c/ Sant Joan, 6, Sant Celoni, Barcelona.
+34 93 867 28 51 / canfabes@canfabes.com
On a crisp December morning, you can almost touch the Montseny with the tips of your fingers. Being in a kitchen on such chilly days feels like a blessing as the world is approaching midwinter.
This May at Can Fabes we were in a festive mood, celebrating a very special first anniversary: the first year of the restaurant that bears Santi’s name, managed by Santi’s daughter Regina and the very place where Santi Santamaria bade us farewell.
With only five rooms, Can Fabes is one of the smallest Relais & Châteaux in the world… in number of beds, but not in services! And now, you can enjoy them seven days a week.
Spring is coming, and so do our new menus, with fresh energies that will allow us to feel stronger than ever and push on with our projects at Can Fabes. We have baby broad beans, wild asparaguses, some mushrooms – The Montseny is sprouting new shoots.
Sant Jordi’s Day has always been a very special date at Can Fabes: it is the feast of the patron saint of Catalonia as well as a grand public celebration, when the streets are full of roses and book stalls. And to celebrate Saint Jordi’s Day, we are offering you a very special gift package.
The woodcock is the most beautiful game bird. It should only be hunted well into winter, when frost has become widespread and woodcocks are fattest. The females are larger than the males, whereas their beautiful, supremely elegant beaks are shorter. Woodcocks are the culinary kings of fowl.
The simple appearance of a pasta dish is deceptive, because for that dish to be perfectly cooked, cooking time must be perfect, together with a perfectly balanced harmony of condiments and fat. And this is to me the quintessence of cooking.
Autumn is a season for quiet reflection, the perfect time of the year to feel captivated by the sweet nostalgia of the fireplace. Autumn brings us chestnuts, figs, game and mushrooms. It is a season of poetry, when we relive the warmest moments of our lives…
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…
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.
