Fondue Moitie Moitie appears as a signature dish in 1 Switzerland cities. See each city's local variant and where to eat it.
Fondue Moitie-Moitie · Zurich
Equal parts Gruyere and Vacherin Fribourgeois melted with white wine, garlic and kirsch. The Swiss national fondue, eaten with bread cubes on long forks.
Fondue began as a winter survival dish in the Alpine canton of Fribourg, melted with whatever cheese ends and stale bread were available. The moitie-moitie ratio of half Gruyere and half Vacherin Fribourgeois was codified in the early twentieth century as the Vacherin-producing region around Bulle pushed it into national menus. In Zurich it became a tourist-old-town staple after the Second World War, when fondue cellars like Swiss Chuchi (opened 1953) gave visitors something distinctly Swiss to eat under low ceilings.
Where to eat in Zurich:
- Le Dezaley
- Restaurant Swiss Chuchi