{"id":1276,"date":"2017-11-27T06:30:00","date_gmt":"2017-11-27T04:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=1276"},"modified":"2026-09-20T11:29:36","modified_gmt":"2026-09-20T09:29:36","slug":"xanveri-cesar-anca-retorna-al-casticismo","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=1276","title":{"rendered":"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo"},"content":{"rendered":"
\nQue C\u00e9sar Anca<\/b> es un excepcional cocinero es algo que no vamos a descubrir aqu\u00ed. Su formaci\u00f3n en la Escuela de Hosteler\u00eda y Turismo de Madrid<\/b> y posteriormente en fogones tan reputados como los de Cabo Mayor<\/b> junto a Larumbe<\/b> o con I\u00f1igo Urrechu<\/b> en aquel a\u00f1orado El Amparo<\/b> del que tanto profesional de primera sali\u00f3, as\u00ed lo confirman.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nAunque cuando se nombra a C\u00e9sar Anca <\/b>a mucho se les va la cabeza a Alicante, hay que se\u00f1alar que C\u00e9sar naci\u00f3 en el madrile\u00f1o barrio de Chamber\u00ed y que , como hemos dicho, su formaci\u00f3n se forj\u00f3 en la capital. Bien es cierto que all\u00e1 por 1997, Anca hizo realidad el sue\u00f1o que ten\u00eda y que no era otro que irse a Alicante y abrir un restaurante. Al final, son dos los restaurantes que C\u00e9sar posee en la ciudad de Alicante ( C\u00e9sar Anca y La Barra de C\u00e9sar Anca<\/b>, inaugurado en 2008 y mucho m\u00e1s centrado en raciones, tapas y vinos por copas).<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\nBien es cierto que hace unos a\u00f1os Anca tuvo un devaneo con Madrid e inaugur\u00f3 un peque\u00f1o gastrobar en Madrid denominado la <\/span>Taberna de C\u00e9sar Anca<\/b> que se ubicaba en la calle de Doctor Castelo en ese local que ahora es esa magn\u00edfica casa de comidas que es <\/span>La Raquetista<\/b> de los <\/span>hermanos Aparicio<\/b>.<\/span><\/div>\n
\n
<\/span><\/div>\n
\nXanver\u00ed<\/b> , el nuevo restaurante de C\u00e9sar Anca<\/b> en Madrid supone su vuelta al barrio que le vi\u00f3 nacer. El nombre no es casual (la  la letra \u201cx\u201d es la acotaci\u00f3n fon\u00e9tica de \u201cch\u201d en
\nla Comunidad Valenciana) y aqu\u00ed Anca se propone \u201cpoder expresar toda la
\nfuerza de Madrid y la sutileza del Mediterr\u00e1neo\u201d<\/span><\/b> a trav\u00e9s de nuevas
\npropuestas que homenajean la gastronom\u00eda de las dos ciudades de su vida. <\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\nLa carta se estructura en seis apartados <\/b>en los que se percibe la
\nclara influencia del Mediterr\u00e1neo levantino, con platos como el surtido de salazones de Alicante
\ncon almendras tostadas de Xixona<\/i>, la alcachofa de Almoradi rellena de guiso de
\nchipirones<\/i> o la secci\u00f3n de \u201carroces
\nrobados\u201d<\/i> (en cuya elaboraci\u00f3n se emplea agua del Mediterr\u00e1neo y \u00f1ora
\npicada, al gusto alicantino).<\/span><\/span><\/div>\n
\n
<\/span><\/span><\/div>\n
\n<\/a><\/div>\n
\nPero
\ntambi\u00e9n de Madrid, con platos<\/span> como el <\/span>\u201ctigre a nuestra manera\u201d<\/i>, las <\/span>mollejitas
\nde ternera a la parrilla<\/i> o los <\/span>canutillos rellenos de mousse de queso y helado
\nde violetas<\/i>. Atenci\u00f3n porque aunque en el momento de nuestra visita eran dos los arroces existentes en carta, <\/span>el propio Cesar nos confirm\u00f3 que en pocos d\u00edas pasar\u00e1n a ser cuatro o cinco las variedades de arroces.<\/b><\/div>\n
\n
<\/span><\/span><\/div>\n
\nLa carta contiene tambi\u00e9n platos que el chef ha decidido
\nincorporar por haber marcado su vida y trayectoria, como es el caso de la
\nmultipremiada milhoja de manzana \u00e1cida
\ncon foie, bacalao ahumado y queso de cabra. <\/b>Y otras que ahondan en la memoria y rescatan recetas
\npr\u00e1cticamente olvidadas, como el pan perdido,<\/b> un postre franc\u00e9s que anta\u00f1o
\nse les daba a los ni\u00f1os franceses para merendar y que C\u00e9sar prepara con pan
\nbrioche, helado de mantecado y chocolate caliente. <\/span><\/span><\/span><\/div>\n
\n
<\/span><\/span><\/span><\/div>\n
\n<\/span><\/span><\/div>\n
\nAdem\u00e1s de los platos a la carta, la
\noferta se completa con una propuesta de arroz, pescado y verdura del d\u00eda y un <\/span>men\u00fa ejecutivo de 35\u20ac que tambi\u00e9n cambio
\ndiariamente y que incluye dos entrantes, un pescado y una carne.<\/span><\/span><\/b><\/span><\/div>\n
\n
<\/span><\/b><\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/b><\/span><\/div>\n
\nEn cuanto a la decoraci\u00f3n de Xanver\u00ed<\/b> hay que se\u00f1alar que poco se ha mantenido de aquel Eguinoa<\/b> que ocupara el mismo local. El estudio de decoraci\u00f3n <\/span>Estudi(H)ac se ha empleado a fondo para crear un espacio m\u00e1s luminoso en el que las reminiscencias levantinas y madrile\u00f1as est\u00e1n muy presentes<\/b>.  <\/span>As\u00ed, la entrada del restaurante est\u00e1 presidida
\npor un enorme mosaico que recrea los azulejos de la Explanada de Espa\u00f1a de Alicante
\nas\u00ed como cer\u00e1micas, m\u00e1rmoles, ladrillos, baldosines y detalles en forja del
\nbarrio de Chamber\u00ed.<\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\n
<\/span><\/div>\n
\nXanver\u00ed se distribuye en dos plantas, cada una de las cuales contiene una peque\u00f1a \u00absorpresa\u00bb<\/b>. En la planta inferior destinada al restaurante gastron\u00f3mico<\/b> se esconde un peque\u00f1o reservado con capacidad de hasta 12 personas denominado el Chispero VIP. <\/i><\/b>En la planta superior, denominada La desenfadada<\/b> y con cocina non stop, desayunos, raciones y copas, un curioso rinc\u00f3n, denominado el rinc\u00f3n  Instagram<\/i><\/b> ,<\/span>en el que -a modo de photocall- hacerse la foto de rigor bajo un
\nmodern\u00edsimo ne\u00f3n en forma de pata de gallo (icono del restaurante).<\/span><\/div>\n
\n
<\/span><\/div>\n
\nCocina de nivel que fusiona el recetario levantino y madrile\u00f1o y que sin duda no defraudar\u00e1. Muy recomendable.<\/b><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\n
<\/b><\/span><\/div>\n
\nVisitar web de Xanver\u00ed<\/a><\/span><\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Que C\u00e9sar Anca es un excepcional cocinero es algo que no vamos a descubrir aqu\u00ed. Su formaci\u00f3n en la Escuela de Hosteler\u00eda y Turismo de Madrid y posteriormente en fogones tan reputados como los de Cabo Mayor junto a Larumbe o con I\u00f1igo Urrechu en aquel a\u00f1orado El Amparo del que tanto profesional de primera […]<\/p>\n","protected":false},"author":1,"featured_media":1277,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nXanver\u00ed, C\u00e9sar Anca retorna al casticismo - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=1276\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Que C\u00e9sar Anca es un excepcional cocinero es algo que no vamos a descubrir aqu\u00ed. Su formaci\u00f3n en la Escuela de Hosteler\u00eda y Turismo de Madrid y posteriormente en fogones tan reputados como los de Cabo Mayor junto a Larumbe o con I\u00f1igo Urrechu en aquel a\u00f1orado El Amparo del que tanto profesional de primera […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gastroygourmet.com\/?p=1276\" \/>\n<meta property=\"og:site_name\" content=\"Gastro y Gourmet\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-27T04:30:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-20T09:29:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/11\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1451\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Javier Mun\u00e1rriz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Javier Mun\u00e1rriz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276\"},\"author\":{\"name\":\"Javier Mun\u00e1rriz\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"headline\":\"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo\",\"datePublished\":\"2017-11-27T04:30:00+00:00\",\"dateModified\":\"2026-09-20T09:29:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276\"},\"wordCount\":805,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg\",\"articleSection\":[\"restaurantes\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276\",\"name\":\"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo - Gastro y Gourmet\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg\",\"datePublished\":\"2017-11-27T04:30:00+00:00\",\"dateModified\":\"2026-09-20T09:29:36+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#primaryimage\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg\",\"contentUrl\":\"https:\\\/\\\/gastroygourmet.com\\\/wp-content\\\/uploads\\\/2017\\\/11\\\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg\",\"width\":2048,\"height\":1451},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/?p=1276#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/gastroygourmet.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#website\",\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/\",\"name\":\"Gastro y Gourmet\",\"description\":\"Gastronom\u00eda Gourmet por Javier Mun\u00e1rriz\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gastroygourmet.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gastroygourmet.com\\\/#\\\/schema\\\/person\\\/759f602c8a80e8ab5993fcff8f17747f\",\"name\":\"Javier Mun\u00e1rriz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g\",\"caption\":\"Javier Mun\u00e1rriz\"},\"sameAs\":[\"https:\\\/\\\/gastroygourmet.com\"],\"url\":\"https:\\\/\\\/gastroygourmet.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo - Gastro y Gourmet","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:\/\/gastroygourmet.com\/?p=1276","og_locale":"es_ES","og_type":"article","og_title":"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo - Gastro y Gourmet","og_description":"Que C\u00e9sar Anca es un excepcional cocinero es algo que no vamos a descubrir aqu\u00ed. Su formaci\u00f3n en la Escuela de Hosteler\u00eda y Turismo de Madrid y posteriormente en fogones tan reputados como los de Cabo Mayor junto a Larumbe o con I\u00f1igo Urrechu en aquel a\u00f1orado El Amparo del que tanto profesional de primera […]","og_url":"https:\/\/gastroygourmet.com\/?p=1276","og_site_name":"Gastro y Gourmet","article_published_time":"2017-11-27T04:30:00+00:00","article_modified_time":"2026-09-20T09:29:36+00:00","og_image":[{"width":2048,"height":1451,"url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/11\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg","type":"image\/jpeg"}],"author":"Javier Mun\u00e1rriz","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Javier Mun\u00e1rriz","Tiempo de lectura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gastroygourmet.com\/?p=1276#article","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/?p=1276"},"author":{"name":"Javier Mun\u00e1rriz","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"headline":"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo","datePublished":"2017-11-27T04:30:00+00:00","dateModified":"2026-09-20T09:29:36+00:00","mainEntityOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=1276"},"wordCount":805,"commentCount":0,"image":{"@id":"https:\/\/gastroygourmet.com\/?p=1276#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/11\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg","articleSection":["restaurantes"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gastroygourmet.com\/?p=1276#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gastroygourmet.com\/?p=1276","url":"https:\/\/gastroygourmet.com\/?p=1276","name":"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo - Gastro y Gourmet","isPartOf":{"@id":"https:\/\/gastroygourmet.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gastroygourmet.com\/?p=1276#primaryimage"},"image":{"@id":"https:\/\/gastroygourmet.com\/?p=1276#primaryimage"},"thumbnailUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/11\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg","datePublished":"2017-11-27T04:30:00+00:00","dateModified":"2026-09-20T09:29:36+00:00","author":{"@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f"},"breadcrumb":{"@id":"https:\/\/gastroygourmet.com\/?p=1276#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gastroygourmet.com\/?p=1276"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/gastroygourmet.com\/?p=1276#primaryimage","url":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/11\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg","contentUrl":"https:\/\/gastroygourmet.com\/wp-content\/uploads\/2017\/11\/03-XANVERI-BY-CESAR-ANCA-Restaurante-MAdrid-by-estudiHac-Jmferrero.jpg","width":2048,"height":1451},{"@type":"BreadcrumbList","@id":"https:\/\/gastroygourmet.com\/?p=1276#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/gastroygourmet.com\/"},{"@type":"ListItem","position":2,"name":"Xanver\u00ed, C\u00e9sar Anca retorna al casticismo"}]},{"@type":"WebSite","@id":"https:\/\/gastroygourmet.com\/#website","url":"https:\/\/gastroygourmet.com\/","name":"Gastro y Gourmet","description":"Gastronom\u00eda Gourmet por Javier Mun\u00e1rriz","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gastroygourmet.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Person","@id":"https:\/\/gastroygourmet.com\/#\/schema\/person\/759f602c8a80e8ab5993fcff8f17747f","name":"Javier Mun\u00e1rriz","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c7fa924dfd6ce294785c5ff92e9da9e2efca916b5b53eabf1fb4f1f2f4f8919?s=96&d=mm&r=g","caption":"Javier Mun\u00e1rriz"},"sameAs":["https:\/\/gastroygourmet.com"],"url":"https:\/\/gastroygourmet.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1276"}],"version-history":[{"count":1,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1276\/revisions"}],"predecessor-version":[{"id":1282,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/1276\/revisions\/1282"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=\/wp\/v2\/media\/1277"}],"wp:attachment":[{"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastroygourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}