Top five fondue in Geneva

Like a picture out of a fairy-tale, the majestic house that shelter Café du Soleil welcomes clients from all over the world. Located a few minutes by car from the United Nations headquarters, this homey establishment is known for its’ delicious homemade fondue. With generous servings and a cheese-oriented menu, visitors always leave with a full stomach. The ideal location for an authentic fondue, served by an English-speaking personnel.

Built in the 1930s, the Bains des Pâquis is a public swimming baths right on Lake Geneva and a popular social meeting place for Genevois of all ages, shapes and wallet-sizes. In summer it’s a lovely place to swim, lounge about in the sun and have a cheapish lunch on the large terrace of the Buvette. In winter you can still swim – if you’re that nuts – or take advantage of the sauna, Turkish bath, hammam and massage service instead. Plenty of events are laid on year-round, including music and poetry readings. If you’re up early enough, a great way to start the day in summer is by taking in a free live classical music concert from 6am. In winter, the Buvette’s fondue nights are hugely popular, too.

Have you every tasted a tomato, a goat cheese or a champagne fondue? At Café-Bonvin, you can have it all. The restaurant offers a creative menu to people in search of a more refined version of the national dish. Cosy and classy, the place is located in Geneva’s Eaux-Vives neighbourhood, a few steps from the lake.

It's a way out of the centre but this little place is worth the journey. Serving rich and velvety fondue in a traditional Swiss environment (chalet-style furnishings, cow motifs), Le Gruyérien is great for a casual night out in a friendly atmosphere. Choose from a classic moitié-moitié (half vacherin, half gruyère cheese), a slightly lighter vacherin fribourgeois or a goat’s cheese version and settle down to dip and swirl your bread in this melted loveliness. Once you’ve fought over la religieuse – the delicious crusty bit at the bottom of the fondue pot – cut through the fat in your stomach with a traditional shot of schapps. Service is speedy, the staff are friendly and it’s popular – so book ahead.

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.