Cañabota is the name of a grey shark that usually inhabits tropical waters and a nickname used by the fishermen in Cádiz for larger cazones (dogfish shark). It is also the name of Sevilla’s one-star Michelin seafood restaurant (awarded in December 2021).  Meticulously run by Juanlu Fernández and his team (chefs Marcos Nieto and Javi Garcia), and working in tandem with the Tribeca group, it’s easy to see that this is Juanlu’s dream come true. The clean bright space brings to mind a stylish white-tiled “pescadería” with an eye-catching seafood display, a long bar facing the open kitchen that features a charcoal grill, and tall tables with stools running along a wall of windows. There is also a small side walk terrace. For me, the bar is the place to be 1) because it has comfortable low chairs and 2) to watch “the show” (of course).

Fish and seafood are the star attraction here and the attention to quality is obvious. The menu has been continuously evolving since Cañabota first opened in October 2016, and it’s almost impossible to keep it “updated” here in terms of dishes, as they are not only seasonal but also depend on what comes in fresh and fantastic that morning from Tribeca’s family run fish market in Rota, Cádiz. So while you may not find some of the dishes you see below on the present menu there will be something else equally delicious. But be sure to have Juanlu’s signature sardina – trust me.

Whatever the season, there is a very well thought out selection of seafood dishes and daily specials. You can choose either the tasting menu or a la carte, or you can ask for Juanlu’s personal “omakasa” selection for the particular day you are there. The wines have been carefully chosen by Juanlu and it’s an excellent list indeed boasting 300-350 references with by-the-glass options that change monthly.  And a special shout out to the staff. It would be difficult to find a better trained, personable and more dedicated bunch than the Cañabota team.

The restaurant is almost always fully-booked so be sure to reserve well in advance.

For a more casual experience, try La Barra de Cañabota next door.

Bread/Service Charge: 0.00

Orfila 3
Tel 954 870 298 / 690 876 523
Open 13.00 – 15.00 / 19.30 – 22.00
Tuesday – Saturday
€ € € € €

Food 10 | Wine 10 | Service 10 | Ambiance 9

semi-salted bonito with piparras, tomato and smoked bonito broth
THAT marinated sardine

Juanlu Fernández

gilda

la sardina de la casa

quisquilla prawn tartare with caviar

razor clams, egg yolk and sherry sauce

oyster in escabeche

carabinero, white asparagus and egg yolk

hake and leeks

chef Rafa García

grouper head and liver terrine

sea bass, cauliflower and smoked butter

lobster salpicón

char-grilled garlicky sea bass chop

head chef Marcos Nieto

grouper terrine, mushrooms and truffle

red prawns and pickled mushrooms

grilled amberjack

fried grouper

sole, artichoke and seaweed broth

chocolate parfait with excellent hazelnut ice cream

pear, pistachio and sour cream

chocolate, hazelnut and salted caramel

Marcos Nieto, Juanlu Fernández, Rafa Garcia

chefs Rafa Garcia & Marcos Nieto

Angelica, Diego, Miguel, Marcos (head chef),
Juanlu (owner, front of house), Rafa (chef), Adrián

house pescadero Pepe (also Juanlu’s father)

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Updated October 2023