Il se peut que vous soyez redirigé
"This place is a 1-star Michelin restaurant. We had a late reservation at 9:30 p.m. When we finished the full course, it was already passed midnight. The food presentation and taste are about average. It seems to be a place for visitors."
Téléphone: +34954870298
Adresse: Orfila 3, 41003 Seville, Spain
Ville: Seville
Site Web: http://www.canabota.es
Mardi: 13:30-17:00
Mercredi: 13:30-17:00
Jeudi: 13:30-17:00
Vendredi: 13:30-17:00
Samedi: 13:30-17:00
Plats: 43
Commodités: 22
Catégories: 5
Avis: 4307
Add Canabota to my list of global favorites. It’s what results when you send the fishmonger to Le Cordon Bleu and thereafter have him apprentice at a Michelin starred restaurant in Tokyo. It’s a fairly novel concept to focus exclusively on seafood and to do it in a way where the seafood shines and the chef is confident enough to let it do so with only modest culinary coaxing such that the brines, salinity and minerality are allowed to come to the fore. Their tasting menu is outstanding both fish and shellfish, some cooked and some raw. But all of it local and, as I overheard, only from the Atlantic. I caught that discussion between the very warm and personable chef and a fellow diner from th...
Simply amazing one Michelin star restaurant. Had the Omakase menu. Every dish was delicious and the flavours were on point. The seafood was so fresh; I particularly loved the sweetness of the shrimp tartare with caviar. The charcoal grilled oyster was also excellent: it retained the soft texture while having a grilled taste and paired well with the spinach and lemon. The fish was also tender with crispy skin. The service was also great. Definitely reserve in advance if you are visiting Seville!
Very amazing experience where every dish was absolutely perfect. I will say, I docked a point off because it was one of the few places where we felt like we were targeted/bullied into tipping bc we are Americans. Also the whole fish was deboned but still had a lot of bones and scales on it, which didn’t feel appropriate for the price range. If you keep the fish on the bone that’s fine. But if you are deboning the fish then it should be properly deboned and descaled.
This is a michelin-starred restaurant that doesn't disappoint! Every dish was unique, flavorful, and fresh. The atmosphere is casual and the décor is a bit Spartan (the restrooms leave something to be desired), but it is nice that the kitchen is so close and open that you see every dish being prepared. The best spot for fresh seafood in Sevilla that we went to!
