There’s only one word for the cheese fondue: Stinkbomb.
Yes. It is so stinky it all feels anticlimactic. It is my first time try out the legit cheese fondue in Switzerland, because well, in Switzerland you must try the cheese fondue, wherever you are — from Andermatt to Bern to Lucerne, Zermatt, Grindelwald and Lauterbrunnen swiss chalets. Cheese fondue is a religion in Switzerland.
So you dip the bread in cheese as early as possible, because sometimes the restaurant forgets to turn on the fire underneath the pot so the cheese sticks to the pot.
Pfistern makes them with spicy mountain cheese from Bruno Wittwer. I do taste a hint of spice, paprika, and alcohol in each bite. But it wasn’t that bad. Once you get past the skunk, the cheese is absolutely creamy and delicious and thick gooey my god.
Not to mention, pricey. If you’re ever going to eat at Pfistern, get ready for your Swiss francs to drown in Lake Lucerne. Cheese fondue costs CHF 34.50.
Lucerne is slightly cheaper by standards compared to Zurich (accommodation, food), but regardless, I felt like my eyeballs were going to pop out of my socket at the prices. Just check their menu, you’ll see what I mean.
It is by no means grand to eat alongside the waters leading to Lake Lucerne. It feels like an elevated version of Clarke Quay. Serene, romantic, and of course, Kappelbrucke. Romantic implies there’s an air of fantasy and mystery surrounding the small town. Not that you’ll find a special fling here. Nightlife is dead in Lucerne.
If you insist dining beside the river, then there is a table charge of 5 CHF more. Now I know why Switzerland is damn rich.
I mean, they even charge 5 CHF just to take photos at Lake Brienz, the Captain Ri Jong Hyeok’s piano stage filmed in Crash Landing On You. Talk about business. 1 CHF for toilets too.
Meanwhile Swiss Roti, another must try in Switzerland. I liked it. Potato strings are as good as it can be. There’s no mistake. The best among the rest.
Chicken Cordon Bleu. Sucks big time. It’s so dry and tough to chew. Felt like somebody fried a stone with thick breadcrumbs.
And the fries. Baby potatoes you dip in the cheese fondue. They were all very very top notch starch in Switzerland. I’m not big on fries, I don’t like them. I’ve said that in my Amsterdam food blogs, but in Switzerland, I just can’t escape not eating potatoes or I’ll go hungry.