TILIA RESTAURANT
We live for moments.
Some of them last a lifetime.
Welcome to Tilia Restaurant.
1 Michelin star · 4 tables · 12 guests · Dobbiaco, Dolomites
OUR PHILOSOPHY
Nature is not a stage. It is a partner.
We can't control the weather, the altitude, or the brief time during which something thrives. That's why we listen and cook what remains.
Responsibility
We have a responsibility toward farmers and nature. That responsibility is called respect: respect for the people who produce the food, for the animals, for the food itself, and for the landscape in which we live. Sustainability is an overused word; respect is not.
Signature
Deeply rooted in the region, shaped by the seasons, and open to inspiration from around the world. I work with farmers and producers who share my values. Every dish bears my signature, from the selection of ingredients to the final touch.
Humility
My dishes are free of frills: simple yet full of flavor, and different at every service. Wild herbs and flowers aren’t just decoration; they tell the story of the microclimate and the season. That’s why my cooking is essential: only what matters remains.
My work begins where the farmer or producer's ends.
Chris Oberhammer
THE KITCHEN
Four tables,
a moment.
Our daily-changing menus are crafted from the finest seasonal ingredients. For those who prefer to choose for themselves, we also offer our classics—dishes that bear our signature style, which we preserve with dedication.
IMPRESSIONS
Small moments.
YOUR HOSTS
Two people, one evening.
Chris Oberhammer
Chef and Owner
He cooks on his own, using seasonal ingredients and produce from local farms.
Anita Mancini
Hostess and Sommelier
She hosts the evening, serving wine and water.