i. Biography
Early Years
Ageing sits inside the cooking, not beside it. In Joan Abril’s kitchen, dry-aged beef and dry-aged steak define the house identity before the cut reaches the fire.
Making a Name
Dry-aged beef cooked over that wood gives the asador its working signature: meat, time, and fire handled as one discipline. Authentic ox meat is a defining offer at Ca Joan. The restaurant describes Ca Joan as one of the few restaurants in Spain serving it, which makes the dish a central reference point for how the house is understood. Recognition has followed the narrowness of the craft. Ca Joan has been named one of the best 55 restaurants out of 11,682 restaurants in the Valencian Community, placing the Altea address inside a tightly ranked regional field. The restaurant’s affiliations also include Guía Repsol. For a dining room built around meat, fire, and time, that marker gives the work visibility beyond the beachside asador.
The Present
The role keeps Joan Abril close to the full working arc of the restaurant, from sourcing and ageing to the coals that finish each cut. The current picture is deliberately contained: chef-owner, asador, dry-aged beef, authentic ox meat, and holm-oak firewood lit each morning near the Mediterranean.
Profile updated July 2026
FAQ
Asked of Joan
What is Joan Abril's current role?
As of 2026, Joan Abril is Chef at Ca Joan.
What is Joan Abril known for?
Ca Joan specializes in dry-aged steak.
What recognition has Joan Abril received?
One of the best 55 restaurants out of 11,682 restaurants in the Valencian Community.
