Walliser Tomatenfondue
Classic Raclette and Gruyere Kaltbach 9 months, tomato sauce without liquor and wine, served with bread and potatoes.
Berner Zibele Fondue
Tete de Moine classic and Vacherin Fribourgeois classic 3 months with caramelized onions flambéed with cognac and white wine, served with bread and potatoes.
Alpen Fondue
Prepared with Gruyere Kaltbach 9 months, Schabziger and Raclette cheeses with bacon, garlic, white wine and liquor (Swiss Etterkirsch), served with bread and potatoes.
Truffle fondue
Sbrinz 3 years old and Gruyere mild 6 months with regional melanosporanum truffle, with white wine without liquor, served with bread and potatoes.
Morel mushroom fondue
Sbrinz 3 years and Gruyere mild 6 months with regional morel mushrooms, without liquor and wine, served with bread and potatoes.
Knoblauch Fondue
Prepared from Tete de Moine Reserve and Gruyere mild 6 months with white wine without liquor with tender garlic, served with bread and potatoes.
Cep fondue
Prepared with 3 months classic Vacherin Fribourgeois and 6 months mild Gruyere cheeses with regional Ceps, without liquor and wine, served with bread and potatoes.
Fondue Blue
Prepared from Langruti Blue cheese 30 days and Gruyere Kaltbach 9 months, with white wine and liquor (Swiss Etterkirsch), served with bread and potatoes.
Fondue Sbrinz
Sbrinz 3 years and Gruyere mild 6 months with white wine and liquor (Grappa del Ticino), served with bread and potatoes.
Fondue Schabziger
Cheese mix of Schabziger Gruyere Kaltbach 9 months, Sbrinz 3 years, classic Tete de Moine, classic Vacherin Fribourgeois and liqueur (Swiss Etterkirsch), served with bread and potatoes.
