their roots, communities, and past. For Carlos Gonsalves, food is a memory of family, a lifelong passion that was kindled at a young age. As the owner of Carlito’s Attique, located in the charming village of Agacaim, Goa, Carlos has created a space that goes beyond simply serving food. His restaurant embodies his deep love for Goan cuisine, his appreciation for Portuguese flavors, and a commitment to delivering authentic culinary experiences.
Carlos Gonsalves says, recalling his childhood with fondness. “Food has always been important to me as a kid. My father would take me to various restaurants, and through those experiences, I developed a palate for good food.” This early exposure to diverse flavors sparked a passion that would eventually lead Carlos to open Carlito’s Attique, a Goan-Portuguese restaurant that offers much more than just a meal. It offers a nostalgic journey through the tastes and aromas of Goa.
The Birth of Carlito’s Attique
Carlos’s journey to creating Carlito’s Attique began with a vision—a vision that merged his love for Goan food with the space he already had at his disposal. “Being blessed with ample space, I decided to use part of it to create a restaurant and pub,” Carlos explains. His property, which also houses the well-known wedding venue Coco Loco, initially served couples and families who hosted post-wedding parties on the premises. But the idea of transforming the space into a full-fledged restaurant began to take shape, driven by Carlos’s desire to share his love for Goan cuisine with a wider audience.
Before the pandemic, Carlito’s Attique made its debut. However, like many other businesses, it faced challenges during that difficult time. The restaurant was short-lived in its first iteration, but Carlos’s resilience saw him relaunch the venue last year, this time with even more determination and passion. Since the relaunch, Carlito’s Attique has been warmly received by the community, drawing in a loyal customer base that appreciates the restaurant’s unique blend of Goan and Portuguese flavors.
The Concept: A Glimpse Into the Past
Carlito’s Attique stands out not only for its food but also for its ambiance. “We serve Goan-Portuguese food,” says Carlos, describing the heart of the restaurant’s culinary offerings. But the charm of Carlito’s Attique extends beyond the plate. The restaurant is designed to evoke the feel of a classic Goan attic—a place steeped in memories, heirlooms, and mementos of the past. “It has heirlooms and various memorabilia of the good old days around the indoor and outdoor seating,” Carlos notes.
This blend of old-world charm and contemporary dining makes Carlito’s Attique a destination where visitors can savor traditional flavors while enjoying a nostalgic atmosphere. Whether seated indoors or outdoors, patrons are treated to a space that celebrates Goan heritage, complete with artifacts that recall a simpler, more tranquil time.
The Name and Location: A Family Legacy
The name Carlito’s Attique reflects Carlos’s personal connection to both the space and the food served within it. “I own the property that also has the wedding venue Coco Loco,” he explains. This close connection to the land and the community underscores the family-run nature of the restaurant. The location, though not in the heart of a bustling city, has its own charm. Nestled in Agacaim, Carlito’s Attique may not be the most strategically placed restaurant, but those who make the journey often find it well worth the drive. Carlos emphasizes that many repeat customers return, drawn by both the food and the atmosphere.
Crafting the Menu: A Tribute to Goan-Portuguese Cuisine
One of the defining features of Carlito’s Attique is its menu, which pays homage to the culinary traditions of Goa and Portugal. Carlos takes pride in curating a menu that reflects his deep-rooted love for these cuisines. “Our food is all Goan-Portuguese,” he says, listing some of the restaurant’s standout dishes: Beef Steak, Chicken Cafreal, Beef Roulade, Pork Amsol, Fish Fry and Cutlets, Ressois, Sausage Pulao, and Stuffed Squids. Each dish is a testament to the flavors that define Goan and Portuguese cooking, with a focus on using fresh, locally sourced ingredients.
“Our spices come from our farms,” Carlos reveals, emphasizing the importance of maintaining the quality and authenticity of each dish. For ingredients that aren’t grown on their own land, the restaurant sources them locally, ensuring that the flavors remain true to their roots. This commitment to freshness extends to the restaurant’s policy of offering limited portions of certain items to avoid freezing produce. “We buy fresh produce, so we have limited portions of certain items because we don’t want to freeze produce,” Carlos explains.
The restaurant’s drink offerings are equally well-considered. Carlito’s Attique serves cocktails inspired by local, seasonal flavors, including their own feni and urrack, traditional Goan spirits made from cashew and coconut. These drinks complement the food perfectly, offering diners an authentic Goan-Portuguese experience from start to finish.
Signature Dishes: What Keeps Customers Coming Back
While the entire menu is a celebration of Goan-Portuguese cuisine, certain dishes have become fan favorites. “Our Sausage Pulao and Chicken Cafreal are the most loved by our customers,” Carlos shares. These signature dishes have earned a loyal following, with customers returning time and again to enjoy the flavors that remind them of home. The Sausage Pulao, with its rich, savory taste, and the Chicken Cafreal, a marinated and spiced dish, capture the essence of Goan cuisine—simple, flavorful, and deeply satisfying.
Quality and Freshness: A Non-Negotiable Commitment
In an industry where consistency is key, Carlito’s Attique sets itself apart by prioritizing quality and freshness. “We buy fresh produce,” Carlos repeats, underscoring the restaurant’s dedication to using only the best ingredients. This commitment extends to every aspect of the business, from the spices grown on their own farms to the meats and vegetables sourced locally.
By focusing on freshness, Carlito’s Attique is able to offer dishes that not only taste great but also reflect the integrity of the ingredients. For Carlos, this is non-negotiable. “We don’t freeze produce,” he says
firmly. The restaurant’s approach to limiting portions ensures that each dish is made with the freshest ingredients, and customers appreciate the care that goes into every plate. It’s this attention to detail that sets Carlito’s Attique apart from other restaurants in the area, making it a destination for food lovers who value quality over quantity.
Creating an Exceptional Customer Experience
At Carlito’s Attique, the dining experience is about more than just the food. Carlos and his team strive to create an atmosphere that feels welcoming and warm. A key element of this is the restaurant’s open kitchen, which allows customers to see their food being prepared. “We have a traditional open kitchen,” Carlos says, “and we also offer curated experiences of Goan cooking on fire and baking bread.” These experiences give diners a deeper connection to the food they’re enjoying, offering a glimpse into the preparation methods that have been passed down through generations.
The space itself is versatile, accommodating not only regular dining but also events like sports screenings, social gatherings, and private parties. “The space is plenty for a good sports screening or for socials and private parties,” Carlos notes. Whether visitors are stopping by for a casual meal or celebrating a special occasion, Carlito’s Attique offers a setting that is both comfortable and memorable.
Customer Feedback: A Source of Inspiration
Customer feedback plays a crucial role in shaping the future of Carlito’s Attique. Carlos recalls a particular instance when a customer from the UAE had such a positive experience that they requested to take home bulk orders of certain Goan dishes. “After coming for a dinner, a customer based in the UAE asked us to make some items by the kilo so he could freeze and take them,” Carlos remembers. This interaction led the restaurant to offer bulk orders of popular Goan dishes, catering to customers who wanted to bring a taste of Goa back with them.
This type of feedback not only helps Carlito’s Attique improve its offerings but also reinforces the restaurant’s mission to provide authentic Goan-Portuguese cuisine to customers near and far. “Since then, we also take bulk orders for Goan items,” Carlos adds, highlighting the restaurant’s ability to adapt and grow based on customer needs.
Overcoming Challenges: The Path to Success
Like any business, Carlito’s Attique has faced its share of challenges. One of the biggest hurdles has been the restaurant’s location. “Our location is not strategic for a restaurant,” Carlos admits. Agacaim, while picturesque, is off the beaten path for many potential customers. However, those who make the journey often find that the experience is well worth the drive. “The drive is worth it,” Carlos says, and many of the restaurant’s repeat customers agree. The unique ambiance, coupled with the exceptional food, has earned Carlito’s Attique a loyal following despite its somewhat remote location.
Another challenge has been managing the high demand for the restaurant’s offerings. “At one point, we were packed, and it was not easy to cope in terms of service,” Carlos recalls. To address this, the team worked on improving their service efficiency, ensuring that every customer receives the attention and care they deserve, even during busy periods. By focusing on both the quality of the food and the customer experience, Carlito’s Attique has been able to overcome these challenges and thrive.
Standing Out in a Competitive Industry
The restaurant industry is notoriously competitive, but Carlito’s Attique has carved out a niche by staying true to its roots and maintaining a strong presence both online and offline. “We have a decent presence on social media,” Carlos notes, recognizing the importance of connecting with customers through digital platforms. Social media allows the restaurant to announce deals, special entertainment, and competitions, while also gathering valuable feedback from customers.
However, Carlos acknowledges that the most effective marketing tool has been word of mouth. “Word of mouth works,” he says, and many of the restaurant’s new customers come based on recommendations from friends and family. This organic growth, fueled by positive customer experiences, has been key to Carlito’s Attique’s success.
The Role of Social Media: Building Connections
In today’s digital age, social media is an essential tool for any business, and Carlito’s Attique is no exception. “It is important,” Carlos says of the restaurant’s social media presence. Platforms like Instagram and Facebook allow the restaurant to engage with its audience, announce upcoming events, and showcase its menu. “We announce deals, special entertainment, and competitions there,” Carlos explains, adding that social media also provides an opportunity to understand customer preferences and experiences.
By staying active on social media, Carlito’s Attique has been able to reach a wider audience, attract new customers, and keep existing ones engaged. The restaurant’s online presence is a reflection of its commitment to staying connected with its community, both locally and globally.
Looking Ahead: The Future of Carlito’s Attique
As Carlito’s Attique continues to grow, Carlos has big plans for the future. “We want our clientele to grow,” he says, envisioning a time when Carlito’s Attique becomes the go-to destination for Goan-Portuguese food. His ultimate vision for the restaurant is one that remains true to its roots while continuing to evolve and meet the needs of its customers.
In the next five years, Carlos hopes to expand the restaurant’s reach, both in terms of its physical presence and its reputation. “People should look at Carlito’s Attique as their go-to place for Goan-Portuguese food that’s prepared with passion,” he declares. With a strong foundation built on quality, authenticity, and customer satisfaction, Carlito’s Attique is well on its way to achieving that goal.
Conclusion
Carlito’s Attique is more than just a restaurant. It is a labor of love, a celebration of Goan and Portuguese culinary traditions, and a reflection of the passion that Carlos Gonsalves brings to every dish. From its carefully curated menu to its nostalgic ambiance, Carlito’s Attique offers diners a one-of-a-kind experience that transports them to a simpler time while delivering the flavors they crave. As the restaurant continues to grow and evolve, one thing remains constant: a commitment to serving food that is made with heart, soul, and a deep respect for tradition.
