Fondoo

Xi C. • 2 reviews

October 17, 2024

10/10

The host is very nice and patient. The food is delicious!!

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Leoluca D. • 1 review

September 20, 2024

10/10

Grüezi :) What an outstanding place. This catapulted me back home in no time. Warm and friendly atmosphere, fantastic selection and taste of food. We had a classic fondue and a mix of 6 raclette. Truly phenomenal and I wish more restaurants made you feel so nice, regardless of the food. We were too full to get the chocolate fondue but will definitely be back to give it a try. Thank you so much for loving what you do and giving Torino a taste of our culture. I miss it already!

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Karol S. • 6 reviews

June 21, 2023

10/10

Lovely little restaurant with a modern feel. The fondue experience was great, very simple, yet effective!! It was also delicious with the potatoes they recommended. Very suitable for family and friends. Would definitely come back!

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Robert S. • 6 reviews

June 18, 2023

10/10

Superb value. Delicious I recommend the grilled vegetables, the porcini mushrooms, the largest cheese fondue tasting menu and the chocolate fondue dessert (with fruit). Well, those are all the dishes we had lol

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Sabrina D. • 1 review

June 3, 2023

8/10

Idea carina ma more expensive.

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John R. • 45 reviews

March 29, 2023

8/10

It’s an interesting concept, going into a restaurant that serves exclusively fondue and raclette. I will preface this by saying my wife was born and raised in Bern and has two sisters still living in Switzerland so she in particular is quite familiar with both fondue and raclette. When you first enter, the smell of cheese is somewhat overpowering. Obviously the meals are based around cheese so that might be expected but don’t be surprised if your clothes smell like cheese when you leave. Perhaps somewhat better ventilation could mellow it out. The place itself looks very chic with an array of long wooden tables around the perimeter. There is one taller table in the center which would be the only place people in a group would actually face each other. Otherwise people in a group are sitting side-by-side. For a couple dining together that is OK but for a group of four or more it lessens the feeling of togetherness. And both fondue and raclette are social events and not just meals. The fun comes in sharing it and conversing while preparing and enjoying the food. Other than the center taller table, that element is missing due to how the tables are around tre perimeter. Each of the spaces where people sit has a small rectangular pan with candles inside which get lit if the person orders raclette. The pan becomes the base for melting the raclette cheese. Because of the size of these pans it appears less powerful than a large raclette tray traditionally used for large groups of diners. My wife and I ordered the fondue which seemed like it would be more fun. The server asked us if we would be OK if our two orders of fondue (we both ordered the Moitie Moitie which was excellent) got put into the same pot which we preferred — fondue is a convivial experience you want to share together. Once the pot of melted cheese got brought to our spot and the flame to keep it heated and bubbly was lit, my wife and I dug in. The kitchen had added some kirsch to the mix (the server had asked if we would like that) and it added to the good taste. We had a ball dipping and swirling the bread cubes into the cheese. The taste was excellent and it’s clear they use very good quality cheeses. The only small issue we had is that the bread was sliced into what were fairly large cubes and almost too big to fit in one’s mouth. And when dipped in the mix it became almost too much cheese and bread in the mouth. So my wife and I ended up cutting the cubes or ripping them in half, and that made it much easier to take. The serving size (200g per person) was quite generous and plenty for a good hearty lunch. Overall it was a fun time for us sitting side-by-side with the fondue pot served between us. Prices seemed reasonable, the food was good, the only drawbacks were the strong odor when entering (indeed our clothes smelled of cheese later on), the perimeter-facing tables, and the too-large dipping bread.

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