The story
Ophelia, the gourmet restaurant in Konstanz at Seestraße 25, serves French-leaning classic cuisine with international influences in the Art Nouveau villa of Hotel Riva. It earned two Michelin stars in 2026 for excellent cooking.
Dirk Hoberg runs the kitchen and changes his seasonal menu four times a year. Local specialties appear alongside international premium ingredients, and the cooking stays close to each product's quality and origin. Seared zander arrives with chard and nut butter hollandaise, and red mullet with fennel vegetables. The seven-course menu can be extended with optional additions.
The dining room is spacious and sunlit, with historical details and large windows. On mild days, guests eat on the terrace, which looks out over Lake Constance. The open kitchen puts a chef's table of one to four seats directly at the pass, so guests can watch the plating up close.
Sommelier Jerom Nicke curates around 700 wine selections. Der Feinschmecker rated the restaurant 4.5 in 2026, and the guide's review highlights the seasonal kitchen and the lake views.
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.
Elegant restaurant in the stylish setting of an Art Nouveau villa – with a glass facade, terrace, and lake view. Served are dishes such as green Thai curry, Viennese schnitzel, and Zurich-style sliced veal.
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