Time Out says
Tuck into a cheesy, boozy fondue at this hotel restaurant in the Old Town.
The main reason to visit this hotel restaurant is for fondue. There are several places in town that do a decent Swiss moitié-moitié (half vacherin, half gruyère cheese), but this one is particularly boozy, rich and moreish. Besides fondue, they also do raclette, dried meat platters and perch plucked from the lake. In keeping with such classic food, the decor in the dining rooms is suitably traditional, with low wood-beamed ceilings, tiled floors and exposed brickwork. In summer you can take your meat and cheese on the outdoor terrace instead.