Feature · Class & Villas

Ca Joan: mountain, sea and embers in Altea

Since 2008, Joan Abril has been bringing long-aged meats and authentic ox beef to Altea. Every morning, a hundred metres from the beach, the holm oak wood of his grill begins to burn.

The temple of meat

Joan Abril was born among the stoves, the son of a family devoted to the restaurant trade in his native Altea. Steering clear of traditional rice restaurants, he bet on something new and rare: specialising in beef and ox. He personally selects the best batches of meat and leads both the dining room and the kitchen. Ca Joan is one of the few restaurants in Spain serving authentic ox beef, as a chop, as cecina or in its own sobrasada.

From the display to the grill

As soon as you step inside, the display case shows with complete transparency the raw ingredients that end up on the embers, alongside a wide selection of Spanish and international wines. Inside await two spacious dining rooms with wooden walls and vertical gardens, plus an air-conditioned terrace in Mediterranean style. The custom-built grill is the heart of the house. Much of the fruit and vegetables come from its own kitchen garden, zero-kilometre produce.

The fresh fish market

The sea has its place too, on the terrace, where you will find Ca Joan's fresh fish market:

The restaurant is listed in the Guía Repsol and takes its experience into your home with the Ca Joan Meat Club online shop.

• Gamba roja de Deniared prawn from the fresh market
• Cigala nº 1 de Alteatop-grade local langoustine
• Fresh razor clams and oystersfrom the terrace display
• Ox choplong-aged, grilled over holm oak embers
• Ox cecina and sobrasadamade in-house

Text by Class & Villas based on information published by Ca Joan.