Seville | A Must-Visit Michelin Restaurant for Seafood Lovers! 🍤

🌟Seville has two Michelin restaurants in total, and I highly recommend this one-star gem, canabota! 🌟Featuring a variety of seasonal seafood, there’s no menu here; the set menu is based on the fresh ingredients of the day. For just 130 euros, you get a 13-course meal that’s loaded with seafood, offering great value for money. 🌟Sitting at the stainless steel bar watching the chef cook and plate, handling all sorts of fish catches, is a truly immersive experience. 🌟The freshness and quality of the seafood are top-notch. The simple cooking methods of various red prawns and langoustines are delicious, and many of the dishes seem to be influenced by Japanese cooking styles. 🌟Some of the dishes that left a deep impression on me that day: 🌟The lobster head is roasted separately, cleaned nicely, and the brains are super aromatic! 🌟The squid noodles reminded me of a local dish, but they were flavored with local limes, making them very refreshing, and the squid had a great texture. 🌟The langoustine was deconstructed and plated like a crab, cooked at low temperature and slow, the doneness was perfect, and the meat was very firm and sweet. The accompanying vegetables were something I didn’t recognize, similar to the texture of matsutake sashimi. 🌟The gently cooked oysters were just past raw, paired with lemon sauce and lemon leaves. The lemon leaves were very fragrant, and the oysters had a warm, sweet aftertaste. 🌟All the tarts had excellent pastry, full of aroma, from the sardine tart as a snack to a truffle fish tart that accompanied one of the dishes, all delicious. 🌟The pre-dessert was a lemon sorbet and foam mimicking the texture of oysters, which was very interesting. One bite and you could taste the layers and a sweet, lingering aftertaste reminiscent of oysters. 🌟Overall, the chef’s cooking techniques are superb! There’s a great respect for the ingredients, with excellent control over the cooking temperature and methods, aiming for the best possible state of the ingredients. 🌟The only downside is that the dishes are a bit on the salty side, but this seems to be a common issue with Spanish cuisine, which tends to have a heavier flavor. Those who find it too salty might want to ask if they can request less salt in advance. #FoodieDiary #FoodConnoisseur #Spain