{"id":24100,"date":"2019-04-27T14:58:56","date_gmt":"2019-04-27T13:58:56","guid":{"rendered":"http:\/\/azahar-sevilla.com\/sevilletapas\/?p=24100"},"modified":"2026-01-13T10:39:29","modified_gmt":"2026-01-13T09:39:29","slug":"la-barra-de-canabota","status":"publish","type":"post","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-canabota\/","title":{"rendered":"La Barra de Ca\u00f1abota"},"content":{"rendered":"

Updated January 2026<\/h3>\n

\"\"<\/p>\n

Since the opening of La Barra de Ca\u00f1abota, this more informal version of Michelin star restaurant Ca\u00f1abota<\/a>, by Juan Luis Fern\u00e1ndez and the Guardiola brothers (Tribeca), has become a local favourite. Stylistically it’s similar to the original, with lots of white tile giving a sense of a light and airy space, and the day’s supply of fresh fish and seafood on display, adding to the whole fishmonger feel. There’s a long bar and a few tall tables with stools in front of the floor-to-ceiling windows. There’s also a curious “sala de despiece” dining area at the back with low tables, and a sidewalk terrace out front.<\/p>\n

The menu is short and well-balanced, with a few daily specials, as well as the “catch(es) of the day”. There are several cold dishes such as ensaladilla de gambas, silky raw sea bass in manteca, and boquerones al vinagre in the counter top displays to whet your appetite. All the food we tried over several visits has been predictably excellent, including whole fried squid, choco meatballs in squid ink (I’m not usually a fan, but these were exceptional), garlicky gambas al ajillo, and possibly the best pav\u00eda de bacalao I’ve ever had. And of course the must-try signature marinated sardine, which Juanlu has been doing to perfection for as long as I’ve known him and which has recently been updated. I never think it can get any better, but somehow Juanlu manages it.<\/p>\n

Excellent food and an excellent wine list too. I like asking the staff to recommend wines for different tapas as there’s always a very good selection available by the glass.<\/p>\n

Bread\/Service Charge:<\/a> 1.50\u20ac PER PERSON<\/p>\n

Orfila 5<\/a>
\nTel 954 91 34 32
\nOpen 13.30 – 16.00 \/ 20.00 – 23.30 Tuesday – Saturday
\n\u20ac \u20ac \u20ac \u20ac<\/strong><\/span><\/p><\/blockquote>\n

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

\"\"<\/p>\n

\"\"<\/p>\n

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

\"\"Cantabrian anchovies on toasted bread with smoked butter<\/p>\n

\"\"
\nensaladilla de gambas<\/p>\n

\"\"cod with tomato<\/p>\n

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

\"\"<\/p>\n

\"\"<\/p>\n

\u00a0 \"\"
\nTHAT sardine<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"spinach and sea weed croquetas<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"piparras fritas<\/p>\n

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

\"\"<\/p>\n

\"\"salazones: mojama de at\u00fan; huevas de m\u00fajol y at\u00fan
\ncured tuna loin; grey mullet and tuna roe<\/p>\n

\"\"
\nsalad of silky cod liver, baby spinach, slivers of mushrooms, toasted hazelnuts<\/p>\n

\"\"<\/p>\n

\"\"clams in sherry sauce<\/p>\n

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

\"\"gambas blancas from Huelva<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"pav\u00eda de bacalao<\/p>\n

\"\"citrusy raw swordfish carpaccio with green beans, pickled red onion<\/p>\n

\"\"pez lim\u00f3n (amberjack) encebollado<\/span><\/p>\n

\"\"tosta de at\u00fan mechado: larded tuna topped with shaved frozen pork fat<\/p>\n

\"\"<\/p>\n

\"\"stuffed chipirones with ink sauce<\/p>\n

\"\"garlicky chipirones a la plancha<\/p>\n

\"\"silky slices of raw corvina (sea bass) in manteca<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"deep-fried sea bass<\/p>\n

\"\"tuna loin montadito with manteca<\/p>\n

\"\"cuttlefish alb\u00f3ndigas with ink sauce<\/p>\n

\"\"<\/p>\n

\"\"langostinos de Sanl\u00facar al ajillo<\/p>\n

\"\"hand-caught chipirones de anzuelo gallego<\/p>\n

\"\"sargo frito<\/p>\n

\"\"<\/p>\n

\"\"garlicky gambas al ajillo<\/p>\n

\"\"cigalas and langostinos<\/p>\n

\"\"chipirones fritos<\/p>\n

\"\"calamar de potera<\/p>\n

\"\"<\/p>\n

\"\"glazed tuna “jarrete” with potato parmentier<\/p>\n

\"\"whole fried sea bass<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Back to Top<\/a>
\n\"orange\" \"orange\" \"orange\" \"orange\" \"orange\"
\nUpdated January 2026
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Updated January 2026 Since the opening of La Barra de Ca\u00f1abota, this more informal version of Michelin star restaurant Ca\u00f1abota, by Juan Luis Fern\u00e1ndez and the Guardiola brothers (Tribeca), has become a local favourite. Stylistically it’s similar to the original, with lots of white tile giving a sense of a light and airy space, and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1104],"tags":[1105,370,728,730,371],"class_list":["post-24100","post","type-post","status-publish","format-standard","hentry","category-la-barra-de-canabota","tag-la-barra-de-canabota","tag-seafood","tag-sevilla","tag-tapas","tag-tapas-bar"],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1sdVO-6gI","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":23977,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-barra-de-inchausti\/","url_meta":{"origin":24100,"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":25125,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/barra-baja\/","url_meta":{"origin":24100,"position":1},"title":"Barra Baja","author":"Shawn","date":"October 24, 2019","format":false,"excerpt":"Updated October 2025 Barra Baja refers to the comfy low bar in front of the open kitchen where eight guests can enjoy watching their food being prepared. In total there is capacity for 24, with seating available in the small dining area next to the entrance. Co-owners, chefs and partners\u2026","rel":"","context":"In "Barra Baja"","block_context":{"text":"Barra Baja","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/barra-baja\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/10\/bbaja-25-11.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/10\/bbaja-25-11.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2019\/10\/bbaja-25-11.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":26,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/la-taberna\/","url_meta":{"origin":24100,"position":2},"title":"La Taberna","author":"Shawn","date":"October 19, 2007","format":false,"excerpt":"Updated October 2025 Festooned with knick-knacks, photos, posters and some quite unidentifiable objects, La Taberna serves up traditional Andalusian tapas in a cosy and comfortable setting. There are a couple of tables\u00a0 in front of the bar as you walk in, and then a few more at the back. At\u2026","rel":"","context":"In "La Taberna"","block_context":{"text":"La Taberna","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/la-taberna\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2007\/10\/taberna-25.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2007\/10\/taberna-25.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2007\/10\/taberna-25.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36351,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/casa-regina\/","url_meta":{"origin":24100,"position":3},"title":"Casa Regina","author":"Shawn","date":"April 8, 2025","format":false,"excerpt":"Updated March 2026 The Catalina boys have done it again. Gonzalo Villalba (chef) and Albert Granados opened their seventh establishment in the city earlier this year, this time in an impressive location just behind the Setas de Sevilla in calle Regina. They have continued with their now winning formula (short\u2026","rel":"","context":"In "Casa Regina"","block_context":{"text":"Casa Regina","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/casa-regina\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/04\/regina-26-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/04\/regina-26-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/04\/regina-26-4.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38069,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/bodeguita-gongora\/","url_meta":{"origin":24100,"position":4},"title":"La Bodeguita del G\u00f3ngora","author":"Shawn","date":"February 24, 2026","format":false,"excerpt":"Bodega G\u00f3ngora has reopened its Bodeguita, a stone's throw from their original bar, on the corner of Albadera and General Polavieja. It's an eensy spot with a small bar and a couple of tall tables inside, and a few more tables outside. There's a light menu of cold tapas, chacinas\u2026","rel":"","context":"In "Bodeguita G\u00f3ngora"","block_context":{"text":"Bodeguita G\u00f3ngora","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/bodeguita-gongora\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/02\/bodeguita-gongora-9.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/02\/bodeguita-gongora-9.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2026\/02\/bodeguita-gongora-9.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37408,"url":"https:\/\/azahar-sevilla.com\/sevilletapas\/amorio\/","url_meta":{"origin":24100,"position":5},"title":"Amor\u00edo","author":"Shawn","date":"October 20, 2025","format":false,"excerpt":"I was excited to hear that famed Sherry Chef Javier Mu\u00f1oz would be opening a bar in Sevilla as I have always enjoyed his La Carbon\u00e1 restaurant in Jerez. Amor\u00edo is a more casual experience and I was pleased to see Javi there when we visited as he will be\u2026","rel":"","context":"In "Amor\u00edo"","block_context":{"text":"Amor\u00edo","link":"https:\/\/azahar-sevilla.com\/sevilletapas\/category\/amorio\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/10\/amorio-23.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/10\/amorio-23.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/azahar-sevilla.com\/sevilletapas\/wp-content\/uploads\/2025\/10\/amorio-23.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\/24100","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=24100"}],"version-history":[{"count":51,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/24100\/revisions"}],"predecessor-version":[{"id":37925,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/posts\/24100\/revisions\/37925"}],"wp:attachment":[{"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/media?parent=24100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/categories?post=24100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/azahar-sevilla.com\/sevilletapas\/wp-json\/wp\/v2\/tags?post=24100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}