Go Local Week! February 9-16 - $9 Botanist & Barrel Pet Nat Cider + montadito for locals!

13 biltmore ave
asheville, nc 28801
(828) 239-2946

monday – closed
tuesday 11:30am – 10:30pm
wednesday 11:30am – 10:30pm
thursday 11:30am – 10:30pm
friday 11:30am – 11pm
saturday 10am – 11pm
sunday 10am – 10:30pm
Book your Cúrate reservation on Resy
vermutería y jamonería
walk-ins welcome to the vermouth bar
come experience la hora del vermut en Cúrate!
Cinco Jotas (5J) Spanish Acorn-fed Iberian Bellota Jamon


about Cúrate
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.
Green Certified
JBF Smart Catch 2019
our menu

(menu changes seasonally)

lunch & dinner menu

fritura…from the fryer

chistorra & chips josé’s way (TNF)
spicy chorizo wrapped in potato chips, the perfect snack

croquetas de setas y guisantes (TNF)
creamy mushroom and pea fritters

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

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

buñuelos de bacalao (TNF,LF)
light and airy salt cod fritters topped with honey from honey + the hive

tapas frías…cold small plates

endibias con queso y nueces (GF)
salad of endive, spanish blue cheese, candied walnuts, oranges, and baby lettuces with a champagne vinaigrette

*espárragos blancos (GF,LF,TNF)
preserved white asparagus tossed in a lemon vinaigrette & served w/a “light as air” mayonnaise and tarragon (V: No mayo)

*ensaladilla rusa (LF,TNF)
classic spanish potato salad w/carrot, hard-boiled egg, spanish bonito tuna, piquillo peppers, and peas (GF:No Bread)

escalivada con anchoas (LF,TNF)
josper grilled red bell peppers, onion & eggplant, reserve sherry vinaigrette, and spanish anchovies (V: No anchovy) (GF: No bread)

ensalada verde (GF,TNF)
local lettuces, pickled lemon rind, and an herb vinaigrette (GF, TNF, LF, V)

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


*atún y piparra (LF,TNF)
spanish bonito tuna, josper-grilled onion and red bell pepper, piparras, hardboiled egg, arbequina olive oil mayonnaise

*botifarra negra (TNF)
house-made black sausage with melted manchego cheese, fig mustard, and pickles

*bocata de calamares (TNF)
fried squid with piparras and shrimp shell all i oli, a madrid standard

tapas calientes…hot small plates

crema de calabaza (GF, TNF)
butternut squash soup finished with candied pumpkin seeds and pimenton oil

brandada de bacalao (TNF,LF)
traditional cod & potato pureé served hot with crisp bread (GF crackers on request)

*tortilla española (GF,LF,TNF)
spanish potato and onion omelet

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

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

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

gambas al ajillo (GF,LF,TNF)
sautéed shrimp with sliced garlic, sherry, and a chili

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

canelones de carne (TNF)
pasta filled with pork, beef, and chicken liver, topped with a creamy bechamel sauce and manchego cheese

almejas a la sidra (TNF, LF)
our version of a spanish classic, clams from clammer dave in sc cooked in asturian cider with house-made chorizo

josper…charcoal grilled

migas (LF, GF, TNF)
fried bread crumbs with roasted brussels sprouts, cauliflower, and raisins finished with a celery root and yogurt mousse

fabada (LF, GF, TNF)
asturian bean stew with house-made chorizo, morcilla, and cured pork belly

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

presa ibérica de bellota 5J (LF, GF, TNF )
grilled spice-rubbed shoulder cut of 100% pure ibérico pork from cinco jotas

trucha al horno (market price) (LF, GF, TNF )
grilled whole sunburst trout served with a parsley and hazelnut picada

cochinillo (LF,GF,TNF)
a tradition from segovia, a quarter of a roasted suckling pig raised by Sebastian Bayon

arroces/paellas…rices and paellas

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

paella de verduras (GF,LF,TNF)
traditional rice paella featuring seasonal vegetables. please plan ahead as this dish has a 40-minute preparation (V: No sherry)


pan con chocolate (TNF)
torched chocolate ganache with sweet croutons and extra virgin olive oil ice cream / Carajillo de Orujo

postre de músico (V, GF, LF)
a modern take on a spanish classic-hazelnut custard glazed in spiced caramel with orange quince sauce, chocolate sauce, almond raisin crumble, and pistachio ice cream + Sinols Garnatxa

flan de huevo (GF,TNF)
orange-saffron flan, smoked caramel, and sherry poached raisins + East India

tarta líquida
baked to order marcona almond tart with a liquid center, px cherry sorbet + 1990 Don PX ‘Gran Reserva’

bizcocho borracho (TNF)
brandy-soaked orange sponge cake with blood-orange sauce, mint crumble, and honey ice cream + Cortado

copa de helado o sorbete (GF)
choice of horchata (V, LF, TNF), pistachio (V, LF), rosemary (TNF), honey (TNF), or olive oil ice cream (TNF), or px cherry sorbet (V, LF, TNF)

cafés…from counter culture coffee

café solo espresso

espresso “cut” with a splash of steamed milk

café con leche espresso with steamed milk

drip coffee

espresso with a splash of your preferred spirit / espresso with your preferred spirit and a splash of milk

chocolate caliente
house-made stir- your-own hot chocolate

vermutería y jamonería

charcuteria y quesos…charcuterie and cheeses

jamones/cured ham

jamón ibérico de bellota 5J (GF, LF, TNF)
hand-cut, 100% pure ibérico pigs from cinco jotas, acorn fattened and free range, giving it a unique and exceptionally nutty flavor

paleta ibérica de bellota 5J (GF,LF,TNF)
the shoulder cut from the same famous 100% pure ibérico pigs of cinco jotas

jamón serrano fermin (GF,LF,TNF)
from the white pigs also from salamanca

tabla de jamónes (GF,LF,TNF)
a selection of all four cured hams, a great way to compare their subtleties

embutidos…other cured ibérico cuts

lomo ibérico de bellota 5J (GF, LF, TNF)
cured loin from cinco jotas

cabecero ibérico de bellota dehesa cordobesa (GF, LF, TNF)
cured top loin

chorizo ibérico de bellota fermín (GF, LF, TNF)
cured chorizo

salchichon ibérico de bellota fermín (GF, LF, TNF)
cured sausage

tabla de ibéricos (GF, LF, TNF)
explore the tradition of the finest spanish charcuterie w/ ibérico de bellota: lomo, cabecero, salchichon and chorizo


(ask server for details)
order any of our charcuterie to go by the pound for your home!

para el aperitivo…snacks

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

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

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

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

order alone or to pair with your tomato bread:

manchego cheese (GF,TNF)
anchovies (GF,LF,TNF)
boquerones (GF,LF,TNF)
el matrimonio (GF,LF,TNF)

montaditos…small bites on toast points

ask server about rotating selection

en grifo…on tap


atxa blanco, basque
el bandarra rojo, penedès


isastegi ‘sagarda naturala’, basque
trabanco ‘cosecha propia’, asturias
botantist and barrel, nc


aurora manzanilla, palomino fino, sanlucar

txakoli/basque wine

xarmant, basque

una caña/beer

estrella lager, barcelona
new belgium fat tire white, asheville
highland ipa, asheville
greenman porter, asheville


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

sangria rojo

la sueca red sangria, 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


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

la gran armada
appleton estate rum, ginger syrup, splash of eda rhyne fernet, lime, and grapefruit

conejito en valencia
el maestro 20 year brandy, licor 43, and house made spiced orange cream

salva vidas
rittenhouse rye, lairds apple brandy, green chartreuse, and atxa pacharán

romero ahumado
maker’s mark bourbon, smoked rosemary syrup, and angostura bitters

carmesí real
chemist gin, ‘peninsula’ palo cortado, beet shrub, and lime topped with a tarragon foam

sancho panza
lustau ‘don nuno’ oloroso, mata tinto vermouth, spritz of ricard pastis anise, angostura and orange bitters

por botella, copa, o lata…by bottle, glass, or can


yzaguirre seco ‘reserva’, tarragona
mata blanco reserva, bierzo
mata tinto reserva, bierzo
yuste vermut pedro I, jerez
lacuesta blanco extra dry, rioja
lacuesta tinto reserva, rioja


poma aurea asturias


césar florido fino, chipiona
equipo navazos fino en rama, jerez
la guita manzanilla, sanlucar de barrameda
sacristia manzanilla, sanlucar de barrameda
la garrocha amontillado, jerez
el maestro sierra amontillado 12yr, jerez
lustau ‘península’ palo cortado, jerez
callejuela ‘la casilla’ amontillado, jerez
osborne palo cortado VORS, jerez
el maestro sierra oloroso, jerez
bodegas tradicion oloroso VORS, jerez

una caña/beer

estrella damm ‘inedit’witbier, barcelona
estrella damm ‘daura’ gluten free lager, barcelona
sierra nevada otra vez, mills river
moritz pilsner, barcelona
st. pauli non-alcohol, bremen, germany
new belgium honey orange tripel, asheville


ah-so rosé, navarra (250ml can)


seasonal house-made soda
fever tree, tonic, ginger ale, sparkling lemon, soda
mexican coca-cola
diet coke
dobra tea house, assam black iced tea

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.

wine menu


the mediterranean coast

N/V Bohigas Brut Reserva, Macabeo/Xareŀlo/Parellada/Chardonnay, Cava

2016 Naveran Dama, Chardonnay/Parellada, Penedès

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

N/V Parés Baltà ‘Blanca Cusiné’, Xarel.lo/Chardonnay/Pinot Noir, Penedès

N/V Juvé y Camps Brut Rosé, Xarel.lo, Penedès

2017 Raventos de Nit Rosé, Xarel.lo/Macabeu/Parrellada/Monastrell, Conca del Rui Anioa



N/V César Florido Fino,, Palomino Fino, Chipiona

N/V Equipo Navazos Fino en Rama, Palomino Fino, Jerez

N/V La Guita Manzanilla, Palomino Fino, Sanlúcar de Barrameda

N/V Sacristia Manzanilla, Palomino Fino, Sanlúcar de Barrameda

N/V La Garrocha Amontillado, Palomino Fino, Jerez

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

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

N/V El Maestro Sierra Oloroso, Palomino Fino, Jerez

N/V Osborne ‘Capuchino’ Palo Cortado V.O.R.S, Palomino Fino, Jerez

N/V Bodegas Tradicion Oloroso V.O.R.S, Palomino Fino, Jerez


2018 Liquid Geography, Mencia, Bierzo

2018 Los Bermejos Rosado, Listán Negro, Lanzarote

2016 Picaro Clarete, Tempranillo/Albillo/Granacha/Bobal, Ribera del Du


the mediterranean coast

2015 Josefina Piñol Blanco (500ml), Garnatxa Blanca, Terra Alta

2016 Olivares (500ml), Monastrell, Jumilla


N/V Moscatel Especial, Moscatel, Jerez

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

1990 Don PX ‘Gran Reserva’, Pedro Ximénez , Montilla-Moriles

N/V Cota 45 ‘Pandorga’, Pedro Ximénez, Sanlúcar de Barrameda

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


green spain

2018 Neboa, Albariño, Rias Baixas

2018 Pazo Senorans, Albariño, Rias Baixas

2017 Muti, Albariño, Rias Baixas

2010 Muradella Blanco, Treixadura, Monterrei

2015 El Chuquiero, Godello, Bierzo

2017 As Sortes, Godello, Valdeorras

duero river valley

2018 Vevi, Verdejo, Rueda

2017 Martinsancho, Verdejo, Rueda

2014 La Misión, Verdejo, Rueda

ebro river valley

2015 Capellania, Viura, Rioja

2016 Remelluri Blanco, Garnacha Blanca/Viura/Roussane, Rioja

the mediterranean coast

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

2015 Terraprima, Xarel.lo/Riesling, Penedès

2017 Principia Mathematica, Xareŀlo, Penedès

2016 Clos Mogador ‘Nelin’, Grenache Blanc, Priorat

2018 Parés Baltà ‘Amphora’, Xareŀlo, Penedè

2017 Pura Vida Chardonnay/Macabeo, Costers del Segre

the islands

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

2017 Envínate ‘Palo Blanco’, Listan Blanco Tenerife


2017 Cota 45 UBE Miraflores, Palomino Fino, Sanlúcar de Barrameda



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

2010 Avinyó ‘La Ticota’ ‘Gran Reserva’, Xarel.lo/Macabeu, Penedés


2017 Sorbet Rose, Garnatxa Negra, Penedes


2017 Viñátigo ‘Ancestrale’ Blanco, Gual, Islas Canarias


2016 Candea Tinto (1.5L), Mencia/Bastardo/Garnacha Tintorera/Arauxa, Monterrei

2011 Numanthia, Tinto de Toro, Toro

2011 Muga Prado Enea (1.5L), Temperanillo/Garnacha/Mazuelo/Graciano, Rioja

2012 Vega Secilia Alion (1.5L), Tinto Fino, Ribiera del Duero

2016 Clos Mogador, Garnatxa/Cariñena/Syrah/Cabernet Sauvignon, Priorat


green spain

2017 Fanfarria, Mencia/Albarín Tinto, Austurias

2015 Miñato da Raña ‘Tinto Rustico’, Mencía/Garnacha, Ribeira Sacra

2016 Gaba do Xil, Mencía, Valdeorras

2016 Ultreia Tinto, Mencía, Bierzo

2016 La Vizcaína ‘El Rapolao’, Mencía, Bierzo

duero river valley

2017 Emilio Moro, Tinto Fino, Ribera del Duero

2013 Vega Sicilia Valbuena 5, Tinto Fino/Merlot,Ribera del Duero

2014 Parada de Atauta, Tinto Fino, Ribera del Duero

2015 Vizcarra Torralvo, Tinto Fino, Ribera del Duero

2006 Vega Sicilia Unico, Tinto Fino/Cabernet Sauvignon, Ribera del Duero

2015 Numanthia, Tinto de Toro, Toro

ebro river valley

2016 Altos Ibéricos ‘Crianza’, Tempranillo, Rioja

2014 Viña Pomal ‘Reserva’, Tempranillo, Rioja

2018 Le Naturel, Garnacha, Navarra

2015 Lindes de Remelluri, Tempranillo/Garnacha/Graciano, Rioja

2010 Viña Ardanza ‘Reserva’, Tempranillo/Garnacha/Mazuelo, Rioja

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

2009 Artadi Viña El Pison, Tempranillo, Rioja

the meseta

2017 Bernabeleva ‘Navaherreros’, Garnacha, Vinos de Madrid


2015 Atlántida, Tintilla, Cadiz

the mediterranean coast

2015 Finca Viladellops, Garnatxa/Syrah, Penedès

2016 Cruor, Garnatxa/Samsó, Priorat

2012 Mas la Plana, Cabernet Sauvignon, Penedes

2016 Clos Mogador, Garnatxa/Carinyena/Syrah/Priorat/Cabernet Sauvignon, Priorat

2011 La Vinya del Vuit, Cariñena/Garnacha, Priorat

2016 Vinyes Domenech ‘Vinyes Velles’, Samsó, Montsant

2016 Herencia Altes ‘La Peluda’, Garnatxa Peluda, Terra Alta

2016 Aula ‘Vino de Agricultores’, Bobal, Utiel-Requena

2015 Altos de Luzon, Monastrell/Tempranillo/Cabernet, Jumilla

2016 Finca Terrerazo, Bobal, El Terrerazo

2014 Elo, Monastrell, Yecla

2016 Castell d’Encus Acusp, Pinot Noir, Costers del Segre

the islands

2018 La Hollera ‘Carbonica’, Listan Negro, Tenerife

2016 Anima Negra, Callet/Mantonegre/Fogoneu, Mallorca




The impact of the Coronavirus (COVID-19) on the restaurant industry is devastating. We have been faced with the impossible choice of deciding between the responsibility to our community and our employees to prevent the possible spread of this disease, or the responsibility that we have to remain open as long as viably possible to support the people that we employ.

Unfortunately, we no longer feel that it is responsible to expose our team and community to more risk than is necessary. The faster that we can all stay home, take care of ourselves, and get through this, the better.

Our restaurants will be temporarily closed until further notice. We are uncertain about the repercussions this will have, but feel that it’s ultimately the right direction. The restaurant industry and small businesses across the country desperately need government support, aid, and leadership. Please reach out to your senators, governors, and community members to let them know that we need them. In the meantime, please be well and take care of yourselves.

With hope, The Katie Button Restaurants Team