Fondue in Park City, Utah


A delightful feast for the eyes, nose and taste buds, not much says comfort food like hot, melting cheese. Fondue easily becomes the perfect way to end an amazing day on the slopes. A classic Swiss dish, fondue consists of melted cheese, wine, and garlic, which is then served with bread or vegetables for dipping. While to some it may seem like a simple dish, fondue is actually surprisingly complex, with a rich and flavorful taste that is perfect for satisfying ski-weary appetites. And what could be more fun than sharing a pot of fondue with friends after a long day on the mountain? Other popular fondues like chocolate fondue are perfect for sweet tooth’s and meat fondue is a hearty option for hungry skiers. Whether you’re enjoying a casual meal with fellow adventures or looking for a romantic dinner for two, fondue in Park City is the perfect way to enjoy après-ski.

Fondue in Park City, UtahMIDWAY MERCANTILE
The Raclette Fondue dish is a combination of raclette, gruyere and swiss cheeses sourced from Switzerland to create a creamy, melty cheese of goodness. Accompaniments include focaccia bread, apples and sweet peppers, a unique edition to the dish. In addition, Midway has a “Swiss” theme throughout town and this particular fondue is a nod to the area. It’s a family favorite for all ages, served year-round and sharable for up to three people.

Goldener Hirsch fondue is made from four unique traditional alpine cheeses imported directly from Switzerland. The hot, melty dish is then paired with locally sourced trimmings like cauliflower, broccoli, green apple, and toasted baguette. Kick it up a notch by including lamb meatballs, wagyu beef or confit mushrooms foraged from Oregon. Sharable for up to three people.

Not your traditional swiss cheese blend, the fondue at the Blue Boar Inn is a smoked gouda cheese with a Porter beer to give this dish a caramelly, smoky flavor. Served with grilled broccolini and shishito peppers and spicy andouille sausage, also not your average accompaniments. So many divine flavors will hit your palette all at once. Considered sharable for up to three people.

Cozy dining by multiple stone fireplaces add to the delectable fondue experience at Fireside. Two fireside raclette stations offering creamy, melted cheese are beckoning as soon as you enter. Choose dippable items like small red potatoes, breads, cured meats and pearl onions. Save room for dessert as there are three dessert fondues to choose from chocolate, white chocolate and caramel—served with bakery items from Deer Valley.

A tasty spin on a classic dish, the blue cheese fondue at Fletcher’s is a mixture of blue cheese local promontory cheddar from Beehive, with a bit of parmesan for an added depth of flavor.

Kirsch liquor (cherry flavor) is included in the base where all the cheeses marry together. Served with diced buffalo and grass-fed beef that is pan sautéed to a perfect medium and toasted brioche cubes tossed in clarified butter. Finally, the fondue itself is garnished with a port reduction and fresh chives. Sharable for up to three people.

The Alpine Fondue Experience will delight you with a three-course meal complete with a cheese fondue crafted from a blend of alpine cheeses. Also enjoy the savory fondue version, Chinoise, a rich beef broth to dip sliced beef, bison and vegetables. A selection of mustards and aioli’s are served alongside for added flavors. Sharable for up to four people.

A menu staple since the inception of the restaurant, the fondue dish is a long-time diners favorite, served all year. Located in Holladay, Franck’s is the perfect choice after a day in Little or Big Cottonwood Canyons. The mixture of dried aged fontina, for a sharper flavor, with gruyere and swiss cheese are heated table side for freshness. Dry white wine and kirsch liquor, (cherry flavor) are the starters that bring it all together. House made crusty bread is served alongside but requests can be made for apple or other gluten free accompaniments. Two sizes available, single serving size serves two.

SOURCEAimee L Cook
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