Gourmet fondue in Basel, summer and winter
Our gourmet fondue is called glacier fondue: from Sennerei Pontresina in the Engadin, in Basel exclusively at the Pförtnerhaus. In winter three blends, indoors or outside by the pellet heaters; in summer the house mix in the garden. From CHF 36 per person including bread and pickles, from two people, ideally with a reservation.
What makes glacier fondue a gourmet fondue?
The origin
Our fondue comes from the Upper Engadin, from Sennerei Pontresina: in the hands of the Wüthrich family for over 35 years.
The craft
Glacier fondue is mixed cold, never pre-melted or pre-cooked, with no melting salts or preservatives.
The exclusivity
Gletscherfondue® has been a protected trademark of the dairy since 2004, and in Basel you'll find it only at our place.
Our fondue blends and what they cost
Glacier fondue house mix
Our classic: four selected Swiss cheeses, white wine, a dash of kirsch and a spice blend. Works in winter and summer alike, indoors or in the garden.
Champagne truffle
The gourmet cheese fondue for connoisseurs: four selected Swiss cheeses, mixed with champagne and French sparkling wine instead of white wine, finished with black truffle and truffle oil. For evenings that deserve something special.
Engiadinais cun Prosecco
The local, light one: two selected Engadin cheeses, mixed with prosecco and a dash of kirsch, no spice blend, with a clean freshness. Our answer to the question «Can fondue be elegant?».
All prices per person, from two people, 300 grams per person, including pickles and our rustic fondue bread. The bread is baked by Bäckerei Weber in Birsfelden to a recipe we developed together for the Pförtnerhaus: light and rustic. Potatoes or pears on the side? Just say so. The winter blends Engiadinais and champagne truffle are available from 26 October 2026 into spring, all details on the menu, where you'll also find every drink to go with your fondue.
Reserve your fondue tableSummer in the garden, winter at the table
Fondue in summer? Absolutely. The house mix is served in the garden, with mild evening air and a glass of white wine, until the lights come on.
In winter it gets classic: three blends to choose from, the caquelon on the table, our rustic fondue bread alongside and time for long conversations. If you like the cold air, sit outside by the pellet heaters.
Five things that make our fondue
A good fondue is no magic. A few things make the difference, and this is how we do them at the Pförtnerhaus.
The cheese
Our cheese comes from Sennerei Pontresina in the Upper Engadin: raw milk from the valley, made at the Gletscherkäserei in Samedan, a family business for over 35 years. We know the people who make it.
The preparation
Glacier fondue is mixed cold and only melted in the caquelon at our place, with no melting salts or preservatives.
The choice
The house mix in summer, three blends from 26 October: the classic, the champagne truffle and the light Engiadinais cun Prosecco. From eight people it's worth ordering two blends and comparing at the table.
The place
We serve fondue all year round: in the garden under the trees in summer, indoors by the window or outside by the pellet heaters in winter.
The price
Everything that belongs is included: house mix CHF 36, Engiadinais CHF 38, champagne truffle CHF 44 per person, each with pickles and our fondue bread, from two people. And the bread is no supporting act, see below.
Good to know for your fondue evening
Online in two minutes
Book via our reservation form and write «fondue» in the comments field. The caquelon will be ready when you arrive. Spontaneous visits work too, as long as there's space.
From 5 pm, Monday to Friday
Fondue is served from 5 pm, until 10 pm on weekdays. On Saturdays and Sundays we open for private events, so a fondue evening for your group is possible on request.
From two to the whole house
Two by the window, twelve in the Engadinerraum (up to 15 people) or with the team in the Atelier (up to 26 people). For company events we're happy to put two blends on the table to compare.
From Birsfelden, made for our fondue
Our fondue bread comes from Bäckerei Weber in Birsfelden. We developed it together for the Pförtnerhaus: light and rustic.
Tram 14, Sevogelplatz stop
The Pförtnerhaus is at Hardstrasse 43 in the Gellert quarter, three minutes from the Sevogelplatz stop. A space in the underground car park can be booked via Parcandi.
Updated on 14 September 2026. Prices as per the current menu.
About Sennerei Pontresina
Sennerei Pontresina grew out of a farmers' cooperative in the Upper Engadin, founded so that milk could be processed in the off-season too. Over decades, Hansjürg and Evelyne Wüthrich built up the dairy; today their son Christof runs it in the next generation.
The family also runs the Alp Show Dairy Morteratsch at the foot of the glacier, where 40,000 litres of raw milk are refined each alpine season, and since 2022 the Gletscherkäserei in Samedan, where the Gletscherfondue® is made. We're proud to serve these cheeses in Basel.
Fancy raclette too?
From the same dairy comes glacier raclette: aged at least six months, in winter on the plate or as a croffle. Once you've tried both, you'll know why two cheese classics share our menu.
Fondue FAQs
What is glacier fondue and why is it called that?
Gletscherfondue® (glacier fondue) is a protected speciality from Sennerei Pontresina in the Upper Engadin, registered as a trademark since 2004. The name is inspired by the nearby Roseg and Morteratsch glaciers. Unlike standard fondues, it's mixed cold, with no melting salts or preservatives.
How much does fondue cost at Pförtnerhaus?
The glacier fondue house mix is CHF 36 per person, the Engiadinais cun Prosecco CHF 38 and the champagne truffle CHF 44. All prices include pickles and our rustic fondue bread from Bäckerei Weber in Birsfelden. We serve fondue from two people and from 5 pm.
Is fondue available all year at Pförtnerhaus?
Yes. In summer we serve the house mix in the garden, fondue under the open sky is one of our favourite Basel quirks. From 26 October 2026, three blends are on the menu: house mix, champagne truffle and Engiadinais cun Prosecco.
Which fondue blends do you offer?
The house mix (four Swiss cheeses, white wine, kirsch) is available all year. From 26 October, champagne truffle (with champagne and black truffle) and Engiadinais cun Prosecco (two Engadin cheeses, with prosecco) join the menu. All from Sennerei Pontresina, all exclusive to us in Basel.
What is the minimum number of people for fondue?
Two, with 300 grams of fondue mix per person, pickles and our rustic fondue bread. A little insider tip for groups of eight or more: order at least two blends, so you can compare. Family gatherings and corporate events are best planned in advance.
Do I need to book for fondue?
We recommend it, especially in the evening and during the winter season. Book online via our form and write «fondue» in the comments field, and the caquelon will be ready when you arrive. For spontaneous visits: as long as there's space, there's fondue.
Can I eat fondue outside in winter?
Yes. Our terrace has pellet heaters, and on clear winter evenings the caquelon outdoors is an experience. Let us know when booking whether you'd like to sit inside or outside.
Does fondue work for a larger group or a company event?
Yes. For groups of about ten or more we have the Engadinerraum (up to 15 people) and the Atelier (up to 26 people), or the whole house on request. At weekends we open for private events, so a fondue evening on a Saturday is possible. Write to us at hello@pfoertnerhaus.ch.
Are there vegetarian fondue options?
All blends are vegetarian by nature, cheese is cheese. If you eat strictly vegetarian: ask us about the rennet used, we're happy to tell you. We don't offer a vegan fondue.