Set within the colonial grandeur of Raffles Hotel, Binomio offers dual-concept dining. The outdoor bar, adorned with renowned Sevillian artist Fernando Oriol’s specially commissioned gold-leaf sculptures, is a stylish alfresco setting for aperitivos. Inside, the main dining room is an intimate canvas for Executive Chef Félix Noguera’s refined cuisine. His training at acclaimed restaurants, including the three-Michelin-starred Can Fabes by Santi Santamaría and Aponiente by Ángel León, informs an elegant take on dishes like the signature Binomio croqueta, made with chicken thigh and 60-month aged Ibérico ham – rich and deeply savoury.
Seafood lovers are also in for a treat; the prawn and potato salad, and seared baby scallops are both masterful dishes, but it’s the deceptively simple fried sea bass that’s a true standout – crispy, yet delicate and flaky. Among the mains, the lamb saddle, slow-cooked sous vide for seven hours, is fork-tender and wonderfully aromatic, complemented by a smoked carrot purée. Don’t miss the hearty Fideuà de pato — a signature of southeastern Spain that’s similar to paella, but made with fine angel hair pasta. It features seared duck breast, maitake mushrooms and asparagus.
