closed monday
tuesday-thursday 4pm-10:30pm
Friday 4-11pm
Saturday 11am-11pm
Sunday 4-10:30pm
13 Biltmore Avenue
Asheville, NC 28801
(828) 239-2946
CÚRATE BAR DE TAPAS

Cúrate is a celebration of authentic Spanish cuisine. For those who have visited Spain, the Cúrate menu will bring back memories of the country’s best jamón Ibérico, vermuterías, and lively tapas culture. In recognition of the restaurant’s all-Spanish wine list, Cúrate was listed as one of America’s 50 Wine Restaurants We Love in 2021 by Wine Enthusiast Magazine. Cúrate means ‘cure yourself’ in Spanish, reflecting the belief held by Chef Katie Button and her family that there are curative effects in sharing good food and wine with family and friends. Experience the essence of Spain in downtown Asheville… one plate at a time.

SAMPLE MENU

menu changes seasonally

para el aperitivo / snacks

aceitunas cúrate (GF, LF, V, TNF)
blend of olives with piparra, lemon, rosemary and thyme

almendras fritas (GF, LF, V)
fried marcona almonds with sea salt

gilda (GF, LF, TNF)
skewer of anchovy, olive and piparra

pan con tomate (LF, V, TNF)
toasted ciabatta with fresh tomato, garlic and olive oil
add manchego cheese

matrimonio (GF, LF, TNF)
boquerones (vinegar-cured anchovies) and anchoas (salt-cured anchovies) together on a plate
boquerones / anchoas

la jamoneria / charcuterie & cheese

tabla de cúrate (TNF)
house cured chorizo & sobrasada, utilizing carolina heritage farms pork, accompanied by a duck terrine with a mushroom mousse center

cinco jotas (LF, TNF)
world famous cured pork from renowned producer, 5J. 100% pure iberian pigs are acorn-fattened and free range, resulting in a unique and exceptionally nutty flavor
jamón (ham, 1 oz)
paleta (shoulder, 1 oz.)

tabla de quesos
selection of three spanish cheeses and accompaniments
gluten free crackers available upon request

tapas / small plates

chistorra & chips josé’s way (TNF)
house-made spicy chorizo wrapped in potato chips; the perfect snack

berenjenas con miel (TNF)
fried eggplant drizzled in honey from honey + the hive and garnished with rosemary

croquetas de pollo (TNF)
traditional creamy chicken fritters

patatas bravas* (LF, TNF)
crispy fried potatoes topped with a slightly spicy tomato and garlic sauce (V: no all i oli)

gazpacho (LF,TNF)
traditional chilled soup made with cucumber, tomato, red pepper, garlic, and sherry

ensalada de sandia y tomate (GF, TNF)
compressed watermelon, heirloom cherry tomatoes, goat cheese, corn nuts and local greens with a honey sherry vinaigrette (LF, V: no cheese)

*esqueixada de montaña (GF, LF,TNF)
a local version of a classic catalan dish, sunburst farms trout served raw, with tomato fresco, black olive, sweet onion, and lemon vinaigrette

escalivada (LF, TNF)
roasted red bell peppers, onion, and eggplant served chilled with reserve sherry vinaigrette and toasted baguette
add anchoas salt cured spanish anchovies (GF: no bread)

pimientos de piquillo rellenos (GF,TNF)
piquillo peppers stuffed with spanish goat cheese

salteado “a la catalana” (GF, LF)
seasonal sautéed greens, apples, raisins, and toasted pine nuts (NF: no pine nuts, V: no sherry)

setas al jerez (GF, LF, TNF)
a selection of mushrooms sautéed with a splash of sherry (V: no sherry)

achicoria rojo con romesco (LF, V)
charcoal grilled radicchio served over romesco (GF, TNF: no romesco)

pulpo a la gallega (GF, TNF)
galician style octopus served warm with sea salt, olive oil, spanish paprika, and yukon gold potato purée (LF: no puree)

gambas al ajillo ( LF, TNF)
sautéed shrimp in a sherry broth with sliced garlic , bay leaf, and an arbol chili , served with toasted baguette (GF: no bread)

mar y montaña (LF)
sea and mountain combination of clams from clammer dave in sc and crispy pork with a spring onion, pine nut, and white wine broth (GF: no bread, TNF: no pine nuts)

morcilla casera (GF)
house-made blood sausage, cipollini onions, goat cheese, toasted pine nuts, and sherry vinegar reduction

butifarra a la plancha (GF, TNF)
house-made catalan style pork sausage served with chilled marinated lima beans from rancho gordo, confit tomato, and garlic all i oli

raciones / larger plates

rossejat (TNF)
thin noodles prepared paella-style, squid in its ink, shellfish stock, all i oli* and salsa verde – the essence of the ocean

trucha al horno (GF, LF)
charcoal grilled trout, butterflied and served whole over a parsley and hazelnut picada (TNF: salsa verde)

pincho moruno* (LF, GF, TNF)
lamb skewers marinated in moorish spices from spicewalla, served with cucumber pickles

bistec a la brasa (GF, LF, TNF )
a rotating cut of dry-aged beef from apple brandy farms, served over confit piquillo pepper, garlic, and roasted tomato

postres / desserts

crujiente de chocolate y kikos (GF,TNF)
dark chocolate custard, sea salt, candied corn nuts, rosemary chocolate sauce, and orange sorbet / add East India, Pedro Ximénez/Palomino Fino

merengue de ‘gin & tonic’ (GF, TNF)
gin-soaked grapefruit, fennel, and pink peppercorn, with sweet yogurt mousse, torched meringue, and tonic snow / add 2018 AT Roca Brut Reserva, Macabeo/Xarel.lo/Parellada

ponche segoviano
layered lemon sponge cake with olive oil cream and marcona almonds, wrapped in marzipan and served with grilled peach sherbet add East India, Pedro Ximénez/Palomino Fino

food allergies?
please notify your server!

GF: Gluten Free
LF: Lactose Free
V: Vegan
TNF: Tree Nut Free

we compost all paper & food materials
our bread is produced in a facility handling tree nuts, milk, eggs and soy

* this menu item contains raw or undercooked meats, poultry, seafood, shellfish or eggs; consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

FREQUENTLY ASKED QUESTIONS

What precautions are being taken for guest and employee safety during COVID-19? Masks are required of guests to enter the restaurant and anytime they are not seated.

What other options are available if we aren’t comfortable with dine-in? If you are unable to secure a reservation, or if you aren’t yet comfortable with dining out, try La Bodega by Cùrate – cafe, Spanish market and wine bar.

Is there parking available? We do not offer on-site parking or valet service, but the City of Asheville offers several parking garage options. See parking garage locations and pay rates.

Do you take reservations? Yes. Reservations are required, and can be made up to 60 days in advance through Tock for parties less than 10. For future events of parties of 10 or more, explore our group offerings.

Do you charge for cancelled reservations? We appreciate as much advance notice for cancellations as possible. No shows and late arrivals are subject to a $20 fee.

Do you allow walk-ins? Availability for walk-ins is very limited. Guests are welcome to stop by and ask the host team about availability during service.

Can I bring my own wine? Yes. You’re welcome to bring wine. We charge a $20 per bottle corkage fee.

Do you have outdoor seating? No. All of our seating is indoors.

Do you offer gift cards? Yes. Gift cards are available to purchase in the restaurant and online. You can choose either an e-card that will be emailed or a physical card that will be mailed. At the moment, we are not able to accept Cúrate Bar de Tapas gift cards at La Bodega by Cúrate, Cúrate at Home or through the Cúrate Spanish Wine Club. If you would like your gift card transferred to another business, please email shop@kbr.email your request.

Do you have a dress code? No. You are welcome to wear whatever you like. Currently, cloth face masks are required of all guests over the age of 2.

Do you allow children? Do you have a children’s menu? We welcome children of any age! Highchairs and booster seats are available upon request. We do not offer a children’s menu, but our service team is able to provide guidance on kid-friendly items. Please include children in your final guest count even if they will not be dining.

Can I bring my pet? Due to N.C. Department of Health & Human Services regulations, pets are not permitted inside the building; however, official service animals are welcome.

LOCATION