{"id":144822,"date":"2025-03-19T12:14:02","date_gmt":"2025-03-19T11:14:02","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/umami\/"},"modified":"2025-04-14T11:15:50","modified_gmt":"2025-04-14T09:15:50","slug":"umami","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/en\/umami\/","title":{"rendered":"Umami"},"excerpt":{"rendered":"","protected":false},"author":14,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"beyondwords_generate_audio":"","beyondwords_integration_method":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_preview_token":"","beyondwords_player_content":"","beyondwords_player_style":"","beyondwords_language_code":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_delete_content":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_status":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"class_list":["post-144822","etablissement","type-etablissement","status-publish","hentry","type-etablissement-exceptional-table","type-etablissement-gastronomic-cooking","type-etablissement-world-cuisine"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"The Fifth Flavor","presentation":"In the heart of Petite France with its beautiful half-timbered houses, here's an address that blends the local and the foreign, as its name suggests: umami is the fifth flavor in Japanese gastronomy, alongside sweet, salty, sour, and bitter.\n\nChef Ren\u00e9 Fieger has traveled extensively before creating this market cuisine with fresh products under various influences, solidly based on classical foundations. The chef works alone in the kitchen to delight his guests. ","types_prestation":false,"photo":116285,"photo_bis":116291,"photo_3":116297,"adresse":{"address":"Restaurant Umami, Rue des Dentelles, Strasbourg, France","lat":48.5809582,"lng":7.743086399999999,"zoom":7,"place_id":"ChIJM5PP5kzIlkcRs0K_AWJNFT4","name":"Restaurant Umami","street_number":8,"street_name":"Rue des Dentelles","city":"Strasbourg","state":"Grand Est","post_code":67000,"country":"France","country_short":"FR"},"horaires":"Monday: 19:30 \u2013 20:30\nTuesday: Closed\nWednesday: Closed\nThursday: Closed\nFriday: 19:30 \u2013 20:30\nSaturday: 12:00 \u2013 13:00, 19:30 \u2013 20:30\nSunday: 12:00 \u2013 13:00, 19:30 \u2013 20:30","tel":"03 88 32 80 53","boutons":[{"title":"Website","link":"http:\/\/www.restaurant-umami.com\/"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"He took his first steps in cooking in 1984, at the age of 14, at the Cheval Blanc in Lembach with Fernand Mischler.\n\nAt 54 years old, Chef Ren\u00e9 Fieger chose, 'to get through the midlife crisis,' to revise the hours of the intimate restaurant he runs in Strasbourg with his wife Jessica. Credited with a Michelin star for 16 (4x4) years, at 8 (2x4) Rue des Dentelles, he delights curious taste buds. To his classical foundations and the four main flavors, the chef has added a fifth with pronounced Asian accents, which makes his refined cuisine of a great globetrotter unique. Like himself, it has that extra soul that makes his eyes shine and builds customer loyalty.   ","image":116361}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/comments?post=144822"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144822\/revisions"}],"predecessor-version":[{"id":151705,"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/etablissement\/144822\/revisions\/151705"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/en\/wp-json\/wp\/v2\/media?parent=144822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}