El Raco de Can Fabes in Sant Celoni was one of those restaurants that I always wanted to visit, and at the time all the travel arrangements were made something would come up to postpone my trip. It was in September, when I decided last minute to pack my bags and spend 5 days in Barcelona. Barcelona is a city admired by it's architecture, art, culture and history, but I was there with another purpose, eat and drink!
I could not find a better excuse to finally try the famous El Raco de Can Fabes, and also the perfect partner, Fabrício Marques brand ambassador for premium brands for Diageo (living in Barcelona), who gladly accepted to join me in this journey.
With a table reserved at 14:00, yes 14:00, we left Barcelona around 12:30 heading to our final destination Sant Celoni. After a short and pleasant road, we found in the middle of the narrow streets, "Carrer Sant Joan" and our restaurant. After so many abortive trips, I couldn't believe I was entering the doors of Can Fabes.
Behind my gastronomic trips there is always a great deal of planning, extensive menu analysis and research of articles from the press on the chosen Chef. For Santi Santamaria, I took a special pleasure to read and learn more about this Chef, which can be seen not only as a cook, but also a very intelligent man with a vast knowledge and solid cultural background. Within this context and moved by one of his past articles to the "Magazine de la Vanguardia" that we ordered "los aperitivos".
Some of you might think that in a three Michelin it's inevitable to start with Champagne or local Cava, or still a fashionale cocktail, but we wanted to follow the Chef's advise and try to get as close to him as possible. -"Two Negronis, please!". "Un vermut es un ritual para abrir el apetite, y una tapa sirve para dar sed" (Santi Santamaria) . A drink with a purpose, clean your palate and stimulate the appetite, to be sipped as little tapas, one after the other, started to arrive to our table.
To be continued...
Special thanks to Neftali Rodrigues, former sommelier at the Can Fabes, who kindly handled the reservation and took care of all the special attentions.