{"id":268,"date":"2023-12-13T00:00:00","date_gmt":"2023-12-13T00:00:00","guid":{"rendered":"https:\/\/calabria.dev\/pedro-nuno-de-la-rosa\/"},"modified":"2023-12-13T00:00:00","modified_gmt":"2023-12-13T00:00:00","slug":"pedro-nuno-de-la-rosa","status":"publish","type":"post","link":"https:\/\/calabria.dev\/en\/pedro-nuno-de-la-rosa\/","title":{"rendered":"Pedro Nu\u00f1o de la Rosa"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Koin\u00e9-Bistro de Juanlu Parra: La agradable contemporaneidad<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hac\u00eda tiempo que en Alicante no descubr\u00edamos un cocinero de vanguardia y con conocimiento de causa. Especuladores, juntando Roma con Santiago, o Lyon con Lima muchos; forzados mestizajes incoherentes por absurdos, m\u00e1s; y &#8220;rompedores\/as&#8221; presumidos de la deconstrucci\u00f3n coquinaria sin saber antes (por formaci\u00f3n te\u00f3rico-pr\u00e1ctica) construir la cocina cl\u00e1sica, una aut\u00e9ntica legi\u00f3n de advenedizos&#8230;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.esdiario.com\/la-picaeta\/251626881\/koine-bistro-de-juanlu-parra-la-agradable-contemporaneidad.html\">Leer art\u00edculo <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Koin\u00e9-Bistro de Juanlu Parra: La agradable contemporaneidad Hac\u00eda tiempo que en Alicante no descubr\u00edamos un cocinero de vanguardia y con conocimiento de causa. Especuladores, juntando Roma con Santiago, o Lyon con Lima muchos; forzados mestizajes incoherentes por absurdos, m\u00e1s; y &#8220;rompedores\/as&#8221; presumidos de la deconstrucci\u00f3n coquinaria sin saber antes (por formaci\u00f3n te\u00f3rico-pr\u00e1ctica) construir la cocina [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":269,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_geo_pro_schema_type":"","_geo_pro_headline":"","_geo_pro_description":"","_geo_pro_answer_visibility":"","_geo_pro_key_facts_visibility":"","_geo_pro_faq_visibility":"","_geo_pro_citations_visibility":"","_geo_pro_reviews_visibility":"","_geo_pro_offer_price":"","_geo_pro_offer_price_mode":"","_geo_pro_offer_price_currency":"","_geo_pro_offer_url":"","_geo_pro_offer_availability":"","_geo_pro_offer_price_valid_until":"","_geo_pro_service_type":"","_geo_pro_service_area":"","_geo_pro_product_brand":"","_geo_pro_product_sku":"","_geo_pro_product_gtin":"","_geo_pro_product_condition":"","_geo_pro_citations":[],"_geo_pro_faqs":[],"_geo_pro_reviews":[],"_geo_pro_key_facts":[],"footnotes":""},"categories":[9,7],"tags":[],"class_list":["post-268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-critica-gastronomica","category-prensa"],"_links":{"self":[{"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/posts\/268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/comments?post=268"}],"version-history":[{"count":0,"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/posts\/268\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/media\/269"}],"wp:attachment":[{"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/media?parent=268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/categories?post=268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calabria.dev\/en\/wp-json\/wp\/v2\/tags?post=268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}