Ca Joan is one of the great
of the Valencian Community and, if we are hurried, of Spain.
The Mediterranean steakhouse that
runs in Altea (Alicante), and which he owns, is synonymous with a great product with hardly any handling, something that is particularly noticeable in his
overripe red meats
that he now also
The man from Alicante, a true master of extreme ripening and whose obsession with meat goes hand in hand with the respect he professes for it, launches
Ca Joan Meet Club
It is a
unique delivery service
with which it sends to all of Spain and
in less than 48 hours
chops and steaks that age in the chambers of the Alteano restaurant.
If something characterizes Abril, who carries the hospitality industry in his genes, it is his
taste for the different
: from the dining room format that he opened
(a meat grill in a land where what is mostly carried
is rice and fish
) to the treatment of the carnivorous product, which is subjected to long periods of aging and which
vary depending on the size and fat
of each specimen. The objective is to enhance its flavor and achieve a
. An experience that can already be lived at home.
"At Ca Joan we are committed to offering things different from what everyone else has. We decided to create Ca Joan Meet Club because, as in our house
, the customer comes first
, we want anyone to be able to enjoy the
rock & roll
of our meats and various products at any time and place ", says Joan Abril.
is varied and substantial
, although the king is the ox. Thus, we find cutlets with
up to 600 days of maturation
(90 euros / kg); gluten-free jerky (22 euros / 100 g); Premium chorizo (29 euros / 600-800 g) and
, which Abril created during
using the best natural fats and spices (22 euros / 100 g). More protagonists of this club are the cutlet (37 euros / kg), the sirloin (14 euros, about 200 g) and the entrecote (17 euros, about 300 g) of cow, whose maturation is
, and the cutlet of working cow (54 euros / kg), with a
Although there is not only meat here, but also an exclusive gin,
LAB No. 1
, that they make themselves.
It is a London Dry Gin -made in a
copper alembic from
1880- that has undergone five distillations and which has among its 10 botanicals thyme, sweet orange, cardamom, fuji apple, spearmint, juniper berries, lavender or chamomile.
Working cow chop.
Orders are made from Monday to Friday, from 9 a.m. to 5 p.m., on the club's website or by calling 691 78 91 97.
And if you
Ca Joan (Partida L'Olla, 146. Altea. Tel .: 966 88 32 34) let yourself fall renovated terrace where, in
addition to meat, you
can enjoy another
, this Once marine, the
red prawns from Denia
Although there is more sea here: grilled octopus;
small cuttlefish from the bay and wild fish that arrive every day from the fish
markets of Denia, Jávea, Altea and Villajoyosa
The terrace of Ca Joan, in Altea.
According to the criteria of The Trust Project
GastronomyJosé Pizarro, from teaching the British to eat ham to opening two restaurants at the Royal Academy of Arts
Gastronomy15 trendy restaurants that are open in August
RANKING 50 TOP PIZZA The third best pizzeria in Europe of 2021 (and the best in Spain) is in Madrid and is called Fratelli Figurato
See links of interest
Home THE WORLD TODAY
Master Investigation Journalism
Canada - Spain, live
Spain - Argentina, live
Spain - Slovenia, live
F1: Hungarian GP, live