Named after the linden tree — a symbol of harmony — Tilia is an idyllic restaurant shaped by the region's seasonal cycle. Only about 20 or so haute dishes appear on the menu at any time as chef Chris Oberhammer works with local producers to make the most of fleeting alpine ingredients. Getting a reservation at the Michelin-starred restaurant is just as rare, with only five tables and 12 seats for guests inside the glass facade.
