La Bodega by Cúrate

our signature Curate style tortilla, the classic spanish potato and onion frittata

Crispy SC royal red shrimp with allioli and pipara peppers on baguette.

our signature Curate style tortilla, the classic spanish potato and onion frittata

our signature Curate style tortilla, the classic spanish potato and onion frittata

gem lettuce, idiazabal, olives, citrus, lemon-pistachio dressing

Roasted eggplant, onion and peppers served on Baguette with soft goat's cheese and spicy greens.

soft rolled french-style omelette on a baguette with tomato

Serrano ham on a baguette with fresh grated tomato and manchego

Crispy SC royal red shrimp with allioli and pipara peppers on baguette.

Griddled croissant, french omelet, Curate jamon casero, carmelized onion, mushrooms sauteed with sherry, manchego, allioli

Apple Brandy Beef and Cinco Jotas Ibérico pork burger (cooked to Med Rare), lardo ibérico, mushrooms, piquillo pepper, caramelized onion on a housemade potato bun with alioli.

House made traditional croissant

Pronounced Chu-cho. A classic Catalan cylindrical pastry that is fried, rolled in sugar and filled with pastry cream.

our signature Curate style tortilla, the classic spanish potato and onion frittata

Must be ordered 7 days in advance

Must be ordered 7 days in advance

Must be ordered 7 days in advance

Must be ordered 7 day in advance

Must be ordered 7 day in advance

Must be ordered 7 day in advance

½ pint of tomate fresco with a frozen baguette

cooked; serve Curate's famous octopus in your home, this is a cooked tentacle, we recommend grilling or broiling until it is just warmed through, slicing into small pieces, and finishing it with a little olive oil, Spicewalla spanish paprika (included with your order!), and crunchy salt, serve it with potatoes and you have a classic galician appetizer

a par-baked baguette; warm & crisp in the oven before serving.

raw, frozen; housemade catalan-style sausage, ready for your grill or cast iron skillet

raw, frozen; housemade iconic spicy spanish sausage, ready for your grill or cast iron skillet

cooked, fresh; spicy chorizo from the Basque country, ready for your grill, broiler, or cast iron skillet, delicious with mashed potatoes or chips

fresh grated tomato, garlic, and olive oil

our housemade vinegar based condiment with spanish paprika, garlic and black pepper, best with tinned seafood, potato chips, or even avocado toast; 5 oz bottle

2023 Good Food Award Winner for the Charcuterie Category, Cúrate Sobrasada stood out amongst fierce competition for its flavor in a blind tasting, and the Cúrate commitment to quality, care and sustainable and equitable business practices. Lovingly described as chorizo butter, our favorite part of this spreadable, melty Mallorcan delicacy is the tangy acidity that comes from the fermentation. Best with: a smear of goat cheese and drizzle of honey on a warm baguette.

2024 Good Food Award Winner for the Charcuterie Category! A Catalan classic - mild, cured pork sausage made with Carolina pork, which stars against a backdrop of peppercorns and nutmeg. The perfect addition to any charcuterie board!

Delicious pork sausage with hints of nutmeg, black and white pepper. Made from Iberico pigs, cured for 40 days using artisanal methods in Alberca, Spain.

Cured Chorizo made from Iberico pigs. Mild in spice with delicious flavor.

cured ham from salamanca, sliced and ready to enjoy

Sliced, ready-to-eat jamón from 100% purebred, free-range Ibérico pigs. Just open and enjoy this beautifully presented delicacy! 2.5oz

Sliced, ready-to-eat jamón from 100% purebred, acorn-fed, free-range Ibérico pigs. Sliced with precision, beautifully arranged, and ready to enjoy! This tray is perfect for entertaining guests or starting a meal in true Spanish style. 2.5oz

100% Iberico de Bellota from one of our favorite producers. Cured for over 700 days, this is some of the finest dry-cured ham in the world.

Garrotxa has become representative of cheese from Catalunya, characterized by its natural grey mold rind. Its production was revived in the 1980s after nearly disappearing. Sant Gil D’Albió Garrotxa is made by Josep, who took over the family business at the young age of 23 and has been working with us for nearly two decades. He works with local farmers to collect milk for his signature cheese, which he ages for 75 days. Full-bodied and flavorful with a long, smooth finish, there are strong hints of nuts and herbs. This particular cheese has great depth and balance of flavor with brightness from the fresh milk.

A hearty blue made with a blend of pasteurized cow and goat milk. Carefully wrapped in giant sycamore leaves, this beautiful cheese is aged for a minimum of two months in caves nestled throughout the mountainous landscape of the region.

The Manchego cheese is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from pasteurised sheep's milk. It is one of the popular cheeses from Spain and comes under the PDO (DOP) guidelines.

Made from the mixed pasturized milk of Canary Island cows and goats and coated in sweet pimentón.

This smoked goat's milk cheese is from the island of Fuerteventura, part of the Canary Islands. It is made by a family-run dairy that aims to protect the strong cheesemaking tradition of the region. The Smokin' Goat is made with this milk, which is naturally high in fat and protein, giving the cheese a creamy, elastic texture. It is naturally smoked over beech wood a week after production.

2019, 100%Mencia, Ribeira Sacra // This un-oaked tinto is all about immediate pleasure with pure, lush red fruits, spices, and slate-laden minerality.

90% Tempranillo / 5% Garnacha / 5% Graciano, Rioja // fresh, fully-developed fruit flavors, ripe tannins, excellent acidity, and expressive aromatics. As such, it has aged gracefully and offers the drinker all of the complexity and excitement that only a mature Rioja can deliver.

2018, Grenache, Navarra A natural wine with no added sulfites. Located on the northern border, covered by the mountain ranges of Urbasa and Andia. Organic farming on fresh calcareous clay soils. Clean and bright wine where beautiful raspberry tones dominate.

100% Garnacha A delicate low-temperature dealcoholizing process, that allows the aromas, flavors, and original texture of the wine to be maintained. All this, through an artisan process, that works under a minimal intervention philosophy. Fresh red fruits, notes of compote, liqueur cherries, spicy nuances.

VINTAGE: 2019 APPELATION: DO Ribera del Duero VARIETALS: Tempranillo ABOUT THE WINE: Finca Resalso is the name of an historic vineyard that was planted in 1932, the year Emilio Moro was born. This is the name we have given to our young wine, which is made from grapes from our young vineyards. TASTING NOTES: Deep cherry red in colour with a violet rim. It is honest, intense and very expressive on the nose. The primary aromas of Tempranillo, such as blackberry and blackcurrant, stand out. It is well-structured in the mouth with mellow tannins and well-balanced acidity

Garnatxa (26%), Cabernet Sauvignon (24%), Merlot (21%), Syrah (16%), Samsó (9%), Monastrell (3%), Cabernet Franc (1%). Deep cherry red colour. Its aroma reminds of red fruits, spices, with some balsamic notes and a toasted background. In the mouth it is fresh, well-structured and balanced. Its tannins are present but well integrated. This is a wine with a great personality and a long after-taste.

On the nose, soft red fruits are alive with granite and herbs. All the key Valdeorras Mencia tells are here: floral-fragrant, touches of smoke and meat, gentle fruit tannin and a herb-acid tang to finish. Gaba is energetic and fresh, rounded with lovely crunch, featuring caponata-fleshiness and also a touch of cracked white pepper.

2015 Syrah, Costers del Segre // The wine had floral and spicy characteristics with hints of licorice, fennel and some other Mediterranean herbs. The palate felt balanced, with very fine tannins, polished and with very integrated oak.

2020 40% Garnacha, 30% Samso, 20% Cabernet Sauvignon, 10% Syrah This is more Priorat than any of the vintages of Camins; in reality, nobody is planting French varieties anymore and many are regrafting their vines, so in the future, the tendency could be toward more Garnacha and Cariñena in this wine. This is a very drinkable version of Camins, less dense than the 2019, from a year that was cooler with just an herbal hint. The mouthfeel is velvety with great freshness and very fine tannins. This has to be the finest Camins to date, different from previous years; it should be a commercial success. 226,000 bottles were produced. 2020 was their earliest harvest ever.

2017 Monastrell, Jumilla Its aromas are expressive and intense, with notes of red and black fruits, sweet and soft smoked spices from aging. In the mouth it is frank with a lively freshness that speaks of the vintage, supported by its fruit character. Palate wide and with volume, with fine tannins and a persistent finish in which you can appreciate its complexity.

Quadrum is a blend of 80% Cencibel (a local clone of Tempranillo from La Mancha) with 20% Garnacha. The Tempranillo in La Mancha is one of the oldest clones in Spain, and has incredibly loose clusters of small, thick skinned berries. This produces a Tempranillo that is very deep in character and maintains acidity in the warm and dry climate of La Mancha. The Garnacha complements the Tempranillo with juicy fruit and aromatics. The dry, sunny climate of La Mancha allows this to be one of the most sustainable winegrowing areas in Spain.

2018 Mencia, Bierzo; Liquid Geography is a project of Charles Bieler (the Rosé Guru), Alberto Orte (the Iberian master), Norrel Robertson MW (the Scottish winemaster) and Patrick Mata (the liquid geographer). As a symbol of their gratitude to the many people who have helped them over the years, they will donate all the profits of Liquid Geography to the TJ Martell Foundation in its research to find a cure for cancer.

From 100% estate-grown indigenous varieties Hondarrabi Beltza and Hondarrabi Zuri, this is a classic Getaria-style Txakolina Rose, with light effervescence and brilliant, refreshing acidity. Low in alcohol, this is beach wine par excellence.

50% Hondarribi Beltza and 50% Hondarribi Zuri, Getariako Txakolina; From our friend Andre Tamers of De Maison Selections. By adjusting the blend to increase the amount of Hondarribi Beltza, the red txakolina grape, Ameztoi has made this rosé txakolina that retains all the freshness of traditional white txakolina but with a slight taste of strawberries and red candied fruit. Great for sipping while sharing a warm summer evening with friends.

A blend of equal parts Verdejo and Sauvignon Blanc, a common combination for the white wines of the region, and here made into an orange wine via a week of maceration on the skins. Aromatics of orange blossom and tropical jackfruit with moderately tannic dried citrus peels, tea and preserved apricots on the yeasty and textured plate. Certified biodynamically farmed grapes, therefore no pesticides or insecticides used in the farming.

From vines around 70-80 years old planted to four hectares of clay, stony and calcareous soils, the grapes are hand-harvested at the end of September with intense sorting. Maceration lasts a minimum of 12 weeks wiht 50% whole-cluster and the rest de-stemmed. Spontaneous fermentation takes place in clay amphorae (300-3500L), using indigenous yeasts, between 4-6 weeks without temperature control. The wine rests on lees for three months with stirring once a day in the beginning and then once a week. Aged for four months in clay amphora. Unfined and unfiltered.

(white wine) 2018 Albariño, Rías Baixas; Pazo de Señorans is produced from 100% Albariño grapes from the Salnes Valley. The wine is aged on lees for at least five months. This classic Albariño can be enjoyed after aging as well.

The Albamar Albariño is a blend of different vineyards, which are all composed of mainly sandy soil. Each parcel is fermented separately with native yeast in stainless steel tanks. The Albariño is aged on its fine lees for about five months. There is light filtration at bottling. Albamar's entry-level Albariño is a refreshing and pure wine showing great length and salty minerality

Aged in Tinijas shows the fresh and complex flavours of this wine. Ripe tangerines from the Verdil, sweet spice from the PX, balanced with fresh and mouth watering citrus, melon and a touch of biscuit from the Chardonnay and Macabeo. Finishing with a rich and creamy mouth feel that makes this wine a true show case of its style.

2019 Godello, Bierzo A wine of a straw yellow colour, clean, bright and with medium intensity. Very expressive on the nose with notes of fresh white flowers and fruit. The passage through the mouth is fresh and persistent, but without losing the balanced acidity typical of the variety.

2017 Viura, Rioja // On the nose, there are intense aromas of ripe fruits, with an emphasis on pear, tropical fruit, and citrus notes. They are all tied together with a touch of spice from its time in barrel. On the palate, the wine is well balanced with bright with well integrated acidity. Notes of citrus, tropical fruits, and a slight honeyed quality result in a complex and refreshing finish.

2017 Verdejo, Rueda A highly extractive, herbaceous and minerally-complex Verdejo with excellent aging capacity and a perennial hallmark wine for the region.

Made from a single plot of Listan Blanco vineyards named “Hacienda Perdida” planted on Mount Teide’s northern slopes in the unique cordón trenzado (“braided cord”) method. The grapes were hand-harvested on the 9th of September, destemmed and skin-macerated for 20 days. The wine is then fermented in steel vat and rested on fine lees for 7 months, with bottling in the spring without fining or filtering, and with no added sulfur.

(white wine) 2017 Xareŀlo, Penedès; A light and refreshing varietal white, which was the goal. This is produced with Xarello grapes from a 2.8-hectare plot planted 50 years ago on clay and limestone soils.

(sparkling wine) Macabeo/Xarel.lo/Parellada, Cava; Pale yellow color. Constant and small bubble. Foam of great persistence. Very fruity aromas, especially of white fruit (acid apple and pear) on shades of peel of citrics and white flowers.

NV Trepat, Cava Red cherry in color. Notes of red fruits - strawberries and raspberries. Very fresh and persistent with great minerality.

Crisp notes of apple skins, brioche, baking spices and pears emerge from this fragrant, medium-bodied sparkler. It possesses tiny, uniformed bubbles, impressive purity and a heady finish.

Escolma means “selection” in Gallego, and this top cuvée is made from Luis’s lowest- yielding old vines of Treixadura (typically 60-65%) plus other native white grapes on steep granite hillsides, and is only produced in optimal vintages. The grapes were wild yeast fermented in 300, 500 and 600 liter French oak barrels, raised on the lees for 12 months in barrel, and further aged in the bottle for 3 years before release. This is a very complex and age-worthy vinho branco with a lovely balance between structured, lush quince fruit and vivid mineral flavors. A noble wine to pair with lobster, crab, game and pork dishes.

Escolma means “selection” in Gallego, and this top cuvée is made from Luis’s lowest- yielding old vines of Treixadura (typically 60-65%) plus other native white grapes on steep granite hillsides, and is only produced in optimal vintages. The grapes were wild yeast fermented in 300, 500 and 600 liter French oak barrels, raised on the lees for 12 months in barrel, and further aged in the bottle for 3 years before release. This is a very complex and age-worthy vinho branco with a lovely balance between structured, lush quince fruit and vivid mineral flavors. A noble wine to pair with lobster, crab, game and pork dishes.

A Torna Dos Pasas Tinto is made from native grapes Brancellao, Caiño Longo, Caiño Redondo, and Ferrol. The grapes are hand-harvested and de-stemmed, fermented spontaneously with native yeasts in steel vat, raised in used 300 liter French oak barrels for 12 months, and bottled unfined and unfiltered. It is a fresh, aromatic, and medium- bodied vinho tinto with lush and spicy flavors of red fruits, black pepper, and purple flowers.

2016 Mencia/Bastardo/Garnacha Tintorera/Aruxa, Monterrei (1.5 Liter) Candea, meaning “simplicity” or “purity,” by Luis Mateo of Quinta da Muradella. The minerality and freshness make it versatile to pair.

Macabeo/Xarel.lo/Parellada, Cava; Pale yellow color. Constant and small bubble. Foam of great persistence. Very fruity aromas, especially of white fruit (acid apple and pear) on shades of peel of citrics and white flowers.

11.2 ounce bottle, 5.4% ABV

11.2 ounce bottle, 4.8% ABV

Hazy Little Thing is packaged in all its raw glory: unfiltered, unprocessed, straight from the tanks and into the can. It’s a swirling cloud that likes to shake things up, a fruit-forward hop adventure for the daring.

Cerveza Atletica is a refreshing Mexican Light Copper Lager, made with summer time refreshment in mind. A unique blend of Premium Vienna and Munich malts provide a rich copper hue with an aroma and flavor of delicate bread crust that are balanced with light spicy and floral notes from the noble hop, German Hersbrucker. It’s balanced with a dry finish

70% Muscat de Frontignan / 20% Macabeo / 10% Xarel-lo Avinyó Petillant is a vi d’agulla, the Catalan term for a prickly wine bottled with a little natural effervescence retained from the winemaking process. This vibrant and refreshing wine is the traditional summertime quaffer of the Penedès region of Catalonia, and it’s perfect for drinking out of a porrón. Petillant is made with a blend of two organically-farmed, estate vineyards

This old-vine garnacha rosé made by direct-press is appropriately named Ŕoxa, which is “rosé” in Basque. It is an elegant, refreshing wine that pairs beautifully with the grilled artichokes and vegetables for which Navarra is so famous. On its own, or paired with a Mediterranean meal, Ŕoxa is dry, bright, and charming.

A family producer of only Sidra in the Basque region for over 5 generations, and like so many, initially only producing for family and neighborhood consumption. In order for Euskal Sagardoa to be distinguished by its designation of origin (or DO), the cider must be made with 100% local apples and have a quality guarantee. For this project Jon and Gotzon harvest 6 different varieties of native Basque apples: Txalaka, Mozolo, Gazi, Errezil, Gozo, and Moko which all grow organically in very close proximity to the sea.

N/V Palomino Fino, Sanlucar de Barrameda This is a serious Manzanilla bottled at around seven or eight years under flor. In all releases since 2010, it's interesting to note the evolution of the wines in bottle as they take aromas of curry, sweet spices, cumin, quince, apricots and caramel (similar to what you may find in a low alcohol Amontillado).

N/V Palomino Fino, Chipiona // This wine is made from the Palomino grape which come from the prestigious Miraflores vineyard. The wine is aged under flor which gives the wine a unique fresh, salty character. Once the yeast dies after a few years, oxidative ageing darkens the colour and gives the wine a nutty, dried fruit character.

Bone dry with a fairly high acidity. Orange peel, lots of hazelnut and walnut (skins), merging into bittersweet grapefruit. Candied lemons. A little olive brine and toasted bread. Really mouthwatering. Fades on polished wood, with a medium long finish.

N/V Palomino Fino, Jerez Dry wine produced in oak butts through oxidative aging. Good balance of acidity, a suggestion of caramel sweetness, lightly bitter notes and a soft, gingery warmth.

N/V Palomino Fino/Pedro Ximenez Each wine (Oloroso and Pedro Ximénez) is matured, separately in its own solera for 12 years. Smooth and rich at the beginning, full of prune and burned oranges peels.

100% Pedro Ximenez. After the harvest, the grapes are laid out in the sun after picking until they are practically raisins. The wine ages for 12 years in Jerez de la Frontera. Dark mahogany with iodized edging. Floral and citrus flavors, fruit flavored raisins and spices. Full and long on the palate. Extremely sweet, with a pleasant acidity.

Red Vermouth, mahogany in color with reddish hues. Sweet aromas of ripe fruit mingle with hints of citrus fruit and herbaceous notes, over a smoked wood base. On the palate it is flavorsome, velvety and balanced. A bitter finish, with a delicate and distinctive nutty aftertaste.

This vermouth falls under the category of what people now call "sipping vermouths". It is sweet, yet bitter, and perfect served over ice on its own with a wedge of orange, olives, salsa d'aperitivo and a tin of berberechos!

This vermouth is considered ‘French Style’ meaning, it is slightly drier and aged for more than 18 months with its spices. This process allows for better integration of flavor through gentle co-mingling of wines and herbs. In addition, the alcohol is more seamless and integrates into the flavors more elegantly. Round out the vermuteria experience with Bonilla a La Vista potato chips, olives, salsa d'aperitivo and a tin of berberechos!

Aromas of vanilla, mint and citrus notes. Very fresh and tasty entry, citric character along with a bitter and sweet touch that reminds fresh grapes.

A smooth, appetizing vermouth with a perfect bitter-sweet balance. Serve with ice and a slice of orange.

La Sueca is a red sangria. Fresh and fruity wine macerated with natural extracts of orange, lemon, cinnamon, peach, apricot, lime and other red fruit juices. Natural must nectar is added to give it the sweet and balanced touch.

Fresh-Pressed Montmorency Sour Cherries & Fresh-Squeezed Organic Limes, with Organic Cane Sugar & SC Honey

A lightly energizing sparkling water infused with bright notes of cardamom, earthy black tea and a subtle hint of black pepper.

2oz espresso, Counter Culture Big Trouble

2oz espresso, Counter Culture Big Trouble, and 2oz steamed milk.

2oz espresso, Counter Culture Big Trouble, and 4oz steamed milk.

Cerveza Atletica is a refreshing Mexican Light Copper Lager, made with summer time refreshment in mind. A unique blend of Premium Vienna and Munich malts provide a rich copper hue with an aroma and flavor of delicate bread crust that are balanced with light spicy and floral notes from the noble hop, German Hersbrucker. It’s balanced with a dry finish

Curate blend of mixed olives with pits

skin-on fried and salted marcona almonds

our housemade vinegar based condiment with spanish paprika, garlic and black pepper, best with tinned seafood, potato chips, or even avocado toast; 5 oz bottle

Bonilla a la vista potato chips are made in the Northwest of Spain. Fried in 100% Spanish olive oil and sprinkled lightly with sea salt. 150g bag

100% olive oil, perfect to round out your vermuteria experience

spanish-style crackers, perfect to finish out your charcuterie board

Harvested in mid November, this all-purpose Arbequina olive oil has mellow fruit and scarcely any astringency, hinting at flavors of sweet plantain and green apple. Lovely as a finishing touch for delicate dishes, from fish to greens to pastries.

While an incredible value oil for cooking, this EVOO is considered strictly a finishing oil for most. This single varietal arbequina EVOO is harvested just a few short weeks after O-Med production is finished. Green apple and banana persist through the palate with a soft flavor.

Made from traditional Mediterranean Moscatel grapes, this vinegar speaks to the attributes of the grape itself. You will notice floral hints. It has overtones of honey, peach, and other stone fruits. Use this vinegar to upgrade salads, sauces or even cocktails

Make a perfect paella in just a few minutes - no need to add onions, tomatoes or saffron, as they are already included in the broth. Just add rice. Contains chicken, rabbit, duck and snails.

1 kg of short grain paella rice from Murcia, Spain

Nora Chilis are essential to authentic Spanish cuisine, and no paella would be complete without its delightful, earthy sweetness. Also known as the "paprika pepper," it's distinctive flavor will breathe life into your stews, seafood, and rice dishes---or if you're like us, you'll use it on everything to transform your everyday meal into a small Spanish celebration.

When it comes to Basque cuisine, the Espelette pepper reigns supreme. Straddling the border between France and Spain, nestled between land and sea, the culinary color story of Basque is as bright as this spicy lady known as Espelette. Smoky and sweet, with mild hints of heat.

The spice blend for the well-loved lamb skewers at Curate is a homage to the Moors' historical influence in Spain. Warms flavors from both side of the Strait of Gibraltar are perfect for any type of grilled meat or veggie.

A Spanish-themed collection of fresh and fragrant spices from Asheville spice company, Spicewalla. This collection includes Cúrate Pincho Moruno rub, Spanish Paprika and Nora Chilli Flake.

Harvested and packed by hand in Spain, these Chiquilin superior saffron threads or filaments are all natural and of a very high quality. Saffron has been called the Red Gold since ancient times and is with its distinct aroma and flavor a crucial element of countless yummy dishes.

Cacao Sampaka's pistachio and dark chocolate bar from Barcelona

An explosive combination of milk chocolate with juniper and lemon that is reminiscent of the characteristic flavour of Gin & Tonic - the trendiest of drinks.

Cacao Sampaka's white chocolate bar with rose aromas and crunchy strawberries.

Smooth milk chocolate is brightened by bergamot oil, making this special treat creamy with a touch of citrus. Pairs well with Earl Grey teas as well.

The flower salt brings balance to the sweetness of this chocolate, enhancing the tastes of cocoa and wood. Similarly, the chocolate gives way gracefully to the Mediterranean Sea flavour of Ibiza flower salt - the purest of all salts.

Indulge in decadence of the Classic Marianitos cookie dipped in Belgian dark chocolate. Made with Extra Virgin Olive Oil, these cookies are perfect as a snack or a dessert, and pairs perfectly with a mug of coffee or tea. Experience the delight of Marianitos Black Chocolate Cookies and let them become a staple in your home! This box contains twelve cookies, three packages with four cookies each. 

Indulge in the soft crunch of Marianitos Classic Cookies. Made with Extra Virgin Olive Oil, these cookies are perfect as a snack or as a dessert. Baked to perfection, they are always fresh, with a delightful crunch and melt-in-your-mouth texture. Pairs perfectly with a mug of coffee, a cup of milk, or equally delicious on its own. Experience the delight of Marianitos Classic Cookies and let them become a staple in your home! This box contains twelve cookies, three packages with four cookies each. 

ndulge in the spice of Marianitos Orange & Cardamom Cookies. Made with Extra Virgin Olive Oil, these cookies are a take on the Marianitos Classic, with the added elegance of cardamom and orange, and rolled in sugar and cardamom. Delightfully perfect as a snack or as a dessert, this cookie is an ideal combo for a cup of tea or a gin and tonic. Experience Marianitos Orange & Cardamom Cookies and let them become a staple in your home! This box contains twelve cookies, three packages with four cookies each. 

Indulge your taste buds with the Classic Marianitos cookie dipped in delicious caramel chocolate with a touch of salt. With the balance of sweet and salty, these cookies are a perfect midday treat with your cup of coffee or tea. Experience the sweetness of Marianitos Salted Caramel Chocolate Cookies and let them become a staple in your home! This box contains twelve cookies, three packages with four cookies each. 

Indulge in delight of the Classic Marianitos cookie dipped in strawberry chocolate, made from pieces of strawberries mixed with white chocolate. Perfect as a snack or a dessert, these indulgent cookies pair perfectly with a mug of coffee or tea. Experience the sweetness of Marianitos Strawberry Chocolate Cookies and let them become a staple in your home! This box contains twelve cookies, three packages with four cookies each. 

in olive oil, Bahia de la Concha, 110g tray; Boquerones are anchovies that have been marinated in vinegar, garlic and herbs, then handpacked in olive oil

In olive oil, Bahia de la Concha, 70g tray; These are the best anchovies that exist.

Grilled mildly spicy cockles in extra virgin olive oil.

light tuna belly in olive oil, 4.5oz can

Premium canned mussels are picked up from Galician trays and they are elaborated with a unique pickled sauce, which is made with natural ingredients.

baby sardines packed in olive oil, 4oz can

Güeyu Mar Canned Foods are the product of Abel Alvarez's fondness for quality cans and his obsession with innovation. After many years of research, he has managed to can the seafood that he cooks on his grill, keeping their flavor, aroma and texture impeccable. Squid in its ink with a slight touch of charcoal and a spectacular ink sauce, dense but delicate. A really preserve from another planet.

Manzanilla olives from Andalusia, Spain stuffed with Anchovies. Manzanilla olives are light green in colour with soft skin, fermented naturally and are preserved in brine. The combination of these olives with garlic creates a gentle marriage of flavours in the mouth, making it ideal for salads or for preparing original Spanish Tapas.

tender and delicate white asparagus spears.

raw, frozen 1.3# packs; 100% pure iberico fresh pork, season with salt and pepper and cook like your favorite steak

"Rossejat Negro" is one of the most quintessential dishes on the menu at Cúrate Bar de Tapas. Guests who savor it at the restaurant experience a taste of the Mediterranean Sea. It features a rich seafood stock, short vermicelli noodles known as "fideos," and squid in its ink. Crafted with care and love, this dish is brimming with irresistible umami flavors.

If you’ve dined with us at Cúrate Tapas Bar before, you may have noticed the small, ceramic pig toothpick holders on every table! A staple of tapas bars around the world, diners use the toothpicks to spear a piece of food from a shared plate. In Asheville, we couldn’t pass up the chance to engage one of our local potters to craft custom pig-shaped toothpick holders for Cúrate. Lori Theriault of Crazy Green Studios in the River Arts District makes every pig you see in the restaurant. We are so happy guests are able to support our local art community while taking home this one-of-a-kind memento of their Cúrate experience!

A porron is a very old, traditional way to store, as well as to share wine with a group of people. Don't forget a bottle of Gaintza to enjoy in your porron!

Signed by Chef Katie Button! Chef Katie Button’s first cookbook serves as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook features 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food tailored for the home cook.

Add a Cúrate Tote Bag to your order for a lovely, reusable gift bag!

38cm paella pan, made in Spain with durable carbon steel. Safe for stovetop, oven, or grill. Ideal for serving 3 to 5 people.