You’re standing on Biltmore Avenue in Asheville. If you look toward the crowd huddled near a set of heavy wooden doors, you’ve found it. Cúrate Bar de Tapas isn't just a restaurant anymore; it’s basically a pilgrimage site for anyone who cares about Spanish food in America. Honestly, it’s a bit wild how a place in the mountains of North Carolina became the gold standard for jamón ibérico and patatas bravas, but here we are.
Most people think they know what to expect from a tapas bar. Small plates. Sangria. Maybe some loud music. But Cúrate is different because it’s obsessive. Chef Katie Button didn't just open a restaurant; she brought a very specific, very disciplined slice of Spain to an old 1920s bus station. It's loud. It's frantic. It’s expensive if you aren't careful. And yeah, getting a reservation is a nightmare.
The Reality of the Cúrate Bar de Tapas Experience
Let’s get the logistics out of the way because this is where most people mess up. If you try to walk into Cúrate on a Tuesday night at 7:00 PM without a plan, you’re going to be disappointed. Or you’ll be eating dinner at 10:30 PM.
The space itself is gorgeous, featuring a long marble bar that lets you watch the kitchen staff move with the kind of precision you usually only see in high-end surgical theaters. If you can sit at the bar, do it. Watching the thin ribbons of Jamón Ibérico de Bellota being sliced by hand is part of the price of admission. It’s mesmerizing.
What’s interesting is that while the vibe feels casual—it is a bar, after all—the service is incredibly sharp. They know the difference between a Manzanilla and a Fino sherry, and they’ll explain it to you without being condescending. That’s a rare balance.
Why the Menu is Overwhelming (and How to Fix It)
The menu at Cúrate Bar de Tapas is huge. It’s intimidating. You see words like Rossejat, Esqueixada, and Berenjenas and suddenly your high school Spanish feels very far away.
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Don't panic.
The secret is to order in waves. Don't dump your whole order on the server at once. Start with the cold stuff. The Tabla de Quesos is fine, but you’re really here for the meats. They source from Cinqo Jotas, which is basically the Ferrari of ham producers in Spain.
The Berenjenas con Miel—fried eggplant with honey and rosemary—is the dish everyone talks about. It sounds weird. It looks like fries. But the contrast between the salty crunch and the floral sweetness of the mountain honey is why this place has a James Beard Award. It’s a texture thing.
What Most People Get Wrong About Spanish Food
There’s this weird misconception that Spanish food is always spicy. It’s not. It’s about the quality of the olive oil and the freshness of the seafood.
At Cúrate Bar de Tapas, they lean heavily into the Catalan and Andalusian traditions. Take the Gambas al Ajillo. Most places overcook the shrimp and drown them in cheap garlic. Here, the shrimp are snappy, almost translucent in the center, and the oil is infused with garlic that has been sliced so thin it basically dissolves.
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Then there’s the Pulpo a la Gallega. Octopus is hard to get right. It’s either rubbery or mushy. Cúrate serves it over a bed of creamy potato purée with a heavy dusting of pimentón (Spanish smoked paprika). It’s smoky. It’s tender. It’s exactly what you’d find in a seaside shack in Galicia, only with better lighting.
The Sherry Obsession
If you’re drinking margaritas here, you’re doing it wrong. Sorry, but it’s true. Cúrate has one of the most curated (pun intended, I guess) sherry lists in the country.
Most Americans think sherry is that sweet, dusty bottle in their grandma’s cabinet used for cooking. In reality, a dry Fino or Manzanilla is the ultimate pairing for salty tapas. It cuts through the fat of the pork. It wakes up your palate. If you’re unsure, ask for a flight. It’ll change how you think about fortified wine.
The Business of Being "The Best"
It’s easy to forget that Cúrate is a business that survived a massive shift in the Asheville dining scene. When Katie Button and Felix Meana opened it in 2011, Asheville was a "beer and burgers" town. They took a massive risk on a high-concept, authentic Spanish spot.
Now, the "Cúrate" brand has expanded into an online shop, a wine club, and even guided trips to Spain. Some critics argue that when a restaurant becomes a "brand," it loses its soul. But if you sit at that bar and eat the Cerdo Ibérico—skirt steak from the famous black-footed pigs—you can taste that the soul is still very much intact. The meat is nutty, rich, and served medium-rare, which still surprises some people who grew up thinking pork had to be cooked until it was white and dry.
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Navigating the Hype vs. The Reality
Is it the best restaurant in the world? No. Is it the best Spanish restaurant in the Southeast? Probably.
There are downsides. It’s loud. Like, "I can't hear my date" loud when the room is full. And the prices have definitely crept up over the years. You can easily drop $150 for two people without even trying, especially if you start eyeing the reserve wine list.
But you’re paying for the supply chain. Getting authentic Spanish ingredients to the Blue Ridge Mountains isn't cheap. The saffron is real. The olive oil is estate-bottled. The peppers are imported from Padrón.
Surprising Dishes You Shouldn’t Skip
Most people go for the hits, but the real gems are often in the vegetable section.
- Espárragos Blancos: White asparagus is a delicacy in Spain. It’s tender, slightly bitter, and served with a silky lemon mayonnaise.
- Setas y Huevo: Wild mushrooms with a poached egg. When you break the yolk and it mixes with the earthy mushrooms, it’s better than any steak on the menu.
- Ensaladilla Rusa: This is a potato salad, but not the kind you find at a BBQ. It’s loaded with tuna and olives and is a staple of every bar in Seville.
How to Actually Get a Table
Listen, the Resy app is your best friend and your worst enemy here.
- Book 30 days out. Exactly at midnight. I'm not joking.
- Go for lunch. The menu is largely the same, but the vibe is slightly more relaxed, and you can actually see the food in the natural light hitting the front windows.
- The "Bar Lean." If you’re a party of two, show up right when they open and ask if there’s space at the bar. Sometimes they have cancellations that haven't updated in the system yet.
Actionable Steps for Your Visit
If you’re planning a trip to Cúrate Bar de Tapas, don't just wing it. Follow this sequence for the best experience:
- Research the Sherry: Spend five minutes looking up the difference between Amontillado and Oloroso. It will make the beverage menu much less scary.
- The "Rule of Three": Plan to order at least three waves of food. Wave one: Olives, almonds, and ham. Wave two: Fried things and vegetables. Wave three: The heavy hitters like the lamb chops (Chuletillas de Cordero) or the octopus.
- Check the Specials: The kitchen often gets seasonal North Carolina produce—like ramps or heirloom tomatoes—and gives them a Spanish twist. These are usually the best things on the menu that day.
- Don't Skip Dessert: The olive oil ice cream sounds like a hipster cliché, but it’s legitimately incredible. It’s savory, sweet, and perfectly smooth.
Cúrate remains a landmark because it refuses to "Americanize" the flavors. It’s unapologetic. Whether you're a local or just passing through Asheville, it’s one of those rare places where the reality actually lives up to the Instagram photos. Just remember to wear comfortable shoes if you're waiting for that bar stool—it’s going to be a while, and it’s going to be worth it.