Restaurants

Ca Joan

fifteen

  • Kitchen

    Remarkable

  • Service

    Remarkable

  • Cellar

    Remarkable

  • Decoration / atmosphere

    Remarkable

  • Altea (Alicante)

  • Average Price: 75 euros

  • Spit

An unbeatable product and the great treatment of meats are the keys to the success of this grill in Altea, a must on the Mediterranean coast

Is it possible, with the one that is falling in the hospitality sector, that a restaurant can provide, between the two services on

a Friday in August, more than 600 covers

?

Yes, yes, we are talking about Ca Joan, the Altea steakhouse founded and run by Joan Abril

that has become the great carnivorous reference in the Marina Baja region, the province of Alicante, the Valencian Community and almost, almost , we would dare to say of the Mediterranean coast.

The formula for your success?

Well, the simplest possible: get the best possible product

and, as the great Sergi Arola always says, do the most difficult thing that can be done with it in a restaurant, "not spoil it".

When it comes to reviewing your gastronomic proposal, there is nothing left but to start at the end, that is,

red meats, unquestionable stars of the house

: cow chop, Galician working cow chop and Galician beef chop from Cárnicas Lyo

with different maturations, never less than 100 days and exceeding 300 in the case of ox

.

Tuned in the restaurant's own chambers, they are roasted on a grill fed with oak firewood after being tempered for 20 minutes in a compartment located on the grill itself.

We tried a beef chop weighing just over two kilos and

what came to the table was a show:

perfectly sealed in the fire, which gave the bite a nice crispiness, and

pure butter inside

.

As for the flavor, a

lot of intensity, minerality and pleasant nuances

.

Despite the long maturation, not a single of those blue cheese notes that attribute to this type of meat its detractors and that only appear when the roasting process is not perfect.

To accompany, the classic house garnish, two-way fried potatoes with garlic and padrón peppers (which, perhaps because it was the end of August, were mostly chopped).

And for those who dare to try it, the leftover fat fried and turned into a crispy torrezno is a real delight.

Hypercaloric and hypercholesterolic, yes, but a day is a day.

The chop alone would be more than enough to leave satisfied but, as you have to wait the aforementioned 20 minutes of tempering the piece, it is worth entertaining yourself with some starters.

For example, the beef croquettes, very powerful in flavor but which would be appreciated a little more creaminess.

Or the

brut sepionets

(that is, dirty),

bursting with freshness and taste of the sea.

Or, being as we are on the Costa Blanca, some

red prawns from Denia, with their characteristic sweetness, in one of the best years for this crustacean that are remembered in the area

.

The grilled veal gizzards, chopped, very clean and perfectly knit (that is, not too raw), are the perfect culmination before making the jump to red meat.

The wine list exudes eclecticism

, which must please both gourmets and foreign audiences, mostly Russian, who we already know have their own tastes.

For the former, a San Román de Toro or a Valderiz Tomás Esteban from Ribera del Duero go perfectly with the meat.

And

the work of the service is commendable

because, in a crowded dining room, it ensures that the rhythm of the meal does not decline at any time.

A short walk along the nearby La Olla beach, just 100 meters from the restaurant, contemplating the bay and L'Illeta, is the perfect finish for an unavoidable excursion for any meat lover.

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