La Bodega by Cúrate

House made traditional croissant

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

A slice of our Basque style cheesecake.

Basque style cheesecake. Soft, creamy goat cheese center with a deeply caramelized surface. Serves 4-6 people.

Whipped Greek yogurt and goat cheese with fresh local fruit, pistachio and puff pastry crumble.

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

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.

Basque style cheesecake. Soft, creamy goat cheese center with a deeply caramelized surface. Serves 4-6 people.

A slice of our Basque style cheesecake.

5 pieces frozen Decadent pasta filled with chicken, jamon and chicken liver topped with bechamel and manchego cheese.

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

cured ham from salamanca, sliced and ready to enjoy

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.

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

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.

Iconic dry-cured sausage featuring both pimentón and garlic, made in the traditional Spanish style with local NC pork. The perfect addition to any charcuterie board!

Delicious, cured and spreadable chorizo-style sausage with pimentón, made in the traditional Spanish style with local NC pork. Chef Katie Button calls it “the Spaniards’ butter!” Try it spread on baguette with honey.

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.

A traditional cheese from the Balearic Island of Menorca. Made from cow’s milk, this aged version has a bright sharpness with a pleasant nutty flavor and a hard texture much like a parmesan.

Unpasteurized, 4 month hard aged sheep's milk with buttery notes.

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.

This extraordinary soft-ripened goat’s milk cheese is made in the Sierra del Gredos mountains of Avila, near Madrid. The current cheesemaker Paloma took over the operation from her father Rafael, who began this as a labor of love. Lactic towards the center, the paste becomes more intense and piquant towards the rind, not unlike a blue. Monte Enebro has won numerous awards; once you taste it, it becomes clear why.

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

A pasteurized, soft-ripened goat cheese from Murcia. This cheese features a white mold rind and a fudgy interior, with a mild, deliciously tangy flavor.

A luscious cheese accompaniment made with whole Pajarero figs and intense, sweet Pedro Ximénez sherry. Whether it is served with blue cheese or added to cocktails, it makes a striking impression. The Vallés brothers of Paiarrop make their line of traditional products by hand using local fruit of impeccable quality.

2oz bear

2017 Brancellao/Caiño Longo/Caiño Redondo/Ferrol, Ribeiro Matured for 12 months in stainless steel vats. It is neither filtered or fined prior to bottling. An aromatic wine with black pepper and spice, red fruit and purple flowers. It is plush but delicate with a great freshness.

2012 Tempranillo/Garnacha, Rioja Garnet red in color with spicy aromas and hints of sweet cherries and pepper. Intense and fresh on the palate with a silky finish of sweet red fruit and balsamic notes.

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.

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.

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.

The Trepat is the essence of the Conca de Barberà and the Celler. Delicacy, elegance and freshness. Fruits of the forest, white pepper and light background with notes of nuts. Balsamic and mineral notes. Very expressive and persistent. Aged 7 months in French oak barrels.

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.

The village of Cadalso de los Vidrios is situated at the foot of the Sierra de Gredos. For centuries workshops here made glass windows for the palaces of Spain from the granitic sands of the region. Ancient, head-pruned vines of Garnacha planted in these same soils make for equally transparent wine. Garnet in color with vibrant flavors of red fruits, laurel and orange peel, Granito del Caldalso is made under the guidance of famed winemakers Dani Landi and Fernando Garcia.

The 2019 Sotorrondero mixes Garnacha from Gredos (Real de San Vicente) and 15% Syrah from Méntrida and is round, juicy, ripe and fresh with clean aromas and flavors of wild berries and herbs and very fine and slightly dusty, chalky tannins. Very pleasant, with a soft mouthfeel and a clean, focused finish with a smoky bacon note. It fermented with full clusters and matured in oak containers of different sizes for one year.

2016, 70% Tempranillo, 20% Garnacha, 10% Mazuelo & Graciano, Rioja The entry on the palate is smooth and elegant and develops with good volume towards an elegant, harmonious mid-palate revealing fresh, ripe red berry fruits and spice. The whole is underpinned by a powerful tannic structure and fresh acidity.

Benje Tinto is sourced from several old-vine, untrained pie franco parcels of Listan Prieto (aka Mission or País). Each parcel is hand-harvested during the first half of September, destemmed and vinified separately, some in concrete tank and some in small open tubs. Maceration is 10-20 days (depending on parcel) with daily punch-downs, pressed 40% into concrete tank and the remainder into neutral French barriques for malolactic fermentation and aging on fine lees for 8 months, without battonage or added SO2. Bottling is without filtration, and clarified using natural vegetable proteins.

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.

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 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.

La Rosa is a fresh and aromatic rosé at its most elegant expression. A distinct Mediterranean character with wild fruit/citrus notes and subtle, elegant floral tones bringing clean definition. Captivating and fresh on the palate with delicate yet very energetic.

100% Listan Negro. Fine aromas of strawberry, pomegranate, with citrus perfumes. Fleshy, enveloping mouth, with an initial sweet touch that marries with an elegant final bitterness.

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.

On the nose, the wine has a ripe Meyer lemon aroma enhanced by fresh herbs and a bit of balsamic. On the palate it is a dry wine with moderate acidity, medium body, and is marked by the presence of elevated tannins that give the wine structure. In flavor it has a elevated intensity with citric nuances, ripe white fruit and an extended finish marked by a pleasant tannic sensation.

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.

Cota 45 is an exciting project of still and fortified wines from near Jerez. This, the Paganilla, is an unfortified white wine of Palomino Fino, aged under flor. A beautiful, slightly oxidative wine that expresses the bleached white soils and heat of Southern Spain: this shows notes of seashell, yellow apple, citrus, and bright, chalky minerality. A perfect accompaniment for anchovies, olives or other briny bright bites, this is also beautiful on its own.

(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.

2022 Albarino, Rias Biaxas // Wild-fermented and aged on its lees for 7 months. The wine is alive, saline, and delicious. It smells and tastes of lime zest, wet cement, honeysuckle and ripe asian pear.

A brand new wine from Partida - 100% Macabeo from the Baix Penedès on calcareous clay soils up to 300m in elevation. Hand harvested, crushed and left with the skins for up to a week and fermented with indigenous yeasts in stainless steel tanks. Wine ages for several months, bottled unfined, unfiltered, zero SO2. Around 2,000 liters annually

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.

Clean, fresh and electric, the Can Sumoi Xarel.lo speaks to the wild landscape from which it is grown with aromas of herbs such as fennel and thyme. The fruit flavors teeter on underripe to just perfect apples with clean acidity and a hint of salinity.

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.

An organic wine that expresses the unique personality of the native Verdejo grapes. Fresh, mountain herbs, stone fruits, minerals, light to medium bodied with a round texture.

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.

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

N/V Xarel.lo Vermell, Penedes An organic sparkling wine made with the ancestral method (a unique fermentation), without addition of sugars or yeasts. The recovered grape, Xarel.lo Vermeil, gives it a slight pink color with fine bubbles.

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.

Translucent straw-yellow. Lively and sharply focused on the nose, displaying fresh Anjou pear, orange and floral scents and a smoky mineral top note. Juicy, spice-tinged citrus and orchard fruit and honeysuckle flavors show excellent clarity, deepening and taking on a touch of buttered toast with air. Fleshy and concentrated yet energetic as well, finishing impressively long and gently chewy, with resonating mineral and smoky lees notes

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.

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

Asturias Hard Cider // On the nose you can discover intense aromas with a predominance of herbs and balsamic memories. In the mouth it is very light, with a delicate balance between the sweet and the acid of the apple variety. All this has nothing to do with relativeness. Ideal to drink in a glass or mixed in a cocktail. Perfect as an aperitif, but also with meals, because it pairs very well with savory dishes,

Natural cider from the Basque region in Spain.

Bere Aran is an all-natural, hard cider made in the Basque country in northern Spain. It is made using traditional methods from the fermented juice of 60 different native apple varietals. Founded in 1870 in Astigarraga, the Bereziartua family has been making cider for 4 generations.

Sidra naturel, 750ml bottle, 6.5% ABV

A relevant feature is that it is bottled ‘en rama’ (as actually are all sherries by Equipo Navazos). This means that no aggressive means of filtration or clarification have been used in the bottling process of this wine, only a minimal light filtration, without any cooling, so as to prevent that the yeasts of flor get into the bottle. What the wine lover will find inside any bottle of Manzanilla En Rama Navazos is a most exact example of what they would taste directly from any of the casks from where it has been drawn. This is a bet for authenticity and a comeback to the tradition of bottling the manzanillas as they are, keeping their natural complexity and depth, as well as it natural color, far from the extreme paleness and clarification that has been the rule in the last few decades.

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.

Orange-gold. Orange marmalade, candied flowers and gingerbread on the nose. Sappy, sweet orchard fruit and citrus flavors are buffered by tangy acidity, with the spicy note repeating. Deeply pitched but light on its feet, finishing with very good breadth and clarity. This would be great with salty sheep's milk cheeses.

Attractive and delicate pink orange colour with coppery reflections. Floral and herbaceous notes mingle with fruity and spiced scents on the nose. Seductive wild strawberry, orange blossom and patisserie aromas with a subtle nutty background. On the palate, the spiced and herbaceous notes are followed by a comforting sweetness that leaves a delicious silky sensation.

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.

Alma de Trabanco is the first quinquina made with natural cider en rama, which means the cider is unfiltered. The process of filtering a cider’s naturally occurring sediment (called lees), can strip a cider of its character and quality. Alma respects the essence of natural cider, leaving the natural lees in the cider intact and without color correction, which is typical in most vermouths. The harmless sediment you will find in a bottle of Alma de Trabanco is a sign of the quality and authenticity of an aperitif made from natural cider.

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!

from Bodegas Martinez Lacuesta. Floral and bright in fragrance, this barrel-aged vermouth (an aged expression of the standard rojo) has an engaging vinuous texture, and a gentle touch of flowers and spice on the palate. Sip it Spanish-style, with ice, olives and a slice of orange.

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

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.

Made with selected white grapes, darkened with green walnuts, macerated and flavored with herbs local to Terra Alta. Aromas of thyme and vanilla, gentle notes of orange peel, cinnamon, liquorice and clove. Very refreshing acidity, very well balanced, rounded, complex and with a strong personality. Slight bitter touch at the finish with caramel notes.

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.

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).

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

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.

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 fish and shellfish.

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.

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.

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.

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.

Large sardines roasted with holm oak wood and canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil, alongside apple cider vinegar and aromatic spices.

Sardine tails from Asturias and Rias Baixas according to season. They are cut by hand, roasted with oak wood and preserved in extra virgin olive oil Arbequino de Torre Canena, a high quality and smooth oil that does not detract from the sardine.

baby sardines packed in olive oil, 4oz can

Almadraba tuna. Thick neck cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil

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

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.

These plump and tender artichoke hearts were hand selected and prepared using traditional Spanish methods. Organically grown and packed in water and salt, these are a tender and delicious delicacy.

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're hoping to recreate the Cúrate Bar de Tapas experience at home, this is the place to start! All courtesy of Chef Katie Button. The best place to begin is with Cúrate: Authentic Spanish Food from an American Kitchen. This book includes the most-loved dishes straight from the restaurant, recreated for home. Plus, Chef Katie Button selected a group of artisanal products and extra tips that are sure to set the home cook up for success. Through Cúrate Bar de Tapas, La Bodega, Cúrate Trips, and our Wine Club, we're creating a portal to Spain that's accessible from anywhere - even your own table.

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 Rubentis 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.