As usual, we begin the year with a tribute to melanosporum truffle, the black diamond of cuisine, which one must learn how to cut, polish and set to release its full splendour. It is a true gift to the palate, although every truffle smells and tastes different.
Read moreWelcome to Can Fabes
For more than thirty years, Àngels, our team and me have offered to the world our passion for cooking with the best produce from the Montseny region and the Mediterranean, growing deep roots to look up to the sky. Because you must be local in order to become universal. Santi Santamaria
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When you return to Can Fabes…
2010 will be a new year, although the same things will be as important as ever to us: looking for new horizons to awaken the senses in our renovated house, which is also yours, where stones combine with iron and wood: matter and materials, like us, but such matter as dreams are made on.
Read moreLates post on blog:
Claves para triunfar en la restauración: — Después del "Decálogo del cocinero...
Relais & Châteaux: — Durante años no falté a ningún congreso internacional de Relais...
Pan de vida: — Los panaderos se quejan del intrusismo en la fabricación y venta del pan...
Jarrete de ternera: — Marinar el jarrete con sal durante tres horas, dejándolo completamente...
