I januari 2020 blir det premi\u00e4r f\u00f6r den norrl\u00e4ndska street food kedjan Bastard Burgers i G\u00f6teborg.<\/p>\n
Hittills serverar man hamburgare p\u00e5 norrl\u00e4ndsk n\u00f6tk\u00f6tt p\u00e5 32 st\u00e4llen runt om i landet, med S\u00f6dra Larmgatan i G\u00f6teborg blir det 33.<\/p>\n
Simon Wanler, medgrundare och VD f\u00f6r Bastard Burgers ber\u00e4ttar.<\/p>\n
G\u00f6teborg allts\u00e5, det var v\u00e4l p\u00e5 tiden?<\/strong><\/p>\n \u2013 Haha ja. Den vanligaste fr\u00e5gan vi f\u00e5r \u00e4r om vi har glutenfritt br\u00f6d. Den n\u00e4st vanligaste \u00e4r n\u00e4r vi \u00f6ppnar i G\u00f6teborg, s\u00e5 man kan v\u00e4l s\u00e4ga att det \u00e4r p\u00e5 tiden, s\u00e4ger Simon Wanler och skrattar.<\/p>\n Kan vi v\u00e4nta oss fler restauranger i G\u00f6teborgsomr\u00e5det?<\/strong><\/p>\n \u2013 G\u00f6teborg \u00e4r en stor j\u00e4kla stad. Det finns absolut\u00a0plats f\u00f6r ett par st\u00e4llen till,\u00a0s\u00e4ger Simon.<\/p>\n N\u00e5got annat du vill till\u00e4gga innan vi tackar f\u00f6r kaffet?<\/strong><\/p>\n \u2013 Restaurangen ligger v\u00e4gg i v\u00e4gg med v\u00e5ra goda v\u00e4nner Caliroots, s\u00e5 d\u00e4r kan ni f\u00f6rv\u00e4nta er n\u00e5gra sk\u00f6na samarbeten fram\u00f6ver. Streetwear \u00e4r n\u00e5got som ligger oss varmt om hj\u00e4rtat, avslutar Simon.<\/p>\n","protected":false},"excerpt":{"rendered":" I januari 2020 blir det premi\u00e4r f\u00f6r den norrl\u00e4ndska street food kedjan Bastard Burgers i G\u00f6teborg. Hittills serverar man hamburgare p\u00e5 norrl\u00e4ndsk n\u00f6tk\u00f6tt p\u00e5 32 st\u00e4llen runt om i landet, med S\u00f6dra Larmgatan i G\u00f6teborg blir det 33. Simon Wanler, medgrundare och VD f\u00f6r Bastard Burgers ber\u00e4ttar. G\u00f6teborg allts\u00e5, det var v\u00e4l p\u00e5 tiden? \u2013 […]<\/p>\n","protected":false},"author":1,"featured_media":4125,"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-4123","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\/4123","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=4123"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4123\/revisions"}],"predecessor-version":[{"id":4126,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4123\/revisions\/4126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/4125"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=4123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=4123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=4123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}