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. The kirsch finish is the German-Swiss touch; the French-Swiss often omit it.
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.