Curado Bar

¡Brocheta de Sardina Gigante!

Hitting the specials board today we’ve got this giant sardine skewer!

Sweet, salty unami deliciousness. Gordal olives, vinegar cured sardines, piquillo pepper, and guindilla chilli all layered side by side on a skewer. This is our summer twist on the classic Gildas.

Don’t miss out!

You guys have been loving our cheese specials this week. Just in case you didn’t know all of the cheeses this week hale from the wonderful region of Extremadura.

Starting from the top you have Maestro, a semi soft goats cheese matured for 40 days to give it a thin cream coloured rind, next to the that we have Maximum, a semi hard sheep’s cheese which is the new kid on the block. Lastly we have a cremoso, a rich creamy sheep’s cheese made with a thistle rennet!

Don’t worry you can still get hold of these cheese specials until the end of the week.

Check out these beauties!

Did you know Castilla y León has 9 D.O’s which includes Ribera del Duero, Rueda, Bierzo, Toro, Leon, Cigales, Arlanza, Arribes and Zamora! We selected four tasty wines from four of these exciting regions.

We’ve had such good feedback that we are going to keep them on for an extra week to give more of you the chance to try this delicious wines!

Getting ready for the weekend? Well if you haven’t already tried this weeks special’s then here’s your reminder!

Check out the cheeses from (the pimento one has a wonderful kick to it) and wash it down with one of our five wine by the glasses from five of the eight D.O. found in Castilla y León.

These are only around for limited time so come and let us know what you think of our new dishes!

New specials alert!

This week’s specials are all about Castilla y León. We have five new dishes on this week to showcase the wonderful producers we work with from the region that brings us delicious foods such as Cecina (air dried beef) Morcilla (blood sausage) and Cochinillo (suckling pig, we are saving that for our special supper club this weekend).

Here’s three of the dishes to get your tastebuds tingling so swing by and give them a try, they are only here for a week after all.

Get ready to leaf winter behind with our ensalada de tomate!

Topped with spicy gunidillas, salsa verde and lemon vinaigrette this will spring your taste buds to life. Why not lettuce us add some tasty flakes of ventresca de atun (tuna belly) to take it to another level!

We are excited to announce our first supper club of 2024!

We will be welcoming the wonderful Lucas from Lahmacun to our kitchen to showcase his incredible food paired with some of our favourite Spanish wines, presented by our team.

Five wines | Five courses | One supper

All of this for £75 a ticket. This event will be held at Curado Bar on Sunday the 24th March, kicking off at 2pm. For one of the limited seats at the table, email [email protected] with your telephone number and total tickets.

Some of team have headed over to Alicante to get a proper taste of Spanish culture. We can’t wait to hear their stories when they return in a couple of days! They will also be heading over to see the brains behind Marina Alta Bodegas Bocopa!

The bar has been dusted down, the cobwebs have been wiped away and are ready to swing the doors open today!

After a refreshing week off we are raring to go. New ideas and the excitement of a new menu on the cards - don’t miss your chance to taste our current menu before it takes its leave!

We hope everyone has had a wonderful Christmas! Our team has been relaxing and catching up with loved ones over the last couple of days! We are back to it tomorrow from 12pm until New Year’s Eve just incase you’re already tired of all that turkey!

We will then have our annual closed down for the first week of January so that team Curado and Vermut can have a well earned rest!

It's not Christmas without great food, and great food takes great ingredients.

One absolute mainstay of any feast should be chorizo. Whether it's cured and served on a charcuterie board, added to a warming stew, roasted or fried - this paprika filled delight has got your back!

Luckily we source Spain's finest chorizo to elevate your xmas banqueting, the most well known Spanish cured meat needs no introduction but if you want to guarantee the best quality look out for the Spanish chorizo logo which means this chorizo is part of a select few companies that make it the authentic way.

Remember, our restaurant and shop is open right up until and including Christmas eve!

Ultracomida Aberystwyth Ultracomida Narberth

Great news! There is an extra day a week until Christmas to get your tapas fix.

Through December we will be open every Sunday from 12-9. If you are Christmas shopping and need some rest bite swing by and grab a glass of wine! Our deli is also open for those extra special Christmas gifts.

See you at the there.

What an incredible week celebrating the incredible food of Aragon and Asturias.

You guys absolutely loved our specials menus this week, here’s a couple of tasty pictures of what you missed, but don’t worry - we had such good feedback that a couple of these dishes will be hitting the full menu very soon!

tastingasturias Aragón Exterior Ultracomida Aberystwyth Ultracomida Narberth

If you’ve somehow missed it, here’s your reminder. It’s !

We had the absolute pleasure of welcoming Tim from Bodegas Barbadillo who joined our very own Sherry educators Shumana Palit and Jack Holtom to chat all things Sherry.

To really showcase the versatility of sherry we grabbed some snacks from the Cardiff Market / Marchnad Caerdydd Treats from Franco street food, pierogi dumplings, Boa Selecta alongside Welsh cakes, curry and pie. Sherry truly is a food wine and the barbadillo medium paired incredible with a wonderful crispy chilli bao.

Tell us your favourite Sherry pairing!

Did you know it’s ! Not only that it’s actually the 10th anniversary this year.

To celebrate our chefs have knocked up some food specials showcasing how versatile Sherry can be when used to in food. We have also cracked open a couple of new bottles for you to have a copa for yourself!

See you at the bar!

As part of the national initiative, we thought we would showcase a true masterclass of cold serve dishes from Spain, utilising the incredible produce we have in our fridges and on our shelves!

Cecina con Queso Curado - 12 month air cured and smoked beef from León, served in tandem with crumbly slices of idiazabal (a famous Basque ewes milk cheese) and drizzled with the finest olive oil. The meeting of salt, oil and subtle smoke in this creation is mindblowingly simple!

Enter stage right, Carpaccio de Bacalao. Combining the sweetness of Spanish sun-dried tomatoes, the endlessly moreish salinity of Bacalao (Salt cod), a crack of black pepper and of course our extra virgin olive oil to finish.

Picnic inspired Pintxos are the second part to this weeks exciting campaign specials menu.

The three musketeers of the picnic realm; the Reuben sarnie, Prawn Roll, Cheese and crackers are armed with their pintxo sticks and here to save the day.

For Cava week, our Spanish twist on these gastronomic heroes are featured alongside a beautifully crafted cava. Order yourself this tasty trio and add a glass of Deneb, to see why cava truly is the most versatile of all wines.

All for one, and one for all! - until they sell out of course…

The basque cheesecake almost needs no introduction nowadays, but here’s a little recap incase you’ve missed it.

We work with to get the most authentic San Sebastián cheesecake possible. A soft cake that has been baked at a very high heat giving it its toasted top while keeping a creamy inner.

Available on our dessert menu, so don’t just take our word for how delicious this is, try it yourself!

Supper club alert! And it’s another special one.

On the 20th of August our kitchen will be taken over by the wonderful Grady Atkins and a couple of his talented friends who used to work together almost 10 years ago. Grady will be joined by Gabriella Cungo a phenomenal chocolatier that has been recently working on a the Wonka film and Ben Taylor who is currently the head chef at Michelin starred at the incredible Luckham Park.

Alongside some fabulous food we will be showcasing the versatility of Spansih Wines by pairing each course with some of our favourite wines. A supper club like nothing before!

We have very limited tickets for this. 5 courses and 5 wines for £75 which means these tickets won’t last long.

For tickets, email [email protected] with your contact information and the amount of tickets you would like!

We brought Extremadura week to a close with another edition of our supper club! We took this opportunity to showcase some of the regions best artisanal products.

From cheese to chocolate bonbons, and honey to olive oil we managed to jam in a little bit of everything and all washed down with Extremaduran cocktails, wine and vermut.

Thanks to everyone that came on this little journey with us. This is just the tip of the iceberg when it comes to this special produce, although our Extremadura focussed week is coming to an end, don’t let your discovery stop there! Swing by any of our shops to pick up some tasty artisanal treats from this fantastic region.

Spanish Wines by Ultracomida Ultracomida Aberystwyth Extremadura Avante

This week we have been celebrating all things Extremadura. Our specials menus have been full of new products and items from this incredible region.

The region of Extremadura is located in southwestern Spain and is home to incredible gourmet products including paprika, cheese, oil and honey. Incredible national parks, drastic peaks and beautiful wildlife mean this region is packed full of culture, heritage and importantly magnificent cuisine. Our team have taken some of these new products and created delicious treats like Brocheta de chorizo, padron y miel; chorizo and patron peppers skewers drizzled with Villuercas holm oak honey

Our specials wine and food menu will be running until the end of the week, so don’t miss out.

Don’t forget we are open for the last bank holiday Sunday of the month. Swing by any time between 12pm - 7pm for a glass of wine and some tapas.

We call them ‘Especialles’ for a reason and this bank holiday weekend we have a couple of absolute crackers on. Take advantage of that extra day by giving this Pintxo de patata, Jamón y hue de codorniz (our take on ham, egg and chips) a try. Available until they are sold out.

Our queso y embutidos boards are something that most have indulged in when going for a selection of tapas. This week, we have given our boards a bit of a sprucing with the inclusion of a four cheese platter from our wonderful new artisanal producers from Castilla y Leon.

Finding their way on to our special queso board from today we have:

red label, a camembert style pasteurised goats milk cheese made using milk from their own herd of 1500 outdoor reared alpine goats on a small organic farm based in Rioseco, found half an hour north of Burgos.

Trufa Negra, a raw milk sheeps cheese made with vegetable rennet and black truffle made on a small dairy in the north east of Segovia, who make cheese in the traditional way.

Exclusivo, a raw milk mature ewes milk cheese matured with pimenton de la Vera (Paprika) to give it a subtle smokey taste, and Addictivo a mixed cow and goats milk blue cheese, an entry level blue with a smooth and creamy taste. Quevedo have been running since 1942 situated near Valladolid, founded by Santiago Quevedo who specialised in raw ewes milk cheeses using
milk from the Churra and Castellana breeds. The cheeses are made using traditional, artisan methods with hand turning every 15 days to ensure a good ripening.

We kicked off our Castilla y Leon week with a supper club that showcased some of the fantastic produce that the region has to offer. It seemed only fair to slip some of those fantastic dishes in our specials list this week.

Come and check out this delicious Morcilla de Burgos IGP Pintxo, topped with a quails egg and pimiento pepper, simply delicious. What makes this Morcilla so special? Well this 4th generation family run business () which produces a wide variety of meat products is famed for its production of this black pudding style sausage made with rice and seasoned with plenty of cumin. What makes it so different is the use of ‘horcal’ onions (a flatter shaped fibre and flavour packed onion grown typically in the area of Burgos).

Today we kicked off Castilla y Leon with another instalment of our supper club series.

In this episode we took a tasty adventure around the historic region of Castilla y Leon, pairing some amazing wines with brilliant artisan produce.

Join us this week as we showcase the best this monumental region has to offer. From cheese, to meat, wine to vermouth, beans to conserves, we really do have it all covered.

Bookings for Sundays are now open!

Over the last few weeks we have had a lot of requests to be open on Sundays. We have listened, and now have the reply! From the 30th of April we will be open on Sundays for 5 weeks, to test the water *.

This means every Sunday between 12-6 you will be able to get your Tapas fix without having to do the washing up...

*except for May the 14th as we have a very special supper club lined up. But more on that to come.

To celebrate the wines of D.O. Rueda we have pulled together 5 of our friends to create the collaboration menu of your dreams. Curado will be joined by the wonderful, Keralan Karavan, Ty Caws, Dirty Gnocchi and American Mike for our supper club to showcase the versatility of Rueda wines.

Join us on Sunday 26th March at 2pm and let us show you the wonders of Rueda with 6 wines and a 5 course dinner. Tickets are £50 and are incredibly limited for this, so we recommend you don’t hesitate.

Email [email protected] to get your seat at the table.