The Feutersoey tradition
Fondue in Feutersoey, and why it's worth the detour
Feutersoey is a hamlet of 150 people at 1,180 metres on the road between Gsteig and Lauenen, 8 kilometres south of Gstaad. Its single restaurant — the Rössli — has been serving the valley since 1919, and has become a pilgrimage for anyone who cares about traditional Saanenland food. Fondue at the Rössli is not the main event (the house is more famous for its pan-fried freshwater trout caught from the Lauenensee) but it is served exactly as it has been for decades: moitié-moitié, local Gruyère, white Fendant from the Valais, a single unadorned pot on a wooden board.
History & context
The Rössli opened in 1919 as a post-coach stop on the road to the Col du Pillon. For most of the 20th century it was the only place to eat between Gstaad and the Vaud canton border at Les Diablerets. The kitchen was run by the same family from 1935 to 2004; it is now under a younger generation but the menu has barely changed. The fondue recipe reportedly dates to the 1950s and uses a specific ratio of 55% Gruyère d'alpage to 45% Vacherin Fribourgeois, heated with a dry Fendant and finished with a small measure of Trois Dames apricot schnapps rather than kirsch.
What to order
At the Rössli, order the trout first — it is the dish that made the restaurant famous — and the fondue second as a follow-on. If you are fondue-only, ask for it with a Chasselas. The house bread is from Beck Glauser in Gstaad and is refreshed hourly. Seasonal specials include wild garlic fondue in April-May, and a chanterelle-laced version in September.
Booking & practical
The Rössli is 12 minutes by car from Gstaad via the Lauenen road. There is no direct bus in the evenings, so plan to drive or taxi (CHF 35 one way). Book well ahead in winter — the dining room seats 40 and regulars from Gstaad fill it on weekends. The restaurant closes during shoulder seasons; always confirm.