Tilia

The story

Tilia in Dobbiaco: Contemporary Cuisine with a Michelin Star

A Philosophy of Seasonality and Silence

In the mountain town of Dobbiaco, Tilia is a restaurant named for the linden tree – a symbol of hospitality, calm, and harmony. These values shape everything here. The kitchen follows no trends, only the rhythm of the seasons. It is a place where “time stands still and nature speaks,” and where the cooking trusts in the quiet power of genuine ingredients.

Earning a Michelin star for its high-quality cooking, Tilia crafts contemporary cuisine that is clear, reduced, and bold. Chef Chris Oberhammer works with farmers from the immediate region, selecting produce at its peak and transforming it into dishes that feel both rooted and open to the world. The result is modern cooking that never forgets its South Tyrolean soul.

The People Behind the Fire and the Glass

Chris Oberhammer is a chef who sees cooking as an expression of respect and connection. His style reflects his deep bond with the Dolomites and his worldly experience: he combines local products with global inspiration, creating plates that are honest, intense, and emotional. For him, the greatest reward is when a guest’s first bite creates a moment of stillness – when flavour says more than words.

Anita Mancini welcomes guests with equal dedication. A Sommelier Professionista A.I.S., Idrosommelier, and Barmeisterin, she brings expertise from prestigious restaurants in Italy and abroad. In 2018, Tilia’s wine pairing was awarded the South Tyrolean Wine Culture Prize, a recognition of her skill and warmth. Her motto: “Your well-being is my greatest concern.”

A Menu That Changes with the Season

The kitchen offers daily surprise menus of three, four, or five courses (from €105 to €180), always reflecting what the land provides. A small à la carte selection is also available. Alongside ever-changing creations, the team keeps a handful of beloved classics that have become signatures: polenta with Graukäse, braised ox, and the Mediterranean-style vegetable caponata – dishes that carry Tilia’s handwriting and are ordered time and again.

With just four tables, the dining room is intentionally intimate. Reservations, including advance payment, are recommended well ahead. The experience is tailored to each guest – allergies and dietary needs are welcomed at booking.

At Tilia, contemporary cuisine becomes a quiet, powerful encounter with the real. No stories, no noise – just the taste of the moment.