Marcos Nieto is the chef at Cañabota in Seville, a restaurant famous for its great seafood and grilled meats. Nieto’s 1 cooking philosophy is simple but powerful: start with the best possible ingredients, and let their natural flavors speak for themselves. This deep respect for quality is clear in every dish, from the freshest fish caught that day to carefully chosen cuts of meat from local farms. He understands that the true art of cooking lies in highlighting the natural goodness of the ingredients, rather than masking them with complicated sauces or preparations.
Cañabota celebrates food from both the sea and the land, reflecting the rich culinary traditions of Andalusia. Nieto is skilled at cooking these ingredients perfectly, using techniques that enhance their flavors. Whether it’s grilling fish over an open flame to give it a smoky char or expertly preparing and seasoning different cuts of meat, Nieto’s focus is always on bringing out the best in each ingredient. He knows that simple cooking is often the most effective, allowing the natural flavors to shine through. The restaurant itself has a stylish yet relaxed atmosphere, making it a popular spot for both locals who appreciate good food and visitors who want to experience authentic Sevillian cuisine.
Nieto has created a place where people can enjoy top-quality food in a comfortable and welcoming setting. His focus on the best ingredients and his skill in cooking them have made Cañabota a must-visit for food lovers in Seville. The restaurant’s dedication to showing off the best food from the Andalusia region has also made it well-known in Spain’s exciting food scene. Cañabota provides a genuine and memorable dining experience, where the quality of the ingredients and the chef’s skill are always the most important things. This commitment to quality and simplicity has earned Cañabota a loyal following and a strong reputation within the Spanish culinary world. It's a place where diners can truly appreciate the flavors of the region, prepared with care and respect.
recipes by
Marcos Nieto
