{"id":6479,"date":"2020-06-15T07:19:05","date_gmt":"2020-06-15T07:19:05","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=6479"},"modified":"2020-06-15T07:19:05","modified_gmt":"2020-06-15T07:19:05","slug":"garden-blique-by-nobis-sommarkoncept","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/garden-blique-by-nobis-sommarkoncept\/","title":{"rendered":"G\u00e5rden &#8211; Blique by Nobis sommarkoncept"},"content":{"rendered":"<p><strong>Blique by Nobis har \u00f6ppnat sitt sommarkoncept G\u00e5rden f\u00f6r alla som vill njuta av god mat i en h\u00e4rlig utemilj\u00f6. Nytt f\u00f6r i \u00e5r \u00e4r streetfood-inspirerad milj\u00f6, sk\u00f6n musik och somriga cocktails.\u00a0<\/strong><\/p>\n<p>Tanken \u00e4r att erbjuda en milj\u00f6 och meny som k\u00e4nns inbjudande, l\u00e4ttsam och j\u00e4kligt god. H\u00e4r serveras r\u00e4tter som Japanese Steak Chimichanga, vegetarisk Tostada med pulled jack fruit och kycklingburgare med cajun och sriracha.<\/p>\n<p>\u2013 Vi har redan en fantastisk takbar med New York-k\u00e4nsla och vill skapa en lika h\u00e4ngv\u00e4nlig innerg\u00e5rd. Gr\u00f6nska, musik, belysning och viktigast av allt, grym mat, s\u00e4tter k\u00e4nslan. Sj\u00e4lvklart \u00e4r vi m\u00e5na om att minska smittspridning och f\u00f6ljer alla rekommendationer och restriktioner fr\u00e5n Folkh\u00e4lsomyndigheten, s\u00e4ger Morsi Khaled, VD Blique by Nobis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blique by Nobis har \u00f6ppnat sitt sommarkoncept G\u00e5rden f\u00f6r alla som vill njuta av god mat i en h\u00e4rlig utemilj\u00f6. Nytt f\u00f6r i \u00e5r \u00e4r streetfood-inspirerad milj\u00f6, sk\u00f6n musik och somriga cocktails.\u00a0 Tanken \u00e4r att erbjuda en milj\u00f6 och meny som k\u00e4nns inbjudande, l\u00e4ttsam och j\u00e4kligt god. H\u00e4r serveras r\u00e4tter som Japanese Steak Chimichanga, vegetarisk [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6481,"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-6479","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\/6479","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=6479"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6479\/revisions"}],"predecessor-version":[{"id":6482,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/6479\/revisions\/6482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/6481"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=6479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=6479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=6479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}