{"id":1595,"date":"2021-02-15T14:40:10","date_gmt":"2021-02-15T12:40:10","guid":{"rendered":"https:\/\/www.restaurantamics.com\/team\/"},"modified":"2021-02-15T14:40:10","modified_gmt":"2021-02-15T12:40:10","slug":"team","status":"publish","type":"page","link":"https:\/\/www.restaurantamics.com\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"\t\t
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Rosemary Lima & Marc Pi, the soul of Restaurant Amics<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In 2004, we started our gastronomic life trip in the Prioirat.<\/p>\n

We meet eachother in Irreductibles Restaurant, from Sara P\u00e9rez, Ren\u00e9 Barbier and Ricardo Siginore.\u00a0 Since then, we’ve been together walking several paths trought the Priorat, culminating this period of our lifes with our own first project: Restaurant Amics, in Gratallops.<\/p>\n

In our cuisine and customer service, we ilustrate our experience of all these yearse, while also innovating.<\/p>\n

Our dishes talk about the region and its produces, and they are also the fruit of high doses of creativity and technique, looking for an\u00a0 atractive and innovative gastronomic experience which surprises our diners.<\/p>\n

All of this, sorrounded by an unique location, between Gratallops and la Vilella Baixa, in Buil&Gin\u00e9 winery. Here is where the Restaurant Amics propose a gastronomic and enoturistic discovery, with close relation between the stoves and the Priorat wines and their wineries.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"Restaurant\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\"Restaurant\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Rosemary Lima & Marc Pi, the soul of Restaurant Amics In 2004, we started our gastronomic life trip in the Prioirat. We meet eachother in Irreductibles Restaurant, from Sara P\u00e9rez, Ren\u00e9 Barbier and Ricardo Siginore.\u00a0 Since then, we’ve been together walking several paths trought the Priorat, culminating this period of our lifes with our own […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/pages\/1595"}],"collection":[{"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/comments?post=1595"}],"version-history":[{"count":0,"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/pages\/1595\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.restaurantamics.com\/en\/wp-json\/wp\/v2\/media?parent=1595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}