Cañabota

The story

Cañabota: Michelin-Starred Seafood Restaurant in Seville, Spain

Cañabota: Sea and Embers in the Heart of Seville

In October 2016, Cañabota opened its doors in Seville’s city center, a city with a solid and diverse gastronomic tradition. The restaurant’s philosophy is simple and direct: “Cañabota is sea and embers, it is love for the service, it is the eagerness to do the same as always and to contribute something different.”

The team describes their space as a bar come to more, a restaurant stripped of corsets, and a luxury fishmonger. They cook the sea—roasting, stewing, and frying—with nothing hidden. The open kitchen and live cooking are central to the experience; everything is prepared in front of guests because, as they put it, “we have nothing to hide.”

Guests can choose between a la carte or a tasting menu, and between seating at a table or at the gastronomic bar. Whichever you choose, the aim is to make the experience unique. The restaurant’s commitment to high-quality seafood and its honest, ingredient-driven approach earned it a Michelin star, a recognition that feels like a natural extension of their work rather than a destination.

Just next door, at Orfila 5, is La Barra, Cañabota’s more informal sibling. It offers the atmosphere of a classic Sevillian bar with a first-class product—beer, vermouth, sherry, and Champagne alongside salads, croquettes, oysters, and fish and seafood of all kinds. It’s a bar, a tavern, a seafood restaurant, all in one.

Whether at the main restaurant or the bar, Cañabota’s focus remains on the sea, the embers, and the honest pleasure of sharing excellent seafood in Seville.