After making waves at Dempsey Hill with CANCHITA and TINTO, chefs Daniel and Tamara Chavez return with a fresh new venture—VINO TINTO, a Spanish tapas and wine bar now open at Raffles Quay.
This marks a full-circle moment for Chef Daniel, who first introduced his brand of warm, soulful cooking to the Central Business District back in 2012 with OLA Cocina Del Mar. Over a decade later, he’s back—this time with Tamara by his side—to bring a slice of Spain to the heart of the financial district.
Inside, the space captures the essence of Spain without veering into pastiche. Think terracotta walls, rustic wood, and earthen clay pots. The alfresco area channels the spirit of Valencia, the main dining room hints at Madrid, and the terrace is pure Toledo. It’s charming, unpretentious, and deeply grounded in memory, travel and craft. And with just 40 seats, it feels like a secret waiting to be discovered.
VINO TINTO, which means ‘red wine’ in Spanish, is a cosy, all-day dining spot where food and drink flow from sunrise to sundown. In the morning, it’s coffee brewed from robust Latin American beans, with Spanish sandwiches (bocatas) and freshly baked cakes. Come evening, it transforms into a lively bar, where over 30 tapas dishes—starting from just $6—are matched with wines by the glass from $14, jugs of sangria, and a strong cocktail game.
The menu is deeply personal. The Toastas Ramona, for instance, is inspired by the couple’s honeymoon in San Sebastián. It’s a flavour bomb of burrata, Manchego, figs and anchovies, served on crisp crystal bread. The Padrón Peppers, lightly grilled and topped with hummus and Spanish almonds, are a nod to Tamara’s love of chillies.
Other highlights include the Pulpo Al Brasa—octopus with smoked chilli mayo and grapes—and the Seafood Omelette, which blends prawns, calamari and fish with anchovy aioli and red mojo sauce. There’s even a cheeky tribute to Chef Daniel’s days in Barcelona: the Vino Tinto Bikini, a Catalan sandwich layered with Manchego, serrano ham and truffle aioli.Larger plates stay true to Spanish roots. Expect hearty paellas and fideuás, like the comforting Fideuá de Cerdo with Iberico pork, padrón peppers and saffron aioli—a dish they’ve often served at home to friends.
Larger plates stay true to Spanish roots. Expect hearty paellas and fideuás, like the comforting Fideuá de Cerdo with Iberico pork, padrón peppers and saffron aioli—a dish they’ve often served at home to friends.
The drinks list is no afterthought. Spanish reds and whites hail from the likes of Rioja, Ribera del Duero and Penedès, with sparkling cavas and lesser-known bottles from regions like Valdeorras and Ribeira Sacra. Sangria comes in red or white, and cocktails range from a house G&T to the Latin American classics like the Pisco Sour.
