Updated March 2026

With its second anniversary coming up next month Augurio continues to go from strength to strength. 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 2024.  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, the butterfish ceviche on a crispy corn tortilla, 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 exquisite versions. There is also a fish of the day special – the char-grilled sea bass with pilpil sauce and grilled tuna belly with citrus romesco were both outstanding. For meat lovers the grilled beef tenderloin “a la pimienta” and glazed sous vide lamb with mash should keep everyone happy. There’s an excellent ever-changing wine list with several by-the-glass options, and excellent service too from the small Augurio team.

Truly, over many visits these past two years 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 corn tortilla with butterfish in tigers milk on guacamole

tuna tartare with miso mayo

smoked sardine and figs on toast

grilled scallop, thai sauce, koji

grilled chanterelles, cod tripe, poached egg, velouté sauce

croquetas de jamón

croquetas de atún

croquetas de cola de toro

bombita filled with steak tartare, topped with fried quail egg

royal tuna Katsu Sando with gochujang mayo, mustard and pickled onion

foie with orange wine reduction

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

tuna cheek on potato purée with demi glacé

char-grilled tuna belly with citrus romesco and parmentier

beef rib blue taco with pickled veg, guacamole, cream cheese

mantecaíto: solomillo al whisky on toasted pan cristal with potato straws

carrillada and manitas ravioli in foie sauce

sous vide presa Ibérica, yakiniku sauce, chestnut foam

duck breast

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

papaya marinated in oloroso, with sage and miso, toasted spongecake, hazelnut ice cream

Miguel

co-owners Lorena Cabezón y Carmen Granados

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Updated March 2026