{"id":30900,"date":"2018-02-02T18:30:32","date_gmt":"2018-02-02T17:30:32","guid":{"rendered":"https:\/\/www.diegocoquillat.com\/dev\/?p=30900"},"modified":"2018-02-02T15:13:02","modified_gmt":"2018-02-02T14:13:02","slug":"2018-el-ano-del-pais-vasco-gastronomico","status":"publish","type":"post","link":"https:\/\/www.diegocoquillat.com\/dev\/2018-el-ano-del-pais-vasco-gastronomico\/","title":{"rendered":"2018, el a\u00f1o del Pa\u00eds Vasco gastron\u00f3mico"},"content":{"rendered":"<p>El<strong> 2018 se presenta como un a\u00f1o de lo m\u00e1s apasionante para el P\u00e1is Vasco<\/strong>. Una de las cunas de la gastronom\u00eda patria, vive sus d\u00edas dorados y en este a\u00f1o que reci\u00e9n empieza, ser\u00e1n muchos los eventos a celebrar.<\/p>\n<p>Para empezar, Bilbao ser\u00e1 la ciudad anfitriona del <a href=\"https:\/\/www.theworlds50best.com\/blog\/News\/the-worlds-50-best-restaurants-awards-bilbao-2018.html\" target=\"_blank\">The #Worlds50Best Restaurants 2018<\/a>, la fiesta culinaria m\u00e1s grande del planeta. A esta noticia debemos sumar que este a\u00f1o, se celebrar\u00e1n en tierras vascas el <strong>120 aniversario del Restaurante <a href=\"https:\/\/www.arzak.es\/\" target=\"_blank\">Arzak<\/a>.<\/strong><\/p>\n<p><strong>Elena Arzak, la jefa de cocina, ha celebrado este hecho<\/strong> junto con la organizaci\u00f3n <a href=\"https:\/\/www.diegocoquillat.com\/dev\/como-utilizan-las-redes-sociales-los-50-mejores-restaurantes-del-mundo\/\" target=\"_blank\">#Worlds50Best Restaurants<\/a> concediendo una entrevista. Puedes verla siguiendo el enlace del tweet de abajo.<\/p>\n<blockquote class=\"twitter-tweet\" data-width=\"550\" data-dnt=\"true\">\n<p lang=\"en\" dir=\"ltr\">2018 is a big year for the <a href=\"https:\/\/twitter.com\/hashtag\/Basque?src=hash&amp;ref_src=twsrc%5Etfw\">#Basque<\/a> Country, not only will it play host to The <a href=\"https:\/\/twitter.com\/hashtag\/Worlds50Best?src=hash&amp;ref_src=twsrc%5Etfw\">#Worlds50Best<\/a> Restaurants 2018, but it will also see the 120th anniversary of Arzak. We caught up with head chef, Elena Arzak, read more here &gt; : <a href=\"https:\/\/t.co\/HtAhub95Mi\">https:\/\/t.co\/HtAhub95Mi<\/a>  <a href=\"https:\/\/twitter.com\/Bizkaia?ref_src=twsrc%5Etfw\">@Bizkaia<\/a> <a href=\"https:\/\/twitter.com\/ArzakRestaurant?ref_src=twsrc%5Etfw\">@ArzakRestaurant<\/a> <a href=\"https:\/\/t.co\/zBAf1DPPGF\">pic.twitter.com\/zBAf1DPPGF<\/a><\/p>\n<p>&mdash; The World&#39;s 50 Best (@TheWorlds50Best) <a href=\"https:\/\/twitter.com\/TheWorlds50Best\/status\/957332993647005696?ref_src=twsrc%5Etfw\">January 27, 2018<\/a><\/p><\/blockquote>\n<p><script async src=\"https:\/\/platform.twitter.com\/widgets.js\" charset=\"utf-8\"><\/script><\/p>\n\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-left kksr-valign-bottom\"\n    data-payload='{&quot;align&quot;:&quot;left&quot;,&quot;id&quot;:&quot;30900&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;bottom&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;2&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;5&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;Rate this post&quot;,&quot;legend&quot;:&quot;5\\\/5 - (2 votos)&quot;,&quot;size&quot;:&quot;24&quot;,&quot;width&quot;:&quot;142.5&quot;,&quot;_legend&quot;:&quot;{score}\\\/{best} - ({count} {votes})&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 142.5px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 24px; height: 24px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 19.2px;\">\n            5\/5 - (2 votos)    <\/div>\n    <\/div>\n","protected":false},"excerpt":{"rendered":"<p>El 2018 se presenta como un a\u00f1o de lo m\u00e1s apasionante para el P\u00e1is Vasco. Una de las cunas de la gastronom\u00eda patria, vive sus d\u00edas dorados y en este a\u00f1o que reci\u00e9n empieza, ser\u00e1n muchos los eventos a celebrar. Para empezar, Bilbao ser\u00e1 la ciudad anfitriona del The #Worlds50Best Restaurants 2018, la fiesta culinaria [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":30905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[1289,1228,1288,899,122],"acf":[],"_links":{"self":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts\/30900"}],"collection":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/comments?post=30900"}],"version-history":[{"count":1,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts\/30900\/revisions"}],"predecessor-version":[{"id":30901,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/posts\/30900\/revisions\/30901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/media\/30905"}],"wp:attachment":[{"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/media?parent=30900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/categories?post=30900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diegocoquillat.com\/dev\/wp-json\/wp\/v2\/tags?post=30900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}