Blackout in Restoration: “We have lost over 20,000 euros. A tragedy” | Gastronomy: Recipes, restaurants and drinks

Certainly this Monday – the time reference in Madrid is 21º degrees – 20 tables of the terrace. They are happy, because the day is well painted: they have a well of the gender -that have a unprecedented cooling cameras and the reserves are almost complete. “We have prepared everything, seafood, meats, chuletons, salad, a lot of things. And, suddenly, everything has gone down,” said Restaurant La Taskwita de Manual Beckera co -owner Juan Fernandez, almost a hundred people are capable. Light remains after noon. They never thought about the size of blackout. “We served people sitting on the terrace and bill 60 euros in half an hour when we opened.” At 13 o’clock they decided to close. They were six o’clock in the afternoon, close to the middle closure and next to his brother Alfonso, he was waiting for miracle. “Let’s see if the light comes, but it feels bad as we hear on the radio. People are unable to contact us to cancel the reserve, or with them. It’s lost on the day, which we could spend 20 or 25,000 euros, because it was a tragedy. It is a tragedy. It is a third world country.

A few meters away, already in Alkala Street, The door of the architect of the Kebab of the architect is open to the door open, But it looks dark. Inside, an employee said they were closed from 12.30. “We couldn’t attend any client. If the light comes up we are here.” Everything in that expansion of the street is calm. Some walk without the goal, while others run to see if they are hooking the bus in the Crammed Plaza de Manual Bakera. After reaching the street, the scene changes: next to the trash bags accumulated on the sidewalk, due to a cleaning strike, the fourth place is busy, which has the same name as the road. Outside the courtyard, people drink bottles.

Inside, and in the brown glass of the third beer, the light of many continuous candles, the light of the bar, some ration and some snacks, some snacks, a dozen clients are waiting for a dozen clients to kill time and appetite. “Let’s see if the light is comingBecause I can’t keep open for a long time. In the afternoon we gave us about one hundred meals, there was clarity and I went to buy some flashlights on the front face, but the battery was already out. I remember that I had a dozen candles and now we are with them, but I have to close as soon as they are out, “Montesa cafeteria owner Moises Lopez opened his father in 1967.” Recipes are scrubborned by hand. Fortunately we have a commitment staff, they need, ”he continues, is also proud of clients, It is reliable for the menu they provide every day for 13.50 euros. “Most people are common and in line with what is there. We are unable to collect everything because they do not continue effectively, but we know they will pay again.”

The terraces of the Felipe II Square are completely. “People are looking for a company and nothing at home,” Selia Monros, at the head of Alboraya Horchatria, did not supply the business of her parents in 1980 to provide the mirrors of this Chufas drink. Ice cream had to give them. They are melting “and they are not even to collect.” Today is spent to send Horkata – see 80 liters every day – and soft drinks. In spite of this, “people did not stop coming, because they did not carry money because they did not carry money,” he said behind the counter, When filling another glass and completing the drum, he had about 12 liters. Then it will be closed. “We have things that we can do nothing. We are very dependent on technology,” he said with resignation, with the idea of ​​guarding the premises, the closure could have goods to have goods to send the electronic and the next day. “The process of ice cream is about eight hours and you need two for Horchata,” he explained.

Crusade O’Donnell’s street, in the bustling neighborhood of retiro, is well -played by bars and restaurants. There were a lot of waiters at the door in O’Geg until the light arrived. In the afternoon they provided cold dishs -Jaman, Empire, Vinegret, Gulls, Vicels, Raw Clam … and 20 clients, when normal, the owner Adalfo said that Escobar would feed 150 people. There are 45 people working in the restaurant. “The worst genre. We have nursery and showcases where we have a seafood. We can lose more than 10,000 euros. Today we are easy to reach 20,000 euros,” he said at the door, explaining the fat that was to collect cash. “We had to trust many clients. I pray that the light will come soon and we can put everything and tomorrow another day,” said the man this morning. “It’s going to be a good day. Some new tables have not been unpacked for the terrace at 10 am. But the day was chanted. It reminded me of Philomena.” If anything is satisfied, attending clients who “who are happy”. On the horizontal street, in the doctor’s Castello, almost ignoring the retiro park, at the door of the pens, there are a bustling spectators, and some smelled garbage bags next to it – the cleaning service has not yet passed. Glass or bottle in hand, which is “a little roll, like a filmastic, but with heat.”

Too close, Menandez is open, the Marisquaria sanches bar is open. The interior is in the dark, and there is a paper stuck in the window glass, which says: “We sell food that we will be ready to carry. (Only effective).” They have showcases with food trays – Bakalavo and Tomato, Potato Tortilla, Russian Salad … “Our kitchen is prepared at home and we have decided to sold it for the day, so that we can eat it for people who are not able to eat it,” Attends. “In the shows we have 800 euros in the gender and In refrigerators we have about 8,000 euros in seafood and other products. Today we will stop invoice about 2,500 euros, ”the couple said, they would be guarding until last night. We want to serve the people of the area.” And tomorrow, hopefully, this is another day.