Restaurant in Toblach, Italy
12 seats, one star, plan ahead.
Tilia holds a Michelin star (2024) and seats just 12 diners across five tables in a glass cube set in the garden of Toblach's former Grand Hotel. Chef Chris Oberhammer's menu combines farm-direct South Tyrolean ingredients with seasonal luxury additions. It is the top fine dining option in the area, but book well in advance — this is one of the hardest tables in the South Tyrol.
Twelve seats. Five tables. One Michelin star. Tilia is the kind of restaurant you plan a trip around, not a meal you slot into a Dolomites itinerary. Housed in a glass and steel cube set in the garden of Toblach's former Grand Hotel, it has operated since 2010 and has earned a level of intimacy that makes most starred dining rooms feel impersonal by comparison. If you are returning after a first visit, the question is not whether to go back — it is how far in advance you need to book to guarantee a table, and whether lunch or dinner better suits what you want from the evening.
The format here is narrow by design. Chef Chris Oberhammer's menu runs to just under 20 dishes built around a modern but regionally grounded approach. Flour and some of the meat come from Klaude, a farm operated by a childhood friend of the chef, which means the supply relationship is direct rather than transactional. Caviar, seasonal truffles, and prawns bring a luxury register to what would otherwise read as an alpine-modern menu — the combination works because the regional backbone keeps the luxury additions from feeling decorative.
On a return visit, the farm-sourced ingredients are the thread worth following. The menu's architecture rewards diners who want to understand what makes the Dolomites region distinct rather than those who simply want a technically precise tasting menu. Both things are true here, but the regional specificity is what separates Tilia from the broader category of Italian one-star restaurants that happen to use good produce.
Front of house is run by Anita Mancini, who also oversees the wine list. The list draws from international labels rather than staying local, which gives the pairing options more range than you might expect from a 12-seat room in the South Tyrol. That breadth is worth noting if wine is a priority for your visit , ask about the list when you book rather than treating it as an afterthought.
The room itself , a glass and steel cube in a garden , creates a quality of light and stillness that is specific to the setting. There are only five tables, so the atmosphere is determined almost entirely by the other guests on any given evening. Early sittings have a quieter register; the room does not get louder as the night progresses the way a larger restaurant would, simply because there are not enough people in it to change the energy dramatically.
Tilia is not a late-night venue in any conventional sense. Dinner service runs from 7 PM to 9 PM Tuesday through Sunday, and the kitchen closes at 9 PM. For a Michelin-starred tasting menu format, that window is standard , expect to leave by 10:30 PM or 11 PM at the latest depending on pace. There is no bar programme to extend the evening, and the setting in Toblach means post-dinner options are limited. Plan accordingly: if you want the evening to continue after dinner, you will need to build that into your accommodation choice. The former Grand Hotel garden location makes it more of a destination in itself than a stop on a longer evening out.
Friday and Saturday add a lunch service (12 PM to 1:30 PM), as does Sunday. Lunch is the better entry point if you are visiting the Dolomites and want to pace the day differently , you leave with the afternoon ahead rather than needing to drive or walk back in the dark. For a return visit, dinner still has the edge for occasion dining, but lunch is worth considering if you have already done the full dinner format once.
With 12 seats across five tables, this is among the hardest bookings in the South Tyrol. There is no published booking method in our data, which means your leading approach is to contact the restaurant directly and plan well in advance , several weeks at minimum for weekend sittings, more for specific dates in peak Dolomites season (summer and the winter ski period). Walk-in availability is essentially theoretical at this scale. If you are travelling to the region specifically for Tilia, confirm the booking before you arrange anything else.
Tilia is the right choice for two-person occasions where intimacy and culinary specificity matter more than spectacle. It is not well suited to groups larger than the table maximum allows , with only 12 seats, a group of four or more should confirm availability carefully and understand that the room's atmosphere depends on small numbers. Solo diners can eat here, but the format is better designed for pairs or small groups where the shared meal is the point of the evening. For the Toblach area, it sits at the leading of the fine dining options , for regional alternatives at the same price tier, see Gratschwirt for a more traditional South Tyrolean register, or Hebbo Wine & Deli for something more casual and innovative at a lower price point.
For full area planning, see our full Toblach restaurants guide, our Toblach hotels guide, our Toblach bars guide, our Toblach wineries guide, and our Toblach experiences guide.
Dinner is the better format for an occasion , the evening sitting at 7 PM has the full weight of intent that a Michelin-starred tasting menu rewards. Lunch (Friday, Saturday, Sunday only, 12 PM to 1:30 PM) is the smarter choice if you want to keep the afternoon free for the Dolomites or if you prefer to avoid the pressure of late travel after a long meal. Both sessions cover the same menu in the same room, so the decision comes down to how you want the rest of the day to run.
Yes, and it is one of the stronger cases for a special occasion in the South Tyrol at the €€€€ tier. Twelve seats, a Michelin star (2024), farm-sourced ingredients, and attentive front of house by Anita Mancini give the meal a focused quality that larger rooms rarely match. The glass cube setting in a former Grand Hotel garden adds to the sense of occasion without feeling theatrical. Book it for anniversaries, milestone dinners, or any event where the meal itself should be the whole evening.
At €€€€ in a village setting with 12 seats and a 2024 Michelin star, the price is justified by the quality of the experience and the scarcity of the format. You are paying for a very small room, direct farm relationships, seasonal luxury ingredients, and a front-of-house wine programme that punches above the room's size. Compared to similarly priced Italian starred restaurants , Le Calandre or Osteria Francescana, for example , Tilia offers far less spectacle and far more intimacy. If intimacy is what you are buying, it is worth it. If you want grandeur at the same price, look elsewhere.
Only up to the room's total capacity of 12. With five tables and 12 seats, a group of four or five could conceivably fill most of the room, but you should confirm directly with the restaurant. There is no private dining room referenced in our data. Groups wanting a full buyout of the space should ask when booking , at 12 seats, a full evening exclusive is not structurally unreasonable but requires early planning. Groups seeking a more flexible layout for six or more should also consider whether the intimate room format suits a group dynamic.
It is possible but not the format's strength. A tasting menu for one in a 12-seat room is a quiet experience , the room is too small for anonymity and too formal for the easy bar-seat solo dining that works well in larger restaurants. If you are a solo diner comfortable with a focused, unhurried meal where you may be the only person dining alone, it works fine. If you want a more sociable solo experience, Hebbo Wine & Deli in Toblach is a better fit at a lower price point.
| Venue | Price | Value |
|---|---|---|
| Tilia | €€€€ | — |
| Atelier Moessmer Norbert Niederkofler | €€€€ | — |
| Dal Pescatore | €€€€ | — |
| Enoteca Pinchiorri | €€€€ | — |
| Enrico Bartolini | €€€€ | — |
| Le Calandre | €€€€ | — |
Comparing your options in Toblach for this tier.
Dinner is the more immersive option, running Tuesday through Sunday from 7 PM to 9 PM with the full menu available. Lunch runs Friday through Sunday from 12 PM to 1:30 PM and is the only way to experience Tilia mid-week if you can't do evenings — useful if you're staying in the Dolomites and want to build a day around it. Either way, with only 12 seats, book whichever slot you can secure first.
Yes, and it's specifically calibrated for it. Five tables, 12 seats, a Michelin-starred kitchen led by Chef Chris Oberhammer, and front-of-house run personally by Anita Mancini — the scale means you're not competing with a noisy room. Occasions that work best are two-person dinners where intimacy counts; large group celebrations will find the format too restrictive.
At €€€€ pricing with one Michelin star, Tilia sits at the top of the South Tyrol fine dining bracket — and the format justifies it if you want precision over spectacle. A menu of just under 20 dishes built on regional produce from a named local farm, supplemented by caviar, truffles, and prawns, is a coherent offer at this price point. If you want a broader Alpine tasting-menu experience with more culinary theatre, Atelier Moessmer Norbert Niederkofler operates at a comparable level.
Not practically. With only five tables and 12 seats total, Tilia is not built for groups. A party of four is near the upper limit of what can be seated together comfortably, and larger bookings would take over a significant share of the restaurant. If you're organising a group dinner in the region, a venue with a private dining room is a better fit.
Possible but not the natural format here. Solo diners occupy a full table in a 12-seat restaurant where demand is high, which creates practical tension at booking. The counter or bar-seat format that makes solo omakase dining comfortable elsewhere doesn't exist at Tilia. If solo fine dining is the goal, a restaurant with counter seating will give a better experience for the price.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
