HTML SitemapExplore
Find Things to DoFind The Best Restaurants
Find Things to DoFind The Best Restaurants

Seville | A must-visit Michelin restaurant for seafood lovers! đŸ€

🌟 Canabota: Seville’s Michelin-Starred Seafood Gem—13 Courses of Pure Delight Seville’s dining scene reaches new heights at Canabota, one of the city’s two Michelin-starred restaurants—and a one-star standout that deserves all the hype. Focused on seasonal seafood and “no-menu” creativity, it’s a masterclass in letting fresh ingredients shine. đŸœïž What to Expect: A Seafood Lover’s Dream No Menu, All Surprise: The 13-course tasting menu changes daily, based on the day’s catch. Think peak-fresh shrimp, langoustines, oysters, and more—seafood so abundant, you’ll lose count of how many ocean treasures land on your plate. Immersive Experience: Sit at the sleek stainless steel counter and watch the chefs work. They fillet, grill, and plate each dish with precision, turning raw fish into art right before your eyes. It’s dining as theater—and you’ve got front-row seats. đŸ”„ Standout Dishes (From Our Visit) Grilled Lobster Head: The chef extracts every bit of flavor, roasting the head until the rich, fragrant tomalley (crab/lobster “brain”) is a creamy, umami bomb. Clean, intense, and unforgettable. Squid Noodles: Squid transformed into delicate, chewy “noodles,” tossed with bright green lemon seasoning. It’s playful, fresh, and tastes like the sea—with a hint of Japanese-inspired simplicity. Deconstructed Langoustine: Served like a fancy crab dish, with each tender piece separated and arranged with crisp vegetables (think - like crunch). Cooked low and slow to lock in sweetness—firm, juicy, and perfectly seasoned. Poached Oyster: Just barely cooked, with a warm, silky texture. Topped with lemon sauce and fragrant kaffir lime leaves, it’s bright, briny, and alive with flavor. Pre-Dessert: A clever trick—lemon ice cream and foam designed to mimic an oyster’s texture. Sweet, tangy, and surprisingly “seafood-like” in its depth (in the best way). 💾 Value for Money 13 courses for €130? For Michelin-level seafood, that’s a steal. You’re paying for quality, creativity, and a front-row view of culinary skill—no fancy frills, just pure, delicious focus on the food. 📍 The Only Catch Saltiness: Like many Spanish restaurants, dishes lean slightly salty—a quirk of local taste. If you’re sensitive, ask ahead for lighter seasoning. Canabota isn’t just a meal—it’s a celebration of the sea. For seafood lovers, it’s a must: fresh, inventive, and worth every euro. #SevilleMichelin #SeafoodLovers #FineDiningSpain #TastingMenu

Related posts
đŸ‡Ș🇾 The stunning little-known churches of SevilleđŸ‡Ș🇾 Don't miss this Basque 🧀 when you come to Seville!đŸ‡Ș🇾Tapas in Seville are delicious đŸ„© 10+ per capita👑 Palacio de la Reina: Seville’s “Queenly” SecretSpain | Seville for the most romantic dinner!đŸ‡Ș🇾 A virtual tour of the little-known Roman baths in Seville 🛁
Grace Taylor
Grace Taylor
5 months ago
Grace Taylor
Grace Taylor
5 months ago

Seville | A must-visit Michelin restaurant for seafood lovers! đŸ€

🌟 Canabota: Seville’s Michelin-Starred Seafood Gem—13 Courses of Pure Delight Seville’s dining scene reaches new heights at Canabota, one of the city’s two Michelin-starred restaurants—and a one-star standout that deserves all the hype. Focused on seasonal seafood and “no-menu” creativity, it’s a masterclass in letting fresh ingredients shine. đŸœïž What to Expect: A Seafood Lover’s Dream No Menu, All Surprise: The 13-course tasting menu changes daily, based on the day’s catch. Think peak-fresh shrimp, langoustines, oysters, and more—seafood so abundant, you’ll lose count of how many ocean treasures land on your plate. Immersive Experience: Sit at the sleek stainless steel counter and watch the chefs work. They fillet, grill, and plate each dish with precision, turning raw fish into art right before your eyes. It’s dining as theater—and you’ve got front-row seats. đŸ”„ Standout Dishes (From Our Visit) Grilled Lobster Head: The chef extracts every bit of flavor, roasting the head until the rich, fragrant tomalley (crab/lobster “brain”) is a creamy, umami bomb. Clean, intense, and unforgettable. Squid Noodles: Squid transformed into delicate, chewy “noodles,” tossed with bright green lemon seasoning. It’s playful, fresh, and tastes like the sea—with a hint of Japanese-inspired simplicity. Deconstructed Langoustine: Served like a fancy crab dish, with each tender piece separated and arranged with crisp vegetables (think - like crunch). Cooked low and slow to lock in sweetness—firm, juicy, and perfectly seasoned. Poached Oyster: Just barely cooked, with a warm, silky texture. Topped with lemon sauce and fragrant kaffir lime leaves, it’s bright, briny, and alive with flavor. Pre-Dessert: A clever trick—lemon ice cream and foam designed to mimic an oyster’s texture. Sweet, tangy, and surprisingly “seafood-like” in its depth (in the best way). 💾 Value for Money 13 courses for €130? For Michelin-level seafood, that’s a steal. You’re paying for quality, creativity, and a front-row view of culinary skill—no fancy frills, just pure, delicious focus on the food. 📍 The Only Catch Saltiness: Like many Spanish restaurants, dishes lean slightly salty—a quirk of local taste. If you’re sensitive, ask ahead for lighter seasoning. Canabota isn’t just a meal—it’s a celebration of the sea. For seafood lovers, it’s a must: fresh, inventive, and worth every euro. #SevilleMichelin #SeafoodLovers #FineDiningSpain #TastingMenu

Sevilla la Nueva
Cañabota
CañabotaCañabota
no-comment

No one has commented yet...