The story
The steps up to the Jugendstil villa, the Bodensee always in the corner of the eye – this is how an evening at Ophelia begins. The foyer is light-flooded and open, with a direct view over the water. Here, guests are received with a smile and genuine hospitality. The mood is fine and calm, and the sense of arrival is immediate. The restaurant describes it as “a place of indulgence,” and the experience speaks to all senses.
Chef Dirk Hoberg, born in 1981 in Osnabrück, learned his craft at some of Germany’s most respected addresses: La Vie, Tristan on Mallorca, Steinheuer, and the Schwarzwaldstube. In 2010, he opened Ophelia in Konstanz. The Bodensee region, with its culinary treasures, has inspired him ever since. His cooking is defined by the product – its quality, taste, and origin – worked out with precision and feeling, without disguising the ingredient. “Culinary precision in lived lightness” is his motto.
The team works as a tight ensemble. The open kitchen concept places the Chef’s Table directly at the pass, offering one to four seats where guests can observe the plating and cooking up close. It is a personal, intimate experience.
Hoberg’s dedication earned the first Michelin star in 2011 and the second in 2012 – a recognition that has been consistently upheld, with Ophelia currently holding two Michelin stars for excellent cooking. The restaurant’s cuisine is French with an international influence, using the best products from the region and beyond.
Chef Sommelier Jerom Nicke curates the wine list, with 700 positions, accompanied by modern music that underscores the evening. The atmosphere is one of precision and unpretentiousness.
The Ophelia is a restaurant where the chef’s personal milestones – from his grandmother’s rhubarb to the lessons learned in Spain at Tristan – find their way onto the plate. A meal here is both refined and welcoming, true to the credo: “Another world. Yet, at home.”
Recognition
Details
History
Excellent cooking
Concept The gourmet restaurant is located in the Art Nouveau villa of Hotel Riva on Lake Constance. It offers a seven-course menu with optional additions. Cuisine Style Four times a year, Chef Dirk Hoberg updates his prestigious seasonal menu. The chef presents international premium ingredients alongside local specialties in an exceptionally versatile manner. This precise, product-driven cuisine is evident in dishes such as the seared zander with chard and nut butter hollandaise, or the red mullet with fennel vegetables. Craftsmanship reaches its peak in the étouffée-style pigeon breast with mushrooms and braised radicchio—a dish simply in a class of its own. Wine 700 expertly curated selections assembled by sommelier Jerom Nicke—everything the heart desires. Atmosphere The spacious, sunlit room stands out for its unique historical charm. On pleasant days, dining is also available on the terrace, which offers a breathtaking view of Lake Constance. Conclusion A culinary retreat featuring the finest offerings from the lake and around the world, artfully presented.
The city's premier gourmet destination – under the direction of Dirk Hoberg – is located right on the lake. In the dining salon with elegant furniture, parquet flooring, and large windows, a creative seven-course menu is served.
Food items such as dairy products, meats, fish, and vegetables for the Ophelia at the RIVA Hotel are sourced from within a 75-kilometer radius. Processed meat is sourced from species-appropriate animal husbandry or hunting. The property's heating energy is supplied by a combined heat and power plant and solar energy. Twelve charging points are available for electric vehicles. The company pays its employees above-standard salaries, offers flexible working hour models, and implements family-friendly scheduling policies. Management supports employees' external training and development opportunities, such as part-time degree programs.
Location
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