In the small fine dining 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 – who also happens to be a sake sommelier. The food, which delves into the region and uses many ingredients from local suppliers, is also decidedly cosmopolitan. From an appealing selection of dishes – for example, "Buddha – red Carabinero prawn, macadamia, Buddha's hand lemon & crustacean bisque" or "Teriyaki venison, morel, pointed cabbage, praline from the leg & kohlrabi" – you can put together a four- to six- course menu of your own. Tip: Make a reservation, as there are only a handful of tables.