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canabotaCañabota

One of the perks of the biz is when I am invited to previews and openings of new bars and restaurants in Sevilla. I was excited to hear the other day that the long-awaited arrival of Cañabota will be realized this coming Monday (October 17th), and I was very lucky to be one of the guests at their fabulous preview lunch. Much more coming up very soon on Sevilla Tapas.

canabotaPreview tasting menu: “solid cocktail” of Hidalgo fino, Lustau vermouth with trout roe and orange zest; grilled oysters with toasted butter and artemia; onion crisp topped with larded tuna, onion purée and tuna fat; cod liver salad on mushroom slivers, baby spinach and lettuce, fish emulsion and spicy vinegar; squid ink potato parmentier with cuttlefish roe and chipirón; sea bass with confit black trumpet mushrooms and fish emulsion; lemon meringue “pie” on a crispy biscuit.