The city seems surrendered to its "feet". It offers visitors a unique view, revealing the unnoticed beauties during daily journeys. From the top, the days and nights are shows that invite you to discover the charms of the city and to perpetuate the moment in photographs.

Emblem of Ciego de Ávila`s gastronomy, Solaris Restaurant is also the place that invites you to return for the exquisiteness of its dishes and the quality of the service. It is currently one of the four units in the province immersed in the process of improving trade, together with the establishments La Cueva, Carta Cuba and La Confronta, all located in the city of Ciego de Ávila.

“After knowing that the restaurant was selected among the 78 ones in the country that would implement a new management model of the state gastronomy of local subordination, we developed several actions to classify and categorize it, taking into account that they would measure aspects such as quality and designs, the luxury, comfort and elegance, the hygienic-sanitary conditions and the updating of the licenses issued by the Provincial Center for Hygiene and Epidemiology, the Fire Protection Agency and the Territorial Delegation of CITMA”, Pedro Orlando Amaro Díaz, director of the Base Business Unit (UEB by its Spanish initials) Solaris Restaurant, recalls.

By complying with all the rules and regulations, on January 6 of the current year, the aforementioned gastronomic facility became a perfected unit, with superior conditions, thanks to the commitment of its workers and the support received from the authorities of the province to solve difficulties in the operation of equipment (stoves and air conditioners), leaks in the refrigerator rooms and breaks in the elevator (main access route to the establishment).

They managed to put these devices into operation again with more than 30 years of exploitation, in extremely difficult circumstances due to economic and resource limitations imposed by the US blockade and the Covid-19 pandemic.

“Since February 1, this unit has been managed with commercial, economic and financial autonomy, so that it covers expenses with its income, which has been a real challenge in the current epidemiological situation as it cannot open. We join the home delivery service, with our own courier, and take away sales on request."

“We have different offers and we reach various popular councils in the main city, including the boulevard area and its surroundings. We also respond to requests from work centers and maintain a cafeteria on the ground floor of the 12-story building, where we offer breakfast, lunch and a snack, with a variety of offers: croquettes, eggs in their different varieties, pasta, different preparations based on rice (white; with pork, with greaves; and Moros y Cristianos), pork (steak, slices, chops and stews) and beef (fillet, Ropa Vieja and mince)."

“We also offer full meal accompanied by viands, and salads. Meanwhile, the main dessert is the tocinillo del cielo, which is very well received. Prices vary between 50 and 70, depending on the order.

It is added to this the sales of national beverages, including rums and beers (bottled and dispensed ones), proposals that are also to the liking of customers.

“In general, they feel satisfied and assess that there is a correspondence between prices and the quality of the service. We are in constant communication with them to find out their criteria, which constitutes a starting point to continue improving our performance, in order to achieve the expected efficiency and maintain our preference,” Amaro Díaz stated.

The new management model pays off, at the end of the first month the unit did not record losses and managed to pay its workers in accordance with the established salary scale. Pedro Orlando has the certainty of being able to meet the requirements based on Resolution 375/2020, of the Ministry of Finance and Prices, to make the first stimulus payment for economic efficiency, at the end of the first trimester of work.

Likewise, he acknowledges that they are prepared to provide services in the restaurant as soon as the province returns to the new normality and they receive authorization. “But it will always be done taking into account the hygienic-epidemiological standards to avoid the contagion and spread of Covid-19 and with the fundamental premise of achieving full satisfaction in those who select us, for which we will provide an excellent service, as our clients deserve,” he specified.