Casa Joan - Reservar una mesa

La ubicación de un restaurante a menudo es una pista de su calidad, pero ¿con qué frecuencia elegirías el restaurante del hotel directamente en frente de tu estación de tren? Puedo pensar en muchos bares y restaurantes frente a estaciones de tren en Inglaterra, Francia y España donde mi GPS personal me lleva directamente más allá de ellos a otro lugar. Casa Joan, en Vilafranca del Penedés, es una notable excepción a este patrón; visitamos el restaurante en un calor de 32 grados siguiendo recomendaciones sobre la calidad de la comida. Entramos en la amplia y fresca zona de comedor para encontrar que no había menú del día, solo un caro menú de entrantes y platos principales. Nos saltamos los entrantes y para el plato principal mi esposa tuvo Roast Beef con puré cremoso, que estaba bueno, mientras que yo tuve Filet de Vedella al Cava amb Foie (Filete de ternera con Foie al Cava) a 24,50€. Absolutamente sublime, el filete era grueso, suculento y delicioso, el paté de pato era precioso y ¿cómo logran los chefs crear una salsa de vino tinto como esa, la consistencia perfecta, el sabor envió mis papilas gustativas a un vals alrededor de mi boca. Honestamente, era tan bueno. Conéctame de nuevo a la Matrix, el agente Smith Morpheus ya era historia. Los postres tenían precios razonables, yo tuve bombones de chocolate negro caseros que estaban deliciosos y Lorraine tuvo tarta de queso de Nueva York, que estaba muy buena. Con retrospectiva, debería haber pedido mi café con los bombones. Así que una pregunta sin respuesta, ¿por qué los tres relojes antiguos en la pared se detienen en 1:50, 1:55? El camarero no pudo iluminarme, algo que tiene que ver con el propietario y el dilema; la buena comida cuesta, así que ¿abres la puerta y entras? Nosotros lo hicimos y no lamentamos nuestra decisión.

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The location of a restaurant is often a clue to its quality but how often would you choose the hotel restaurant directly opposite your railway station. I can think of many bars and restaurants opposite railway stations in England, France and Spain where my personal sat nav takes me right on past them to somewhere else. Casa Joan, in Vilafranca Del Penedés is a notable exception to this pattern; we visited the restaurant in 32-degree heat following recommendations on the quality of the food. We entered the cool expansive dining area to find no menu del dia just an expensive menu of starters and mains. We skipped the starters and for main course my wife had Roast Beef with creamed mash, which was nice whereas I had Filet de Vedella al Cava amb Foie (Beef fillet with Foie Cava) @24.50e. Absolutely sublime, the steak thick, succulent and delicious, the duck pate gorgeous and just how do chefs create a red wine sauce like that, the consistency perfect, the flavour sent my taste buds into a waltz around my mouth. Honestly it was that good. Plug me back into the Matrix agent Smith Morpheus is a goner. The postres were reasonably priced, I had the homemade dark chocolate truffles that were gorgeous and Lorraine had New York cheesecake, which was very nice. With hindsight I should have ordered my coffee with the truffles. So an unanswered question why are the three old clocks on the wall stopped at 1:50, 1:55 the waiter couldn 't enlighten me, some to do with the proprietor and the dilemma; good food costs so do you open the door and step inside. We did and didn 't regret our decision

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I have worked in the wine trade for many years. Travel related to wine has taken me to areas and town which I would never have visited were I not there to visit a winery. Vilafranca del Penedes is just such an example. Normally I would chose to stay in the countryside, but since I was visiting a great winery, Mascaro, which has its cellars and tasting rooms in the centre of Vilafranca del Penedes, I have stayed several times in the urban centre and dined at Cal Ton and Casa Joan. Cal Ton is more elegant, and more expensive, but Casa Juan is a very fine restaurant as well. The dish I was most surprised to enjoy at Casa Joan was a main dish of stuffed small sguid. When it arrived I was somewhat daunted by the presentation which composed six small egg-sized, and egg-shaped shrimp bodies in a tawny sauce. Putting my trust in the chef, I (metaphorically) dived in. The dish was exquisite. The meal was a wonder. The service and cava (Mascaro, of course) was equally good. If you should find yourself in the north-east of Spain, make an effort to visit Casa Joan.

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A lovely place with excellent food and service. Also an English menu. I had the artichoke and little clam starter, a mild but satisfying concoction served with a sauce in a bowl. My main course was a delicious piece of veal cooked perfectly in a lovely cava-based sauce with a slice of foil grass on top. My husband had a friend squid app followed by a pig trotter stuffed with mushrooms, which he found delicious though very rich. That left us too full for dessert, regrettably. A nice Rioja red worked well with the food. It was not crowded on a Saturday night before Christmas.

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We were taken here by friends who produce wine in Vilafranca and the food was sensational. Everything is fresh as local as possible. Excellent service as well. A must visit if in Vilafranca.

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