Mycket krognyheter fr\u00e5n Stockholm senaste tiden, men \u00e4ven i Malm\u00f6 v\u00e4xer restaurangbranschen s\u00e5 det knakar. Senaste nyheten \u00e4r att Alexander Sj\u00f6grens restaurang Mutantur skall expandera. Efter framg\u00e5ngarna i Bocuse d\u2019Or nyligen, och \u00c5rets Kock, d\u00e4r Sj\u00f6gren kom p\u00e5 en stark tredje plats, k\u00e4nner han tydligen att det \u00e4r dags att v\u00e4xa.<\/p>\n
Mutantur har vart en popul\u00e4r krog p\u00e5 Erik Dahlbergsgatan i drygt tv\u00e5 \u00e5r nu, vilket g\u00f6r detta till en bra tid f\u00f6r expansion. Det blir ingen utbyggnad utan snarare en del till i samma byggnad d\u00e4r man skall kunna ta hand om st\u00f6rre grupper. Namnet p\u00e5 den nya delen blir \u201dSalongen\u201d och skall vara klar f\u00f6r \u00f6ppning i december. Lokalen blir Mutanturs \u201dprivate dining room\u201d som skall passa f\u00f6r b\u00e5de vinprovningar, privata tillst\u00e4llningar och f\u00f6retags event, rapporterar sydsvenskan.se<\/p>\n
I ett pressmeddelande s\u00e4ger Alexander Sj\u00f6gren,<\/p>\n
\u201dDessv\u00e4rre har vi inte haft m\u00f6jlighet att ta emot en del f\u00f6r oss st\u00f6rre bokningar \u2013 bland annat event- och f\u00f6retagsgrupper. Med hj\u00e4lp av \u201dSalongen\u201d hoppas jag att vi ska f\u00e5 m\u00f6jlighet att ha dessa grupper som g\u00e4ster\u201d<\/em><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Mycket krognyheter fr\u00e5n Stockholm senaste tiden, men \u00e4ven i Malm\u00f6 v\u00e4xer restaurangbranschen s\u00e5 det knakar. Senaste nyheten \u00e4r att Alexander Sj\u00f6grens restaurang Mutantur skall expandera. Efter framg\u00e5ngarna i Bocuse d\u2019Or nyligen, och \u00c5rets Kock, d\u00e4r Sj\u00f6gren kom p\u00e5 en stark tredje plats, k\u00e4nner han tydligen att det \u00e4r dags att v\u00e4xa. Mutantur har vart en […]<\/p>\n","protected":false},"author":1,"featured_media":4648,"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-4643","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\/4643","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=4643"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4643\/revisions"}],"predecessor-version":[{"id":4647,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4643\/revisions\/4647"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/4648"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=4643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=4643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=4643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}