now open for dine-in
reservations required
Book your Cúrate reservation on Resy
13 Biltmore Avenue
Asheville, NC 28801
(828) 239-2946
closed monday
tuesday-thursday 4pm-9:30pm
Friday 11-2:30 / 4-9:30pm
Saturday 11-2:30 / 4-9:30pm
Sunday 11-2:30 / 4-9:30pm
Cinco Jotas (5J) Spanish Acorn-fed Iberian Bellota Jamon

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 100 Best Wine Restaurants by Wine Enthusiast Magazine in 2018. 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.

Book your Cúrate reservation on Resy

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 de cristal con tomate (LF, V, TNF)
toasted crispy bread with fresh tomato, garlic and olive oil

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

berberechos con salsa de aperitivo  (GF, LF, TNF)
a tin of premium, hand-packed galician cockles in brine, served with bonilla a la vista potato chips and house made salsa de aperitivo – a treasure of the seas

charcuterie and cheese

tabla cinco jotas (GF, LF, TNF)
a selection of cured jamón and lomo ibérico de bellota from renowned producer, cinco jotas. 100% pure Iberian pigs are acorn-fattened and free range, resulting in a unique and exceptionally nutty flavor. jamón (ham, 1 oz) / lomo (loin, 1 oz)

tabla de quesos
selection of three spanish cheeses and accompaniments

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)

sopa de setas (TNF)
creamy mushroom soup topped with idiazabal cheese mousse and fried bread crumbs (GF: no bread crumbs) (LF: no mousse)

ensalada remolacha (GF)
salad of roasted beets, fresh and pickled orange, shaved spanish sheep’s cheese, and an almond sherry vinaigrette (V: no cheese)

escalivada (LF, TNF, GF)
roasted red bell peppers, onion, and eggplant, reserve sherry vinaigrette / add anchoas salt cured spanish anchovies $6

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

migas con verduras (TNF)
fried bread crumbs with roasted brussels sprouts, cauliflower, and raisins finished with a celery root and yogurt mousse (V, LF: no mousse GF: no bread crumbs)

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 and an arbol chili, served with toasted baguette (GF: no bread)

almejas a la sidra (TNF)
our version of a spanish classic- clams from clammer dave in sc, cooked in asturian cider with house-made chorizo, served with toasted baguette (GF: no bread)

carabinero* (GF, LF, TNF)
the famous large head-on mediterranean prawn, served “peel-and-eat style”

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

albondigas (TNF, LF)
meatballs with beef, pork, lamb and cured ibérico ham
in a tomato sauce that makes Felix’s mom proud, served with toasted baguette

paella de verduras* (GF, LF, TNF)
traditional rice paella featuring seasonal vegetables please note this dish has a minimum preparation of 40 minutes (V: no sherry)

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

falda de vaca al horno (GF, LF, TNF)
dry-aged beef skirt steak from apple brandy farms, served over confit piquillo pepper, garlic, and roasted tomato

cochinillo con ensalada verde (TNF, GF, LF)
a tradition from segovia, a quarter of a roasted suckling pig served with a green salad

postres / desserts

espuma de chocolate (GF)
chocolate mousse, cherry sorbet, hazelnut praline (V: no mousse)

pastel de kikos
molten corn nut cake with apple cider caramel, fresh sage, and toasted rice ice cream add Bohigas Brut Reserva, Macabeo/Xarel.lo/ Parellada

tarta de queso (TNF)
burnt basque cheesecake with a roasted strawberry tempranillo compote and sheep’s cheese whipped cream / add 2015 Josefina Piñol Tinto, Garnacha/Syrah

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


en grifo / on tap


atxa blanco, basque
el bandarra rojo, penedès


isastegi ‘sagarda naturala’, basque
trabanco ‘cosecha propia’, asturias


aurora manzanilla, palomino fino, sanlucar

txakoli/basque wine

xarmant, basque

una caña/draft beer

estrella lager, barcelona
highland ipa, asheville
new belgium sour ipa, asheville
highland oatmeal porter, asheville


a fun traditional way to share your drink; choose from any of our beer, cider, or txakoli on tap

sangría rojo/red sangría

la sueca, penedès a fresh and fruity blend of garnacha and tempranillo, macerated for several weeks with citrus, stone,and red fruits with spices. enjoy by the glass or pitcher

cocteles / cocktails

sangría cava, perelada cava, salignac cognac, tanqueray gin, triple sec, and fruit, served by the glass or pitcher tableside

the perfect gin and tonic, bcn gin from barcelona with fever tree tonic and lemon peel

jerezano en austurias, housemade spiced apple cider, gran duque de alba reserve spanish brandy, el maestro oloroso, and smith and cross jamaican rum

romero ahumado, makers mark with a smoked rosemary syrup and angostura bitters


yzaguirre seco reserva, tarragona
mata blanco reserva, bierzo
mata tinto reserva, bierzo
lacuesta tinto reserva, rioja

una caña/bottled beer

estrella damm inedit witbier, barcelona, 4.8% abv
estrella damm daura GF lager, barcelona, 5.4% abv
moritz pilsner, barcelona, 5.4% abv
st. pauli non-alcohol, bremen, germany



the mediterranean coast

N/V Bohigas Brut Reserva, Macabeo/Xarel.lo/Parellada, Cava

N/V Finca Viladellops ‘Ancestral’, Xarel.lo Vermell, Penedès

2008 Kripta, ‘Gran Reserva’, Macabeo/Xarel.lo/Parellada, Cava

N/V Juvé y Camps Brut Rosé, Pinot Noir, Cava



N/V Equipo Navazos Fino en Rama (375ml), Palomino Fino, Jerez

N/V Sacristia Manzanilla (375ml), Palomino Fino, Sanlúcar de Barrameda

N/V La Garrocha Amontillado (375ml), Palomino Fino, Jerez

N/V La Casilla Amontillado (500 ml), Palomino Fino, Jerez

N/V Lustau ‘Península’ Palo Cortado, Palomino Fino, Jerez

N/V El Maestro Sierra Oloroso (375ml), Palomino Fino, Jerez

N/V Osborne ‘Capuchino’ Palo Cortado VORS (500 ml), Palomino Fino, Jerez

N/V Lustau Oloroso VORS (500ml), Palomino Fino, Jerez


2018 Liquid Geography, Mencia, Bierzo

2018 Los Bermejos Rosado, Listán Negro,Lanzarote


green spain

2019 Pazo Señorans, Albariño, Rias Baixas

2017 Raul Perez ‘Sketch’, Albariño, Rias Baixas

2015 El Castro de Valtuille, Godello, Bierzo

duero river valley

2017 Martinsancho, Verdejo, Rueda

ebro river valley

2018 Muga Blanco, Viura/ Garnacha Blanca Malvasia, Rioja

2015 Marquéz de Murrieta ‘Capellanía’, Viura Rioja


2018 Atlándtida Blanco, Vijiriega, Cádiz

the mediterranean coast

2016 Finca Olivardots ‘Groc d’Amfora’, Garnach Blanca/Grenache Gris/Macabeo, Empordà

2017 Principia Mathematica, Xareŀlo, Penedès

2018 Parés Baltá ‘Amphora’, Xareŀlo, Penedès

the islands

2018 Los Bermejos ‘Diego Seco Ecologico’, Diego, Lanzarote

2017 Envínate ‘Palo Blanco’, Listan Blanco, Tenerife


green spain

2017 Fanfarria, Mencía/Albarin Tinto, Austurias $48/12

2018 El Rapolao, Mencía, Bierzo $80

2016 A Torna Dos Pasas, Brancellao/Caiño Longo/Caiño Redondo/Ferrol, Ribeiro

duero river valley

2017 Emilio Moro, Tempranillo, Ribera del Duero

2013 Parada de Atauta, Tinto Fino, Ribera del Duero

2015 Numanthia, Tinto de Toro, Toro

ebro river valley

2016 Altos Ibericos ‘Crianza’, Tempranillo, Rioja

2012 Viña Ardanza ‘Reserva’, Tempranillo/Garnacha, Rioja

2012 Granja Remelluri ‘Gran Reserva’, Tempranillo/Garnacha/Graciano, Rioja

2016 Muga ‘Aro’, Tempranillo/Graciano, Rioja

2018 Le Naturel, Garnacha, Navarra

ebro river valley

2014 Viña Pomal ‘Reserva’, Tempranillo, Rioja

2016 Altos Ibericos ‘Crianza’, Tempranillo, Rioja

2012 Viña Ardanza ‘Reserva’, Tempranillo/Garnacha, Rioja

2016 Muga ‘Torre Muga’, Tempranillo/Mazuelo/Graciano, Rioja

2016 Muga ‘Aro’, Tempranillo/Graciano, Rioja

2018 Le Naturel, Garnacha, Navarra

the meseta

2018 Ca’ di Mat ‘Valautín’, Garnacha, Vinos de Madrid


2015 Mahara, Tintilla, Cadiz

the mediterranean coast

2012 Mas la Plana, Cabernet Sauvignon, Penedès

2016 Cruor, Garnatxa/Samsó/Syrah, Priorat

2017 Laurel, Garnatxa/Syrah/Cabernet Sauvignon, Priorat

2014 Elo, Monastrell, Yecla

2017 Altos de Luzon, Monastrell/Tempranillo/Cabernet, Jumilla

the islands

2018 La Hollera ‘Carbonica’, Listan Negro,Tenerife

2016 Anima Negra, Callet/Mantonegre/Fogoneu, Mallorca


the mediterranean coast

2015 Josefina Piñol Tinto (500ml), Garnacha/Syrah, Terra Alta


N/V Moscatel Especial (350ml), Moscatel, Jerez

N/V East India, Palomino Fino/ Pedro Ximénez, Jerez

N/V Bodegas Tradicion Cream VORS, Palomino Fino/Pedro Ximénez, Jerez

1990 Don PX ‘Gran Reserva’ (375 ml), Pedro Ximénez, Montilla-Moriles

N/V Cota 45 ‘Pandorga’ (500ml), Pedro Ximénez, Sanlúcar de Barrameda


2018 Nieva York ‘Pet Nat’ (1.5L), Verdejo, Rueda

2017 Viñátigo ‘Ancestrale’ Blanco (1.5L), Gual, Islas Canarias

2010 Numanthia (1.5L), Tinto de Toro, Toro



What precautions are being taken for guest and employee safety during COVID-19? Our restaurants are following all North Carolina state mandates and CDC best practices in regards to the COVID-19 pandemic.  All guests above the age of 2 will be required to wear cloth face masks or coverings while in the restaurant until they are seated AND until their order is placed. All employees will wear face masks throughout service. Reservations are required and will be for an allotted time period to allow for proper sanitation between reservations. All employees are Count on Me NC-certified. The restaurant will operate at 50% capacity until further notice. Hand sanitation stations are provided to guests. We ask that guests who have a temperature of over 99F, feel unwell, or have been around people diagnosed with COVID-19 to please stay home. Our employees are also submitting to daily health checks through the Slate Pages app. In accordance with Buncombe County mandates, no alcohol will be served after 11 pm.

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

Do you serve brunch? We open at 11am Friday – Sunday serving our regular menu. We do not currently offer a separate brunch menu.

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 one of the following options:

  • Cùrate Takeout – we’re offering a limited menu for pickup at the restaurant, or local delivery
  • La Bodega by Cùrate – casual breakfast and lunch, takeout paella, Spanish specialty food and wine, Cùrate favorites to prepare at home

Do you take reservations?  Yes. Reservations are required, and can be made up to 90 days in advance through Resy for parties less than 10. For future events of parties of 10 or more, visit

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 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 feel free to take a look at our regular menu listed above, or call 828.239.2946 for guidance on kid-friendly items. *Please make sure to include children in your final guest count even if they will not be dining.*

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

Do you allow walk-ins? Not at the moment. However, guests are welcome to ask the host if reservations are available.

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 offer gift cards? Yes. Gift cards are available to purchase in the restaurant and also 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, through this website for national food shipping or through the Cúrate Spanish Wine Club

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.

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.