{"version":"1.0","provider_name":"Sopa de ganso","provider_url":"https:\/\/blogs.diariovasco.com\/sopadeganso","author_name":"I\u00f1igo Galatas","author_url":"https:\/\/blogs.diariovasco.com\/sopadeganso\/author\/masgastronomia\/","title":"Novedad en Barcelona - Sopa de ganso","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"5vrjSCkuVG\"><a href=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2008\/06\/10\/novedad_en_barcelona\/\">Novedad en Barcelona<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2008\/06\/10\/novedad_en_barcelona\/embed\/#?secret=5vrjSCkuVG\" width=\"600\" height=\"338\" title=\"&#8220;Novedad en Barcelona&#8221; &#8212; Sopa de ganso\" data-secret=\"5vrjSCkuVG\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/blogs.diariovasco.com\/sopadeganso\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Se acaba de abrir la Fonda Gaig donde antes estuvo el Gargant\u00faa y Pantagruel (C\u00f3rcega, 200)&nbsp;un cl\u00e1sico que tuvo que cerrar. Con ese nombre est\u00e1 claro que el restaurante es de Carlos Gaig el estrellado cocinero catal\u00e1n que tiene otros dos locales en la ciudad. \u00bfY qu\u00e9 hace que este sea diferente y que merezca [&hellip;]"}