{"id":19461,"date":"2025-02-10T22:26:55","date_gmt":"2025-02-10T21:26:55","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/tuna-melt-from-ka-kitchen\/"},"modified":"2025-02-10T22:26:55","modified_gmt":"2025-02-10T21:26:55","slug":"tuna-melt-from-ka-kitchen","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/fast-good\/tuna-melt-from-ka-kitchen\/","title":{"rendered":"Tuna Melt from k\u0101 kitchen"},"content":{"rendered":"<div>\n<p>Located on the second floor of a small building in Eaux-Vives, in the pilates studio <a href=\"https:\/\/www.kastudio.ch\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>k\u0101 studio<\/strong><\/a>, <a href=\"https:\/\/www.kastudio.ch\/kitchen\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>k\u0101 kitchen<\/strong><\/a> plays on the balance between healthy and dirty. On the one hand, fresh salads like the &#8220;Iv\u00e9&#8221;, with minced fennel, green onions and toasted pine nuts. On the other, more generous dishes like the Caesar schnitzel and the essential Tuna Melt, an obvious recipe for brothers Simon and Jonas Bolle, inspired by their travels in New York. Between two slices of toasted gluten-free country bread, the tuna mayonnaise is accompanied by American mustard, melting cheddar and finely chopped spring onions. As in a New York deli, mustard and pickles are served on the side, to be measured out as desired. A simple, effective and timeless sandwich, designed to be eaten in or taken away.     <\/p>\n<\/div>\n<div>\n<p>Whether after a pilates class, for a lunch break or simply for a coffee, k\u0101 kitchen offers a cuisine that blends gourmet pleasure with balance.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Embark across the Atlantic to discover a New York delis classic: the Tuna Melt, proposed by chef Jonas Bolle.<\/p>\n","protected":false},"author":15,"featured_media":19464,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Tuna Melt from k\u0101 kitchen | Restaurant | Edouard Amoiel","description":"Embark across the Atlantic to discover a New York delis classic: the Tuna Melt, proposed by chef Jonas Bolle."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[442],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fast-good"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19461"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19461\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19464"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19461"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19461"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}