Cañabota
Encarnación, Seville, Spain
Cañabota makes the quality and preparation of fish the centre of the occasion. A fishmonger-style display and open kitchen give the room an immediacy that feels more engaging than formal ceremony. The cooking draws on seafood from Andalusia’s Atlantic coast, with the menu responding to what is available. We would book here for a focused seafood meal, ask the team to guide the order and leave expectations of a fixed signature-dish sequence behind.