Category: Restaurants

La Barra de Cañabota in Seville: Following the Catch
“Caminante, no hay camino, se hace camino al andar.” — Antonio Machado

At a seafood restaurant built around the catch of the day, the path to dinner is not entirely yours to choose. At La Barra de Cañabota, our meal followed what had come from the sea and the waiter’s recommendations.

The room was tiny and smelled unmistakably of fresh seafood—not the heavy, fishy smell of a wet market, but the clean marine scent that raises expectations. The menu changed with the catch. Bread arrived while we waited, and the waiter helped us decide what to order.

We began with seaweed and spinach croquettes. I am not normally a great fan of croquettes, but these were light and crisp, with a creamy interior and a pleasing balance between the greens and seaweed.

The marinated sardine tatin followed. Delicate puff pastry brought a tart note, while the sardine tasted smoky rather than salty. The smoke eventually overwhelmed the more delicate elements, making the dish interesting but less balanced than the croquettes.

Tomato soup, described on the menu as a traditional Andalusian tomato-and-bread stew, arrived with breaded fish, diced pepper, mint and green olives. Fresh tomato led the flavour. It was lightly seasoned and slightly starchy, making it more filling than expected.

For the main course we ordered the fish of the day, a red snapper prepared two ways: grilled and fried. The fried portion had a light flour coating, but the salt landed too forcefully. The grilled half was the revelation. Barely seasoned, it let the fresh, flaky, sweet meat take centre stage. It was juicy and beautifully cooked, accompanied by sun-dried garlic and tomatoes in olive oil—the best red snapper I have eaten.

Seville-style potatoes dressed with white vinegar made an ideal palate cleanser. They cut through the salt and oil, sharpening the contrast between the two preparations. The drinks were less successful: both the beer with lemon and tinto de verano felt overly diluted and heavy with ice.

What to order
- Grilled red snapper.
- Seaweed and spinach croquettes.
- Vinegar-dressed potatoes.
- Tomato soup if you enjoy a traditional Andalusian style.
What to skip
- The fried fish if you are sensitive to salt.
- The sardine tatin if pronounced smokiness is not your preference.
- Heavily iced mixed drinks.
Practical notes
- The space is small; reserve or arrive early.
- The catch and pricing can change daily.
- Bread arrived promptly, and plates were changed after the appetizers.
Verdict

Follow the catch toward the grill. The appetizers showed craft, but fresh, flaky grilled red snapper—supported by vinegar-bright potatoes—was the meal’s defining plate.
October 11, 2026
Churros Around Cava Baja: Madrid’s Friendliest Ritual
“Quien lee mucho y anda mucho, ve mucho y sabe mucho.” — Miguel de Cervantes

Cervantes connects knowledge to reading and walking. Around Cava Baja, walking also taught me through appetite. Three nearby chocolaterías seemed to gather into the same small corner, turning churros and chocolate into more than a snack. The pleasure came from what was served and from the mood among the people eating it.

The atmosphere felt welcoming. Customers were relaxed and happy, willing to laugh with one another. It was the kind of pause that makes a traveller feel less like an observer and more like someone briefly folded into the city.

The churros were small and crunchy. Their size made them easy to dip and kept the texture crisp. The porras were larger and more dramatic: crunchy outside, exceptionally soft within, but noticeably oily. They offered a stronger contrast, though also a heavier bite.

The chocolate was thick, with a starchy consistency. It should not be approached as an ordinary drink. Its purpose was to receive the churros and porras—to cling to the fried dough rather than disappear like a beverage. Once understood as a dip, the density made sense.

That simple ritual organized the experience: small churro or large porra, lighter crunch or softer, oilier interior, each passed through the same thick chocolate. The food encouraged lingering, but the easy conversation around us gave the stop its warmth.

You do not simply order hot chocolate and stand apart from the scene. You dip, taste, watch the tables around you and absorb the relaxed energy that makes the ritual cultural rather than merely culinary.

What to order
- Churros for a smaller, crisp bite.
- Porras for a larger piece with a very soft centre, with a caution about oiliness.
- Thick hot chocolate as a dip.
What to skip
- Skip porras if you dislike oily fried dough.
- Do not order the chocolate expecting a light drink.
Verdict

Worth experiencing for the full Madrid ritual: crisp churros, soft porras, thick dipping chocolate and a room where people seemed happy to share the moment.
October 11, 2026
Peace by Chocolate at Halifax Airport: A Story to Carry
“I’m going to make a go of it.” — Viola Desmond

At Halifax airport, that sentence gave my stop at Peace by Chocolate an extra layer of meaning. This is a chocolate shop, but it is also a story about immigration, starting again and building a home through work.

The Hadhad family’s story drew me in first. A shop devoted to departures and arrivals made the idea of carrying a piece of that story onward feel especially fitting. The products using the word “peace” in several languages resonated most; they felt like messages as much as gifts.

I bought a chocolate-covered pretzel, a dark-chocolate item with sea salt and an assorted box. The dark chocolate with sea salt was very good: the salt sharpened the cocoa without taking over. The pretzel brought the familiar contrast of crunch, salt and sweetness. The assortment extended the tasting beyond the airport.

The story creates attention, but the chocolate still has to justify it. It did. The company’s resilience may bring a traveller to the counter; the quality makes the purchase feel worthwhile in its own right.

Desmond’s sentence belongs to the stubborn optimism of beginning. Peace by Chocolate gives that idea an edible form. It is a Halifax airport stop worth considering for the story, the gifts and the pleasure of the chocolate itself.

What to order
- Dark chocolate with sea salt.
- A chocolate-covered pretzel.
- An assorted box if you want to share or keep tasting after the flight.
What to skip

Nothing from this visit earned a skip.

Verdict

The family story makes the stop meaningful; the chocolate makes it worth recommending. Peace by Chocolate works as both a Halifax souvenir and a good confection.
October 11, 2026
Bolas in Seville: Four Scoops After Dark
“Caminante, no hay camino, se hace camino al andar.” — Antonio Machado

Some paths through Seville are made in daylight, through tiled courtyards and streets bright with sun. Others begin late at night, when an ice-cream counter becomes its own destination. My walk led to Bolas and a cup piled with four flavours for a little over €4.

Several flavours I had hoped to try were unavailable, so the cup became a small exercise in wandering. The clear standout was the chocolate-mousse ice cream: exceptionally creamy without becoming overly sweet. The texture led, and the sweetness stayed in check. This is the flavour I would return for.

The cheese-based scoop was the adventurous choice. It was good, unusual and worth trying for its savoury edge. The exact menu name was not recorded, but it made the cup more interesting than a lineup of familiar sweets.

Turrón was the weakest of the four. It tasted mainly sweet, without a distinct note strong enough to separate it from the rest. It was not unpleasant, but beside the mousse and cheese scoops, it gave me little reason to order it again.

Choosing four flavours at once makes the cup a little journey: one familiar, one surprising and one reminder that not every stop needs revisiting. Even with some featured choices unavailable, Bolas delivered a standout and a worthwhile experiment.

What to order
- Chocolate mousse ice cream for its rich creaminess and controlled sweetness.
- A cheese-based flavour if you want something more unusual.
What to skip

Turrón, based on this visit: sweet, but without a distinct enough flavour.

Verdict

Bolas is a satisfying late-night Seville stop when you want variety in one cup. The chocolate mousse is the reason to go; the cheese flavour is the reason to be curious.
October 11, 2026
Dave’s Lobster in Halifax: Making a Go of It
“I’m going to make a go of it.” — Viola Desmond

That line suits the practical determination behind my order at Dave’s Lobster: walk the Halifax waterfront, find the red-and-white stall, and commit to lobster rolls that would travel onward to Madrid.

I ordered three half-and-half rolls, each combining the hot and cold preparations. The total recorded was CAD $119, including chips. That is what I paid on this visit; prices can change.

Dave’s did not skimp on lobster. Each roll held generous chunks, letting the seafood remain the centre of the order. The dressing was restrained enough to stay in the background.

The hot half kept its moisture through butter. The cold half was refreshing, with celery adding crispness. Ordering both styles in one roll was the right decision: warm richness on one side, cool freshness on the other.

There is an important caveat. I bought the rolls around 5 p.m. to take to Madrid, and we ate them roughly 12 hours later. This was not an immediate waterfront tasting. Texture and temperature changed in transit, so I will not pretend otherwise. Even after that journey, the lobster still felt generous and the two preparations kept their distinct character.

Food carried that far becomes part of the trip itself. The rolls left Halifax and arrived as a final taste of the waterfront. This was a meal chosen with practical resolve and judged honestly in light of the delay.

What to order
- The half-and-half lobster roll, combining hot buttered and cold celery preparations.
- Choose this format if you want to compare both styles in one order.
What to skip

Nothing from this order earned a skip. The bread should be judged at peak freshness; these rolls were eaten about 12 hours after purchase.

Verdict

Generous lobster and restrained dressing make the half-and-half roll worth ordering. Even after travel, the hot and cold preparations remained distinct.
October 11, 2026
Bodeguita Romero in Seville: A Meal That Makes Its Own Path
“Caminante, no hay camino, se hace camino al andar.”
“Traveler, there is no path; the path is made by walking.”

— Antonio Machado

Visited September 11, 2026, at 1:00 p.m.

There are meals you plan carefully, and meals that seem to become the path themselves. Antonio Machado’s line about making the road by walking feels especially at home in Seville, where a midday table can turn a collection of small plates into a map of the city’s appetites. At Bodeguita Romero, that path began simply—with a beer—and unfolded through pringá, cola de toro, patatas aliñás, and chicharrones.

The pringá sandwich was modest in appearance but generous in effect. Its mixed-meat filling carried a deep savouriness, while enough oil soaked into the bread to moisten it without erasing its shape. It was simple, tasty, and direct: the kind of dish that does not need to announce itself before it wins you over.

The cola de toro moved in the opposite direction. Where the sandwich was compact, this dish opened slowly, with meat tender enough to fall from the bone. Red wine gave it depth, and rock salt sharpened the richness. It was the sort of plate that asks you to pause—not because it is difficult, but because tenderness like that deserves attention.

Then came the patatas aliñás, the quiet guide through the richer dishes. White vinegar and olive oil gave the potatoes a mild tang, with diced bell pepper and onion appearing in restrained proportions. Refreshing rather than heavy, it reset the palate between bites. That balance mattered most beside the chicharrones and the cola de toro: two salty, rich dishes made more vivid by something cool and bright.

The chicharrones were the surprise. A squeeze of lime lifted pieces that recalled bacon or crunchy ham, crisp on the outside while remaining fresh and juicy within. Their texture had an almost collagen-like softness beneath the crust. The saltiness was measured, not aggressive, and the lime kept each bite moving forward.

That is what the meal did best: it created momentum. No single plate needed to carry the whole experience. The pringá offered concentrated comfort; the cola de toro brought tenderness and depth; the chicharrones supplied crunch and richness; and the patatas aliñás tied the route together by clearing the palate. Each dish made the next one easier to appreciate.

At €41 including drinks, the meal delivered remarkable value in the context of the experience. I rated it 4 out of 4 and left considering it one of the best meals I had in Spain—and, based on my own travels, the best restaurant experience I had in the south.

Machado’s traveler discovers the road by moving. At Bodeguita Romero, the same idea played out plate by plate. The meal did not rely on spectacle or a single grand gesture. Its path emerged through contrast: rich and refreshing, crisp and tender, salty and bright. By the final bite, the destination was clear.

What to order
- Montadito de pringá
- Cola de toro
- Chicharrones
- Patatas aliñás, especially as a palate cleanser beside the richer plates
What to skip

Nothing from this visit earned a skip.

Practical notes
- Arrive before 3:00 p.m. to avoid the long line.
- The recorded total was €41 including drinks.
- The visit began at 1:00 p.m. on September 11, 2026.
Verdict

A 4-out-of-4 Seville meal whose strength lies in how every plate supports the next. Come for the pringá and cola de toro; use the patatas aliñás to pace the richer dishes; and do not overlook the lime-brightened chicharrones.
September 13, 2026
Waterfront Warehouse — Halifax

Date of Visit
Sept 5, 3:30 pm

Waterfront Warehouse — Halifax
Waterfront Warehouse has the raw, rustic feel of an old shipping yard, with artwork throughout the restaurant reflecting the history of the waterfront. The music blends naturally with the surrounding conversations, creating a lively but comfortable atmosphere. The washrooms are also kept clean and dry.
This is a shellfish lover’s haven. The menu featured 14 varieties of Nova Scotia oysters, including Ruisseau from Eel Lake, Malleus from Tatamagouche Harbour, Pristine Bay jumbo oysters from Antigonish, and Merigomish from Pictou.
I ate the larger oysters without any sauce or garnish. They were incredibly smooth, with just enough natural salinity to bring out their own flavour.
The cherrystone clams were briny, meaty, and delicious, with a wonderful balance of softness and firmness. The raw scallop, served with shredded cucumber, was exceptionally tender—almost melting in my mouth. It was the best scallop I have ever had.
The seafood chowder was another highlight. Made with fresh salmon, plump shrimp, scallops, corn, carrots, and generously cubed potatoes, it was creamy yet surprisingly light. Every ingredient was well balanced, with nothing overpowering anything else. The larger potato pieces grounded the chowder and made it filling without making it feel heavy. It was one of the best seafood chowders I have had—if not the best.
Do not overlook the molasses brown bread. It was dense but still soft, with a rich flavour that complemented the seafood beautifully.
When I had only one oyster and one piece of scallop remaining, I genuinely could not decide which should be my final bite. I tasted half of each to choose a winner.
The scallop won.
The oysters were excellent, but the scallop’s quality and remarkable tenderness were unlike anything I had experienced before. I told my server that every bite of this meal was worthwhile—and it truly was.
Waterfront Warehouse also offers a wide selection of wine, cocktails, and other drinks.
It is approximately 45 minutes from Halifax Stanfield International Airport, but this meal was well worth the trip. Pair your visit with a relaxed stroll along the Halifax waterfront for a memorable layover experience.
Verdict: A very solid meal and a must-visit for shellfish lovers. Order the raw scallop, seafood chowder, oysters, and molasses brown bread.

September 10, 2026
Mini Space Kids Club Kanata Review: A Relaxed Weekday Family Stop

Visited August 31, 2026, at 5:30 p.m.

Mini Space Kids Club in Kanata gives families a practical place to play together after work. Adults are not pushed into a restricted observer’s area; parents and caregivers can join children throughout the play space, making the visit feel shared rather than supervised from the sidelines.

Activities and accessibility

The range of activities works across several ages, generally up to around ten years old. Because the facility stays open until 7:30 p.m., working parents still have enough time to bring children on a weekday without making the outing feel rushed.

The space would benefit from more upkeep toward the end of the day. Families arriving later should be welcomed by the same tidy, inviting environment as those who visit earlier.

Poutine

The poutine came in a good-sized serving. The fries were fresh and cut into long strips, although they were a little too salty.

Beef and flank pho

The beef and flank pho was an unexpected find in a children’s play venue. The broth was light and comforting, with a fair serving and roughly two ounces of meat. It may not be the dish families expect to encounter here, but it was worth ordering as a warming, comforting treat.

Verdict

Mini Space is especially useful for families looking for an after-work activity where adults can participate with their children. The flexible play environment, weekday-friendly hours and food options make it a convenient family stop. More consistent late-day upkeep would make the experience stronger for guests arriving in the evening.

September 1, 2026
Jack Astor’s Kanata Review: Explosive Tacos, Uneven Drinks

Visited August 20, 2026, for dinner.

Jack Astor’s in Kanata delivers the lively bar-and-bistro atmosphere the chain is known for, but our dinner was not uncomfortably noisy. Bar music played throughout the evening, while the crowd remained manageable enough for conversation. The menu covers handhelds, salads, appetizers and an extensive drinks list.

Birria barbacoa tacos

The birria barbacoa tacos were the unmistakable highlight. They delivered an explosion of flavours, and every bite felt satisfying and worth the order. The meat, toppings and seasoning worked together without one element overwhelming the rest.

Cocktails

The pineapple in the piña colada tasted notably fresh and gave the drink a bright, natural flavour. The mojito was the opposite experience. Despite ordering it with double liquor, it remained bland, and the mint, lime and other intended flavours never surfaced clearly.

Thai curry

The vegetables were crisp and blended well with the dish, but the sweetness of the sweet potatoes became overwhelming. The rice was difficult to identify by variety, yet it was superb.

The curry needed roughly twice as much sauce. More than half of the chicken seemed glazed rather than properly coated in a generous curry sauce, leaving the dish less cohesive than it could have been.

Service

Service was very fast. Our server, Tom, kept the meal moving efficiently without making us feel rushed.

Verdict

The birria barbacoa tacos are the reason to return: bold, satisfying and consistently good from the first bite to the last. The piña colada also benefited from genuinely fresh-tasting pineapple. The Thai curry had strong components but needed more sauce and better balance, while the mojito was the clear miss.

September 1, 2026
Ocean Side Pizza Cocoa Beach Review: Wings Worth Returning For

There are no big chains in Cocoa Beach, and the restaurants with the strongest reviews were either packed or closed. We took a chance on Ocean Side Pizza—and all of us walked out glad that we found it.

The buffalo wings

By my standards, these may be the best buffalo wings in the world. They have no breading, yet the skin is perfectly browned and crisp. The pieces are carefully sized, allowing the meat to stay juicy and tender despite that crisp exterior. The sauce does not drown the chicken; each wing is perfectly glazed and tossed.

Bruschetta pizza

The thin crust is crisp without being tough. No single flavour overwhelms the others, and everything comes together beautifully in every bite.

Spaghetti and meatballs

The spaghetti is al dente, with a sauce made from fresh crushed tomatoes that have not been overcooked. It is almost like eating fresh tomatoes over spaghetti—in the best possible way.

The meatballs are generously sized at roughly three ounces each, with no obvious extenders. The flavour is understated, but the seasoning enhances the meat seamlessly.

Sweet tea

The same quiet confidence carries through to the sweet tea. It is low-key, balanced and simply right.

Verdict

Ocean Side Pizza was an unexpected Cocoa Beach find. I will especially miss those buffalo wings—and they alone are reason enough to return.

Photos from our visit

September 1, 2026