Gecko Towers
When your car’s dashboard screen, if it’s young enough to have one, delivers after a few thousand kilometers a polite message reading ”Change Engine Oil Soon”, you maybe surprised by the speed at which you receive a more urgent “Oil Change Required” screen. It’s now that you feel compelled to take action as failing to do so is bound to be foolhardy and costly.
In my case, my usual “taller” – “car repair shop” – in San Pedro’s Poligono Nord (“industrial zone”) is simply inundated with work – the byproduct of their great customer service – so I need to seek out a new supplier. A helpful friend, who specializes in maintaining Porsches and the like, recommended some guys in La Campanna (Nueva Andalucia). A curious collection of large “naves” (industrial units) that deliver a variety of services from sculptured ironwork, to interior design, to foods and spices from around the world.
Such essential car maintenance, was a things Dad’s did in garages with wooden doors and some simple drive up ramps. However, like the maintenance of so much, emptying old engine oil, changing oil filters and replacing oil requires such detailed knowledge of what can/cannot be done, so having a good team to do it for you, is really essential.
I had used these guys before a couple of occasions and knew they were excellent. Earlier in the summer I had asked the boss, Andres, a great English speaker, to briefly check to see whether my “pastillas de freno” (“brake pads”) were in reasonable shape. He confirmed they had a summer’s worth of wear before needing to be changed. So I asked him to do them at the same time as the oil change. He assured me that it would take a couple of hours.
What was I to do during the process of the works? Well, this is where it gets interesting. The “Taller” is next door to an excellent cafe, that may even dare to call itself a “venta” (that translates to “sale” but it’s actually a simple restaurant). Also run by a guy called “Andres”, they serve “desayuno” (breakfast) until 14.00 when a “menu del dia” (daily fixed price menu) takes over to deliver “almuerza” (lunch). These two services are distinctly different.
Breakfast consists of “café” (coffee) – often in a myriad of different combinations – but always either caffeinated or decaf. This will be served with something in a white bread “mollette” (soft roll) which has its origins in the two locals Andalucian towns of Antequera and San Roque. Often a grilled loin of pork, bacon or “sobresada” (roasting pan dripping) are heaped onto these lightly toasted rolls.
For me at Bar-Restaurante, “Los Currantes” (the Workers) it has to be bacon on a mollette with mayonnaise to accompany my coffee. Stunningly generous portion of piping hot streaky bacon that is neither too thick, too fatty nor too salty, just a perfect breakfast treat.
I love this refuge with its varied and magical sounds. The almost muted TV with endless local weather forecasts, in a region of very little variation in its weather systems and temperature high’s, the shrill of orders being passed to the kitchen, the brittle crack of saucers being noisily stacked, the clack of the till opening and closing and the tumble of coins into a bank bag collected by the fruit machine guy. A simple and innocent pleasure all delivered at a remarkably low price. Luckily for me, and the many other patrons, its a volume game that keeps prices in check.
I read an excellent piece the other day in the Olive Press that sought to debunk the myth that Marbella has geared itself far too far towards “luxury” and its pursuit. Providing excessively for those seeking to typify their holiday by reference to their beach selfies and the grip of follower envy. In so doing, the piece argued, that we were at risk of losing our proximity to a purer form of traditional local culture. The spit and sawdust “Chiringuito” (Beach restaurants) being replaced by Balinese curtained daybeds, yours to enjoy with chilled Ibiza chill sounds at a mere €200 per day, should not be the norm. However, those who can stretch to that for their week long holiday by all means contribute to the local economy but that should never become the norm.
I urge you all to sample this little piece of Andalusian flavour that is no anachronism, it’s honest, friendly and hugely welcoming. And if you force him to, Andres will address you in very capable English!
I returned to the Taller one hour and fifty minutes after dropping the car off to find it re-oiled and brakes updated. The cost was far less than I was expecting and I assured Andres that I would spread the word about his business as they deserved a solid boost, which I modestly hope can be seen here. They are slightly curiously called “Dicar” but well worth a visit.
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