Hospitality

Your Host

Born in 1981 in Osnabrück, Dirk Hoberg gained experience at renowned establishments such as La Vie, Tristan in Mallorca, Steinheuer, and the Schwarzwaldstube. In 2010, he opened Ophelia as Executive Chef.
From the very beginning, the Lake Constance region with its culinary treasures captivated him and has since inspired him to create refined, precisely composed dishes that remain true to his personal signature.
With a steady hand and a clear vision, Dirk Hoberg leads his team, which comes together each evening like a perfectly attuned ensemble.

1995

Was served the finest fillet Wellington at his confirmation, presented under silver cloches – an everlasting memory.

1998 – 2001

Apprenticeship at Hotel Walhalla to discover love for cooking and to learn that team spirit is more than collaboration.

2000

Attempted a three-course menu for the family. Learned that cooking alone is harder than cooking as a team. Also learned that a home kitchen lacks floor drains for serious cleaning.

2002

Restaurant La Vie. Transition from traditional cuisine to fine dining. Nearly failed, but mastered the challenge through ambition.

2004 – 2006

Restaurant Tristan, Mallorca. Learned to appreciate Spanish ease and cuisine, including tapas, seafood, and truly fresh fish. Unknowingly, the foundations for Ophelia were laid here.

2007 – 2008

Restaurant Schwarzwaldstube. First medium-term goal achieved, a milestone. At – what was then – Germany’s best restaurant. Perfection at the highest level.

2008

Indending to stay in Konstanz for one year. The plan was to help earn a Michelin star as Sous Chef and then apply elsewhere as Executive Chef.

2009

Learned to snowboard. Discovered when cooking while exhausted that heating canned ravioli too quickly leaves them cold inside – yet still edible

2019

As Lake Constance comes into focus, he recognizes the treasures of the region and begins to incorporate them into the menu.

2020

COVID-19. Ophelia is forced to close temporarily & time is used to get to know producers and to harvest the “Inselperle” on Reichenau.

Team spirit is more than collaboration – it is mutual trust, shared dedication, and the joy of creating something special together every evening. This sense of togetherness is reflected in every dish and makes Ophelia a place where culinary passion truly comes to life.

- Dirk Hoberg

Team

Ophelia combines lightness and tradition into a distinctive concept. Our experienced team creates an atmosphere where precision and ease go hand in hand. Executive Chef Dirk Hoberg and his team work with joy, creativity, and a strong sense of identity.

Jerom Nicke

Modern music gently accompanies you through the evening, while Head Sommelier Jerom Nicke guides you through a special night with a carefully curated selection of 700 wines.