Smelt

The kitchen centres on six cheese fondues, each built from a distinct set of named cheeses: the Dutch version uses Petit Doruvael, Tynjetaler and Bunker Blosse, while the Swiss pairs L'Etivaz Alpage with Vacherin Fribourgeois and Appenzeller Noir. All fondues come with unlimited sourdough bread and a portion of seasonal vegetables.

Beyond fondue, the lunch card lists sandwiches on sourdough, homemade French onion soup with Comte Alpage, and a winter salad with roasted pumpkin and goat cheese. Several items carry a vegetarian label, and a vegan fondue made from fermented cashew nuts is available throughout the day.

Starters include smoked mackerel rillettes with homemade black pepper mayonnaise and cream of roasted artichokes with Parmigiano Reggiano and Marcona almonds. Desserts range from a Basque cheesecake to a homemade chocolate mousse with almond crumble.