Fondue and raclette for gourmets
Only in the gatehouse: glacier fondue and raclette from the Engadin
Enjoy the legendary glacier fondue or a raclette in a relaxed atmosphere. From the classic house mix to champagne fondue for gourmets, whether with friends, family or just for fun – our fondue and raclette selection is definitely worth a visit.
Glacierfondue®
We are proud to be able to offer the unique glacier fondue at the Pförtnerhaus. This special fondue has its origins in the Pontresina Alpine dairy, where a small fresh fondue production started 20 years ago. Inspired by the nearby Roseg and Morteratsch glaciers, the glacier fondue has been produced in the Engadin since 2004.
The passion for quality and regionality is reflected in this fondue. The glacier fondue is made from selected, specially matured Swiss cheeses.
We offer three different cheese fondues throughout the winter:
- House blend – The classic cheese fondue
- Truffle champagne – The fine cheese fondue
- Engiadinais cun Prosecco – The local and light cheese fondue
Glacierrraclette®
Only the best cow’s milk from animal-friendly husbandry is used to make the cheese for our Glacier Raclette. Carefully produced and guaranteed to be lovingly cared for for at least six months, this hearty raclette has an incomparable aroma.
We serve the glacier raclette in different croffle variations and on a plate. In addition to our three main varieties, Nature, Diavolo and Garlic, we always have a specialty on the menu from time to time.
About the Pontresina dairy
The Pontresina Alpine dairy in the Upper Engadine has its roots in local agriculture: there used to be around 20 farmers in Pontresina and each hotel had its own farm to supply food. In order to be able to process milk in the off-season, the farmers founded a dairy cooperative with a cheese dairy.
The dairy has been run by Hansjürg and Evelyne Wüthrich since the late 1980s, and they have steadily expanded the business. Today, the dairy has 12-20 employees and supplies restaurants and private customers with regional, national and international specialties.
An important milestone was the opening of the Morteratsch show dairy on Alp Nuova at the foot of the Morteratsch glacier in 1996. Every alpine season, 40,000 liters of the finest raw milk from Alp Bernina (Heutal), Alp Bondo, Alp Roseg, Alp Fex and Pontresina are processed into Upper Engadin cheese specialties.
The modern glacier cheese dairy in Samedan has supplemented production since 2022. It is particularly famous for its nationally renowned glacier fondue and glacier raclette.
The Pontresina dairy thus stands for a combination of tradition, regional roots and innovative cheese production, which is strongly influenced by the tourism boom in the Engadin.
