There are restaurants that serve a cuisine, and then there are restaurants that try to communicate the culture behind it. Since opening in downtown Asheville in 2011, Cúrate has taken the latter approach, introducing diners to the food, wine, and hospitality traditions of Spain while allowing those traditions to take root in the Blue Ridge Mountains. Founded by Chef Katie Button and Félix Meana, the restaurant was built around a simple idea: that food can be a way of bringing people together, and that a meal becomes more meaningful when there is time to enjoy it.
The menu draws heavily from Spain’s lively tapas culture, with everything from pintxos and charcuterie to larger raciones and paella-style dishes. Spanish ingredients remain central, particularly jamón Ibérico, Manchego, olive oil, seafood, and an extensive selection of wines, sherry, and vermouth. At the same time, Cúrate does not treat Spanish cooking as something that must exist in isolation. Seasonal Appalachian ingredients find their way into the kitchen, creating a conversation between the culinary traditions of Spain and the landscape surrounding Asheville.
That balance can be seen across the menu. A simple pan con tomate combines toasted bread, fresh tomato, garlic, and Cúrate olive oil, while a Gilda brings together anchovy, olive, and pickled piparra in one compact bite. From the Josper wood oven come dishes such as pincho moruno, seasoned with Moorish spices, and whole market fish paired with hazelnut picada. There are also seasonal vegetables with romesco, Ibérico pork, and rossejat, a thin noodle dish prepared in the style of paella. The food is distinctly Spanish, but the approach leaves room for the seasons and ingredients of North Carolina to participate.
“Cúrate is less interested in recreating Spain than in bringing its spirit of food, wine, hospitality, and connection to the table.”
Much of Cúrate’s character, however, comes from what happens between the dishes. The restaurant embraces the Spanish tradition of sobremesa, the lingering time spent at the table after eating, when conversation continues and the meal becomes less about its individual courses and more about the company surrounding it. That philosophy extends into the beverage program, where Spanish wines, sherry, vermouth, and aperitivo traditions reinforce the sense of place. The result is an experience designed around discovery rather than haste.
For Asheville, Cúrate has become part of the city’s broader culinary identity, but its story remains remarkably focused. The restaurant continues to look toward Spain while staying connected to the farmers, makers, ingredients, and community around it. More than a decade after its opening, that relationship still defines the experience. Cúrate offers a thoughtful interpretation of Spanish dining, one where technique matters, ingredients have a sense of origin, and hospitality is given enough room to unfold. In a city known for its independent food culture, it feels less like an outpost of Spain and more like a meeting place between two distinct culinary worlds.
A Spanish tapas restaurant in Asheville celebrating traditional flavors, shared plates, and the spirit of Spanish hospitality.
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