A meal at the Hotel Jagdhof restaurant is all about the ingredients – the quality is fantastic. Spanning five to seven courses, the set menu composed by chef Roman Luginger, junior chef Alban Pfurtscheller and team showcases regional ingredients supplemented by some from further afield. Highlights range from aromatic smoked locally caught char to three-week-aged saddle of venison from the hotel's own hunting grounds and perfectly cooked medallions of ultra-fresh Breton lobster tail. The wine list is second to none – drawing on a wealth of expertise and a collection of 1 250 labels and around 20 000 bottles, the staff recommend the perfect pairings – there are some outstanding wines from Domaine de la Romanée-Conti and other world-class estates. The icing on the cake is the elegant interior, where handsome wood panelling imparts a welcoming warmth.