Polynesio Restaurant: «high-level» services
This summer, expectations are not low. Several institutions in the country are preparing to offer the people the best musical, recreational and gastronomic proposals, and the Polinesio, a recently restored center, is not lagging behind in that purpose.
«It is really necessary a differentiated, quality service, because in these times the competition is great with the paladares and self-employed workers,» said Ernesto Curbelo Ortega, with more than a decade of experience at the head of the gastronomic complex.
After the completion of the restoration work, the Polinesio reinforced the value that makes it unique, helped by an updated image, in which decorative elements related to the origin of the name itself, such as the Hawaiian moray eels and surfboards, stand out.
Another added value that highlights the charm of the place is the integration of young talents that have been serving at the restaurant for some time now.
«The schedules from Tuesday to Friday will be released on a first-come, first-served basis and both in the afternoon sessions and in the case of weekends, reservations may be made through the virtuality of the services and by the traditional way,» clarified Pedro Lorenzo Estévez García, second head of the Base Business Unit.
One of the most appreciated aspects of the popular site is its wide and varied range of food products, with emphasis on the much-loved paella, fish fillets, caldosa and some types of rice.
On the subject of prices, the director of the center commented that with the guidance of Decree Law 28, they adjust them to the given moment and circumstances.
Likewise, the cocktail bar, right next to the restaurant, does not go unnoticed. With offerings such as dispensed and imported beer, malt and pina colada, all at an affordable price, as well as the food on the other side, make the Polinesio a recommendable place.
On the subject, Arlenne Mesa Leyva, bartender of the facility, praised the good reception of the new offerings such as the «Fiji» cocktail, originally from the Polynesian Islands, and the «Polynesian» cocktail.
Other strategies implemented after the reopening and with an eye on the summer plan, are the services on the terrace overlooking the bay, as well as digital sales to take advantage of the facilities provided by technologies.
«The height of the building, which allows people to witness a beautiful panoramic view of the city of Matanzas from the twelfth floor, is something that distinguishes it from any other place in the city,» explains Yanelis Aguiar Hernández, the restaurant’s dining room captain.
«In spite of the problems with supplies and prices, the Polinesio team is looking for alternatives so that none of the future changes will affect our clients too much and so that they can enjoy the services we provide here,» observed Estévez García, the assistant manager.
He also added that there is the intention to increase the gastronomic offerings, maintain the quality of services and good customer service, attributes that characterize this representative Yumurian restaurant.
Text and photos by Lizt Lauren García Hoyos, Journalism student.
