Highly recommend Cañabota in Sevilla. One of the most memorable dining experiences that we've enjoyed since Tickets (Albert Adria's place in Barcelona... closed when the covid shutdown hit).
We did the omakase menu with cocktail or wine pairings for each dish. Tiny place. Reserve a counter seat to see all the incredible action.
Chef Fernández was a gracious host as he greeted us personally during the early evening seating, thanking us for coming all the way from North Carolina. The service and attention to detail from his floor team is simply astounding. I do not remember the number of courses ...the experience overwhelmed us with delight.
Being seated at the counter puts you right in the midst of professionals operating at the height of seafood cuisine excellence. It is truly a unique experience.
I prefer to avoid using a phone for photos at the table. I think it detracts from the flow of a lunch or dinner. However, the one course that I did pull out my phone to get a quick shot of was the grouper course. There was what looked like a lamb chop with the rib bone sticking out, but it was a hunk of grouper with a piece of the fish rib or backbone sticking out. An absolutely wondrous preparation and so delicious.
The wine service for the course pairings was THE BEST I've ever seen. Each wine was served in a high end piece of super delicate stemware designed for the type of wine served. No stemware types were repeated since each wine was unique. This may sound like a minor detail until you experience it across 15 or 20 courses.
https://azahar-sevilla.com/sevilletapas/canabota/
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