{"id":16453,"date":"2026-08-12T16:02:55","date_gmt":"2026-08-12T16:02:55","guid":{"rendered":"https:\/\/vilalara.com\/?page_id=16453"},"modified":"2026-08-17T16:43:45","modified_gmt":"2026-08-17T16:43:45","slug":"mediterraneo","status":"publish","type":"page","link":"https:\/\/vilalara.com\/es\/septiembre-gastronomico\/mediterraneo\/","title":{"rendered":"Mediterr\u00e2neo\u00a0"},"content":{"rendered":"\n<!-- Gastronomy - September \u00b7 ES \u00b7 cola isto no editor da p\u00e1gina em modo HTML.\n     A p\u00e1gina \u00e9 \/es\/septiembre-gastronomico\/ e as noites s\u00e3o p\u00e1ginas filhas.\n     N\u00e3o colar <header> nem <footer>: s\u00e3o do tema.\n     A <div class=\"gs\"> de fora \u00e9 obrigat\u00f3ria, \u00e9 o que liga o CSS. -->\n<div class=\"gs\" data-evening=\"mediterraneo\">\n<section class=\"gs-hero\" style=\"--gs-hero-y:50%\">\n<img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-1280.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-1920.webp 1920w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-1280.webp 1280w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-hero-800.webp 800w\"\n  sizes=\"100vw\" alt=\"The Trattoria Pantaleone dining room\" fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"590\">\n<\/section>\n\n<section class=\"gs-intro gs-shell\" data-anim=\"fade\">\n<p class=\"gs-eyebrow\">Trattoria &#8211; 7 Septiembre<\/p>\n<h1 class=\"gs-display\">Mediterr\u00e2neo<\/h1>\n<p class=\"gs-lead\">La simplicidad como punto de llegada, no de partida. En la Trattoria, Stefano Bulla cocina a cuatro manos con Ricardo Lucas, el invitado y el chef de la casa en el mismo pase. Pasta hecha a mano, aceite de oliva y tomate maduro. Pocos ingredientes, cuando son los correctos.<\/p>\n<\/section>\n\n<div class=\"gs-field\" data-chefs=\"2\">\n\n<section class=\"gs-chefs gs-shell\" aria-labelledby=\"chefs-mediterraneo\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"chefs-mediterraneo\" data-anim=\"fade\">Chefs<\/h2>\n<ul class=\"gs-chef-grid\" data-count=\"2\"><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"0\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-ricardo-lucas-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Ricardo Lucas picking lemons in the kitchen garden\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Ricardo Lucas<\/h3><p class=\"gs-chef__bio\">Ricardo Lucas trae el alma de la mesa italiana a Vilalara. En Trattoria Pantaleone, la tradici\u00f3n, la sencillez y los sabores generosos crean una experiencia hecha para reunirse.<\/p><\/li><li class=\"gs-chef\" data-anim=\"fade\" data-anim-delay=\"110\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-800.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-1200.webp 1200w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-800.webp 800w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/chef-stefano-bula-480.webp 480w\" sizes=\"(max-width:767px) 84vw, (max-width:1024px) 40vw, 20vw\" alt=\"Chef Stefano Bulla in the Gusto by Heinz Beck kitchen\" loading=\"lazy\" decoding=\"async\"><\/figure><h3 class=\"gs-chef__name\">Stefano Bulla<\/h3><p class=\"gs-chef__bio\">Stefano Bulla lleva al Mediterr\u00e1neo la precisi\u00f3n de la alta cocina italiana. Chef ejecutivo de Gusto by Heinz Beck, restaurante con estrella MICHELIN, equilibra t\u00e9cnica, ligereza y producto de temporada excepcional.<\/p><\/li><\/ul>\n<\/section>\n\n<section class=\"gs-fusion gs-shell\" aria-labelledby=\"fusion-mediterraneo\">\n<hr class=\"gs-rule\">\n<h2 class=\"gs-display gs-display--section\" id=\"fusion-mediterraneo\" data-anim=\"fade\">Fusi\u00f3n de sabores<\/h2>\n<div class=\"gs-carousel\"><ul class=\"gs-carousel__track\" tabindex=\"0\" aria-label=\"Mediterr\u00e2neo, platos\"><li class=\"gs-slide\" id=\"slide-1\"><figure class=\"gs-media\" data-anim=\"zoom-image\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-1-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Burrata with heirloom tomatoes, basil and pine nuts\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><li class=\"gs-slide\" id=\"slide-2\"><figure class=\"gs-media\" data-anim=\"zoom-image\" style=\"--gs-delay:110ms\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-2-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"The Trattoria Pantaleone dining room in chequered marble\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><li class=\"gs-slide\" id=\"slide-3\"><figure class=\"gs-media\" data-anim=\"zoom-image\" style=\"--gs-delay:220ms\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-3-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"Caviar, radish and cauliflower on a white plate\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><li class=\"gs-slide\" id=\"slide-4\"><figure class=\"gs-media\" data-anim=\"zoom-image\" style=\"--gs-delay:330ms\"><img src=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-760.webp\" srcset=\"https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-1130.webp 1130w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-760.webp 760w, https:\/\/vilalara.com\/wp-content\/uploads\/2026\/08\/mediterraneo-dish-4-400.webp 400w\" sizes=\"(max-width:767px) 78vw, (max-width:1024px) 44vw, 20vw\" alt=\"A white-chocolate and berry dessert with sorbet\" loading=\"lazy\" decoding=\"async\"><\/figure><\/li><\/ul><\/div>\n<\/section>\n\n<\/div>\n\n<section class=\"gs-outro gs-shell\" data-anim=\"fade\">\n<p class=\"gs-lead\">En Trattoria Pantaleone, la tradici\u00f3n italiana se cocina con producto algarv\u00edo. Una sola noche, el 7 de septiembre.<\/p>\n<div class=\"gs-cta\">\n<a class=\"vl-btn dark gs-btn-cta\" href=\"https:\/\/bookings.zenchef.com\/results?rid=365678&#038;pid=1001&#038;shxpid=127273&#038;lang=es\" target=\"_blank\" rel=\"noopener\">Reservar mesa<\/a>\n<a class=\"vl-btn light gs-btn-cta\" href=\"https:\/\/qr.vilalara.com\/u\/menu-mediterraneo-trattoria\">Men\u00fa<\/a>\n<\/div>\n<a class=\"gs-back\" href=\"\/es\/septiembre-gastronomico\/\">Volver a los eventos<\/a>\n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Trattoria &#8211; 7 Septiembre Mediterr\u00e2neo La simplicidad como punto de llegada, no de partida. En la Trattoria, Stefano Bulla cocina a cuatro manos con Ricardo Lucas, el invitado y el chef de la casa en el mismo pase. Pasta hecha a mano, aceite de oliva y tomate maduro. Pocos ingredientes, cuando son los correctos. Chefs [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":16445,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-privacy.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-16453","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16453","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/comments?post=16453"}],"version-history":[{"count":3,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16453\/revisions"}],"predecessor-version":[{"id":16612,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16453\/revisions\/16612"}],"up":[{"embeddable":true,"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/pages\/16445"}],"wp:attachment":[{"href":"https:\/\/vilalara.com\/es\/wp-json\/wp\/v2\/media?parent=16453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}