{"version":"1.0","provider_name":"SalzburgerLand Magazin","provider_url":"https:\/\/www.salzburgerland.com\/de\/magazin","author_name":"Doris Wild","author_url":"https:\/\/www.salzburgerland.com\/de\/magazin\/author\/doris-wild\/","title":"Fleischbistro von Jules im Andr\u00e4viertel","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"lgQIoyHWQL\"><a href=\"https:\/\/www.salzburgerland.com\/de\/magazin\/fleischbistro-von-jules-im-andraeviertel\/\">Fleischbistro von Jules im Andr\u00e4viertel<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.salzburgerland.com\/de\/magazin\/fleischbistro-von-jules-im-andraeviertel\/embed\/#?secret=lgQIoyHWQL\" width=\"600\" height=\"338\" title=\"&#8222;Fleischbistro von Jules im Andr\u00e4viertel&#8220; &#8211; SalzburgerLand Magazin\" data-secret=\"lgQIoyHWQL\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\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:\/\/www.salzburgerland.com\/de\/magazin\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.salzburgerland.com\/de\/magazin\/wp-content\/uploads\/2017\/09\/UE_7597.jpg","thumbnail_width":1600,"thumbnail_height":1396,"description":"Fleisch in bester Qualit\u00e4t ist das Aush\u00e4ngeschild von &#8222;Jules&#8220; &#8211; Julian Gr\u00f6ssingers Meat and eat. Die Metzgerei Ecke Franz Josef Stra\u00dfe \/ Paracelsusstra\u00dfe im Salzburger Andr\u00e4viertel hat sich gemausert. Die Fleischhauerei kennt jeder im Andr\u00e4viertel. Doch statt der simplen Leberk\u00e4ssemmel in der Mittagspause bekommt man hier jetzt mehr. Daf\u00fcr sorgt Inhaber Julian Gr\u00f6ssinger, der in [&hellip;]"}