Augurio

In Seville, Augurio works when the goal is a contemporary Spanish meal with global influences. It is a chef-led restaurant from Lorena Cabezón with a listed price of $90 per person. Dress is smart casual, so plan for a polished but relaxed meal.

The strongest case for booking is the cooking. Chef-owner Lorena Cabezón works in a contemporary Spanish register with global influences, the signature dishes give a clear sense of the restaurant’s direction: bombita filled with steak tartare and fried quail egg, tuna triptych with sashimi de toro, tartare, spicy tuna, Cantabrian anchovy with blue cheese butter, pork cheek and pig’s trotters ravioli in foie sauce, char-grilled tuna belly with citru. That mix makes Augurio appealing for diners who want Spanish structure with broader international accents.

A focused meal, not a tapas crawl

Augurio makes the most sense when you want one seated meal rather than a loose evening of grazing across several stops. The price and smart-casual dress code point to a more deliberate restaurant choice than a spontaneous bar crawl. If the plan is to order around the menu and focus on Lorena Cabezón’s cooking, Augurio is a strong fit.

The dishes that define the restaurant include tuna preparations, anchovy with blue cheese butter, ravioli in foie sauce, char-grilled tuna belly. Read Augurio through those signatures rather than as a generic Seville dining stop.

What the recognition actually means for the decision

The confirmed recognition is a Macarfi 7.1 Food Rating for 2026. That is a useful signal for diners comparing contemporary restaurants in Seville, but it should be read alongside the basics: cuisine, chef, price, hours, the dishes that define the kitchen. Augurio’s case rests on Lorena Cabezón’s contemporary Spanish cooking with global influences.

Price is the filter. At $90 per person, Augurio is worth it for a diner who cares about modern Spanish cooking and a chef’s hand in the details. It is less compelling for someone who mainly wants a low-cost tapas night or a meal where the exact dishes matter less than the broader style of cooking. The smart order is to lean into the signatures that show contrast: the steak tartare bombita, tuna triptych, anchovy with blue cheese butter, pork cheek and pig’s trotters ravioli, char-grilled tuna belly.

How to plan the meal around Seville, not against it

The schedule is useful for travelers: Tuesday dinner runs 19:30–23:00; Wednesday through Sunday, lunch runs 13:30–16:30 and dinner runs 19:30–23:00; Monday is closed. Lunch is available Wednesday through Sunday, while dinner is available Tuesday through Sunday. Dress smart casual, plan the meal as a deliberate Seville restaurant booking rather than a quick stop between other plans.