Can Fabes
Formerly the site of chef-patron Santi Santamaria's family home (Santamaria was actually born on the premises), Can Fabes began life as a simple bistro when Santamaria began cooking there at the age of 24. Since then, the self-taught chef has created one of Spain's most welcoming and luxurious restaurants, his cuisine paying homage to the quality of locally-sourced produce. Santamaria continues to refine dishes such as prawn 'ravioli' that have been on his menu for the best part of 20 years, and while the cooking is now supremely sophisticated, the restaurant retains welcome hints of farmhouse rusticity, particularly in the breads and the bountiful cheese table. Santamaria was the first Catalan chef to win three Michelin stars in 1994.
Behind the stove:
Santi Santamaria and executive chef Ivan Sola
What they say:
"A new code of cuisine based on modern technique but with real roots and real flavours that somehow bear the patina of time." (Terry Durack, The Independent)
New dish this year:
None; dishes are continuously refined throughout the year
Not a lot of people know that:
Chef-patron Santi Santamaria worked originally as an industrial designer and created the two-litre bottle for Coca-Cola
Sant Joan, 6 Sant Celoni 08470, Spain+34 938 672 851
www.canfabes.com
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