Cañabota

About Cañabota

There is a fishmonger's counter at the door and an open grill behind it, and most of the best seats face the fire. Cañabota opened in Seville's old town in October 2016 and won a Michelin star in 2024 for one idea done seriously: the day's catch from Andalucía's Atlantic and Mediterranean coasts, mostly cooked over embers. Chef Julio Fernández Quintero changes the card daily with whatever the boats land. The gamba blanca tartare with horseradish and the turbot roasted over coals are the dishes people come back for.

The Kitchen

Julio Fernández Quintero runs Cañabota as a seafood specialist, not a generalist with a fish section. The format is part gastro-bar, part restaurant: a fishmonger's display at the entrance, an open kitchen and grill in full view, and a menu rewritten daily around what arrives from the Atlantic and Mediterranean. The cooking is precise but restrained, built to show off the produce rather than bury it. Scarlet prawns from Huelva, wild turbot roasted over embers, and bluefin tuna cut sashimi-style are the recurring high points, and the gamba blanca tartare with horseradish is the dish to order on sight.

There is an à la carte and a longer tasting menu; a full dinner runs roughly €70 to €120 a head depending on the shellfish and whether you take the menu. Michelin awarded the star in 2024, eight years after it opened in October 2016. You will find it at Calle José Gestoso 19, in the Casco Antiguo, with the sister bar La Barra de Cañabota nearby. Read more in the Seville dining guide and our best seafood restaurants worldwide hub.

The Room

Cañabota is compact and counter-led, and the seats facing the open grill are the ones to ask for. It runs with the lively clatter of a working kitchen rather than hushed fine-dining silence, so it sits at a sociable hum that rises at the counter and softens at the few tables. Lighting is bright and functional near the fire, warmer at the back. Seats are close, the pace is brisk, and dress is smart-casual; Sevillanos dress neatly but nobody needs a jacket. It is small, perhaps thirty covers between the bar and tables, so booking matters and the counter is the seat with the show.

Frequently Asked Questions

Is Cañabota worth it?

Yes, if you love seafood and want one of Seville's best-judged kitchens. Julio Fernández Quintero buys the day's catch from the Atlantic and Mediterranean and mostly grills it over embers, and the Michelin star it won in 2024 is well earned. At about €70 to €120 a head it is fair for the quality. Sit at the counter, order the gamba blanca tartare, and let the daily specials lead.

How hard is it to book Cañabota?

Fairly hard, because the room is small. Book a week or more ahead for weekend evenings and for counter seats, which are the best in the house. Reserve by phone on +34 954 87 02 98 or online, and ask to sit at the bar facing the grill. If it is full, the sister bar La Barra de Cañabota next door is a strong fallback. See more in the Seville dining guide.

What is the dress code at Cañabota?

Smart-casual, no more. This is a counter-led seafood restaurant, not a formal dining room, so a neat shirt or a simple dress is exactly right and no jacket is needed. Sevillanos tend to dress tidily for dinner, so avoid shorts and gym wear at night. The seats by the grill can get warm from the fire, so dress accordingly.

What should I order at Cañabota?

Order the gamba blanca tartare with horseradish first, then whatever turbot or fish is being roasted over the embers that night. Scarlet prawns from Huelva and sashimi-style bluefin tuna are the other highlights when available. Because the menu changes daily, ask the counter what came in and follow their lead. The tasting menu is the easy route if you would rather not choose.

Is Cañabota good for a first date?

Very, especially at the counter. The open grill gives you something to watch and talk about, the shared seafood keeps things easy, and the star marks it as a considered pick without the formality of a tasting room. It is lively rather than hushed, so it suits a date with energy. Book two counter stools and start with the tartare. For more options, see our best Seville first-date restaurants.