Ca Joan is one of the great

carnivorous temples

of the Valencian Community and, if we are hurried, of Spain.

The Mediterranean steakhouse that

Joan Abril

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

sends home


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.

Beef chop.

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

in 2008

(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

buttery texture

. 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.

Beef chorizo.

The offer

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

homemade sobrasada

, 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

200 days

, and the cutlet of working cow (54 euros / kg), with a



250 days


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

prefer to


in situ

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

house icon

, 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

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