Can Fabes

El Raco de Can Fabes was the first Catalan restaurant to be awarded three Michelin stars, and it's well worth the 50km journey from Barcelona to Sant Celoni to sample masterchef Santi Santamaria's sensational avant garde cuisine. Santamaria was in fact born in the very building of Can Fabes, a converted farmhouse, and one of the two dining rooms has been decorated with sensitivity to its rustic roots, while the other is a swish temple of modern design. A similar philosophy is employed in the Can Fabes kitchen, where the byword is 'evolution' - respect for tradition, constantly improved by learning and new techniques. Apparently chef Santamaria is still refining his prawn ravioli recipe even though it's been on the menu for 20 years! With dedication like that, it's no wonder Can Fabes continues to stake its claim as one of the very best restaurants in Spain. Reservations essential.

Sadly Chef Santi Santamaria died this wednesday at the age of 53 in Singapore. Not without leaving his legacy on Spanish and Catalan cuisine.

Agree with the first reviewer, this place is not to be missed in Barcelona. Exquisite!

Simply divine food! Well worth the trip out of Barcelona! Catalan cuisine is definitely enjoying a golden age right now