When snow starts falling over the Alps and the cold really settles in, there’s hardly anything more Swiss than gathering around a steaming pot of fondue. It’s a tradition that feels both rustic and cozy, as much a social ritual as it is a meal. You eat slowly, talk, and drink wine while dipping bread into warm, melted cheese.

Fondue has its roots in the Swiss Alps, where farmers in the 18th century found a delicious way to use leftover cheese and bread during the harsh winter months, when getting fresh supplies was difficult. What started as humble peasant food was elevated to national dish status in the 1930s, thanks to a campaign by the Swiss Cheese Union that aimed to get people to eat more cheese. Since then, fondue has evolved from simple mountain fare into a symbol of national pride. Today it’s served in mountain lodges, city restaurants, and homes across the country, where families gather around the pot on cold evenings.

The classic Swiss cheese fondue is made with a mix of Gruyère and Vacherin Fribourgeois, a combination known as moitié-moitié (“half-half”). Gruyère adds that nutty, complex flavor, while Vacherin Fribourgeois brings creaminess and a hint of tang that makes the texture soft and elastic.
In other regions, you’ll also find Emmentaler or Appenzeller in the mix, cheeses that add sharpness and aroma. A splash of dry white wine, typically a Chasselas from Lavaux, adds freshness, and many people rub the inside of the pot with a clove of garlic before melting the cheese. Some also add a dash of Kirsch (cherry brandy), which gives a subtle, aromatic warmth.

How to Eat Fondue

The bread is just as important as the cheese. Tradition calls for slightly stale, dry bread cut into small cubes. You spear a piece with a long fondue fork, swirl it through the cheese until fully coated, and carefully lift it out again.

If your bread falls off the fork and lands in the pot, that’s considered a minor mishap. In some circles it means you owe a round of wine; in others, you owe a kiss:)

When the fondue pot is nearly empty, you’ll often find a golden, crispy crust stuck to the bottom called la religieuse (“the nun”), and yes, it’s meant to be eaten. It has a nutty, caramelized flavor and is highly prized among fondue lovers.

What to Drink with Fondue

The classic pairing is a glass of dry white wine, ideally a local Chasselas, which cuts beautifully through the richness of the cheese. The wine’s acidity helps balance the flavors and, according to many, also aids digestion. If you don’t drink alcohol, black tea is the traditional alternative, it’s said to have a similar effect.

Typical accompaniments include cornichons, pickled onions, and sometimes boiled potatoes. Some modern versions add vegetables like broccoli, cauliflower, or mushrooms, but in most traditional Swiss fondue spots, it’s just bread and pickles and nothing else.

Where to Find the Best Fondue in Switzerland

There are countless good fondue spots in Switzerland, but a few stand out.

In Fribourg, often called the unofficial fondue capital, Café du Midi and Café du Gothard both serve traditional moitié-moitié in authentic, old-school surroundings.

In Gruyères, home of the famous cheese, Le Chalet de Gruyères is almost a pilgrimage site for cheese enthusiasts. The fondue here is made with fresh Gruyère from local dairies and served in a classic alpine chalet overlooking the valley.

In Zürich, Fribourger Fondue Stübli is a beloved favorite among locals and visitors alike. The vibe is relaxed, and the fondue is exactly as it should be, creamy, rich, and served without unnecessary frills.

And in Geneva, where many believe the modern urban fondue tradition began, Café du Soleil is often named the best fondue spot in the country. It’s been around since the 1700s and is a true institution among both locals and tourists.

Fondue might be simple food, but it’s also one of the coziest and most social meals you can share. You share the pot, the conversation, and the moment. It’s a dish that slows you down, and maybe that’s exactly why it remains so loved in Switzerland and beyond. Because when you’re sitting there with a glass of wine, a forkful of bread, and a pot of melted cheese, the world suddenly feels like a much better place.

Read my post about Fribourger Fondue Stübli in Zürich

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