Summer has come, and it is the time for a lighter cuisine, to harvest the treasures of the sea and of our orchards: princely lobsters next to humble (and delicious!) mackerels and sardines, peppers, tomatoes and aubergines at their sweetest and tastiest, cherries, apricots, peaches…
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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Our new wine list is here
As Mies van der Rohe used to say, sometimes “less is more”: one must be selective, choose the noblest, purest, most essential elements that allow us to enjoy architecture, cuisine… and wine to the fullest. We introduce to you our new wine list, where there is only room for excellence, a notebook full of indispensable references, far from an ill-advised thoroughness more fitting for a telephone directory than a restaurant.
Read moreLates post on blog:
Claves para triunfar en la restauración: — Después del "Decálogo del cocinero...
Carta a los padres: — Educamos el paladar de nuestros hijos, evitando que, al crecer...
Brécol rallado con yogur y huevas de bacalao: — Es público y notorio que el bacalao...
Ensaladas primaverales: — Es primavera, época de ensaladas, cuando las lechugas están...
