Two Seville chefs, trained at the Higher School of Hospitality of Seville, have created Augurio, an author cuisine restaurant that has red tuna as its star product.
Two Seville chefs, trained at the prestigious Higher School of Hospitality of Seville (known as El Alabardero), have joined their paths to bring Augurio to life, an author cuisine restaurant located at Calle Julio César, 12, in the capital of Seville. The establishment, which recently opened its doors, is defined by a firm commitment to Andalusian zero-kilometre products and a culinary technique that fuses influences from around the world.
Red tuna is the ingredient that the chefs have placed at the centre of their gastronomic proposal. They describe it as a noble product, with an intense flavour and delicate texture, allowing for enormous versatility in the kitchen. At Augurio, this fish is treated with respect and sensitivity, aiming to highlight its freshness and quality through contemporary preparations. The goal is for each bite to tell a story and convey the depth of the ocean.
The restaurant's space has been designed to reflect the team's philosophy: sobriety, aesthetic coherence, and absence of distractions, so that the product is the absolute protagonist. The kitchen, as the chefs explain, is based on an undeniable honesty, with creative and personality-driven dishes, supported by a constantly evolving human team.
In addition to red tuna, Augurio's menu includes offerings such as the zero-zero anchovy toast from the Cantabrian Sea with blue cheese butter, or the crispy butterfish taco with tiger's milk and guacamole. These dishes reflect the culinary fusion that the chefs have incorporated after their experiences in kitchens inspired by Japanese, English, Peruvian, and Mexican cuisines, among others.
The commitment to local and nearby products is another pillar of the restaurant. The chefs carefully select Andalusian raw materials, combining them with techniques and flavours from other cultures to create a fresh and contemporary offering. The result, they assure, is a cuisine that seeks balance on the palate and the impression of an unmistakable personal stamp.
For Sevillians and visitors looking for a different gastronomic experience, Augurio presents itself as an option where tradition and innovation go hand in hand. The restaurant is open from Tuesday to Sunday, and they recommend booking in advance due to its limited capacity. The address is Calle Julio César, 12, in the centre of Seville.
“Red tuna is the absolute essence of the sea in our restaurant. Its flavour, texture, and versatility allow us to create dishes that convey the depth of the ocean,” the chefs state.
Augurio thus joins the gastronomic offering of Seville with a proposal that bets on the quality of local products and culinary creativity. A project born from the training and passion of two women who have made cooking their way of life.
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