🐟 At The Sun Places we invite you to discover one of the most authentic gastronomic temples in Seville.
Cañabota has become an indisputable reference for product-based cuisine in the Andalusian capital, a place where Atlantic fish and seafood are the only protagonists and where honesty and transparency are the principles guiding every dish.
And to make your experience perfect, nothing beats staying with us in our Luxury Apartments in Seville, from where you can easily access this unique corner of the historic centre.
Cañabota opened its doors in October 2016 in the heart of Seville, on Calle Orfila, a small street connecting the central Plaza Nueva with Calle Sierpes.
From the very beginning, the project broke the mould: it was a fishmonger's with a counter that also functioned as a restaurant, an unprecedented concept in the city that quickly found its place in the local gastronomic scene.
Its name, "Cañabota", is a nod to seafaring tradition, a word that evokes fishing boats and the universe of the sea. The venue, small and with a careful but informal aesthetic, has a fishmonger-type counter at the entrance, displaying the day's catches, and an open kitchen that allows the customer to see at all times the meticulous work with the embers.
In 2021, Cañabota received its first Michelin Star, the second for the city of Seville after twelve years of drought, a recognition that, according to its owner Juanlu Fernández, would not change the original concept of the business one iota.
The restaurant also has a Repsol Sun, consolidating itself as one of the most solid references of Andalusian haute cuisine.
Our CEO discovered it in 2017, fell in love with its local cuisine and is a regular customer, both of the restaurant and the bar, two completely different kitchens but with kindred souls. That is why it is a must-stop for The Sun Places
👨🍳 Juanlu Fernández and Marcos Nieto: The architects of Cañabota's success
The soul of Cañabota lies in two complementary figures with an impressive career: Juanlu Fernández and Marcos Nieto. Juan Luis Fernández (Seville, 1983) is the owner and the visible face of the business, a self-taught restaurateur from a family of fishmongers who has become one of the great ambassadors of seafood product in Andalusia.
His professional career is a benchmark: after training alongside the chef with the most Michelin Stars in the world, Martin Berasategui, and Ángel León, the chef of the Sea, he was head chef at the mythical Aponiente for almost a decade.
There he achieved his professional maturity and learned the absolute respect for the seafood product that today defines the essence of Cañabota.
After his time in haute cuisine, he decided to run his own restaurant, Binomio, before embarking on the Cañabota adventure with his partners.
Self-taught, with no formal culinary studies, his training comes from seventeen years dedicated to this profession.
Marcos Damián Nieto, Argentine by birth and head chef of Cañabota, is another fundamental pillar of the project.
His cooking is based on an iron discipline and a deep passion for embers. Although he is Argentine, he swapped meat for the sea and now masters the grill like a gaucho, but with the best fish and seafood from the Andalusian Atlantic.
His culinary philosophy is powerful in its simplicity: start with the best possible ingredients and let their natural flavours speak for themselves, without masking them with complicated sauces.
📍Location, opening hours and contact for Cañabota in Seville
Cañabota is located in an unbeatable location to combine a high-level meal with a stroll through the historic centre of Seville.
- 📍 Address: Calle Orfila, 3, 41003, Seville, Spain.
- 📞 Contact telephone: 954 870 298.
- 🌐 Official website: www.canabota.es.
- 🕒 Opening hours: Cañabota restaurant is closed on Mondays. From Tuesday to Sunday it opens from 13:00 to 15:30 and from 20:00 to 22:30. It is essential to book in advance, as capacity is limited and demand is very high. The Sun Places can make the reservation for you so you can enjoy an unforgettable stay in Seville.
🤝 The partners of Cañabota and the birth of the El Amarre group
Behind Cañabota are not only Juanlu Fernández and Marcos Nieto, but also a group of partners who have turned the project into a gastronomic empire.
Eduardo Guardiola, and his brothers Jaime and Perico, together with Pedro Giménez (at the helm of Tribeca), are the other investor partners who trusted the idea and contribute their solvency and business trajectory.
The Guardiola family is known in Seville for their restaurant Tribeca, a classic of market cuisine. Their collaboration has been fundamental for the proper functioning of the business.
Together, in 2025 they promoted the creation of El Amarre, the first restaurant group in Seville with a Michelin Star (Cañabota) and two Repsol Suns (Cañabota and Tribeca).
This ambitious conglomerate brings together five restaurants: Cañabota, La Barra de Cañabota, Tribeca, Salmedina and Zurbarán, in addition to the fishing fleet Astaroth, which acts as a connection between them and guarantees the traceability and freshness of the product.
🍺 La Barra de Cañabota: A more informal and affordable experience
Next to the restaurant, La Barra de Cañabota (at number 5 Calle Orfila) offers a more relaxed and economical version of the concept.
La Barra is a space that was born as a tapas and wine bar and has become a top-level seafood restaurant, where you can taste the same quality of product as in its big brother but in a relaxed atmosphere and at more popular prices.
Its menu, short and balanced, includes everything from seafood salad, fish croquettes and oysters to grilled fish and the famous "fish of the day". It is the perfect place for a quick meal, an aperitif or an informal dinner without giving up excellence.
The organisation of the 1st Emina Tapas Route, which took place in Seville from 17 to 26 April 2026, also offered proposals at its establishments, demonstrating its ability to fuse tradition and avant-garde.
🍽️ The philosophy and signature dishes of Cañabota
The hallmark of Cañabota is, without a doubt, its commitment to zero-kilometre, or even "zero-millimetre" produce, as its managers like to define it.
They control the entire chain, from the time the fish leaves the sea until it reaches the table, thanks to their fishing fleet. In the kitchen, everything is done in front of the customer, because they have nothing to hide.
They cook the fish on the grill with holm oak charcoal, stew it, fry it or roast it, and always let the quality of the product be the main protagonist.
The menu changes daily depending on the best catches of the day, so it is best to let the team advise you.
🐟Menus and prices: La Comanda Perfecta and the Cañabota Menu
Cañabota offers a gastronomic experience that begins with an informal "interview" with the diner to find out their tastes and allergies.
From there, the kitchen team proposes a tailor-made menu, a kind of Andalusian "omakase" they call "La Comanda Perfecta".
In addition to this personalised option, the restaurant offers the Cañabota Menu (110 euros), which includes appetisers, all the dishes from La Cocina de Cañabota, a fried fish, a grilled fish and a pre-dessert.
The full tasting menu usually costs between 120 and 150 euros per person.
🍴Some dishes you cannot miss at Cañabota
Although the menu changes daily, there are preparations that have become classics of Cañabota.
Marinated sardines with tomato jam, white garlic with apple and cockles, XXL clams, grilled razor clams, fried sole with chickpea flour and, of course, grilled verrugato cooked to perfection with holm oak charcoal are some of the most acclaimed dishes by critics.
🌊 The commitment to the product and the sea: the Astaroth fishing fleet
The success of Cañabota would not be possible without its close bond with the sea.
The restaurant has its own fishing fleet, Astaroth, which supplies fresh fish daily, guaranteeing absolute traceability and maximum quality.
But in addition, they collaborate with small artisanal suppliers from whom they obtain unique products, such as fermented goat's milk from the Mare Nostrum cheese dairy (Castilblanco de los Arroyos), which they use in one of their desserts together with caviar and olive oil.
This obsession with controlling the raw material from its origin is the key to their honest and unpretentious cuisine.
⭐What does Cañabota represent for local gastronomy and for The Sun Places?
Cañabota is much more than a Michelin-starred restaurant: it is a symbol of Seville's gastronomic renewal, a place where seafaring tradition meets the most avant-garde and honest cuisine.
It has been visited by celebrities such as singer Rosalía, who was delighted with its seafood and relaxed atmosphere.
For The Sun Places, this space represents excellence and passion for good product, values we fully share.
That is why we invite you to discover Cañabota during your next getaway to the Sevillian capital, staying in our Luxury Apartments in Seville.
✨ Perfect plan with The Sun Places for dinner at Cañabota
Friday:
- Stroll through the historic centre to see Las Setas de Sevilla just a few metres from Cañabota and the Giralda at sunset.
- Dinner at Cañabota with the "La Comanda Perfecta" tasting menu. Booking essential weeks in advance.
Saturday:
- Lunch at La Barra de Cañabota to try their excellent seafood at a more affordable price
- Night of flamenco at a tablao in the centre, such as La Cantaora, or dinner at another Michelin-starred restaurant, such as Abantal
Sunday:
- Breakfast at Confitería La Campana, a true Sevillian institution.
Ready to be surprised by the flavour of the Atlantic in the heart of Seville?
📞 Contact The Sun Places and let us organise your perfect getaway to enjoy Cañabota and all the gastronomic potential of the Sevillian capital.
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