In the small restaurant of Hotel Jagdhaus Monzabon, Michael Broger and his team deliver interesting modern cuisine that is big on flavour. Guests will also enjoy the charming service and expert wine recommendations that come courtesy of junior chef and sommelier Tobias Schneider - he is also a sake sommelier. The food is presented as a set menu (with options) comprising four to six courses and made using outstanding ingredients. A shining example of one of the boldly flavoured and seasoned dishes is "Der Rote Spanier" – a finely crafted, creamy and full-bodied tartare of red carabineros with subtly salted, wonderfully grainy Oscietra caviar, its nutty notes enhanced by the fruitiness of Granny Smith apple and a sprinkling of mild lardo.