Popular Narberth and Aberystwyth Deli Ultracomedia’s Cardiff venue launched late last year after taking over the old Burger King building on the corner of Westgate Street and breaking from tradition they’ve rebranded the restaurant and deli Curado. Don’t worry they’ve had a refurb with exposed brick in white, new bar with seating around it and a deli set up in the corner to buy all the ingredients on the menu at the tapas and pintxos style restaurant.

I’d popped in to sample some of the plates during the Christmas holiday’s and then a few days later after being suitably impressed for a low key NYE nibble and beer sampling before midnight.

I’ve called in for the glass of vino and beer since then but not taken another stab at finishing off where I had left off on the food menu until yesterday so I thought I’d grace the visit with a blog post and review seeing that it’s my 3rd visit. I was also spurned on by the offer of two De La Cocina plates for £6.95 with Wriggle and seeing that it was two of us we got 4 for £13.90 up to the value of £26.

The Drinks

There are 3 beers on tap at Curado. They have their own brew, sea water based El Baroque and sherry barrel aged Torro that come in a choice of 3 glass sizes along with a selection of Spanish beers in bottle too. I’ve tried all three in previous visits and taken a bottle of Torro home to enjoy at my own leisure. All three were more than palatable but I’d not sampled any of the bottled options on the menu.

Curado have an extensive list of wines by the region although I found the menu somewhat confusing as they are categorised by region and not by wine type so you get white, red and rose all mixed up within each wine region. The person serving behind the bar has always been more than helpful choosing a good wine though and offering samples of each to find the perfect match to your preference.

Spanish Gin at Curado Cardiff

On to the Gin’s. Last but not least and seeing that a lot of the produce is imported from the Galician region of Spain I was delighted to see they stock mine and Mwsh’s favourite gin, the white grape based Nordes, which takes centre stage on the wine shelf at home.

There’s no Gordon’s here thank God and there are a few other Spanish Gin’s I’d not laid eyes on previously. The manager kindly gave us a small sample of some of the other Gin’s in the collection after frequenting the venue regularly since opening.

The Food

The food menu at Curado is split out into different sections. You have the bit’s to pick at, tinned stuff, from the deli, from the kitchen then pintxos with either meat, fish or veggies. Oh and a nice little selection of desserts.

Para Picar / bits to pick at

What i’d call beer snacks on the Para Picar section translated at bits to pick at. This featured olives, bread and oils, salami sticks and Iberian pork scratchings.


From this I tried a generous portion pork scratchings priced at £4 on a previous visit and as the menu suggests they pair very well with a Torro beer.

We’ve had the Spanish bread with oil and garlic mayonnaise 3 times now because who doesn’t love bread, olive oil and vinegar with an added bonus of the mother of all garlic mayonnaise to dunk in. I’m sure the two previous occasions it came warm and freshly baked in a small loaf but Sunday it came cold and was disected from a large circular loaf I noticed behind the counter when I came into the restaurant. Still good but nothing beats a freshly baked bread.

From the deli

From this section I’ve tried the octopus in onion, peppers and vinegar. A bit like a seafood salsa, this was enjoyable but with strong pungeunt flavours from the onion and tartness of the vinegar against the somewhat mild flavoured octopus, it was hard to make the favour of the octopus from the rest of the dish. Also from the deli I’ve tried the White Pig. Shavings of Iberico pork arranged in army formation on my plate. Teamed with the pork scratchings they give a double hit of porky fatty lusciousness.

From the kitchen

My favourite part of the menu and where I’ve been working my way through on my 3 visits to the Cardiff tapas bar.

Most of the rest of the menu is pre-prepared, sliced or emptied from a tin cold but the kitchen is where it’s at with it being freshly cooked to order.

Tatas bravas always sound more appealing that what you are presented with whenever I order them. Perhapds it’s just my expectations of little crispy potato nuggets like nanny Carole’s charred and crunchy roast potatos she piles high on my Sunday Roast but what I always get is small unseasoned, anaemic chunks of potato.

These were cooked a little better but I’ve never had a really good, crispy, fatty potato in my tatas bravas. Maybe the potato should be boiled a bit and fluffed up before frying but I’m still on the quest for the perfect tatas bravas. The alioli does try to make amends with strong garlic punch in the face.

Onto mine and Mwsh’s favourite dish the Champinones al ajillo or the garlic mushrooms in cream and sherry on toast for those not conversant in Spanish (like myself). These are unlike any garlic mushrooms you’ve ever tried, trust me i’ve had a few. The addition of sherry to the mix turns your average garlic muckroom on steroids. You might want to order an extra loaf of bread just clean the plate of any remnants of the creamy sauce.

Next up are the Gambas al ajillo / 4 Atlantic red prawns cooked in garlic butter. Priced at £6 in my eyes these were no less juicy or smaller that the £16 one I’d ordered in Asador a month earlier and you get 4 of the buggers for £10 less.

octopus potato and paprika at Curado Cardiff

The sliced octopus on warm potatoes with oil and paprika was probably both our least favourite dish we’ve ordered there. It was all just a little too bland for our liking, apart from a sprinkle of paprika on the potatoes there was no seasoning whatsoever so we had to douse them in salt and pepper but even then there wasn’t much to write home about with the octopus, which again seemed very bland in comparison to some of the other dishes we’ve sampled there.

If there’s ever squid or calamari on a menu we can’t not order a portion to nibble on wherever we are and we did try the chipirones NYE, which I found to be fine but Mwsh thought they were overly salty and a bit chewy so we skipped them this time on Sunday.

We’d tried the adobo marinated school shark deep fried with lemon previously and opted for them again Sunday as I enjoyed them back in December. They delivered again on Sunday, slightly spiced and fried yet tender and flakey meat doused in lemon juice they married well with the vino blanco we were sipping. It didn’t come with it but we had some garlic mayo left from the bread and this went perfectly with the white fish so you might want to try asking for a portion with yours or they should consider adding a pot with the dish as it was a lovely addition.

We didn’t opt for it Sunday but I did try the garlic and thyme marinated iberico pork, pan fried with lemon and allioli and basque peppers previously. A nice meaty dish after trying mostly fish dishes and very generous on the portions compared to the portion sizes of some other local tapas bars.

Although we never ordered it and it’s something for the next visit but someone sitting behind us had the strong goey ewe’s cheese baked in a pot fondue style and served like camembert with crusty bread and jamon butter and it looked devine. At £17 I thought it was a little steep compared to the reasonable pricing on the other dishes although it did look twice the size of a serving of camembert but the amount of bread it came with could of been a bit more generous. Brings me back to my constant frustration of having a council brick slab of pate and one triangle of bread to spread onto. This was confirmed when the dinners had to order an additional portion of bread to mop up the cheesy bowl of heaven.

I didn’t realise they also did Chuleton or dray aged 4 year old Galician beef a la Asador although Asador’s is 8 year old and dry aged for at least 40 days as oposed to 21 days here at Curado. The price did reflect this though coming in at £55 per kilo compared to Asador priced at £85 but I’m not sure how the breed compares as Asador use Galician Blond.


Most people have probably heard of tapas but I’d only heard of Pintxos as I build a website a few years back for a spanish chef who caters for paella and pintxos at food festivals. Pintxos is basically little bit sized pieces of food speared through a piece of bread. This could be peppers, olives, cheese, fish or cured meat.

pintxos at Curado Cardiff

Priced between £2 or £3 per piece, hese are handy if you just fancy a light snack and not a full on assault on the belly with a spanish feast. We tried the air dried beef and the anchiovy, boqueron and piquillo pepper with salsa verde pinxtos on a previous visit, which we both enjoyed but we had ordered enough bread and stodge this time already so we skipped this section.


If you asked me to name a traditional Spanish dessert I’d probably be there for a few days thinking to be honest but what I’ve sampled at Curado so far have all been on point.

ice cream and sherry dessert at Curado Cardiff


A Spanish take on the Afogato with vanilla ice cream drowned in alcohol namely sherry in this instance but without the hit of coffee. Sweet sherry paired with creamy vanilla ice cream, so simple yet it does the job perfectly.

We had the good fortune of tasting the Gacilian baked cheesecake last time we were there and we were hooked. Never tried crack myself but i’m guessing it’s similar to my constant urge to drag myself into Curado every day i pass from work for my next fix of the mystifyingly addictive curdled like cream laden stodge. The first bite is very odd i’ll admit but stick with it kid because it will soon have you stabbing your fork in for another mouthfull.

Just because I always love the thought of churros until I see the plastic like chocolate gunk some food festival stalls attempt to pass off as chocolate sauce to dunk the cinnamon and sugar crusted dough sticks in I thought I’d take a punt this time seeing that they know a thing or two about them in Spain.

The churros came bundled into a mug, 3 ribbons of crispy doughnut caked in sugar. I like my sweet stuff but I had to give them a few bashes against the plate to get a lot of the sugar off as I would of turned diabetic after finishing them.

They were served with a little glass filled with faintly sweetened real chocolate sauce. This was a welcome decision seeing that the churros covered in so much sugar and didn’t really need anymore sweetness.

As I’d shared half the baked cheesecake with Mwsh, sadly I had to share my plate of churros and chocolate as I would of easily wolfed the lot down myself.

The Verdict

I’d highly recommend Curado as it’s my interpretation of the most authentic tapas bar in Cardiff and surrounding South Wales. Unpretentious, the menu serves exactly what I’d expect in a rural tapas / pintxos cafe in Spain. The prices are very reasonable for food there and you won’t go home feeling hungry even with even a small few plates between you.

If it’s your first visit I’d try and pick one or two dishes for each section just to have a true tapas experience but remember, you just must order the garlic mushrooms it’s the rules!

Prices are reasonable anyway but they do have some regular deals on Wriggle at lunchtime midweek for Cardiff workers like the one advertised on Tuesday 16th May with any 3 basque Pintxos for £4.95 instead of £9 or the one we took advantage of yesterday any two De La Cocina dishes up to £13 for just £6.95.

Find out more about Wriggle Cardiff discounts and also get money off your first order with the discount code AUHPSS when you add it to your account under refer a friend > Redeem Code.

I’ll be honest I’d not heard of Amesoeur until this week and me being me i’m always keen to try something knew so was more than happy to attend to sample some items on the new menu.

Located at 98 Crwys Road, opposite Shaws it was easy to find although I always dread going anywhere for food along City Road, Crwys Road or anywhere in Pontcanna usually but 2 attempts up the side streets and we happily found a small space to squeeze the Abarth into.

Based on the name Amesoeur Bistro I was expecting some french flair in the food menu but was suprised to see a more tapas style offering. Not that that’s a bad thing as I tend to prefer to order a selection of small plates to share as opposed to a mound of the same thing especially if it’s not quite to your taste if you’re being adventurous as you’ve still got 5 or 6 more that make up for it.

The menu is broken up into 3 sections with those from the farm featuring mainly meaty plates, then there was the sea with you guessed it seafood and then those from the field so more of your veggy side dishes.

We were given a brief overview of the menu by the owner who was very friendly and happy to help with any questions and recommended dinners usually go for around 3 dishes each. I’m always worried when I go for tapas style food or mezze as you never know what the portion size is going to be like and being left hungry with no option to grab a bag of chips on the way home.


We were both drawn to the seafood section and the trust favourites of prawns, muscles and squid so went for the garlic king prawns, cayenne and parsley butter (£4), salt and chilli squid rings in lemon and coriander dip (£4), steamed muscles in garlic and cream sauce (£4).

Although the options on the meat section sounded good I wasnít in the mood for most of them but the sautéed potatoes with crispy cured beef sausage, coriander, chilli, garlic and ginger (£3.50) sounded too delicious to skip over.

No meal is complete without some form of melted cheese and another fav added to the list lately is goats cheese especially after my eggy crumped, goats cheese and bacon brekkie I did last weekend. We opted for the deep fried goats cheese with honey dip (£3.50) and thought we might have to have at least one veggie dish so the butter beans in paprika and bbq glaze was an obvious choice.


I decided to sample the one cocktail as it was my last day in my job the day after and celebrating the new job but didnít want to overdo it so stuck to the one and a beer. There cocktail list wasnít overly expansive but thatís not what they specialist but what was on there did look inviting. Iím always weary with cocktails of late since switching over to the dark side with my gin or whiskies with little or no mixer so I find cocktails and even my previous fav spiced rum and coke way too sweet. Most of them had the inclusion of sugar syrup and based on other more well known places in Cardiff who rely on ready made syrups they leave me feeling a bit sickly so I opted for the Earl Grey containing Earl Grey surprise surprise, double measure of Gin, honey and lemon.


I didn’t know what to expect again before it came especially as the menu seemed to display the measures of the mixers as well including 50ml of lemon, which I was hoping wasnít going to be too sour but the drink was so refreshing and perfect balance of gin and mixer. Mwsh opted for another gin cocktail with the Elderflower, Cucumber Collins and that was equally as fresh and moreish. I could easily have sunk another few and not felt the sugar eating away at the insides of my stomach like they do in some places.

Partial to a good beer I thought I’d see what was on offer, sadly there were no draughts on tap but they had Brooklyn, Corona, a cider I believe but I opted for a Samuel Adams as I’d not tried that before.

The Verdict

I was very suprised by the food as I really didn’t know what to expect with the suprise tapas style as opposed to what I was expecting in the way of French Bistro esque menu items. We couldn’t fault anything on our plates and everything was so tasty and just so inviting to eat with it glistening in flavour and seasoning. It was a welcome change from the bland, microwaved plates I’d become used to with tapas from La Tasca over the years. You could see the chef put love into each little plate, which was validated when our food came out and they opologised that we would have to wait for the goats cheese as he had another batch on as he wasn’t happy plating up the first one so that just goes to show he’s proud of every dish that leaves the kitchen doors.

I was apprehensive when I saw the extent of items on the menu as I wondered how fresh the food would be or how long we would be waiting to put together the vast amount of items on the list as it was probably bigger than any tapas menu i’d seen previously but I was pleasantly surprised how fresh and tasty each dish was. The only thing and this is clutching at straws that I could give in terms of constructive feedback is the bread and oils starter we ordered was difficult to soak up any of the balsamic with the oil and we came to the conclusion this was because the bread was toasted. Tasted find but I do like a good evenly proportion of oil to balsamic on my ciabatta but being toasted none of the vinegar seemed to stick.

We were looking for flaws but couldn’t really find any to be honest each dish was equally as delicious. I was expecting onion ring style squid but it was more like fresh chunks without the usual overbearing stodgy batter. The surprise dish was the butter beans in paprika and bbq glaze that packed a such a flavour punch and we were discussing recreating them even as we ate with a recently purchased jar of Gran Luchito chilli honey and even bought a tin of butter beans from Tesco on the way home to try this weekend.

We couldn’t see a dessert menu anywhere to hand or blackboard as you sometimes get so on asking if they did any there was a carrot cake or strawberry cheese cake to choose from. Sold! One each to share and sample it was and both priced at £4.

I did see a cheese sharing platter on the main menu so there was always that option too I guess. Anyway the cakes came out and both in mammoth portions. I was expecting the carrot cake to be a bit dry as I think it might have been from the bar under a glass cover and Iím always conscious of how long theyíve been festering there sometimes but it was perfectly moist with just the right proportion of buttercream sandwiched in the middle and on top. The cheese cake came in a ceramic taps style dish and had a surprisingly uncompressed biscuity base under the strawberry cheesecake top but didnít detract from the moreishly addiction Iíd just acquired from both desserts whilst taking a stab at each on in turn with my fork.


After doing a bit of searching for Amesoeur online I noticed they were on Wriggle back last week with 6 plates and 2 desserts for £19.95 with a value of £33 so keep an eye on Wriggle Cardiff to see if they pop back up on there. If you use the discount code AUHPSS at the checkout on the Wriggle Website or going to refer a friend and add a code you get £3 discount off your order and get it for £16.95 for an even better discount.

They also did 3 courses and a glass of wine for £10 for black Friday so I’d keep an eye on their social media for the latest deals too.


Amesoeur Bistro
98 Crwys Road
CF24 4NQ

Tel: 029 2022 8808