{"id":4261,"date":"2019-08-21T13:33:26","date_gmt":"2019-08-21T13:33:26","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=4261"},"modified":"2019-08-21T13:33:26","modified_gmt":"2019-08-21T13:33:26","slug":"frantzengruppen-saljer-flying-elk-gaston-och-corner-club","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/frantzengruppen-saljer-flying-elk-gaston-och-corner-club\/","title":{"rendered":"Frantz\u00e9ngruppen s\u00e4ljer Flying Elk, Gaston och Corner Club"},"content":{"rendered":"<p>Sedan flera \u00e5r tillbaka driver Bj\u00f6rn Frantz\u00e9n Flying Elk, Gaston och Corner Club i Gamla Stan.\u00a0The Flying Elk den framg\u00e5ngsrika engelskinspirerande gastropubben, som sedan starten 2013\u00a0bel\u00f6nats med bland annat Dagens Nyheters Gulddraken, po\u00e4ngen 21\/25 i Dagens Industri samt rekommenderad i Guide Michelin varje \u00e5r.<\/p>\n<p>I ett pressmeddelande tidigare idag blir det nu officiellt att Bj\u00f6rn Frantz\u00e9n s\u00e4ljer sina sista krogar i Gamla Stan.\u00a0Flytten fr\u00e5n Gamla stan \u00e4r en del i ett st\u00f6rre f\u00f6r\u00e4ndringsarbete Frantz\u00e9n Group nu genomf\u00f6r. F\u00f6r tv\u00e5 \u00e5r sedan tog flaggskeppet restaurang Frantz\u00e9n klivet ur Gamla stan och \u00f6ppnade upp i city och bel\u00f6nades med 3-stj\u00e4rnor i Guide Michelin.<\/p>\n<p>Under 2020 \u00f6ppnar Frantz\u00e9n Group ett internationellt brasseri i Astoriahuset p\u00e5 Nybrogatan. Gruppen forts\u00e4tter \u00e4ven expansionen utomlands med Shanghai och Bangkok under 2020.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sedan flera \u00e5r tillbaka driver Bj\u00f6rn Frantz\u00e9n Flying Elk, Gaston och Corner Club i Gamla Stan.\u00a0The Flying Elk den framg\u00e5ngsrika engelskinspirerande gastropubben, som sedan starten 2013\u00a0bel\u00f6nats med bland annat Dagens Nyheters Gulddraken, po\u00e4ngen 21\/25 i Dagens Industri samt rekommenderad i Guide Michelin varje \u00e5r. I ett pressmeddelande tidigare idag blir det nu officiellt att Bj\u00f6rn [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3609,"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":[15,18],"tags":[],"class_list":["post-4261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige","category-branch"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4261","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=4261"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4261\/revisions"}],"predecessor-version":[{"id":4262,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4261\/revisions\/4262"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/3609"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=4261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=4261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=4261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}