They all have one thing in common: the hope for signals from politics and a quick end to the state-imposed pause.
The innkeepers still have to be patient.
Mittenwald
- It's small, but nice: Basically, only one thing is missing in “Bellini - il Ristorantino”: customers.
Nobody regrets this more than Karin Bellini.
“I miss our guests.” She and her husband Fabrizio ran the “Da Mamma Lucia” in Untermarkt for 27 years.
Then the two sold the prosperous restaurant to make their Italian specialties tasty on a smaller scale.
In the former restaurant "Zum Nachtwächter" the two found exactly what they were looking for.
In November 2019 they opened their “Bellini”.
"Corona came three months later" - and the first lockdown.
Her restaurant has been closed again since the beginning of November.
"Again it went down from 1000 to zero," the landlady describes her emotional state.
The Bellinis have invested a medium five-digit amount in the renovation of their restaurant.
Now they survive thanks to special government funds (75 percent of monthly net sales) and a pick-up service - that's how it works.
“We mustn't complain,” emphasizes the entrepreneur.
On the contrary: “We are delighted how great the people of Mittenwald stand by us.” In other words: show solidarity and order food “to go”.
I need goals and structure.
Star chef Andreas Hillejan
Creativity is in demand in times of lockdown - at all catering establishments in Mittenwald, all of which are plagued by existential fears and which are united by the hope of an early end to their suffering.
But Andreas Hillejan sees the matter soberly, despite all the optimism of purpose.
“In my mind I said goodbye to the fact that we would have tourism again at Easter.” At the moment, the star chef is staying afloat with his “take-away” menu (Friday and Saturday).
He conjures up the warm dishes with his two trainees.
The rest of the staff are on short-time work.
Top talent Hillejan misses his usual everyday life.
"I need goals and structure."
Like him, Matthias Witting longs for the end of the state-imposed compulsory break.
“I very much hope that things will continue soon,” says the “Zode”, who in 2010 bought the Gasthof Römerschanz for a lot of money and turned it into a jewelry box.
“I have invested a great deal.” So it is all the more important that cash flows back soon.
In the Hotel Post - 39 employees with apprentices - boss Gudrun Rademacher, two employees (reception / accounting) and the caretaker hold the position.
"We'll fight our way through this," says Rademacher resolutely.
What does she want?
“Just clarity, but as long as politics just rumble around, it makes everyone insecure and dissatisfied.” The post manager therefore calls for “clear and forward-looking nationwide measures”.
Then it is a little easier to persevere in the catering industry.
