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.
2 editor picks for Fondue Moitie-Moitie in Zurich, ranked by editorial score. All Zurich signature dishes · Fondue Moitie-Moitie across every city.
Le Dezaley ★ 4.4
8001 · Roemergasse 9, 8001 Zurich
Opened 1902 beside the Grossmuenster, Le Dezaley pours Lavaux wines and cooks Vaud-region plates: classic fondue, truffle fondue, raclette, saucisson vaudois.
Restaurant Swiss Chuchi ★ 4.2
8001 · Rosengasse 10, 8001 Zurich
The oldest fondue room in Zurich's old town, inside Hotel Adler in Niederdorf since 1953. Up to ten fondue variations plus extensive raclette options.