{"id":17681,"date":"2016-10-17T10:41:48","date_gmt":"2016-10-17T09:41:48","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=17681"},"modified":"2024-01-12T12:41:40","modified_gmt":"2024-01-12T11:41:40","slug":"canabota","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/canabota\/","title":{"rendered":"Ca\u00f1abota"},"content":{"rendered":"

Updated October 2023<\/h3>\n

\"\"<\/p>\n

Ca\u00f1abota is the name of a grey shark that usually inhabits tropical waters and a nickname used by the fishermen in C\u00e1diz for larger cazones<\/em> (dogfish shark). It is also the name of Sevilla’s one-star Michelin seafood restaurant (awarded in December 2021).\u00a0 Meticulously run by Juanlu Fern\u00e1ndez 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 “pescader\u00eda” 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).<\/p>\n

Fish and seafood are the star attraction here and the attention to quality is obvious. The menu has been continuously evolving since Ca\u00f1abota 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, C\u00e1diz. 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.<\/p>\n

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.\u00a0 And a special shout out to the staff. It would be difficult to find a better trained, personable and more dedicated bunch than the Ca\u00f1abota team.<\/p>\n

The restaurant is almost always fully-booked so be sure to reserve well in advance.<\/p>\n

For a more casual experience, try La Barra de Ca\u00f1abota<\/a> next door.<\/p>\n

Bread\/Service Charge:<\/a> 0.00<\/p>\n

Orfila 3<\/a>
\nTel 954 870 298 \/ 690 876 523
\nOpen 13.00 – 15.00 \/ 19.30 – 22.00
\nTuesday – Saturday
\n\u20ac \u20ac \u20ac \u20ac \u20ac
\n<\/strong><\/span><\/p><\/blockquote>\n

\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nFood 10 | Wine 10 | Service 10 | Ambiance 9<\/p>\n

\"\"<\/p>\n

\"\"semi-salted bonito with piparras, tomato and smoked bonito broth
\nTHAT marinated sardine<\/p>\n

\"\"Juanlu Fern\u00e1ndez<\/p>\n

\"\"<\/p>\n

\"\"gilda<\/p>\n

\"\"la sardina de la casa<\/p>\n

\"\"quisquilla prawn tartare with caviar<\/p>\n

\"\"<\/p>\n

\"\"razor clams, egg yolk and sherry sauce<\/p>\n

\"\"oyster in escabeche<\/p>\n

\"canabota-17\"<\/p>\n

\"\"carabinero, white asparagus and egg yolk<\/p>\n

\"\"hake and leeks<\/p>\n

\"canabota-11\"chef Rafa Garc\u00eda<\/p>\n

\"\"grouper head and liver terrine<\/p>\n

\"\"sea bass, cauliflower and smoked butter<\/p>\n

\"\"<\/p>\n

\"\"lobster salpic\u00f3n<\/p>\n

\"\"char-grilled garlicky sea bass chop<\/p>\n

\"canabota-10\"head chef Marcos Nieto<\/p>\n

\"\"grouper terrine, mushrooms and truffle<\/p>\n

\"\"red prawns and pickled mushrooms<\/p>\n

\"\"<\/p>\n

\"\"grilled amberjack<\/p>\n

\"\"fried grouper<\/p>\n

\"\"sole, artichoke and seaweed broth<\/p>\n

\"\"chocolate parfait with excellent hazelnut ice cream<\/p>\n

\"\"pear, pistachio and sour cream<\/p>\n

\"\"chocolate, hazelnut and salted caramel<\/p>\n

\"\"Marcos Nieto, Juanlu Fern\u00e1ndez, Rafa Garcia<\/p>\n

\"\"chefs Rafa Garcia & Marcos Nieto<\/p>\n

\"canabota-4\"<\/p>\n

\"canabota-team\"Angelica, Diego, Miguel, Marcos (head chef),
\nJuanlu (owner, front of house), Rafa (chef), Adri\u00e1n<\/p>\n

\"\"house pescadero<\/em> Pepe (also Juanlu’s father)<\/p>\n

\"canabota-18\"<\/p>\n

\"canabota-14\"
\n\"\"<\/p>\n

\"\"
\n\"\"<\/p>\n

Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated October 2023<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated October 2023 Ca\u00f1abota is the name of a grey shark that usually inhabits tropical waters and a nickname used by the fishermen in C\u00e1diz for larger cazones (dogfish shark). It is also the name of Sevilla’s one-star Michelin seafood restaurant (awarded in December 2021).\u00a0 Meticulously run by Juanlu Fern\u00e1ndez and his team (chefs Marcos […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[825],"tags":[826,78,370,728,727,729,730],"class_list":["post-17681","post","type-post","status-publish","format-standard","hentry","category-canabota","tag-canabota","tag-restaurant","tag-seafood","tag-sevilla","tag-seville","tag-spain","tag-tapas"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s1sdVO-canabota","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23977,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-inchausti\/","url_meta":{"origin":17681,"position":0},"title":"La Barra de Inchausti","author":"Shawn","date":"April 21, 2019","format":false,"excerpt":"Updated December 2025 La Barra de Inchausti, with an adjoining restaurant which can be accessed via the bar or a separate entrance in the street, is the newer location of their original La Moneda restaurant, which sadly closed after the pandemic lockdown. But the Inchausti siblings, Jorge and Conchi (chefs),\u2026","rel":"","context":"In "La Barra de Inchausti"","block_context":{"text":"La Barra de Inchausti","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/la-barra-de-inchausti\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/inchausti-25-20.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/inchausti-25-20.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/04\/inchausti-25-20.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20721,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/mariscos-emilio\/","url_meta":{"origin":17681,"position":1},"title":"Mariscos Emilio","author":"Shawn","date":"February 10, 2018","format":false,"excerpt":"Updated April 2026 Mariscos Emilio is named for Emilio Guerrero, who began the family business selling seafood from a basket, an image that is still the symbol of the chain of seafood restaurants founded by his son Antonio with the opening of the first Mariscos Emilio in San Juan de\u2026","rel":"","context":"In "Mariscos Emilio"","block_context":{"text":"Mariscos Emilio","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/mariscos-emilio\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2018\/02\/emilio-26-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2018\/02\/emilio-26-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2018\/02\/emilio-26-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34253,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/talegamar\/","url_meta":{"origin":17681,"position":2},"title":"Talegamar","author":"Shawn","date":"August 11, 2024","format":false,"excerpt":"Updated December 2025 Talegamar is the new cervecer\u00eda by Antonio S\u00e1nchez and is located inside Arenal Market across from his well-known seafood restaurant El Pesquero (est. 1999). It's a corner space with a bar inside and tall tables running along its two sides in the market. The name combines a\u2026","rel":"","context":"In "Talegamar"","block_context":{"text":"Talegamar","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/talegamar\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/08\/talegamar-22.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/08\/talegamar-22.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/08\/talegamar-22.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":6312,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/cafeteria-donald\/","url_meta":{"origin":17681,"position":3},"title":"Cafeter\u00eda Donald","author":"Shawn","date":"October 10, 2011","format":false,"excerpt":"Updated January 2026 Cafeter\u00eda Donald has been going strong for 52 years and is a neighbourhood taurino-themed tapas bar and restaurant that serves up award-winning Eiriz jamones (also award-winning ensaladilla) along with fresh fish and seafood brought in daily from Huelva. It's also my local, just a few minutes from\u2026","rel":"","context":"In "Cafeteria Donald"","block_context":{"text":"Cafeteria Donald","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/cafeteria-donald\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/10\/donald-26.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/10\/donald-26.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/10\/donald-26.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":6630,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/barbiana\/","url_meta":{"origin":17681,"position":4},"title":"Barbiana Restaurante","author":"Shawn","date":"November 30, 2011","format":false,"excerpt":"Updated November 2025 Specialising in fish, seafood and wines from Sanl\u00facar de Barrameda, Barbiana delivers the goods (and saves you a trip to the coast). The atmosphere is super traditional as is the professional and courteous service. And the food is very good. One of the very best tortillitas de\u2026","rel":"","context":"In "Barbiana"","block_context":{"text":"Barbiana","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/barbiana\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/11\/barbiana-25-10.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/11\/barbiana-25-10.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2011\/11\/barbiana-25-10.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35188,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/bodega-gongora\/","url_meta":{"origin":17681,"position":5},"title":"Bodega G\u00f3ngora","author":"Shawn","date":"December 7, 2024","format":false,"excerpt":"Updated November 2025 I stopped in at Bodega G\u00f3ngora back in December (2024) and was going to post something linking to their review here and... there wasn't one?!! I actually couldn't believe it as I've been coming to G\u00f3ngora since my first day in Sevilla (16 Sept 1993). We'd just\u2026","rel":"","context":"In "Bodega G\u00f3ngora"","block_context":{"text":"Bodega G\u00f3ngora","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/bodega-gongora\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/12\/gongora-25-24.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/12\/gongora-25-24.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2024\/12\/gongora-25-24.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/17681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/comments?post=17681"}],"version-history":[{"count":64,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/17681\/revisions"}],"predecessor-version":[{"id":32880,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/17681\/revisions\/32880"}],"wp:attachment":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/media?parent=17681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/categories?post=17681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/tags?post=17681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}