P\u00e5 torsdag f\u00e5r alla Italien fr\u00e4lsta en ny destination att bes\u00f6ka. Det \u00e4r Pop-House koncernen som lanserar The Bakery. Lokalen har b\u00e5de renoverats och f\u00e5tt ny inredning och p\u00e5 den nya menyn hittar man riktiga italienska p\u00e4rlor som Chark, Arancini och nygr\u00e4ddade Italienska Pizzor. Dessa kombineras med italienska kvalitetsviner fr\u00e5n sm\u00e5 producenter.<\/p>\n
F\u00f6r regi och det koncept st\u00e5r Pop-House nya chef f\u00f6r Food & Beverage Anna-Viola Edman. Med tidigare arbetsplatser som Fotografiska och Bistro Capitol kan vi v\u00e4nta oss h\u00f6g standard p\u00e5 b\u00e5de mat och dryck och Anna-Viola Edman s\u00e4ger sj\u00e4lv att,<\/p>\n
\u2013 <\/em>Alla ska k\u00e4nna sig v\u00e4lkomna p\u00e5 The Bakery, \u00e4ven barnfamiljerna som bes\u00f6ker Gr\u00f6na Lund eller ABBA-mus\u00e9et. Idag vill alla \u00e4ta kvalitetsmat med bra r\u00e5varor utan galen prislapp och nu kan man g\u00f6ra det p\u00e5 The Bakery p\u00e5 Djurg\u00e5rden.<\/em><\/strong><\/p>\n Riktigt nyfikna g\u00e4ster har m\u00e4rkt att The Bakery redan har smyg\u00f6ppnat p\u00e5 helgerna, men fr\u00e5n och med nu p\u00e5 torsdag den 30 maj allts\u00e5 kan man sl\u00e5 sig ner p\u00e5 den gr\u00f6nskande uteserveringen fr\u00e5n kl 11.00 alla dagar i veckan.<\/p>\n","protected":false},"excerpt":{"rendered":" P\u00e5 torsdag f\u00e5r alla Italien fr\u00e4lsta en ny destination att bes\u00f6ka. Det \u00e4r Pop-House koncernen som lanserar The Bakery. Lokalen har b\u00e5de renoverats och f\u00e5tt ny inredning och p\u00e5 den nya menyn hittar man riktiga italienska p\u00e4rlor som Chark, Arancini och nygr\u00e4ddade Italienska Pizzor. Dessa kombineras med italienska kvalitetsviner fr\u00e5n sm\u00e5 producenter. F\u00f6r regi och […]<\/p>\n","protected":false},"author":1,"featured_media":3534,"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":[18],"tags":[],"class_list":["post-3532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3532","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=3532"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3532\/revisions"}],"predecessor-version":[{"id":3539,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/3532\/revisions\/3539"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3534"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=3532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=3532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=3532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}