Chef Dirk Hoberg shows how the Lake Constance quality inspires!

Chef Dirk Hoberg shows how the Lake Constance quality inspires!

When looking at the distant future of gastronomy, many think of futuristic kitchens and digital innovations. But in Constance, chef Dirk Hoberg shows how traditional values and craftsmanship remain very popular in 2025. In his gourmet restaurant Ophelia, he invented his open kitchen for a place of communication and precision. ARD Mediathek reports that the guests can experience every move and every word up close. Here there is a hectic roaring taboo, instead Hoberg relies on a quiet, harmonious dialogue with his team.

The challenge of processing regional products from Lake Constance at the highest level has a fully grip on Hoberg. He is particularly enthusiastic about the “island tomato” of the Reichenau, which thrives almost entirely in greenhouses. In order to better understand the craft of the farmers and the subtleties of this special tomato, he spent time on the Reichenau. In addition, he creates dishes with meat from a special cow from Lake Constance - quality is very important here.

The trend towards regionality

But what drives this context in the catering trade? An investigation shows that 2025 changes in the German catering landscape are expected. Guests are increasingly emphasizing on conscious food and the comprehensible origin of their food. Hoga Magazin emphasizes that regional cuisine experiences a comeback and with contemporary interpretations of dishes such as dumplings, roast roast and sauerkraut Waited.

The ingredients are more than just food; They tell stories. Vegetables such as pumpkin, chard and beetroot are in focus, while old cereals such as spelled and einkorn are also becoming more important. Freshwater fish such as trout and char enjoys great popularity.

sustainability and individuality

Another central aspect is the farm-to-tablel trend, in which restaurants move into their ingredients directly from local producers. This not only ensures fresh products, but also promotes transparency in the origin of the food. At the same time, the demand for vegan, gluten-free and lactose-free options has risen sharply, which leads to innovative alternatives such as lens pasta and herbal cream.

Digitization plays a supportive role, but is not everything. Human contact remains indispensable in the catering trade. Individuality is very important; The gastronomy adapts to the guests' realities of life, be it in the form of offers for allergies or child -friendly dishes. Authentic, plant -based concepts are in demand and clear menus with a well -thought -out selection show that quality is always in front.

In the middle of all of these changes, Dirk Hoberg shows that the craft and love of regional cuisine are essential. The challenges that a restaurant operates are mastered by clear communication and teamwork. So the Ophelia remains a place where enjoyment and quality go hand in hand.

in this sense: If you want to experience the best in the region, you should plan a visit to Ophelia in Constance!