{"id":57126,"date":"2021-12-28T12:00:08","date_gmt":"2021-12-28T11:00:08","guid":{"rendered":"https:\/\/gastronomicament.cat\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina"},"modified":"2021-12-28T12:00:08","modified_gmt":"2021-12-28T11:00:08","slug":"alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina","title":{"rendered":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&#8221;"},"content":{"rendered":"<p><em>\u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin.\u00a0<\/em><\/p>\n<p><em>Salazar va n\u00e9ixer a Linares, Andalusia, l&#8217;any 1985. Arrib\u00e0 a Mallorca amb devers 20 anys amb la cadena hotelera Hospes i poc temps despr\u00e9s va crear el seu restaurant al Port de Pollen\u00e7a, Argos, amb el qual amb 29 anys, va aconseguir la seva primera estrella Michelin. Despr\u00e9s d&#8217;uns anys d&#8217;\u00e8xit, va encetar una nova etapa a Cap Vermell Grand Hotel amb el restaurant Voro.<\/em><\/p>\n<p><strong>Com heu viscut el lliurament de la segona estrella Michelin?<br \/>\n<\/strong>S\u00f3n uns moments \u00fanics perqu\u00e8 \u00e9s molt dif\u00edcil aconseguir dues estrelles Michelin, especialment ara amb tot el que est\u00e0 passant en \u00e0mbit mundial, amb la pand\u00e8mia de la covid. \u00c9s un somni fet realitat!<\/p>\n<p><strong>Tot i estar enfora de la capital, Palma, la vostra cuina ha sumat adeptes&#8230;<br \/>\n<\/strong>Hem tingut visites importants durant aquests mesos, hem fet les coses molt b\u00e9, hem evolucionat, creiem en el nostre potencial, som molt autoexigents, ens superem cada dia, cada setmana\u201d. Si mirem enrere, el nostre salt qualitatiu ha estat enorme i avui dia som completament diferents.<\/p>\n<p><strong>Qu\u00e8 v\u00e0reu fer en saber que us concedien la segona estrella Michelin?<br \/>\n<\/strong>Tot d&#8217;una vaig fer una besada Mar\u00eda Cano, que porta amb mi des del 2016 i \u00e9s la meva m\u00e0 dreta. Despr\u00e9s vaig parlar amb els meus pares que estaven molt emocionats. Tamb\u00e9 vaig parlar amb el meu equip, que era a la porta de la gala del lliurament d&#8217;Estrelles Michelin ja que nom\u00e9s hi podien entrar dues persones per restaurant.<\/p>\n<p><strong>Quin \u00e9s el vostre objectiu ara mateix?<br \/>\n<\/strong>Ser el millor amb dues estrelles Michelin, la qual cosa suposa superar-nos cada dia i aix\u00f2 \u00e9s el m\u00e9s bonic de la feina.<\/p>\n<p><strong>Quin paper hi juga Mallorca i Andalusia en els vostres fogons?<br \/>\n<\/strong>Mallorca \u00e9s el rebost de la meva cuina, \u00e9s el que em nodreix dels productes amb els quals treballar\u00e9, tots de primer\u00edssima qualitat. A partir d&#8217;aqu\u00ed entren els records d&#8217;Andalusia, les aromes i, tamb\u00e9, les t\u00e8cniques de la cuina cl\u00e0ssica andalusa.<\/p>\n<p><strong>Qu\u00e8 \u00e9s per a \u00c1lvaro Salazar l&#8217;ofici de cuiner?<br \/>\n<\/strong>\u00c9s una gran quantitat d&#8217;hores de feina perqu\u00e8, encara que estimis la teva professi\u00f3 com l&#8217;estimem l&#8217;equip i jo, \u00e9s molt sacrificat. Per contra, el millor \u00e9s la passi\u00f3 per cuinar i l&#8217;aprenentatge constant, a m\u00e9s a m\u00e9s del treball en equip (som 13), que \u00e9s un dels aspectes que m\u00e9s m&#8217;agrada i enriqueix a nivell personal i laboral. I, a m\u00e9s a m\u00e9s, tots tretze, tenim les mateixes metes, i aix\u00f2 \u00e9s bestial.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s&hellip;<\/p>\n","protected":false},"author":1,"featured_media":57127,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1046,1475],"tags":[],"coauthors":[],"class_list":["post-57126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-en","category-reportatges-i-novetats-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&quot; - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&quot; Actualitat, Reportatges i novetats \u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&quot; - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&quot; Actualitat, Reportatges i novetats \u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\" \/>\n<meta property=\"og:site_name\" content=\"Gastron\u00f2micament\" \/>\n<meta property=\"article:published_time\" content=\"2021-12-28T11:00:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2021\/12\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"776\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Redacci\u00f3\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:site\" content=\"@gastronomicamen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redacci\u00f3\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\"},\"author\":{\"name\":\"Redacci\u00f3\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/person\\\/a7c85c537a1ed62799a5b8e0f686a37f\"},\"headline\":\"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&#8221;\",\"datePublished\":\"2021-12-28T11:00:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\"},\"wordCount\":470,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg\",\"articleSection\":[\"Actualitat\",\"Reportatges i novetats\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\",\"name\":\"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\\\" - Gastron\u00f2micament\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg\",\"datePublished\":\"2021-12-28T11:00:08+00:00\",\"description\":\"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\\\" Actualitat, Reportatges i novetats \u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2021\\\/12\\\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg\",\"width\":1200,\"height\":776},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#website\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/\",\"name\":\"Gastron\u00f2micament\",\"description\":\"Portal de restaurants, receptes i actualitat gastron\u00f2mica\",\"publisher\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#organization\",\"name\":\"Gastron\u00f2micament\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"contentUrl\":\"https:\\\/\\\/gastronomicament.cat\\\/wp-content\\\/uploads\\\/2016\\\/09\\\/header-logo.jpg\",\"width\":277,\"height\":39,\"caption\":\"Gastron\u00f2micament\"},\"image\":{\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/x.com\\\/gastronomicamen\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gastronomicament.cat\\\/ca\\\/#\\\/schema\\\/person\\\/a7c85c537a1ed62799a5b8e0f686a37f\",\"name\":\"Redacci\u00f3\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g69fea3cce3645dfa2166e7293e22955e\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g\",\"caption\":\"Redacci\u00f3\"},\"sameAs\":[\"http:\\\/\\\/gastronomicament.cat\"],\"url\":\"https:\\\/\\\/gastronomicament.cat\\\/en\\\/author\\\/admin\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\" - Gastron\u00f2micament","description":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\" Actualitat, Reportatges i novetats \u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina","og_locale":"en_US","og_type":"article","og_title":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\" - Gastron\u00f2micament","og_description":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\" Actualitat, Reportatges i novetats \u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin","og_url":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina","og_site_name":"Gastron\u00f2micament","article_published_time":"2021-12-28T11:00:08+00:00","og_image":[{"width":1200,"height":776,"url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2021\/12\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg","type":"image\/jpeg"}],"author":"Redacci\u00f3","twitter_card":"summary_large_image","twitter_creator":"@gastronomicamen","twitter_site":"@gastronomicamen","twitter_misc":{"Written by":"Redacci\u00f3","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#article","isPartOf":{"@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina"},"author":{"name":"Redacci\u00f3","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/person\/a7c85c537a1ed62799a5b8e0f686a37f"},"headline":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina&#8221;","datePublished":"2021-12-28T11:00:08+00:00","mainEntityOfPage":{"@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina"},"wordCount":470,"commentCount":0,"publisher":{"@id":"https:\/\/gastronomicament.cat\/ca\/#organization"},"image":{"@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage"},"thumbnailUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2021\/12\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg","articleSection":["Actualitat","Reportatges i novetats"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina","url":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina","name":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\" - Gastron\u00f2micament","isPartOf":{"@id":"https:\/\/gastronomicament.cat\/ca\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage"},"image":{"@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage"},"thumbnailUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2021\/12\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg","datePublished":"2021-12-28T11:00:08+00:00","description":"\u00c1lvaro Salazar, xef de Voro Restaurant: \u201cMallorca \u00e9s el rebost de la meva cuina\" Actualitat, Reportatges i novetats \u00c1lvaro Salazar, xef del restaurant Voro, que pertany a Cap Vermell Group, ha aconseguit amb nom\u00e9s 36 anys la segona estrella Michelin","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gastronomicament.cat\/en\/alvaro-salazar-xef-de-voro-restaurant-mallorca-es-el-rebost-de-la-meva-cuina#primaryimage","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2021\/12\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2021\/12\/Alvaro-Salazar-Michelin-Voro-Maria-Cano.jpg","width":1200,"height":776},{"@type":"WebSite","@id":"https:\/\/gastronomicament.cat\/ca\/#website","url":"https:\/\/gastronomicament.cat\/ca\/","name":"Gastron\u00f2micament","description":"Portal de restaurants, receptes i actualitat gastron\u00f2mica","publisher":{"@id":"https:\/\/gastronomicament.cat\/ca\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastronomicament.cat\/ca\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/gastronomicament.cat\/ca\/#organization","name":"Gastron\u00f2micament","url":"https:\/\/gastronomicament.cat\/ca\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/logo\/image\/","url":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","contentUrl":"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2016\/09\/header-logo.jpg","width":277,"height":39,"caption":"Gastron\u00f2micament"},"image":{"@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/x.com\/gastronomicamen"]},{"@type":"Person","@id":"https:\/\/gastronomicament.cat\/ca\/#\/schema\/person\/a7c85c537a1ed62799a5b8e0f686a37f","name":"Redacci\u00f3","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g69fea3cce3645dfa2166e7293e22955e","url":"https:\/\/secure.gravatar.com\/avatar\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9489a485c464fd611d33825daae651d13db70c4e74c65c94937a15a9d4c3ee14?s=96&d=mm&r=g","caption":"Redacci\u00f3"},"sameAs":["http:\/\/gastronomicament.cat"],"url":"https:\/\/gastronomicament.cat\/en\/author\/admin"}]}},"_links":{"self":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/posts\/57126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/comments?post=57126"}],"version-history":[{"count":0,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/posts\/57126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/media\/57127"}],"wp:attachment":[{"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/media?parent=57126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/categories?post=57126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/tags?post=57126"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/gastronomicament.cat\/en\/wp-json\/wp\/v2\/coauthors?post=57126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}