One year after the death of chef Santi Santamaria, the EVO restaurant, situated in the glass dome of the Hotel Hesperia Tower, gastronomic workshop opened with a tribute acts of the famous Catalan chef.
To this end, Xavier Pellicer chefs, current chef and co-director of Can Fabes, along with Joy Ishmael, head chef at EVO, conducted a workshop whose spirit was to pay tribute to his teacher. Both figures toured the most representative dishes of the legacy of Santi Santamaria in a relaxed and informal.
This was one of the activities organized in honor of Santi Santamaria, but not the only one. And is that from 18 April to 6 May, the restaurant has organized a conference EVO dining destinations will be served a special menu designed for the occasion including the most representative dishes of the late chef.
Santi Santamaria shrimp ravioli, sausage casings and sausage cod or veal shank with nightingales and “escalónies” glazed, are some of the dishes to be able to enjoy during the gastronomic to be held at the restaurant late EVO month of April. They were the favorite dishes of the chef Santi Santamaria and cooking conveyed their philosophy and their good work in the kitchen. Therefore, the restaurant team wanted to create a unique menu and unique to make you proud to Santamaria and everyone could enjoy.