Luk\u00e1\u0161 and Ras\u0165o had both. They decided to create together what has not been in Ko\u0161ice before, namely a fresh bistro, where you can even mix the salad yourself and according to your own tastes or ideas. They successfully survived the pandemic, only half a year before they opened, they have a permanent clientele and the salads they offer you will not find anywhere else.<\/p>
They put their heads together<\/h3>![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/2-3-1024x567.jpg\")
<\/figure><\/div><\/div>Rasto is an economist who for many years was the CEO of the multinational Swedish company Husqvarna for Central Europe. He loves yoga and Ayurveda, which he recommends living in harmony with himself. But it also puts a lot of emphasis on what we eat and how we eat or combine it.<\/p>
Luk\u00e1\u0161 is a trained lawyer, but he has always seen himself in marketing. He knew this was the path he had to take. In the end, he succeeded and today runs the successful online marketing agency ZOOMZOOM.<\/a> Although he is a marketer in body and soul, his passion is crossfit. Of course, food also plays a very important role there.<\/p>The boys once decided to put their heads together and create something that was not in the metropolis of the East and at the same time it would fully fulfill their idea and also grind their customers. And so the lawyer and crossfiter, together with an economist who is also a yogi, opened dokelu<\/a> unique salad shop. And they did it, too.<\/p>Harmonious tastes<\/h3>![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/stvorec4.jpg\")
<\/figure><\/div>\n\n“The only thing Luk\u00e1\u0161 and I did in the gastronomy was that we cooked food at home. We were the CEOs of large companies, but we wanted to start a business in this sector. ” <\/em><\/p>\n\nsays Rasto.<\/p>\n\n
He adds that they wanted the food to do people good, to make them feel good, and for their stomachs to thank them for it. “Luk\u00e1\u0161 and I went through European capitals to find out what people want to eat for lunch today. I was even in London to learn something from a great chef. \u201d<\/em><\/p><\/div><\/div>There was nothing more to discuss, they decided to open the bistro. “It simply came to our notice then. The first was that we wanted to bring harmonious tastes to Ko\u0161ice, the second that we believed the salalors was not similar in our city so far, somehow no one wanted her, but we believed her. “<\/em><\/p>Perfect name<\/h3>![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/1-1-1024x573.webp\")
<\/figure>Everyone can remember the name Dokelu, but coming up with an idea that combines everything a fresh bistro should contain is not that simple. “At first we wanted to call the bistro \u0160alal\u00e1t, but we found out that this name is already registered. It may have taken us three weeks for Dokelu<\/a> to be created. “<\/em> says Luk\u00e1\u0161, who once walked with his wife and they thought together about what name would be best.<\/p>She told him tips, and he told her what would and wouldn’t. Suddenly she told dokelu. “It was perfect. It’s Slovak, it’s a verbal toy, it’s not long, it has vegetables in it and it can be used wonderfully in marketing. “<\/em><\/p>\n\nToday, it is 100 percent confirmed that it was a really good move. As long as he still has a name in Ko\u0161ice and those who don’t know them, even if there aren’t many people, will surely remember him. “Only recently have young boys been walking past our bistro, where they said to each other, “Look, it’s called Dokel, that’s great.” I’m always pleased. Today we know that this name is perfect, ” <\/em> said Luk\u00e1\u0161.<\/p><\/div>\n\n![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/stvorec5-1.jpg\")
<\/figure><\/div><\/div>Fresh, healthy and full – fledged<\/h3>
However, Fresh Bistro is based on the principle of freshness. An athlete, but also a man who decided to lose weight, eats from their meals. “However, we also dealt with how to eat healthy and fresh, when you work in an office and do not want to reach for the lunch menu. Theoretically, it’s still the same everywhere, rice, chicken\u2026 There is rarely a place where one would go for something healthy, fresh and different. \u201d <\/em>Everything made sense, the dressing room was a good decision.<\/p>In addition to permanent salads, the bistro also offers the opportunity to compose a salad. You simply put it together according to your own tastes and preferences. Not to mention that you have 60 ingredients available. “You have a taste for meat, you put it there. Do you want cheese? You’ll put him there too. You add, carrots, cucumbers, some protein and you have a tasty and fresh whole meal. You just make what you want. \u201d<\/em><\/p>![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/5-1024x572.webp\")
<\/figure>In addition to the eight salads, which are regularly modified and improved, you can also order bowls. “We cooperate with our chef Miro Je\u0161ek on the development of meals. Sometimes it takes two months to create something. He is a lover of India and basically the whole of Asia, and that is why these tastes feel beautiful in our bowls, as in the very popular tikka masala bowle, ” <\/em>says Rasto.<\/p>Let’s remember to sow the salad<\/h3>
<\/figure>Rasto is an economist who for many years was the CEO of the multinational Swedish company Husqvarna for Central Europe. He loves yoga and Ayurveda, which he recommends living in harmony with himself. But it also puts a lot of emphasis on what we eat and how we eat or combine it.<\/p>
Luk\u00e1\u0161 is a trained lawyer, but he has always seen himself in marketing. He knew this was the path he had to take. In the end, he succeeded and today runs the successful online marketing agency ZOOMZOOM.<\/a> Although he is a marketer in body and soul, his passion is crossfit. Of course, food also plays a very important role there.<\/p> The boys once decided to put their heads together and create something that was not in the metropolis of the East and at the same time it would fully fulfill their idea and also grind their customers. And so the lawyer and crossfiter, together with an economist who is also a yogi, opened dokelu<\/a> unique salad shop. And they did it, too.<\/p> “The only thing Luk\u00e1\u0161 and I did in the gastronomy was that we cooked food at home. We were the CEOs of large companies, but we wanted to start a business in this sector. ” <\/em><\/p>\n\n says Rasto.<\/p>\n\n He adds that they wanted the food to do people good, to make them feel good, and for their stomachs to thank them for it. “Luk\u00e1\u0161 and I went through European capitals to find out what people want to eat for lunch today. I was even in London to learn something from a great chef. \u201d<\/em><\/p><\/div><\/div> There was nothing more to discuss, they decided to open the bistro. “It simply came to our notice then. The first was that we wanted to bring harmonious tastes to Ko\u0161ice, the second that we believed the salalors was not similar in our city so far, somehow no one wanted her, but we believed her. “<\/em><\/p> Everyone can remember the name Dokelu, but coming up with an idea that combines everything a fresh bistro should contain is not that simple. “At first we wanted to call the bistro \u0160alal\u00e1t, but we found out that this name is already registered. It may have taken us three weeks for Dokelu<\/a> to be created. “<\/em> says Luk\u00e1\u0161, who once walked with his wife and they thought together about what name would be best.<\/p> She told him tips, and he told her what would and wouldn’t. Suddenly she told dokelu. “It was perfect. It’s Slovak, it’s a verbal toy, it’s not long, it has vegetables in it and it can be used wonderfully in marketing. “<\/em><\/p>\n\n Today, it is 100 percent confirmed that it was a really good move. As long as he still has a name in Ko\u0161ice and those who don’t know them, even if there aren’t many people, will surely remember him. “Only recently have young boys been walking past our bistro, where they said to each other, “Look, it’s called Dokel, that’s great.” I’m always pleased. Today we know that this name is perfect, ” <\/em> said Luk\u00e1\u0161.<\/p><\/div>\n\n However, Fresh Bistro is based on the principle of freshness. An athlete, but also a man who decided to lose weight, eats from their meals. “However, we also dealt with how to eat healthy and fresh, when you work in an office and do not want to reach for the lunch menu. Theoretically, it’s still the same everywhere, rice, chicken\u2026 There is rarely a place where one would go for something healthy, fresh and different. \u201d <\/em>Everything made sense, the dressing room was a good decision.<\/p> In addition to permanent salads, the bistro also offers the opportunity to compose a salad. You simply put it together according to your own tastes and preferences. Not to mention that you have 60 ingredients available. “You have a taste for meat, you put it there. Do you want cheese? You’ll put him there too. You add, carrots, cucumbers, some protein and you have a tasty and fresh whole meal. You just make what you want. \u201d<\/em><\/p> In addition to the eight salads, which are regularly modified and improved, you can also order bowls. “We cooperate with our chef Miro Je\u0161ek on the development of meals. Sometimes it takes two months to create something. He is a lover of India and basically the whole of Asia, and that is why these tastes feel beautiful in our bowls, as in the very popular tikka masala bowle, ” <\/em>says Rasto.<\/p>Harmonious tastes<\/h3>
<\/figure><\/div>\n\nPerfect name<\/h3>
<\/figure><\/figure><\/div><\/div>Fresh, healthy and full – fledged<\/h3>
<\/figure>Let’s remember to sow the salad<\/h3>
![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/7.jpg\")
<\/figure><\/div>\n\n![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/8-1024x683.jpg\")
<\/figure>![\"\"](\"http:\/\/dokelu.sk\/wp-content\/uploads\/2022\/02\/196535282_782332105987874_1148417731605445604_n.jpg\")
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