The reason I originally raved about Can Fabes was this meal, on the 25th May 1999.
An amuse-bouche of pea puree was remarkable and set the scene. Tuna was quite simply the best I have ever eaten to this date, seared on the outside, stunningly tender inside. I started with some lovely grilled langoustines, but the dish of the night was a simple starter of rice primavera, just spring vegetables (baby broad beans, amazingly fine asparagus, peas) cooked with some rice, which was one of the most remarkable things I have tasted, made with a chicken stock and just bursting with flavour (20/20). My wife's sea bass was beautifully cooked.
Cheeses were in very fine condition, mostly Spanish with a few French. We both had different chocolate desserts - I had a conventional mousse (perfect) and my wife a stunningly intense Valrhona cake which was made with no flour. For wine we had the divine Vega Sicilia Unico 1981 which at about £150 was only a little more than retail. The sommelier was excellent and gave us tastes of various other glasses e.g. a rare Gewürztraminer Eiswein made under artificial conditions in Penedes, which was actually very good, and a fine Muscatel dessert wine.