Marcos Nieto

The Climb

Training at Institute of Argentine Gastronomy gave Marcos Nieto a base before the pace of professional kitchens started to shape his work. At Miramar in Llança-Girona (2002–2005), he spent his first recorded years as chef in a setting that demanded discipline and timing. The longer run at Roca Moo in Barcelona (2005–2012) suggests repetition used well: years in service, technique tightened, judgment refined. When he moved to Binomio in Seville (2012–2016), the line of work continued without interruption. The progression from north to south gave his career a practical shape, with each kitchen adding another layer to the same set of skills. By the time he reached Cañabota, the throughline was already visible.

Today

Since 2016, Marcos Nieto has led the kitchen at Cañabota as Head Chef. The work there is defined by fish and seafood, and by a stated respect for tradition linked to the history of fishermen. His own words keep the brief exact: “We are based on tradition linked to the history of fishermen, focusing on fish and seafood.” That approach depends on restraint. Nieto has said it plainly: “We try to handle the product as little as possible.” In practice, that places the product first and the kitchen second, with freshness, handling, and precision doing the work that decoration would otherwise try to cover.

Signature

Marcos’s signature dishes include Oyster on its crispy shell and Grilled scarlet prawn. Both sit squarely in the language of Cañabota: marine, direct, and built around ingredient character rather than display. The names themselves point to the method—simple reads, controlled execution, little excess.

In Their Words “We are based on tradition linked to the history of fishermen, focusing on fish and seafood.” “We try to handle the product as little as possible.”

Recognition

Marcos’s honors include Michelin star for Cañabota. It reads as the formal recognition of a kitchen built through years of repetition, move by move, rather than a sudden arrival.