“We want to celebrate food—through diversity and mindful consumption”
Trixi Park Großschönau is located right in the heart of Upper Lusatia—a destination for family vacations and relaxation. But in addition to adventure, water attractions, and cozy vacation homes, cuisine also plays an important role. In this interview, Managing Director Alexandra Dreginat offers insights into the resort’s diverse culinary offerings. Regional ingredients, a mindful approach to food, and a varied menu define the culinary concept.
Ms. Dreginat, Trixi Park is synonymous with family vacations and relaxation. Why is cuisine such an important part of your experience?
On vacation, people want to unwind and enjoy themselves—and good food is simply part of that. Our guests want to take their time, sit together at the table, and enjoy high-quality dishes. For us, therefore, cuisine is not just a service, but an important part of the vacation experience. We place great value on a diverse culinary offering that incorporates regional ingredients and emphasizes a mindful approach to food.
What options do you offer for culinary indulgence?
We have several dining venues that cater to a variety of preferences. Our buffet restaurant, “Gute Stube,” is the heart of the resort. Here, guests can enjoy a hearty breakfast buffet in the morning and sample a variety of themed buffets in the evening. We also have our “Kämmerchen,” a cozy coffee bar offering an à la carte menu at lunchtime. Visitors to our spa will find classic snacks such as French fries, salads, and small dishes at the spa’s dining options. Each venue has its own unique character, ensuring there’s something to suit every guest.
Your breakfast buffet is known for its wide variety. What can your guests expect there?
The breakfast buffet is indeed a highlight for many guests. Our freshly baked waffles are especially popular—particularly with families with children. We source our breakfast eggs from a local farm, and many of our breads and baked goods also come from regional producers. We also make a point of offering as many unpackaged foods as possible to reduce packaging waste. The selection is rounded out with vegan and lactose-free options.
And what about the dinner buffet? Are there any special offerings there?
Every evening, a different buffet theme takes center stage. Sometimes it’s a pasta night, other times a wok station or a burger bar—which goes over especially well with families. For children, we offer a separate buffet with dishes tailored specifically to their needs. We collaborate with family food blogger Jenny Böhme, who develops creative recipes and kid-friendly ideas. This way, in addition to popular classics, children can also enjoy a variety of dishes featuring vegetables or homemade ingredients.
In the “Kämmerchen,” guests can also dine à la carte. What makes the menu there special?
The “Kämmerchen” is designed for guests who prefer to choose from a menu. The menu is updated three times a year and features seasonal ingredients and regional products. A highlight is our modern take on the Upper Lusatian “Teichelmauke,” which we serve with a brief explanation so our guests can learn about the history of this dish. We also work closely with RainKost Görlitz, a community-supported agriculture program. Many ingredients come directly from there and are prepared fresh. This allows our guests to trace the origin of numerous products.
What role do regional suppliers and a mindful approach to food play in your kitchen?
It starts right at the purchasing stage. We prefer to work with regional suppliers and try to source as many products as possible without packaging. This allows us to reduce packaging waste. At the same time, it’s important to us to use food as completely as possible. For example, anything that isn’t offered directly on the buffet is incorporated—provided it’s hygienically safe to do so—into other dishes, such as salads or similar items. Our buffet concept allows us to plan quantities flexibly and use ingredients wisely. For us, this mindful approach to food is simply part of our everyday culinary routine.
Do you feel that your guests notice this approach?
Yes, we definitely see that. Many families are interested in where food comes from and how it’s prepared. Even if not every guest asks about it specifically, they do notice our approach and many small details—such as regional products, fresh ingredients, or our mindful use of food. Many guests appreciate precisely this combination of quality, transparency, and enjoyment.
Aside from regional dishes—to what extent does Upper Lusatia influence your cuisine?
That’s an interesting question. Upper Lusatian cuisine can’t really be reduced to just a few dishes. It’s shaped by Bohemian, Silesian, and Sorbian influences. That’s why you’ll find dishes like Teichelmauke or, occasionally, Stupperle on our menu. At the same time, we like to work with what the region has to offer depending on the season—fresh vegetables, salads, or herbs. Our goal is to give regional products a contemporary twist while highlighting their culinary roots.
Do you have any recommendations for guests who’d like to enjoy good food outside of Trixi Park?
Absolutely. For example, we recommend the Sonnebergbaude, the Hubertusbaude, or the Rübezahlbaude. All three are located in beautiful surroundings and offer regional cuisine prepared with great attention to detail. The atmosphere is inviting, and the quality never fails to impress us. If you’d like, you can even combine a visit to these restaurants with a hike from Trixi Park.