Can Fabes

Located in a 300-year-old building in the provincial village of Sant Celoni, 52km (32 miles) north of Barcelona, this gourmet citadel is one of the greatest restaurants of Spain. Its dedicated owner, Santi Santamaría, who founded the restaurant in the 1980s, is regarded as one of the country's key chefs, earning the place a Michelin three-star rating, the highest accolade of all, and rare in Spain. Each dish is inspired and carefully vetted. Two examples are hot-and-cold mackerel with cream of caviar and tender pigeon with duck tartare. Another heavenly concoction is spicy foie gras with Sauternes and a purée of sweet red and green peppers. Two different preparations of crayfish, each one a delight, come raw or cooked. Roast pigeon is prepared in ways that vary according to the "mood of the chef." For dessert, there's nothing finer than their "Festival of Chocolate."

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