Savor the game
In Montreux Riviera, the hunting season is celebrated at tables where authenticity reigns. Whether in a charming inn or a refined restaurant, chefs enhance venison, wild boar, and sometimes even chamois or partridge, accompanied by seasonal sides like chestnuts, red cabbage, and spätzli. These savory creations honor local game and invite a tasting experience where each dish tells the story of Swiss forests and culinary traditions.
