Ca Joan
Restaurant
4.7712 reviews
Asador specialising in dry-aged beef cooked over holm-oak coals. Joan Abril sources from small farms in León, Galicia and the Basque country and dry-ages cuts for 30–120 days in the in-house chamber.
Additional Details
- Specialty:
- Dry-aged steak
- Aging Room:
- On-site
- Wine List:
- 300+ references