During my last stay in New York, as a Swiss person, I couldn’t miss a restaurant visit for cheese fondue. But if I’m going to do it, I wanted fondue that’s truly prepared by Swiss chefs. And that’s exactly what I found at The Lavaux, which offers probably the best cheese fondue in New York City.
From Switzerland to New York City
I had the idea, said it, and found it. The restaurant is located at 630 Hudson Street in New York City. At The Lavaux, which is actually a wine bar, they also serve authentic Swiss fondue. The Lavaux is named after the picturesque region “Lavaux” in western Switzerland on Lake Geneva, which is also where the three Swiss owners come from.
The trio consists of two passionate winemakers and a cheesemaker, who decided to bring their craft and expertise across the Atlantic from Lavaux to New York City. And it’s paid off because here you’ll find the best cheese fondue in all of New York!
The Atmosphere
From the moment you walk through the door, you feel like you’re in a cozy Swiss mountain restaurant. With lots of wood and a rustic interior, it creates the perfect atmosphere, and the craving for cheese fondue comes naturally.
The greeting from the extremely friendly and well-trained staff is also a highlight. The staff’s expertise, particularly when it comes to wine, is truly noticeable.
The Menue
In addition to the excellent fondues, there are, of course, great appetizers and desserts. And it’s naturally a must to start from the top of the menu…
The appetizer was the “The Mixed Board,” which is freshly prepared for at least two people. It consists of at least three types of cheese, as well as three different charcuterie options, such as salami, bacon, and pickled gherkins. The appetizer was lovingly arranged on a wooden board – just as it should be!
Additionally, there’s a variety of different salads. We ordered a Caesar salad, which came as a mixed salad with grilled chicken, tomatoes, croutons, and Sbrinz cheese.
For the main course, we had the traditional “Moitié-Moitié” fondue. This consists of classic Gruyère and Vacherin cheeses. The cheese is exclusively imported from Switzerland. So if, for any reason, it’s not available, the corresponding fondue won’t be served. This ensures that only authentic Swiss ingredients make it to the table. The fondue is served for a minimum of two people per table.
The Moitié-Moitié fondue was simply outstanding. The perfect balance of Gruyère and Vacherin Fribourgeois created a creamy, velvety texture that was both rich and smooth. The flavor was deep and complex, with the nutty notes of Gruyère blending seamlessly with the milder, buttery taste of the Vacherin. Every bite was a comforting embrace of savory, slightly tangy goodness, with a subtle wine and garlic undertone that enhanced the overall experience without overpowering the cheese.
The fondue stayed perfectly molten throughout, maintaining the ideal consistency for dipping the fresh, crusty bread and warm potatoes. Paired with a crisp white wine, it created a wonderfully balanced meal. Without a doubt, this might just be the best fondue in New York City.
Although the menu featured three excellent desserts, there simply wasn’t any room left to try them. However, I’m sure that whether it’s the mousse au chocolat, crème brûlée, or chocolate fondue, they’d all taste fantastic.
