{"id":57038,"date":"2022-03-21T16:22:32","date_gmt":"2022-03-21T15:22:32","guid":{"rendered":"https:\/\/foodandgood.fr\/etablissement\/le-silex\/"},"modified":"2024-06-12T14:37:45","modified_gmt":"2024-06-12T12:37:45","slug":"le-silex","status":"publish","type":"etablissement","link":"https:\/\/foodandgood.fr\/it\/le-silex\/","title":{"rendered":"Le Silex"},"excerpt":{"rendered":"","protected":false},"author":1,"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-57038","etablissement","type-etablissement","status-publish","has-post-thumbnail","hentry","type-etablissement-cucina-francese"],"acf":{"id_eta_scn":"","id_app_foodandgood":"","id_exponum":"","abo":[],"etoile_michelin":[],"titre_presentation":"300g minimo!","presentation":"<h3>Carne di qualit\u00e0 a Colmar<\/h3>\n<span style=\"font-weight: 400;\">\"Le Silex\" a Colmar, una scommessa sicura per gli amanti della carne.<\/span>\n\n<span style=\"font-weight: 400;\">Di origine portoghese, Manuel De Azevedo ha la tradizione di soddisfare gli appetiti pi\u00f9 affamati. Il suo amore per il piacere gastronomico combina qualit\u00e0 e quantit\u00e0 nel piatto. I generosi piatti di Le Silex, soprattutto per gli amanti della carne, fanno venire l'acquolina in bocca: cordon jurassien arrotolato in un nem, costata di manzo stagionata, entrec\u00f4te con osso, topo d'agnello cotto a legna, tartare tagliata con un coltello \u00e0 la minute, e cos\u00ec via. Tutte le carni hanno un peso minimo di 300 g e il forno a legna pu\u00f2 essere utilizzato anche per cuocere diverse crostate flamb\u00e9es e pizze. Aperto dalle 18.00 alle 12.30 (2<\/span><span style=\"font-weight: 400;\">e<\/span><span style=\"font-weight: 400;\"> servizio alle 23:00).<\/span>\n\n\u00a0\n\nScoprite tutte le novit\u00e0 del ristorante di carne di Colmar sulla sua <a href=\"https:\/\/www.facebook.com\/pages\/Le-Silex\/170370882979207\">pagina Facebook<\/a>.","types_prestation":false,"photo":20536,"photo_bis":3070,"photo_3":3535,"adresse":{"address":"LE SILEX, Route d'Ingersheim, Colmar, France","lat":48.0822525,"lng":7.352036899999999,"zoom":7,"place_id":"ChIJPfvCDd9lkUcRKtoycR1hwKU","name":"LE SILEX","street_number":9,"street_name":"Route d'Ingersheim","street_name_short":"Rte d'Ingersheim","city":"Colmar","state":"Grand Est","post_code":68000,"country":"France","country_short":"FR"},"horaires":"Luned\u00ec: Chiuso\nMarted\u00ec: Chiuso\nMercoled\u00ec: 18:00 - 02:00\nGioved\u00ec: 18:00 - 02:00\nVenerd\u00ec: 18:00 - 02:00\nSabato: 18:00 - 02:00\ndomenica: 18:00 - 02:00","tel":"03 89 29 03 41","boutons":[{"title":"Sito web","link":"https:\/\/le-silex-colmar.eatbu.com\/?lang=fr"}],"boutons_reservation":"","boutons_social":null,"articles":[{"title":"","text":"","image":""}]},"_links":{"self":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/etablissement\/57038","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/etablissement"}],"about":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/types\/etablissement"}],"author":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/comments?post=57038"}],"version-history":[{"count":1,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/etablissement\/57038\/revisions"}],"predecessor-version":[{"id":81535,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/etablissement\/57038\/revisions\/81535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/media\/20536"}],"wp:attachment":[{"href":"https:\/\/foodandgood.fr\/it\/wp-json\/wp\/v2\/media?parent=57038"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}