I don't see the diner wearing a mask, but you have to give him confidence

"Giving confidence" to the diner should be the priority of the restaurants when they reopen, although among the measures does not contemplate "eating with a mask" the Argentinean Mauro Colagreco, in front of Mirazur (France), who leads the ranking of the 50 Best Restaurants in the World.

Colagreco inaugurated this Monday Gastronomika Live, an 'online' aperitif of the San Sebastián Gastronomika congress with presentations, interviews and debates in which 50 of the best chefs in the world will participate, and has compared the immediate situation of restaurants with that of airports after the attacks of 9/11.

"While a solution to the virus is found, we will have to cope with it, live with it and adapt. After the attacks in the United States, at airports we almost have to undress and it is banal; now in restaurants we will have to take measures to give trust diners. With that we will survive because they will make us want to come, "he said.

Separate tables or masks and gloves for staff, but not for diners. "In Hong Kong people come with them, they take their temperature and take it off to eat. I don't see a client eating with a mask," he said.

Mirazur, whose clientele was 60% foreign, has already opened its reservations from June to September and requests are coming "from the five continents", although Colagreco is aware that "many will not be able to come until Europe decides to open its borders" And he trusts that this measure will be adopted soon "so that the economic crisis does not come to increase the health crisis."

However, he acknowledges that "many restaurants are going to close" and claims "hard work" to get ahead. In its other businesses - it has 14 restaurants in Europe, the United States, South America and Asia - it plans to extend the opening hours to serve more audiences.

The chef, who planned to open his hamburger restaurant Carne in Madrid when the virus arrived, argues that it will be necessary to work longer hours and make "many sacrifices": "Ask the grandparents how they did after World War II."

Optimistic in nature, the Argentine believes that this crisis is also "a great opportunity to generate change", both in small and large restaurants, and points out that the first of them should be to review "our relationship with the planet, because we arrived to a critical point of no return. "

"We have seen these days how nature shows us its capacity for regeneration, how pollution decreases ... It is our last opportunity as a human species to try to turn this situation around," he asserted, to urge cooks to consider his work with a more sustainable perspective.

As for the implementation of food delivery services, he said that "it may be a short-term option but not the solution for this industry, because restaurants are going to have an experience, be with friends or enjoy of some views ".


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