{"id":5461,"date":"2025-04-30T13:17:40","date_gmt":"2025-04-30T11:17:40","guid":{"rendered":"https:\/\/saliba.de\/?p=5461"},"modified":"2025-10-08T16:29:10","modified_gmt":"2025-10-08T14:29:10","slug":"interview-with-hanna-saliba","status":"publish","type":"post","link":"https:\/\/saliba.de\/en\/interview-mit-hanna-saliba\/","title":{"rendered":"Interview with Hanna Saliba"},"content":{"rendered":"

Hanna Saliba, the top restaurateur from Syria, runs the restaurant \"Saliba\" in Hamburg and can look back on an impressive career. Originally a sailor, he has built up 13 restaurants in 40 years. He prefers fresh ingredients and home-ground spices such as cumin, allspice and coriander seeds. He thinks cream is overrated and garlic powder is a no-go...<\/p>\n\n\n\n

S. Risch spoke to Hanna and published the following profile of him in the Hamburger Morgenpost on 25.04.25.<\/p>\n\n\n\n

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Here as PDF<\/a><\/p>\n\n\n\n

<\/p>\n\n\n\n

Best regards
Your Saliba Alsterarkaden team<\/p>","protected":false},"excerpt":{"rendered":"

Hanna Saliba, der Spitzen-Gastronom aus Syrien, betreibt das Restaurant \u201eSaliba\u201c in Hamburg und blickt auf eine beeindruckende Karriere zur\u00fcck. \u200b Urspr\u00fcnglich Seemann, baute er in 40 Jahren 13 Restaurants auf. \u200b Er bevorzugt frische Zutaten und selbstgem\u00f6rserte Gew\u00fcrze wie Kumin, Piment und Koriandersamen. \u200b Sahne h\u00e4lt er f\u00fcr \u00fcbersch\u00e4tzt, Knoblauchpulver f\u00fcr ein No-Go… \u200b S. […]<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[87],"tags":[],"class_list":["post-5461","post","type-post","status-publish","format-standard","hentry","category-neuigkeiten-und-veranstaltungen"],"acf":[],"_links":{"self":[{"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/posts\/5461","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/comments?post=5461"}],"version-history":[{"count":0,"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/posts\/5461\/revisions"}],"wp:attachment":[{"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/media?parent=5461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/categories?post=5461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saliba.de\/en\/wp-json\/wp\/v2\/tags?post=5461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}