{"id":38510,"date":"2024-05-15T13:56:16","date_gmt":"2024-05-15T11:56:16","guid":{"rendered":"https:\/\/balfego.com\/?post_type=recipe&#038;p=38510"},"modified":"2024-05-15T13:56:16","modified_gmt":"2024-05-15T11:56:16","slug":"balfego-tuna-cauliflower-and-caviar","status":"publish","type":"recipe","link":"https:\/\/balfego.com\/en\/recipe\/balfego-tuna-cauliflower-and-caviar\/","title":{"rendered":"Balfeg\u00f3 tuna, cauliflower and caviar"},"content":{"rendered":"<p>Jonatan Y\u00e9lamos, head chef at La Gaia* restaurant (Ibiza Gran Hotel *** GL -Ibiza), presented this recipe made with Balfeg\u00f3 bluefin tuna and its stock in the 2024 edition of We Are Facefood.<\/p>\n","protected":false},"featured_media":37699,"template":"","class_list":["post-38510","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_tuna_part-belly","recipe_tuna_part-bluefin-tuna-stock","recipe_cooking_level-expert","recipe_author-jonatan-yelamos"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/recipe\/38510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/37699"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=38510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}