HEAD CHEF
Dirk Hoberg, born in Osnabrück in 1981, became head chef at the newly opened Ophelia in summer 2010. He already had extensive experience of the culinary world, having previously worked at
prestigious restaurants such as La Vie in Osnabrück and Tristan in Mallorca, and with established masters Hans Stefan Steinheuer at Zur Alten Post in Bad Neuenahr and Harald Wohlfahrt at the Schwarzwaldstube
in Hotel Traube Tonbach. Dirk instantly fell in love with the Lake Constance region, which has inspired him time and again to new heights of culinary excellence that have garnered him numerous awards.
He was recently named Gault&Millau’s “rising star of 2018”, with an impressive score of 18 points.
Gusto restaurant guide
Chef of the year: Dirk Hoberg
Euromaxx – Deutsche Welle
Rising star of the year: Dirk Hoberg
Gault&Millau
Rising star of 2018: Dirk Hoberg
Der Feinschmecker
Chef of the month: Dirk Hoberg
THE TEAM
At Ophelia, you can enjoy a modern fine dining experience in a laid-back ambience. Head chef Dirk Hoberg, sous chef Fabian Obergfell and the entire team prepare the culinary highlights à la minute, ably assisted by Jerom Nicke and his experienced service crew. Ophelia guests can chose from our list of over 550 wines, including rarities from across the world and superb local vintages.