Truffles are winter produce, ready to be eaten only after the first touch of frost hits the ground. They are a true gift to the palate, although every truffle smells and tastes different because of the differences in the soil where they have grown. Thus, truffles grown in soils affected by humidity excess  have a distinctive damp flavour, a lingering aftertaste which greatly diminishes their qualities, whereas other truffless are so aromatic and flavoursome that they could be compared even favourably to any other perfume.

Truffles are a mystery in themselves. André Malraux wrote in his Anti-Memoirs that “reflection is doubtless a way to delve into questions”. And just how many questions could one ask about truffles, a gift of nature that can only be understood with the passion of those who love the inimitable?

There is a huge number of recipes involving truffles. Some of this recipes have made culinary history, like the truffled pig’s trotters à la Sainte Menehould, which can be traced back to 1775. However, the best recipes with truffles tend to be also the simplest ones. I respect truffles too much to do some things with them. A  truffle wrapped up in paper and cooked in embers with a little bacon is simply glorious, whereas a whole truffle wrapped up in puff pastry or grated in a potato and cabbage soup can become a black pearl indeed. And this is why, to paraphrase Brillat-Savarin, after they have eaten some truffles with butter and wine, men become more pleasant and women become nicer.

Make sure you don’t miss the gastronomic novelties we have in store for thecoming season:

1. Our new menu
2. Our Special Truffle Menu (until 20 March)
3. And our new Truffle special package (until 20 March)

And remember that you can make your reservations through this website.

This summer we enjoyed tomatoes, lettuces, string beans… Now we will gradually include in our dishes mushrooms, carrots and tubers. It is a warmer cuisine for a season, in the poet’s words, “of mists and mellow fruitfulness.”

This autumn, we have added some new packages to our list.

Our new Convenient package is the most affordable introduction to the Can Fabes experience. It includes a memorable dinner, a night’s rest in one of our rooms and a delicious breakfast for a perfect start to the day, for two people, Wednesdays and Thursdays, except public holidays and public holiday eves to 30 November, for €550 (+ 7% VAT).

For those who want to enjoy our cuisine and our rooms for a whole weekend, the Complet package is the perfect choice.

And those who want to follow the intriguing process of culinary creation step by step will be delighted with our Chef’s Table package.

Can Fabes’ packages are more than plain gifts – they are experiences to be shared à la carte, at your own convenience.

Un cliente me dijo que incluir en el menú una ensalada que presenta los tomates de ambas variedades sin pelar, con un aliño de aceite, anchoas, pan y aceitunas del Rosellón, constituye una provocación. Y es cierto: unos frutos con la carnosidad, el punto justo de madurez y el matizado sabor que poseen estos tomates son para mí una declaración de principios, una reivindicación del sabor de la tierra en una época dominada por la aséptica insipidez. Sólo el producto de máxima calidad, local y de temporada permite ejercer la creatividad, a partir de elementos aparentemente tan simples como tomates, lechugas, cebollas o calabacines con sus flores, siempre buscando la armonía culinaria. Unos calamares de potera, con sus distintas texturas, pescados uno a uno, en barca, cerca de la costa, pueden resultar incluso más gratificantes y ricos en matices para el comensal que pescados y mariscos de mayor prestigio pero de procedencia más lejana. Los huertos y las barcas de nuestros vecinos pueden contener tesoros ignorados: toda una declaración o, si lo prefieren, una provocación.