Fondue Cooking in a Bern Cellar

Cheese fondue is the dish most visitors want to try in Switzerland, and in Bern the atmosphere matters nearly as much as the cheese. This experience combines a walk through the Old Town with a fondue evening in a vaulted stone cellar, the kind of room that fills the basements beneath the arcades. After an introduction to the city and its sights, you move underground to a candle-lit space where the fondue pot is set on a burner at the table. In some formats you help prepare the cheese mixture yourself, melting a blend of Swiss cheeses with white wine and a hint of garlic, and learning the etiquette that locals follow, such as stirring in a figure of eight and what happens to anyone who loses their bread in the pot. Bread cubes, pickles and a drink are usually part of the meal. The setting is warm and sociable, so it suits couples, friends and small groups, and it is particularly welcome in the cold months.

Details differ between operators, so check what the booking includes, such as drinks, dessert and the length of the walk. The fondue itself is typically made with a blend of cheeses similar to those used in the Fribourg and Gruyère region, and the tradition of eating from a shared pot is part of the pleasure.

Vegetarians are usually catered for, though the base is cheese, and those who avoid dairy or gluten should ask in advance, since alternatives can be limited. Wine or tea is often served with the meal, and locals say that tea or kirsch helps digestion.

If you enjoy this, consider continuing the theme with a chocolate tasting walk or a day trip to the cheese country. The nearby Emmental region and the village of Gruyères both make cheese in traditional ways and offer visits. For food on a lower budget, many Old Town restaurants serve fondue in cellar dining rooms, though they may not include a guide or a walk.

This experience is best for travellers who want a social evening with a guide and a story. Book ahead on weekends and in the Christmas market season, as the best cellars fill quickly.

Fondue etiquette is part of the fun. Spear the bread cube on your long fork and swirl it in the pot, but do not use your fork to eat directly from it. Traditionally, a person who loses bread in the pot pays a small forfeit, such as a round of drinks or a song.

A thin crust, called la religieuse, often forms at the bottom of the pot and is eaten at the end, and many people consider it the best part of the meal. Arrive hungry, avoid planning a late flight afterwards and allow time to walk back through the lit arcades.