Chef Katie Button's James Beard-winning tapas spot in a former bus depot, famed for jamón ibérico sliced from hanging legs, vermouth on tap, and authentic Spanish small plates that shouldn't be missed.
“Rock a few plates of tapas and don't forget to pull back an Eclipse de Luna - a moonshine-based cocktail - and a few slices of jamon iberico.”
– Afar Magazine
Fodor's
"Especially notable are a selection of imported cured Iberian ham dishes, the creamy chilled gazpacho, and berenjenas la taberna (fried eggplant drizzled with mountain honey). " Full review
Afar Magazine
"Félix Meana and Katie Button, veterans of elBulli in Spain, converted Asheville’s former downtown bus depot into a stylish tapas bar." Full review
Afar Magazine
"Whether taking up permanent residence in the Blue Ridge Mountains, or passing through - Cúrate can not be missed." Full review
Condé Nast Traveler
"A bustling restaurant where ham legs hang, ripe for slicing, and a wall of vermouth taps presupposes your next drink. In between, the space is filled with bottles and Spanish-language signage. " Full review
Bon Appétit
"I’ve got, not a hot take, but a room-temp take. Frittata, quiche, tortilla española: I could live without them. They’re just not my thing. Eggy cakes. They’re bland, somehow never salted..."
"Focusing on Spanish cuisine was a natural fit. Cúrate’s menu is simple, allowing the excellent produce and meats to shine. Naturally, it serves perfect, thinly sliced jamón ibérico de bellota."
Experts' Choice Award 
Fodor's
Afar Magazine
Condé Nast Traveler
Bon Appétit
Frommer's
Travel + Leisure
CNN
