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“The landscape is the restaurant,” says Josefa Portmann, pointing to the snow-white expanse of the high valley and sending us off with the fondue sled. The sun fights its way through the clouds and everything shines and glitters. There really are worse places for lunch.
A fondue sled. The idea came up during the Corona lockdowns. “We made a virtue out of necessity,” recalls Portmann, the innkeeper on the Fürenalp near Engelberg in Central Switzerland. They weren’t allowed to open the mountain restaurant back then, but you were allowed to go out into nature. And that’s how they invented the “Fondue-Böxli”: a wooden box with a fondue pot, a gas cooker, plates, cutlery, mugs, bread, tea and cheese.