Trixi Park Großschönau is located in the heart of Upper Lusatia - a place that stands for family vacations and relaxation. But in addition to adventure, water worlds and cozy vacation homes, the park also sets culinary accents. In this interview, Managing Director Alexandra Dreginat gives an insight into the varied gastronomy of the vacation destination, which impresses with sustainable concepts and regional specialties. Because Trixi Park not only prepares culinary delights, but also makes a statement for environmentally conscious enjoyment.
Ms. Dreginat, Trixi Park stands for family vacations and relaxation. Why is cuisine such an important part of your business?
People want to relax and enjoy themselves on vacation - and good food is simply part of that. Our guests want to take their time, sit together at the table and enjoy delicious, high-quality dishes. For us, culinary delights are not just a service, but an essential part of the vacation experience. That's why we attach great importance to offering diverse, regional and sustainable cuisine.
What culinary delights do you offer?
We have several dining options that cater to different needs. Our buffet restaurant "Gute Stube" is the centerpiece, where guests can enjoy a rich breakfast buffet or try our changing themed buffets in the evening. Then there is our "Kämmerchen", a cozy coffee bar, which also has an à la carte lunch menu. For those visiting our pool, the pool gastronomy offers classic snacks such as chips or salads. Each of these establishments has its own charm, so there really is something to suit every guest.
Your breakfast buffet is considered to be particularly varied. What can your guests expect there?
The breakfast buffet really is a highlight for many of our guests. The freshly baked waffles are particularly popular - a hit, especially with families with children. Our breakfast eggs come from a local farm, and the bread and baked goods also come from the region. We make sure that everything is fresh and unpackaged to avoid waste. There are also vegan options and lactose-free products.
And what does the evening buffet look like? Are there any special offers?
We have a different buffet theme every day in the evening. There are pasta evenings, wok stations or burger bars - that goes down particularly well with families. For children, we have our own children's buffet, which is specially designed for younger guests. The special thing about this is that we work together with family food blogger Jenny Böhme, who supports us with creative recipes and child-friendly ideas. Children will not only find chips here, but also healthy and tasty alternatives such as vegetable stir-fries or homemade nuggets.
Guests can also dine à la carte in the "Kämmerchen". What makes the menu there so special?
The "Kämmerchen" is our place for anyone who prefers to choose from a menu. The menu changes three times a year and is strongly oriented towards seasonal and regional products. One highlight is the Oberlausitzer Teichelmauke, which we interpret in a modern way and serve in an appealing way - including a short explanation from the service team about what makes this dish so special. We also work closely with RainKost Görlitz, a solidarity-based farm. This means that vegetables and other ingredients come straight from the field to the plate. Our guests therefore know that the dishes are freshly and sustainably prepared.
Sustainability and regionality are important to you. How do you put this into practice?
It starts with purchasing: we prefer regional suppliers and make sure we get unpackaged goods. This helps us to avoid waste and conserve resources. It is also important to us to use all of our food. We use things that don't end up directly on the buffet, such as leftover sausage, for salads or other dishes. The buffet system allows us to react flexibly and use the ingredients in the best possible way. For us, sustainability is not a trend, but a long-term aspiration that we live by throughout our catering operations.
Do you feel that your guests appreciate this approach to sustainability?
Yes, we definitely notice that. Families in particular are increasingly paying attention to how sustainable an offer is. Even if guests don't actively ask about it, they experience our approach on the spot - be it through the fresh products at the buffet or our commitment to avoiding waste. Our guests appreciate it when they feel that we treat food responsibly. However, sustainability is not the main argument we use to advertise, but rather an additional added value that guests experience.
In addition to regional dishes and sustainability, to what extent does Upper Lusatia play a role in your cuisine?
That's an exciting question. Upper Lusatian cuisine is difficult to define clearly, as it is strongly influenced by various influences, for example Bohemian and Silesian cuisine. We have dishes such as Teichelmauke or sometimes Stupperle. At the same time, we focus on working with what the region has to offer - fresh vegetables, seasonal salads and herbs. It's not so much about using traditional recipes one-to-one, but rather interpreting regional products in a modern and creative way.
Do you have any tips for guests who want to enjoy good food outside of Trixi Park?
Definitely. We are very happy to recommend the Sonnebergbaude, the Hubertusbaude or the Rübezahlbaude. All are located in beautiful surroundings and offer authentic, regional cuisine. The ambience there is simply harmonious and the quality of the dishes never fails to impress us. We can recommend them with a clear conscience. If you want, you can go on great hikes from Trixi Park to the restaurants.