Updated August 2024
After working in London and then running a restaurant in Punta Umbría for two years, Lorena Cabezón (chef) and Carmen Granados (FOH) have returned to their home town with one of the most exciting openings of the year. Augurio is all minimalist charm, both in its décor and gastronomy, with low and high tables in the 24-seat dining area and a small side walk terrace. Attention to detail is everywhere.
The short menu truly has something for everyone. Starters include the (must have) bombita filled with steak tartare and topped with a fried quail egg and a simply perfect Cantabrian anchovy on a toasted wafer with blue cheese butter (you heard me – BLUE CHEESE BUTTER). There are several Almadraba tuna options and the tuna triptych (sashimi de toro, tartare, atún picante) gives you a chance to try out three excellent versions. There is also excellent grilled octopus with gnocchi in jamón sauce (!!!) and a fish of the day special – the char-grilled corvina with pilpil sauce was outstanding. For meat lovers the grilled beef tenderloin “a la pimienta” and glazed sous vide lamb with mash should keep everyone happy. An excellent wine list with several by-the-glass options, and excellent service too.
Truly, over a few visits there hasn’t been anything we tried that we didn’t want to immediately have again. It doesn’t happen often but I was confident giving Augurio five oranges right off the bat.
Bread/Service Charge: 1.60€ PER PERSON
Julio César 12
Tel. 691 30 41 31
Open 13.30 – 16.30 / 19.30 – 23.00 Wednesday – Sunday
19.30 – 23.00 Tuesday
Closed Monday
€ € € €
Food 10 | Wine 9 | Service 9 | Ambiance 8
oysters with picked radish
Cantabrian anchovies with blue cheese butter
marinated sardine on toast with salmorejo and tomato concasse
crab ensaladilla with pickle mayo
crispy tortilla with butterfish in tigers milk on guacamole
tuna tartare with miso mayo
croquetas de jamón
bombita filled with steak tartare, topped with fried quail egg
salmon with aji amarillo tiger’s milk
salmonetes, one grilled and one fried
crispy breaded corvina (sea bass) with piparra mayo
tuna triptych: sashimi de toro, tartare, atún picante
grilled octopus, gnocchi, chorizo sauce and gorgonzola cream
char-grilled corvina with pil pil sauce
char-grilled tuna belly with citrus romesco and parmentier
mantecaíto: solomillo al whisky on toasted pan cristal with potato straws
beef tenderloin “a la pimienta” with parmentier
glazed sous vide lamb with mashed potatoes
cheese cake with marinated strawberries
peaches in homemade syrup, lemon curd, yogurt and almond crumble
Miguel
co-owners Lorena Cabezón y Carmen Granados
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Updated August 2024