Tilia

This glass and steel cube in the middle of the garden of the former Grand Hotel in Dobbiaco has been home to the Tilia restaurant since 2010 and is now more intimate than ever, with just five tables and seating for 12 diners (booking is highly recommended). Chef Chris Oberhammer’s menu is enticing, featuring just under 20 dishes with a modern yet regional flavour. Many of the ingredients (such as the flour and some of the meat) are sourced from the “Klaude” farm which is run by one of the chef’s childhood friends with whom he works very closely, while other more exotic fare comes from further afield, adding luxury ingredients such as caviar, truffles (in season) and prawns to the mix. Anita Mancini oversees the front of house with skill and professionalism, as well as taking care of the wine list which includes a selection of international labels.

Five Tables, Twelve Seats

Tilia operates with only five tables, seating a maximum of 12 guests per night, making it one of the most exclusive dining rooms in the Michelin-starred circuit.

Glass Cube in a Historic Garden

The restaurant is housed in a striking glass and steel cube set in the garden of the former Grand Hotel in Dobbiaco, offering 360-degree views of the surrounding Dolomites—a rare architectural choice for fine dining in the Alps.

Chef’s Childhood Friend Supplies Key Ingredients

Chef Chris Oberhammer sources foundational ingredients like flour and certain meats directly from the “Klaude” farm, run by a childhood friend, blending hyper-local provenance with global luxury items such as caviar and truffles.

• Local Spelt: Used in dishes like foie gras and truffle, highlighting the restaurant's commitment to regional ingredients.
• Truffles: Featured in seasonal dishes, such as the filetto di manzo with truffle reduction, adding luxury and depth to the menu.
• Ricotta: Used in handmade ravioli filled with creamy ricotta and served with sage butter sauce, showcasing local flavors.
• Caviar: Adds a touch of luxury to various dishes, complementing the local ingredients with international flair.

Tasting Menus

• Tilia Menu: 8 courses, €250
• Chef's Table Experience: 10 courses, €350

A La Carte

• Blue Lobster: €95
• Caviar: €120
• Truffle Risotto: €90