![\"Cheese](\"https:\/\/restaurant-landhotel-winter.de\/wp-content\/uploads\/Kaesefondue-Fondue.png\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tCheese fondue at our restaurant<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tOn the Swabian Alb<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tAs soon as it gets dark earlier outside and the air turns a bit cooler, many people feel the urge for cosy evenings. That is precisely where our cheese fondue comes in. We wanted to create something that tastes not just of winter, but of togetherness, of \u201esit down, take some bread, dip in and enjoy the moment\u201c. And that is how our cheese fondue experience on the Swabian Alb came to be \u2013 a 3-course evening that is relaxed, warm and simply good. sharing is caring<\/strong> Exactly.<\/p>The base of the fondue is a tried-and-tested blend: Gruy\u00e8re, Emmentaler and mountain cheese meet white wine and a little kirsch. Nothing complicated, but an honest mixture that comes together in the pot and is wonderfully rounded. No shortcuts, no powdered nonsense \u2013 simply cheese that melts and makes you happy.<\/p>
To go with that, there's bread that isn't just \u201eany old bread\u201c. Simon Glocker from the Glocker bakery in Gomadingen has developed a bespoke wheat and natural sourdough bread just for us. The ingredients come straight from the field next to his bakery, the dough is given plenty of time, and the result is a rustic crust with a soft, aromatic crumb. Exactly what you want when you're dipping a piece of bread deep into warm cheese. And yes \u2013 you can taste it.<\/p>
Cornichons, pickled onions and our homemade pickles will also land on the table. They bring freshness and a little bit of acidity to the cheese \u2013 a good counterpart so that it doesn't get too heavy.<\/p>
Before you even sit at the table, your evening starts outside by our fire bowl. Mulled wine or punch in hand, a bit of warmth on your face and the Alb air all around you \u2013 that is the prelude that draws you straight into the evening. Afterwards, it's inside to the restaurant, where everything is prepared: fondue pot in Staub tableware, burning paste, bread, pickles \u2013 everything is ready. And when the last piece of bread has found its way into the cheese, there is a fruity, homemade sorbet to wind things down. Light, fresh, perfect after the cheese.<\/p>
Our fondue evenings are aimed at groups of 4 to 16 people <\/strong>(just get in touch if there are more of you), ideal for groups of friends, small celebrations, family evenings or anyone who simply wants to sit together again. If there are more of you, just let us know \u2013 we can usually find a way. And for those who prefer something really traditional: from a certain group size, we can also move the whole thing into our rustic wine cellar. That makes for a completely different kind of evening \u2013 a bit more private, a bit more authentic.<\/p>Our focus is not on fast-paced processes, but on sitting together. Inviting people, sharing bread, exchanging stories, laughing together \u2013 that is precisely what this evening is designed for. No stress, no time pressure, simply relaxed togetherness.<\/p>
If you fancy an evening with a fire, warm cheese, good bread and your favourite circle of friends, then you are at our Cheese fondue at Winter's<\/strong> spot on. Get in touch with us \u2013 we look forward to hearing from you.<\/p>Further info on our fondue: www.restaurant-landhotel-winter.de\/kaesefondue-schwaebische-alb\/<\/strong><\/em><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
On the Swabian Alb<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tAs soon as it gets dark earlier outside and the air turns a bit cooler, many people feel the urge for cosy evenings. That is precisely where our cheese fondue comes in. We wanted to create something that tastes not just of winter, but of togetherness, of \u201esit down, take some bread, dip in and enjoy the moment\u201c. And that is how our cheese fondue experience on the Swabian Alb came to be \u2013 a 3-course evening that is relaxed, warm and simply good. sharing is caring<\/strong> Exactly.<\/p>The base of the fondue is a tried-and-tested blend: Gruy\u00e8re, Emmentaler and mountain cheese meet white wine and a little kirsch. Nothing complicated, but an honest mixture that comes together in the pot and is wonderfully rounded. No shortcuts, no powdered nonsense \u2013 simply cheese that melts and makes you happy.<\/p>
To go with that, there's bread that isn't just \u201eany old bread\u201c. Simon Glocker from the Glocker bakery in Gomadingen has developed a bespoke wheat and natural sourdough bread just for us. The ingredients come straight from the field next to his bakery, the dough is given plenty of time, and the result is a rustic crust with a soft, aromatic crumb. Exactly what you want when you're dipping a piece of bread deep into warm cheese. And yes \u2013 you can taste it.<\/p>
Cornichons, pickled onions and our homemade pickles will also land on the table. They bring freshness and a little bit of acidity to the cheese \u2013 a good counterpart so that it doesn't get too heavy.<\/p>
Before you even sit at the table, your evening starts outside by our fire bowl. Mulled wine or punch in hand, a bit of warmth on your face and the Alb air all around you \u2013 that is the prelude that draws you straight into the evening. Afterwards, it's inside to the restaurant, where everything is prepared: fondue pot in Staub tableware, burning paste, bread, pickles \u2013 everything is ready. And when the last piece of bread has found its way into the cheese, there is a fruity, homemade sorbet to wind things down. Light, fresh, perfect after the cheese.<\/p>
Our fondue evenings are aimed at groups of 4 to 16 people <\/strong>(just get in touch if there are more of you), ideal for groups of friends, small celebrations, family evenings or anyone who simply wants to sit together again. If there are more of you, just let us know \u2013 we can usually find a way. And for those who prefer something really traditional: from a certain group size, we can also move the whole thing into our rustic wine cellar. That makes for a completely different kind of evening \u2013 a bit more private, a bit more authentic.<\/p>Our focus is not on fast-paced processes, but on sitting together. Inviting people, sharing bread, exchanging stories, laughing together \u2013 that is precisely what this evening is designed for. No stress, no time pressure, simply relaxed togetherness.<\/p>
If you fancy an evening with a fire, warm cheese, good bread and your favourite circle of friends, then you are at our Cheese fondue at Winter's<\/strong> spot on. Get in touch with us \u2013 we look forward to hearing from you.<\/p>Further info on our fondue: www.restaurant-landhotel-winter.de\/kaesefondue-schwaebische-alb\/<\/strong><\/em><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
As soon as it gets dark earlier outside and the air turns a bit cooler, many people feel the urge for cosy evenings. That is precisely where our cheese fondue comes in. We wanted to create something that tastes not just of winter, but of togetherness, of \u201esit down, take some bread, dip in and enjoy the moment\u201c. And that is how our cheese fondue experience on the Swabian Alb came to be \u2013 a 3-course evening that is relaxed, warm and simply good. sharing is caring<\/strong> Exactly.<\/p> The base of the fondue is a tried-and-tested blend: Gruy\u00e8re, Emmentaler and mountain cheese meet white wine and a little kirsch. Nothing complicated, but an honest mixture that comes together in the pot and is wonderfully rounded. No shortcuts, no powdered nonsense \u2013 simply cheese that melts and makes you happy.<\/p> To go with that, there's bread that isn't just \u201eany old bread\u201c. Simon Glocker from the Glocker bakery in Gomadingen has developed a bespoke wheat and natural sourdough bread just for us. The ingredients come straight from the field next to his bakery, the dough is given plenty of time, and the result is a rustic crust with a soft, aromatic crumb. Exactly what you want when you're dipping a piece of bread deep into warm cheese. And yes \u2013 you can taste it.<\/p> Cornichons, pickled onions and our homemade pickles will also land on the table. They bring freshness and a little bit of acidity to the cheese \u2013 a good counterpart so that it doesn't get too heavy.<\/p> Before you even sit at the table, your evening starts outside by our fire bowl. Mulled wine or punch in hand, a bit of warmth on your face and the Alb air all around you \u2013 that is the prelude that draws you straight into the evening. Afterwards, it's inside to the restaurant, where everything is prepared: fondue pot in Staub tableware, burning paste, bread, pickles \u2013 everything is ready. And when the last piece of bread has found its way into the cheese, there is a fruity, homemade sorbet to wind things down. Light, fresh, perfect after the cheese.<\/p> Our fondue evenings are aimed at groups of 4 to 16 people <\/strong>(just get in touch if there are more of you), ideal for groups of friends, small celebrations, family evenings or anyone who simply wants to sit together again. If there are more of you, just let us know \u2013 we can usually find a way. And for those who prefer something really traditional: from a certain group size, we can also move the whole thing into our rustic wine cellar. That makes for a completely different kind of evening \u2013 a bit more private, a bit more authentic.<\/p> Our focus is not on fast-paced processes, but on sitting together. Inviting people, sharing bread, exchanging stories, laughing together \u2013 that is precisely what this evening is designed for. No stress, no time pressure, simply relaxed togetherness.<\/p> If you fancy an evening with a fire, warm cheese, good bread and your favourite circle of friends, then you are at our Cheese fondue at Winter's<\/strong> spot on. Get in touch with us \u2013 we look forward to hearing from you.<\/p> Further info on our fondue: www.restaurant-landhotel-winter.de\/kaesefondue-schwaebische-alb\/<\/strong><\/em><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t