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


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

en grifo / on tap


atxa blanco, basque
el bandarra rojo, penedès


botanist & barrel ‘cúrate’, nc and va
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
sierra nevada torpedo extra 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

abedul y bambú, mata blanco vermouth, aurora manzanilla, grand marnier, birch extract, and a dash of bitters

spritz o no?, el maestro sierra oloroso, housemade strawberry/tarragon syrup, and angostura bitters topped with bohigas brut reserva cava

aire primaveral, hendricks gin, atxa white vermouth, and st. germain topped with a lemon,blueberry air

raíz de jengibre en asturias, redemption rye, grand marnier, ginger sypup, poma aurea sparkling cider, and orangebitters

ciervo amarillo, cazadores reposado, equipo navazos fino en rama, yellow chartreuse, and charred lemon

the IRC gin and tonic*, the botanist gin with fever tree tonic and lemon peel

*for every gin & tonic purchased, the botanist gin will donate $5 to the Independent Restaurant Coalition*


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, Penedès

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 César Florido ‘Cruz del Mar’ Amontillado (375 ml), Palomino Fino, Jerez

N/V Lustau ‘Península’ Palo Cortado (500ml), Palomino Fino, Jerez

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

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

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


2018 Liquid Geography, Mencia, Bierzo

2020 Ameztoi ‘Rubentis’, Hondarrabi Zuri/Hondarrabi Beltza, Getariako Txakolina

2018 Los Bermejos Rosado, Listán Negro, vLanzarote


green spain

2019 Pazo Señorans, Albariño, Rias Baixas

2019 Do Ferreiro ‘Cepas Vellas’, Albariño, Rias Baixas

2016 A Teixa, Treixadura /Godello/Albariño, Ribeiro

2015 El Castro de Valtuille, Godello, Bierzo

2009 Raúl Pérez ‘Valdevimbre’, Albarín, Castilla y León

duero river valley

2017 Martinsancho, Verdejo, Rueda

ebro river valley

2017 Remelluri Blanco, Garnacha Blanca/Viura/Roussane, Rioja

2015 Marquéz de Murrieta ‘Capellanía’, Viura Rioja


2018 Atlándtida Blanco, Vijiriega, Cádiz

the mediterranean coast

2017 Principia Mathematica, Xareŀlo, Penedès

2016 Cabaler, Macabeu/Garnacha Blanco, Priorat

the islands

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


NV Bohigas Brut Reserva (1.5L), Macabeo/Xarel.lo/ Parellada, Cava

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

2009 Muga ‘Prado Enea’ Gran Reserva (1.5L), Tempranillo/Garnacha/Mazuelo/Graciano, Rioja Alta


green spain

2019 Castro Candaz, Mencía, Ribeira Sacra

2018 El Rapolao, Mencía, Bierzo

2015 Quinta da Muradella ‘Gorvia’, Mencía/Bastardo/Caiño Redondo, Monterrei

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 Ibéricos ‘Crianza’, Tempranillo, Rioja

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

2019 Bodegas Ponce ‘Clos Lojen’, Bobal, Manchuela

2019 Envinate ‘Albahra’, Garnacha Tintorera, Almansa


2019 Cauzón ‘Duende’, Syrah, Granada

the mediterranean coast

2016 Cruor, Garnatxa/Samsó/Syrah, Priorat

2017 Alvaro Palacios ‘Les Terrasses’, Garnatxa/Cariñena, Priorat

2017 Clos Mogador, Garnatxa/Cariñena/Syrah/Cabernet Sauvignon, Priorat

2014 Elo, Monastrell, Yecla

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

the islands

2016 Anima Negra, Callet/Mantonegre/Fogoneu, Mallorca


the mediterranean coast

2016 Olivares Dulce (500ml), Monastrell, Jumilla


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


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 one of the following options:

  • La Bodega by Cùrate – casual breakfast and lunch, paella, Spanish market and wine, Cùrate favorites to prepare at home

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 serve brunch? We are temporarily closed for brunch/lunch as we take time to hire and train new staff as we scale up to full capacity.

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, visit curatetapasbar.com/events.

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? Not at the moment. However, guests are welcome to ask the host if reservations are available.

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