Our story
From the first caquelon to two locations
How an idea of a Swiss table became a restaurant in Turin and then in Bardonecchia.
Milestones
Dates, places and ideas that made our table grow.
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The ideaCheese is a ritual to share
Raclette and fondue were born for being together: you melt, you dip, you talk. Fondoo starts from here, with cheeses from selected Swiss alpine pastures.
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Fondoo Turin opens
At Via Maria Vittoria 11/L the first Fondoo opens: about 30 covers, more than ten raclettes to melt at the table and fondue in the caquelon.
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The tableBurners, potatoes, pickles
Every guest melts their own cheese on a candle burner. All the cheeses are lactose-free.
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Fondoo Bardonecchia opens
At Viale della Vittoria 65/A, our second venue: about 80 covers, for groups, families and dinners after the slopes.
Three ingredients, no compromise
Swiss cheeses
They come exclusively from selected Swiss alpine pastures and are lactose-free.
Melted at the table
Raclette melts in front of you on candle burners: you do the cooking, we take care of the rest.
Grand cru chocolate
Madagascar, Brazil and Ecuador, worked exclusively in Switzerland for our chocolate fondue.
Nice to melt you
Hungry for melted cheese?
Book your table: Turin has few seats, Bardonecchia has room for the whole group.