Cartagena experiences hours of uncertainty and awaits Forensic results and the Attorney General’s investigations following the death of Robert Gerrit Kootte and Nienke Guri Trishna Bawa, Dutch tourist couple who died three days after arriving in Hero City to enjoy a few days of vacation.
Initial diagnosis Two passengers died, and last Wednesday the medical director of the Medihelp clinic in Cartagena, Dr. It was delivered by Javier Hernández that the two strangers were still taken alive. They died there.
(In context: The last supper of Dutch tourists who died of drunkenness in Cartagena)
“During the night, we recruited two Dutch nationals who were treated prior to a chart with significant adherence to their general condition. The female patient needed resuscitation because her vital responses were severely affected. But this resuscitation didn’t work and he died,” said Dr. Javier Hernandez.
Robert Gerrit Kootte was immediately transferred to the intensive care unit.
Dr. Hernández’s medical report states, “He was treated all night for a seizure evident from his arrival, but unfortunately also died in the morning hours.”
Authorities target The Rum Box restaurant, It is located on Calle del Arsenal in the Getsemaní district, where foreigners dine for the last time on Sunday night, 21 August.
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Adding to the city’s uncertainty about the causes of the poisoning of the two Dutchmen is that the restaurant where tourists ate for the last time was owned by Abraham Dau, son of mayor William Dau.
“The prosecution is investigating what they ate at Bazurto Sunday morning,” says Abraham Dau.
(Also: Mayhem in Magdalena over the murder of two journalists while partying)
The Prosecutor’s Office and Dadis visited both the restaurant on Arsenal street and the Bazurto market, conducting food and drink tests.
EL TIEMPO visited the popular Bazurto food hall and confirmed: Hundreds of tourists, local and foreign, come there in search of local gastronomy based on shellfish and other delicacies from the sea.
“Those Dutch people didn’t get drunk here. Wilfrido Marimón, head of Bazurto dining halls, has been cooking for tourists from all over the world for half a century and no one got us drunk.”
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Here, on the stoves of dozens of restaurants, rice with shrimp and seafood is burned from the first hour of the day, lobster, seafood and fish stew in all its preparations, meat and chicken in all its presentations.
“Dadis and the Prosecutor’s Office have already visited us and the first thing they noticed was that it was not true that the oils last for several days in the kitchens. Changing fat and health is Dadis’ demands”, adds Yurani María Cabarcas, a chef at the Bazurto market.
And while the Bazurto market is still the target of investigations, the eateries line doesn’t end every day.
John Montano
THE TIME Correspondent
Cartagena
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