Happy Holidays 2010!
Merry Christmas and Happy New Year!
Now is the time to renew ourselves, we feel like it and we are in the process of doing it. This new era we are entering spurs us on to do research and innovate, to improve our quality creating a more harmonious project as professionals who are passionate about culinary culture in all of its diversity.
We retain the highest standards of work and we apply them with the greatest consistency, with all of our savoir faire, our know-how and our communicative skills, which have been greatly improved this year with our new restaurant website and Santi Santamaria's blog . We encourage you to visit our website, where you will find more information about our menús Christmas and New Year menus, at Can Fabes and to take home, together with enticing gift packages and our Gourmand Santamaria shop: a wide range of offers to celebrate these holidays and make a gift of culinary and gastronomic pleasure. Read on »
Grupo Hesperia + NH
Our collaboration with Grupo Hesperia and NH Hotels
In Spain, we have strengthened collaboration with Grupo Hesperia, whose merger with NH will give rise to the biggest and most important hotel chain in Spain. We want to promote haute cuisine at Hesperia hotels, and, at the same time, with our recent involvement in La Manzana, at the Hesperia Madrid, and Bouquet, at the Hesperia Tower Hotel, we want to meet the daily demands of our corporate customers as well as local gastronomers. Read on »
New projects 2010!
Restaurant Santi in Singapore next year, our own organic produce, a new book with Ivan Solà…
The opening of restaurant Ossiano last year in Dubai and restaurant Santi in Singapore next year, in collaboration with the Las Vegas Sands Corporation, indicate our commitment to internationalization, which allows us to present our cuisine to the world and work as team builders and managers. Regina Santamaria joins our new project in Singapore with the same spirit — managing the best and the strongest teams.
 In spite of our new global perspective, we are still doing our best to improve Can Fabes. For the incoming year, which will be Can Fabes's thirtieth anniversary, we have begun to work on a new large-format book with our chef, Ivan Solà.
2010 will be a great year for our produce. We are already tilling the soil to create our own organic farm, with the assistance of Joan Salicrú, from Vallgorguina. Our goal is to certify that most of the produce used in our restaurants is organic. Read on »
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Make a gift of Can Fabes with our special packages, a combination of cuisine and relaxation, experiences to be shared à la carte and at your convenience. 
