Sin duda la comida es deliciosa!!! El menú es bastante pero no tenía la sensación de haber comido demasiado. Estuve en el otro restaurante Michelin muy famoso en Sevilla pero terminé la cena pensando que me iba a explotar de lleno. Servicio estupendo y nos sentamos en la barra y es bastante interesante. Lo único es que el local es pequeño y puede ser un poco agobiante con la cantidad de gente y los camareros moviéndose.

Fué un muy buena experiencia, servicio bueno y platos top con productos de primera. Muy recomendable.

Un producto y servicio excelente. De los entrantes, el bocado de sardina ahumada con tomate seco excepcional.

Daniel Blackman

Wow. What a great experience. The food, the staff and the experience helped me realized why I chose this Michelin Star restaurant in Sevilla. I sat at the bar watching the chefs do their work. Can’t emphasize how great of a culinary experience this is.

+4

Justin Ober

Cañabota is a one-Michelin-star restaurant a short walk from Las Setas. The interior design is nautical-themed, appropriately matching its seafood tasting menu. The dishes play with deconstruction, evoking rich flavors while using high-quality ingredients such as caviar, lobster, and truffle. Strongly recommended for anyone interested in an elegant and memorable fine-dining experience in Sevilla.

+7

Andrew l Jaffee

Amazing experience with great service and food that defied adequate description. Great value door a 1 star Michelin

+1

Julia Siemens

La Barra de Cañabota is exactly what you hope to find in Seville: a lively, no-nonsense seafood bar that still feels special. Sit at the counter if you can watching the team work is half the fun, and the whole place runs with that confident “we cook the sea, nothing more, nothing less” attitude. Everything we tried tasted incredibly fresh and clean, from the oysters and sea urchin to the prawns and beautifully cooked fish (they clearly adapt to what the fishermen bring in). The wine and aperitif options are also spot on — think vermouth, sherries, even Champagne perfect with a few bites at the bar. It’s not cheap, but it is honest quality, and the staff know how to guide you through the day’s best choices without over-selling. If you love seafood, this is a must.

Greg Kim

I was pleasantly surprised by how good the food was. It was one of the best seafood culinary experiences I have had. The way some things tasted traditional and some I had never tasted before, and were able to mix it that agreed with my tastebuds. My favorite by far was the liver cod mousse. It’s a must try for anyone who comes here. The atmosphere was simple, and a bit out of place. We were sitting at the bar and it was lower than the tables behind us, and for my personal taste, I didn’t like that. Otherwise the service was excellent and staff were friendly.

Vic W

- Amazing food and service. - We had a little incident however the staff handled it perfectly. - We were super full after we got the full course tasting menu of 14 dishes. The focus on seafood is absolutely amazing and brings out the freshness of food in Sevilla. My favorite was the red snapper croquettes which were crispy, well seasoned and soft. The fried grouper was super tasty and the three ending dessert that leaves you feeling refreshed and not heavy. Great meal! - The atmosphere of the restaurant was great, it was super fun sitting at the bar and watching how skillful the kitchen staffs were. They were a well oiled machine, everybody is skilled at their station with minimal communication required. - Worth it.

+12

Daisy Tran

We had a truly wonderful experience at this restaurant. The seafood was incredibly fresh and served right in front of us, and the chef impressed us with his creativity in combining different sauces. Every single dish, from start to finish, was delicious—I honestly couldn’t choose just one favorite. The service was warm, attentive, and very friendly, and the staff handled my special food requests perfectly. What surprised me the most was the price—it felt unbelievably reasonable for such high quality. If I ever return to Seville, this will definitely be one of the first places I visit again.

John Lee

My wife and I had the tasting menu on December 3rd, 2024. The food was meticulously prepared by the chefs. Each food was explained before eating. Every dish was crafted with detail. All the seafood we ate was very fresh with creative ideas from the main chef. We thought the course was well thought out and the price tag of 130 euros per person was well worth the price tag.

+2

Sav

This was definitely the best dining experience for me in Sevilla. It is affordable Michelin. I paid 50 something euros for 2 glasses of wine, 1 croqueta, 2 dishes and 1 dessert. The food is served and curated with love and skill. The staff is very courteous and helped me with the menu which due to my bad spanish I didn't understand fully. Also the Croqueta was the best I have ever had. This mainly a fresh seafood restaurant and they have a catch of the day menu. Love to see it.

+4

Ann

Absolutely loved the dining experience here. Beautifully presented dishes, full of creativity and flavor, every course was a delight. One of my favorite Michelin-star meals in Seville, with plenty of photo-worthy moments.

+14

Turi Galbraith

A casual and classic seafood restaurant, with one well-deserved Michelin star, not to be missed when visiting Sevilla, where I savored every nibble and bite in the Tasting Menu! 🐟🦞🐠🦀

+6

Omar Arnaout

What an experience! It is always a challenge not to spoil the simplicity and flavour of high quality seafood but what Canabota does is by small enhancements they even intensify the flavours. Super down to earth service and generally great atmosphere. My favourites were the cod ice cream and the scarlet shrimp.

+3

Peter Kallman

We love seafood and Cañabota offers a 1 Michelin Star ala carte or degustation menu. We opted for the degustation menu and loved every dish except for the Grouper which was undercooked and chewy in the middle. In the hot weather that Seville encounters, we were really pleased that 4 dishes were ice cream……one was a delicious codfish liver ice cream. The white wines recommended by our server paired very well with the food. In our opinion, to get a second Michelin Star would require that the service become impeccable and that tablecloths be utilized.

+9

Yuer X

The highlight of my trip! I got the tasting menu and were greeted by the best flavors and ingredients of Andalusia. I’ve enjoyed almost every dish. The flavors compliment each other so well. Nothing is too overpowering or underwhelming. My favorite dish was the oyster in some sort of lemony and creamy sauce. I normally like to have my oysters right out of the shell, but this one really wow’ed me. I’d come back here in a heartbeat next time I travel to Spain.

Peter Hodgson

I can’t stop thinking about this meal. This was one of the most exceptional meals of my life. From start to finish, everything was perfect. If you go, I highly, highly recommend the tasting menu with the wine pairing. The food itself is other worldly, a mix of interesting flavors and incredibly fresh ingredients. Every bite was perfection, further accentuate by the love and attention of the staff gave through their descriptions and attentiveness to our own questions. I would die a happy man if this was my last meal, but I get to live on and have this meal seated in my memory. Thank you to all the staff for this unforgettable experience.

We arrived around 8pm no reservation but were squeezed in - table at the bar for 2 of us. Loved it! Great recommendations from our waiter, we enjoyed the tapas-style plates from the normal menu more …

We arrived around 8pm no reservation but were squeezed in - table at the bar for 2 of us. Loved it! Great recommendations from our waiter, we enjoyed the tapas-style plates from the normal menu mor…

We arrived around 8pm no reservation but were squeezed in - table at the bar for 2 of us. Loved it! Great recommendations from our waiter, we enjoyed the tapas-style plates from the normal menu mor…

First impression is beautiful presentation of fish in window. Second is pristine clean restaurant. Nothing like a glass of Bollinger to cleanse the palate. Marina took us through the menu, carefully …

First impression is beautiful presentation of fish in window. Second is pristine clean restaurant. Nothing like a glass of Bollinger to cleanse the palate. Marina took us through the menu, carefu…

We had lunch at the bar. Food is fab. Very fresh, simple , perfectly executed and very tasty. Service faultless. Really cannot understand the negative reviews.

We had lunch at the bar. Food is fab. Very fresh, simple , perfectly executed and very tasty. service faultless. Really cannot understand the negative reviews.

We had dinner here, the waiter was very helpful and made it clear that all but the set list of starters was served by weight and even advised how much in weight things were likely to be. The sardin…

We had lunch at the bar. food is fab. Very fresh, simple , perfectly executed and very tasty. Service faultless. Really cannot understand the negative reviews.

Wow what a fantastic restaurant. It makes a refreshing change for a Michelin star restaurant to be so flexible with your menu. The service and food were both exceptional!

I made a reservation at Cañabota about 6 weeks ago since is a busy restaurant, as my family and I were visiting the beautiful Seville. I am so glad I did it, the EXPERIENCE was fantastic , from the…

Cañabota, a 1 Michelin star restaurant, specializes in seafood and offers an ala carte or degustation menu. We chose the degustation menu which was 13 courses. We paired it ourselves with white win…

We very much enjoyed the ambience of the restaurant by sitting at the bar, looking at the food others had ordered and seeing the cooks in action. David provided marvellous service, he was very help…

We wanted to make our first meal in Seville special so we chose to go to Canabota's. Fortunately the staff at our hotel was able to make a call and get us a reservation. The restaurant lived up to…

Food was absolutely fantastic!! Best lobster we have ever had! And had two rounds of oysters and caviar instead of dessert! Food was fresh, champagne was flowing and staff were amazing and gave goo…

Fantastic fresh seafood prepared in front of us as we sat at the counter. Very knowledgable service and good atmosphere. Highly recommended

Fantastic fresh seafood prepared in front of us as we sat at the counter. Very knowledgable service and good atmosphere. Highly recommended

We had a rather transcendent experience at La Barra de Canabota. We sat at the stainless steel bar and watched four chefs work magic with seafood in a space I’d guess about 4x6 feet. We simply took…

Great service, clean, tidy, positive team. Followed the suggestion of the team regarding which seafood and cooking. Modern approach within a good environment. Definitely know how to cook fish

Plain clean fish restaurant (bar). Kitchen staff and waiters very well dressed in white. clean furniture like a fish / butcher shop. So is the menu. No shenanigans, straight delicious fish

Un bar que se convirtió en restaurante y que ha conquistado con su pescado sus productos de mar y sus brasas. Dispone de barra donde tienen una carta específica, y luego salón para comer todo en el mismo recinto. Puedes hacerlo con menú o a la carta. Pasas de lo informal a lo formal según prefieras pero eso sí, comes bien con seguridad. Decorado con líneas limpias y todo ordenado, moderno con estilo industrial. Mobiliario cómodo. Aunque es pequeño hay buena separación entre mesas. Carta correcta y menús bien elaborados, con equilibrio. Predominan los productos del mar. Alta frescura y calidad. Carta de vinos interesante. Postres caseros muy ricos. Servicio amable y correcto. Muy sincronizado. Los platos llegan a la mesa en perfecta coordinación y muy bien decorados. Relación calidad/precio algo elevado para los precios de la zona. Pero un caprichito, te lo puedes dar sin problemas. Imprescindible reserva. Merece la pena.

Menú degustación para dos. Todos los pases para disfrutar cada bocado. De cantidad, muy ajustado. Hablando claro, lo justito para no salir con hambre. Para mí, dos fallos: se advirtió alergia a las ostras y, a punto estuvimos de beber el sorbete de piña y ostra. Intolerable para un restaurante con un ticket de 244€. El otro, menos importante, al reservar se avisó que era un cumpleaños y se ofrecieron a poner una vela en el postre como detalle de cortesía, cosa que quedó en el olvido.

Es un restaurante con género muy fresco y de muy buena calidad. Empezamos con un entrante de sardina una guinda y un caldo la verdad no me sorprendieron en absoluto. Luego continuamos con una cigala a la plancha que se robó el espectáculo con un sabor increíble y una preparación a la perfección. Terminamos con un pescado de la pesca del día el cual prepararon a la plancha con una salsa estaba bastante bueno, pero no sorprendente. La selección de vino es escasa y sumamente costosa. Creo que podrían mejorar muchísimo en este aspecto. El postre el cual esperamos con ansia ya que era un mus de chocolate con helado nos decepcionó totalmente el mus no decía nada y el helado sabía a comino. Podría regresar en búsqueda de nuevos sabores y darle una segunda oportunidad.

No podía ir a Sevilla y no probarlo, habría que darse el capricho. Fuimos con el menú degustación y acabamos muy contentos. Sin duda lo que más me gustó fue el tartar de gambas. Nos recomendaron muy bien también con los vinos, acabamos probando un rosado de Navarra muy bueno. La experiencia la disfrutamos mucho pero nos sentimos un poco echados al final y eso que no había nadie esperando, fuimos en el primer turno…

Elliot Daly

Lovely little seafood restaurant in Seville. Michelin star and appetizers, starters and mains are brilliantly done and delicious. Wine is super expensive, cheapest bottle was 85euro , which seems excessive and dessert was a little disappointing. Overall though I would recommend going and experiencing it. Service was great, really attentive and warm and welcoming.

+6

Youssef El ghalbzouri

I recently had dinner at Cañabota, and while the food was generally good, the overall experience left me feeling a bit awkward. The service felt extremely formal (almost mechanical )with plates arriving one after another as if following a strict routine. There was zero friendly vibe or warmth, and it felt like the team was simply waiting for us to finish each course to deliver the next one. This made the experience a bit uncomfortable and less enjoyable than I expected. As for the food, I would give it a solid 4/5. Some dishes were truly innovative, and I appreciated discovering new flavors. However, other courses felt quite normal compared to the hype surrounding the restaurant. Considering the reputation and expectations, I was hoping for a bit more overall. Cañabota is definitely a technically strong restaurant, but for me, the emotional connection and hospitality were missing. Value for money i give it 3/5.

+4

Service was meh, meaning that two of the waiters were nice, one was so and so, and two were straight up rude. My dessert was thrown in front of me without a look. The food was good, but, considerin…

Sin duda uno de los mejores restaurantes de pescado y marisco en Sevilla. Sin embargo la descripción de sus menús degustación no son muy claros y no están definidos. Fui con un amigo y probamos el menú “Omakase”, opción más “completa” dentro de las propuesta de menú degustación que ofrecen. Tanto el nivel de elaboraciones como de ejecución son excelentes, sin embargo conforme avanza el menú aumentan las dudas en dicha propuesta. El menú se plantea como la mejor opción y la experiencia más completa a la que puedes acceder en dicho restaurante. Añade además de platos de su cocina, lo mejor del día, literalmente especifican “Díganos qué le gusta”, “diseñaremos una comanda para usted con lo mejor de cada día”, “también productos desnudos, cortes especiales”. Esto no fue exactamente lo que nos ocurrió. Al principio te preguntan si tienes alguna intolerancia o alergia, o elaboraciones que no sean de tu agrado (pescados crudos, etc.) pero no te preguntan tus preferencias o si quieres algún producto o plato en concreto. Bajo nuestro punto de vista, el mayor problema está cuando vas con la expectativa de probar lo mejor del mercado de ese día y te das cuenta que no incluye el mejor producto que tienen en el restaurante, el cual ves en la vitrina al entrar. De este modo, el menú no incluía ni gamba roja, ni carabinero, ni ostra, ni te ofrecen la opción de comandarla aunque conlleve un suplemento adicional, a menos que seas curioso y tú preguntes por ello específicamente. Creo que deberían de describir en qué consiste el menú y especificar los platos que se incluyen en cada menú degustación. Creo que deberían ofrecer una carta del día con precios y elaboración de dicho producto, y ya tú cómo comensal valorar si merece la pena los 130€ del menú o por el contrario comandar a la carta. En resumen, creo que la comunicación con el comensal es un punto a mejorar. En la mayoría de restaurantes de este nivel tienes acceso a los menús por adelantado, y tienes una carta aunque sea del día impresa con los precios especificados. También tienes conocimiento de la minuta, sabiendo en qué momento te encuentras del menú, y cuantos pases faltan, por si quieres añadir algo más extra aunque no esté incluido y esto tampoco ocurre. En este restaurante no fue así. Cuando preguntamos nos dimos cuenta que ya íbamos por el último pase salado y que no se incluían ciertos productos ,como el carabinero mencionado anteriormente o algún pescado desnudo a la brasa, que nos quedamos con ganas de probar y que, si hubiera existido un mayor ejercicio de comunicación con el cliente, quizás hubiéramos comandado como extra desde el inicio.

Lamento tener que expresar que la experiencia no cumplió con las expectativas. En primer lugar, el espacio resulta excesivamente angosto, con una disposición que dificulta el movimiento y genera una acústica demasiado elevada, restando confort a la velada. En lo que respecta a la propuesta gastronómica —si bien entiendo que entra en el terreno de lo subjetivo—, optamos por el menú más extenso con la intención de dejarnos guiar plenamente por su criterio. Sin embargo, el resultado fue decepcionante. Encontramos elaboraciones con un uso desmedido del vinagre y contrastes térmicos (platos calientes con elementos helados) que, en mi opinión, desdibujan la armonía del producto. Asimismo, las raciones resultaron insuficientes, hasta el punto de finalizar el servicio con sensación de hambre. El servicio tampoco estuvo a la altura de la distinción que ostenta el establecimiento: las explicaciones sobre los procesos fueron escuetas y el maridaje se percibió limitado, reutilizando la misma referencia para platos distintos. Sinceramente, guardo un mejor recuerdo de la esencia del local antes de recibir la Estrella Michelin; en esta ocasión, la relación entre la complejidad técnica y la satisfacción final no fue acertada. No entra en nuestros planes volver.

J C

TLDR - over priced, fresh seafood place with poor cooking skills. Having dined at Michelin starred restaurants in NYC, SF, Paris.. I have decent reference points.. We stumbled upon in the neighborhood and walked in at 7:30pm when it just opened for dinner. Had no idea this was a Michelin one star. Service- server was friendly & explained a lot. The staff always starts by showing their catch / seafood available before the order. Most of seafood are priced by weight and they get pricey. (See photo of clams, I believe each plate was 20 something euros. ) We had potato salad, langoustines, two diff types of clams, a whole fish - which they said they will split into two, debone and serve one loin / side for each of us. We also had beer and wine. The server got the second beer from the wrong tab and when we pointed out, she smiled and just gave us. Didn’t want to make a fuss so we took that beer. (Any restaurant that is truly focused on client experience, they would prob apologize and give you the beer you wanted..) Food - razor clams had so much sand / debris that I mentioned to the server. She said it is how they cook and is normal. (We were just in mallorca and I did not encounter sandy razor clams there.. ) Fish - they brought out fish which looked rather soft..a man started halving the fish in front of us and midway cutting thru, he took it back to kitchen staff saying it needs to be cooked more. What kind of Michelin star place brings out uncooked fish to only take it back.. it still felt too soft and soggy, with lots of bones when we ate. Service charge - they handed us the check and verbally asked if it’s possible for us to leave gratuity. Made us feel that it’s just another American tourist trap in a high end form. *during our meal, all the diners who came / left seemed to be Americans. (By their American accents) Our meal I think was about 180 euros? Lastly, It was completely empty except for one diner at the counter at 7:30pm when we walked in. Sure, we were a walk-in, but dinners in Seville don’t fill up until later. They were really unwelcoming (read: attitude); said they could seat us at a tiny corner facing the wall. Well, we didn’t need that much time to eat so we said hey your counter facing the kitchen /bar is all empty…okay they agreed and gave us 1 hr 15 mins to dine. (Btw, when we left , the restaurant was still empty. One back room was occupied for a group but main dining area was completely empty except two diners at the counter next to us. Btw we spent and ate way more than a couple that had a reservation - who came in mid way our meal and left early. Lesson - Treat all your prospective guests well, you never know who will spend more.

Daniel Szeto

I had high expectations for Canabota, especially with its Michelin star, but my lunch experience ended up being a mixed bag. The omakase menu started strong with creative, well-executed dishes, but there were some real missteps—most notably the fried grouper, which was so tough and chewy I had to discreetly spit it out. They kindly replaced it twice, and while the third piece was better (a different fish altogether), it still didn’t meet the standard I expected. Other fish, like the red snapper, were slightly overcooked as well. As the restaurant filled up during lunch hours, the service noticeably dropped off. It became harder to get attention, and details like serving the main with only a spoon and fork felt oddly mismatched for the level of dining. On a positive note, the wine selection was excellent—but I was disappointed to find that the glass I thought was being offered as a goodwill gesture for the earlier issue was actually added to my bill. Overall, there were some memorable dishes and I appreciated the concept, but the execution and service fell short of what you’d expect at this level. At 200 euros including tip, wine, and omakase, I expected a 10/10. A 3.5-star experience for me.

+12

Excellent service ⭐️⭐️⭐️⭐️⭐️ Poor ambience on the outside tables ⭐️⭐️ Some of the food was excellent ⭐️⭐️⭐️⭐️ Some of it was the worst food I’ve ever tasted ⭐️ Overall, disappointing ⭐️⭐️⭐️

Fuimos a almorzar dos parejas a Cañabota, con una cuenta de más de 500 € por pareja, y lamentablemente la experiencia no estuvo a la altura de lo esperado para un restaurante de ese nivel. La calidad del producto es indudable, pero el trato y la atención al cliente dejaron mucho que desear. El sumiller no resultó cercano ni empático, y en general tuvimos la sensación de que tenían prisa por que termináramos. De hecho, aproximadamente media hora antes del cierre ya se nos indicó que el restaurante cerraba, y ni siquiera se nos ofreció la posibilidad de tomar un café porque la máquina estaba apagada. Es una pena que, con un ticket tan elevado, la experiencia global se vea empañada por un servicio poco cuidado. En un restaurante de esta categoría, el cliente espera sentirse bien atendido hasta el final. Sin duda no volveremos.

Ying Liu

This is the worst high end restaurant I have ever been both on taste and the service and the hygiene. I was told in the beginning the Alaska would be bigger option than taste menu, as I knew which ones I like so I chose Alaka rather than 12 course taste menu. Then when they bring the plate , no only two of them are the same size , but they denied it said the tickness is different but it’s a lie. Also The clams they served is full of the sands both me and my friend tasted it and ask him to change . He changed another kind of clams , more expensive one I guess , but insisted that there is no sands in it. He even bring another boiled one to the table , then again I can felt the sands even using my hands. But I saw he obviously did not want to admit anything . So I just kept quiet. Then again my friend had been served the same scarlet course again same with me but it served with a bigger prawn and a prawn head. Then I asked the waitress again why this one served with head and my one did not which I was told the alaka would be bigger size. Then the boss come up to me and shouting at me , this is what you wanted for Alaka, we serve how we want to serve , next time you can order the taste menu then. He was giving me the look I don’t care what ever you say. This made me really angry. Then I go to the loo, found the toilet even has been flushed. So disgusting, the chef actually is the owner , no wonder the waiter will not say any sorry as their boss are so ignorant and such bad attitude and horrible cooking skills compare to other high end of restaurant. The sauce are always milky and white. Not much difference . The lobster soup is not even matching a good no start french restaurant in Zurich . I will definitely not recommend this restaurant if you do not want to ruin a nice evening during your travel. I also will complain to Michelin star committee as well , I can not believe I will receive such a horrible attitude in a Michelin star restaurant. What a awuful experience !

+1