We start with a light, summery goat’s cheese salad, featuring different types of goat’s cheese – including blue goat’s cheese, which I never knew existed. It also includes lemon confit, sundried tomatoes and olives. Very refreshing.
Served with huge chunks of bread.
Moving onto the main course, we ask our friendly hostess, Sandra, for suggestions. The most popular dish, she tells us, is the Fondue Michelin, made from a fruity Comté Vacherin Fribourgeois and Gruyère. (CHF24)
We also opt for the Malakoff – typical Swiss ball of fried cheese – (Read more about this typical Swiss specialty in our article 9 Typical Swiss foods to try) In this case the Malakoff is made of Comté and served with slices of cured dried beef. (CHF22)
Everything comes with a green salad and a generous bread basket.
The fondue is absolutely delicious – creamy, yet light and soooo tasty. We just can’t get enough! As much as we try, we can’t seem to finish the fondue! Admitting defeat, we surrender the pot.
PS. If you’re not a cheese lover, there are some other great sounding options, including beef tenderloin with grilled cheesy potatoes and chicken supreme with morel mushrooms and potatoes.