Doris Wobak opens Dosi's: culinary delights in the style of the 1960s!

Doris Wobak opens Dosi's: culinary delights in the style of the 1960s!

Klein St. Paul, Österreich - On May 24, 2025, Doris Wobak took over the gastronomy in the Klein St. Pauler Terrassenbad, which celebrates its 60th anniversary this year. The restaurant has been redesigned under the nostalgic motto of the 1960s and is now presented under the name "Dosi’s", a creation that is derived from her name and that of her ex-husband Siegfried. Wobak brings comprehensive experience into the new lease, with beginnings in the "Kasnudlerei" in Vienna and later stations in the "Noodle workshop" Kamehl in Völkermarkt. Your menu is versatile: it includes a selection of pizzas, burgers, Wiener Schnitzel, currywurst, fries and homemade cakes. Guests can enjoy their food and drinks in self -service, which is also associated with the aim of offering them at affordable prices. click Carinthia reports that this approach should address both locals and visitors.

The big focus on various dishes shows Wobak's commitment to operate a broad clientele. This concept could be particularly well received in times when increasing expectations and individual wishes among the guests, as well as the trends in the catering sector. According to the Genus point , the restaurateurs are increasingly based on sustainable concepts, regional authenticity and returning to classic, proven recipes.

regionality and quality in the foreground

In the Klein St. Paul region, the inn also stands out to the village smith, which is led by the Müller family. They attach great importance to high -quality cuisine and use self -made products from their organic farming. The family runs its own production of juices and noble fire distillates and serves everything your heart desires from self -made snacks to gourmet menus. A specialty is the pear sparkling wine that is typical of the region. In this way, the guests are offered a comprehensive culinary experience that is accompanied by a warm service, which promotes the desire for contact beyond the stay. Mittel-Kärnten emphasizes the significant meaning of these offers that make your stay in Klein St. Paul a lasting impression.

Current catering trends

Gastronomy is increasingly under the pressure to develop innovative concepts in order to meet the dynamic guest wishes. Hanni Rützler's observations show that a differentiated trend landscape has massively influenced eating habits. Topics such as "Plant-Based Cuisine", "Re-Masus Food" and "Regenerative Agriculture" gain in importance and make new requirements for hosts. According to the Future Menus Trendreport 2025 , gastronomy: inside emotionally, authentic and future-oriented, in order to be able to act economically successfully. This not only requires adjustments in the product range, but also in the atmosphere, in service and communication as a whole.

Overall, the gastronomic landscape in Klein St. Paul shows an exciting development that combines both tradition and innovation and is therefore equally attractive for residents and visitors.