Santi

Modelled on the world-renowned restaurant Can Fabes, Santi combines Mediterranean culture and tastes with chef Santi Santamaria’s Catalan roots.

This modern restaurant serves up culinary masterpieces with the influence of different Asian cultures and at the same time maintains chef Santamaria’s quest for excellence and intricacy. The cuisine is both basic and sophisticated, guided by a respect for seasonal ingredients and meticulous attention to the preparation of the food.

Guests at Santi can either enjoy tapas and a drink at the lounge area or have dinner in the main dining area. For a more intimate setting, private dining rooms are available, and the restaurant also offers an extensive wine cellar for connoisseurs.

Signature dishes

Obituary: Santi Santamaria, Catalan’s culinary craftsman (1957-2011)

Santi Santamaria

Self-taught Spanish chef Santi Santamaria was regarded as the original star of Catalan cuisine and was among the first chefs to get modern Catalan cuisine noticed on the international stage. He was also the first chef from the region to win three Michelin stars at his acclaimed restaurant Can Fabes, north of Barcelona, which he opened with his wife, Ángels, in 1981. It evolved from an informal bistro to one of the greatest restaurants in Spain and was a regular in our World’s 50 Best Restaurants list, appearing five times from 2004 to 2008, reaching number 11 in 2006. He also owned three other restaurants in Spain, including Santceloni in Madrid, named after his hometown.

The chef was known for being a fierce advocate of fresh produce and regional cooking, and famously railed against the use of molecular gastronomy by his contemporaries, including Spanish chef Ferran Adrià. His best-known book, La Cocina al Desnudo (The Naked Kitchen), was published in 2008.

Santamaria died on 16 February from a suspected heart attack while visiting his new restaurant Santi, at the Marina Bay Sands in Singapore. He was 53.

Santi – Facts