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 manager and sommelier Tobias Schneider, who also happens to be a certified sake sommelier – there is an extensive selection, and almost all are also served by the glass. The food, which delves into the region and uses many ingredients from local suppliers (the local game is excellent, for example), is also decidedly cosmopolitan. You can put together your own menu from an appealing selection of dishes. There is also a cosy bar for an aperitif. Tip: Make a reservation, as there are only a handful of tables.