Oyster, charcoal and caviar
It is no secret that ** Andalusia ** has an exceptional marine pantry. The 945 kilometers of Andalusian coastline provide it with some of the most coveted pieces in the gastronomic world in an endless list, from the humble cañaílla to the opulent lobster.
**It is precisely this diversity that Cañabota tries to show us ** that Eduardo and Pedro Giménez from Tribeca and their adventure partner, Juan Luis Fernández, have created with an intelligent and innovative vision of what a seafood restaurant should be. A modern and very interesting concept that develops around a bar and some embers.
Because to begin with Cañabota is a fishmonger that offers its exceptional genre in a small counter. Next, we find a dozen high tables and a low Japanese-style bar behind which, completely open, is the kitchen and its main element, the grill.
A letter with twenty proposals focuses its offer on two parts: “La Cocina de Cañabota”, a seemingly simple kitchen where the product is accompanied by dressings and ingredients that enhance it and add complexity, along with some traditional stew; and on the other hand, "The fish shop" , focused on the main dishes of seafood, grilled fish – which is handled here with wisdom and extreme precision – and fried foods.
They parade through the bar exultant products of freshness and with bold dressings such as the oyster with red cabbage vinaigrette or the outstanding raw and warm white prawn with marinade and oyster mushrooms, an almost Asian dish in concept, texture and temperature contrast.
The menu moves between dishes that sublimate the product like the unctuous shrimp tartare or the naked fried nettle, unusual pieces and cuts wisely treated such as the extraordinary grilled redfish liver, turbot roe or the superb fried loin of aged grouper; Y unusual fish treated here as noble like the black Moor with his pilpil, of amazing delicacy.
In the cellar, short, Very interesting references from Jerez and Sanlúcar along with some good level Champagne. The bar service is diligent and attentive and maintains a good timing.
Cañabota forms part in its own right of that new batch of Andalusian restaurants that try to revalue the exceptional product of the Andalusian coast.