{"id":312,"date":"2017-12-06T09:11:27","date_gmt":"2017-12-06T09:11:27","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=312"},"modified":"2017-12-06T09:11:35","modified_gmt":"2017-12-06T09:11:35","slug":"arets-affarskrog-tak-unn","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/arets-affarskrog-tak-unn\/","title":{"rendered":"\u00c5rets Aff\u00e4rskrog Tak\/Unn"},"content":{"rendered":"<p><b>Dagens industri och Di Weekend har under \u00e5ret bes\u00f6kt ett stort antal av Sveriges b\u00e4sta\u00a0<\/b><b>restauranger. \u00c5rets Aff\u00e4rskrog 2017 \u00e4r Frida Ronges restauranger Tak &amp; Unn.\u00a0<\/b><\/p>\n<p>Frida Ronge \u00f6ppnade huvudrestaurangen Tak i slutet av mars och den lilla exklusiva\u00a0minirestaurangen Unn i augusti. Restaurangerna ligger h\u00f6gt bel\u00e4gna vid Brunkebergstorg med utsikt \u00f6ver Stockholm. H\u00e4r serveras japaninspirerad mat sju dagar i veckan.<\/p>\n<p>Behovet av en aff\u00e4rskrog i omr\u00e5det \u00e4r stort. Restaurangerna kan tillsammans ta emot cirka 350\u00a0g\u00e4ster p\u00e5 en kv\u00e4ll. Frida Ronge \u00e4r en v\u00e4lk\u00e4nd kr\u00f6gare och kock med flera fina meriter s\u00e5 som\u00a0 exempelvis \u00c5rets Rising Star av White Guide 2013, Karin Franssons Mentorpris 2014, vinnare av N\u00f6jesguidens G\u00f6teborgspris med Restaurang vR\u00c5 2013 samt silvermedalj i v\u00e4rldsm\u00e4sterskapet Seven Sushi Samurai i London.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dagens industri och Di Weekend har under \u00e5ret bes\u00f6kt ett stort antal av Sveriges b\u00e4sta\u00a0restauranger. \u00c5rets Aff\u00e4rskrog 2017 \u00e4r Frida Ronges restauranger Tak &amp; Unn.\u00a0 Frida Ronge \u00f6ppnade huvudrestaurangen Tak i slutet av mars och den lilla exklusiva\u00a0minirestaurangen Unn i augusti. Restaurangerna ligger h\u00f6gt bel\u00e4gna vid Brunkebergstorg med utsikt \u00f6ver Stockholm. H\u00e4r serveras japaninspirerad mat [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":313,"comment_status":"open","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":[1],"tags":[],"class_list":["post-312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/312","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=312"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/312\/revisions"}],"predecessor-version":[{"id":314,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/312\/revisions\/314"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/313"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}