    {"id":3105,"date":"2019-03-01T13:29:18","date_gmt":"2019-03-01T13:29:18","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=3105"},"modified":"2019-03-01T13:42:30","modified_gmt":"2019-03-01T13:42:30","slug":"tyskland-har-aldrig-haft-sa-manga-michelinstjarnor-som-nu","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/tyskland-har-aldrig-haft-sa-manga-michelinstjarnor-som-nu\/","title":{"rendered":"Tyskland har aldrig haft s\u00e5 m\u00e5nga Michelinstj\u00e4rnor"},"content":{"rendered":"<h4>Stj\u00e4rnregn i Berlin<\/h4>\n<p>Tysklands Michelin Guide 2019 presenterades vid ett stort event i Berlin. De st\u00f6rsta nyheterna var annonserandet av fem nya tv\u00e5stj\u00e4rnor samt 37 nya enstj\u00e4rnor i den prestigefyllda r\u00f6da boken.<\/p>\n<p><a href=\"https:\/\/www.viamichelin.com\/web\/Restaurant\/Andernach-56626-Purs-3572876\" target=\"_blank\" rel=\"noopener\">Purs<\/a>\u00a0i Andernach, som \u00f6ppnade i februari 2018 med head chef Christian Eckhardt, lyckades med det utomordentliga konststycket att f\u00e5 tv\u00e5 stj\u00e4rnor direkt.\u00a0 Tre av nykomlingarna i den tv\u00e5stj\u00e4rniga familjen finns i Bavarien:\u00a0<a href=\"https:\/\/www.viamichelin.com\/web\/Restaurant\/Krun_Elmau-82493-Luce_d_Oro-2tvi6w7\" target=\"_blank\" rel=\"noopener\">Luce d\u2019Oro<\/a>, som \u00e4r en del av Elmau Castle i Kr\u00fcn; restaurangen\u00a0<a href=\"https:\/\/www.viamichelin.com\/web\/Restaurant\/Heroldsberg-90562-Sosein-t4inlp1r\" target=\"_blank\" rel=\"noopener\">Sosein.<\/a>\u00a0i Heroldsberg; samt\u00a0<a href=\"https:\/\/www.viamichelin.com\/web\/Restaurant\/WIRSBERG-95339-Alexander_Herrmann_by_Tobias_Batz-2th9g59\" target=\"_blank\" rel=\"noopener\">Alexander Herrmann by Tobias B\u00e4tz<\/a>\u00a0i Wirsberg.\u00a0<a href=\"https:\/\/www.viamichelin.com\/web\/Restaurant\/Koln-50678-Ox_Klee-qas4q4t\" target=\"_blank\" rel=\"noopener\">Ox &amp; Klee<\/a>\u00a0i Cologne fick \u00e4ven detv\u00e5 stj\u00e4rnor i \u00e5rets guide. Sammanlagt rekommenderar Michelin Guiden i Tyskland 2019 38 restauranger med tv\u00e5 stj\u00e4rnor.<\/p>\n<h4>Tio 3-stj\u00e4rnor<\/h4>\n<p>De 10 tresj\u00e4rniga restaurangerna beh\u00f6ll sina utm\u00e4rkelser i \u00e5r. Antal enstj\u00e4rniga restauranger \u00f6kar till 261 stycken, med 37 nykomlingar bland annat: CODA Dessert Dining, Ernst, SAVU och Kin Dee i Berlin; Lakeside, bianc och 100\/200 i Hamburg; Tian i Frankfurt; och Koch und Kellner, Der Schwarze Adler oc Waidwerk in Nuremberg. Detta slutar allts\u00e5 med en all-time high 309 stj\u00e4rnkrogar i Tyskland!<\/p>\n<blockquote><p>&#8220;This 2019 selection confirms the ongoing positive progress of German gastronomy. This success is due to both the existing guard of well-established and experienced chefs, as well as a new generation of young and talented chefs with their innovative and fresh ideas.&#8221;\u00a0Gwendal Poullennec, internationell direkt\u00f6r f\u00f6r Michelin Guiden.<\/p><\/blockquote>\n<p>F\u00f6rutom stj\u00e4rnorna har 39 restauranger bel\u00f6nats med en Bib Gourmand, en utm\u00e4rkelse till restauranger som lagar enkel men god mat med bra kvalit\u00e9 och v\u00e4rde f\u00f6r pengarna. I Tyskland betyder det att det m\u00e5ste finnas en 3-r\u00e4ttersmeny\u00a0 f\u00f6r max \u20ac37.) Det finns totalt 424 Bib Gourmand restauranger i 2019 \u00e5rs guide.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stj\u00e4rnregn i Berlin Tysklands Michelin Guide 2019 presenterades vid ett stort event i Berlin. De st\u00f6rsta nyheterna var annonserandet av fem nya tv\u00e5stj\u00e4rnor samt 37 nya enstj\u00e4rnor i den prestigefyllda r\u00f6da boken. Purs\u00a0i Andernach, som \u00f6ppnade i februari 2018 med head chef Christian Eckhardt, lyckades med det utomordentliga konststycket att f\u00e5 tv\u00e5 stj\u00e4rnor direkt.\u00a0 Tre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3109,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-3105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-varlden"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=3105"}],"version-history":[{"count":5,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3105\/revisions"}],"predecessor-version":[{"id":3112,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3105\/revisions\/3112"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3109"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}