Valais, known for having twelve of the largest glaciers, a multitude of Alpine passes and the eminent pyramid-shaped Matterhorn Mountain Range right on its doorstep, is a skier’s paradise. While these are extraordinary in themselves, there is much more to Valais than skiing, its culinary traditions, for example, are delectable and must be sampled. Its robust soil, rich mountain pastures and sun-kissed vineyards mean its local goods are rich in vitamins and include, but are not limited to, salty meats, rare spices, luscious cheeses and robust wines. These culinary specialities can be devoured in true Swiss style at Astrid Binders’ unique fondue hitta. Here, hostess Astrid celebrates Saas-fees traditional cuisine by blending it with modern influences through exquisite culinary creations. Such works of art create sheer bliss for the taste buds and its menu continues to experiment with these fine local ingredients, giving one an exhilarating dining experience.

Situated in a small chalet on a tiny slope in the village centre, the early evening darkness leaves one wondering how they will manage down the icy roads without falling. But, the warm sight of a small lit sign reading ‘dü’ and the wafting smell of cheese makes the trek worth it. The hitta is an old wooden stable that once held cows and sheep to protect them from the cold Swiss winters over 200 years ago. Today, the homely old wooden beams have been renewed to create a modern ambience of a family dining room. For a fully immersive experience, Astrid seats guests across two large tables; a wonderful prerequisite for locals and tourists to intermingle. A community atmosphere emerges and is only heightened by Astrid herself. The very gracious and eagle-eyed hostess unfailingly ensures wine glasses remain filled, that fresh bread magically appears, and that the bubbling pot of fondue never ends. There’s no other dining experience that truly welcomes guests as part of the culture and one is made to feel as if they’re visiting an old friend or family member for dinner.

Dining at fondue hitta is a sensory event in itself, and visitors will want to set aside all other thoughts and be present in the tasting of these freshly prepared dishes. Each ingredient’s flavour vehemently circulates the room and invades one’s mouth well before sampling the delights while the smell of cheese topples the senses into ecstasy.

The choice of food at Binders’ restaurant is charmingly simple yet in keeping with its traditional roots. Attentive staff offer choices from three main courses; a traditional cheese fondue, exquisite meat fondue or an exclusive raclette. An integral element of the restaurant’s character is the focus on serving top quality and locally sourced cuisine. In this aspect, the Valaisan platter starter is particularly exquisite. During the evening an array of food groups is presented, including warm, lighter than air homemade bread and butter; raw vegetables served with a selection of delectable dips; juicy fruits and much more. A speciality in Valais is also the meat fondue. Offered with cubes of beef and veal tenderloin in a tangy bouillon, the meat fondue is served with a variety of homemade sauces, fruit and rice. The traditional cheese fondue is made with perfection as a classical moitié-moitié, a style that originated in the 1850s in Switzerland using a half and half blend of Gruyère and Vacherin Fribourgeois cheeses. At dü, the moitié-moitié is a smooth fondue with hints of fresh garlic that is expertly melted with the local Valaisan white wine to create a rich flavour that can only be described as “pure nature.” The true meaning of ‘eyes bigger than your stomach’ begins to make sense as the brain warns to cease eating while the mouth and eyes, hypnotised by these culinary masterpieces, continues its intake.

What is cheese without wine? Wine and cheese are two of life’s great culinary pleasures and finding the perfect match is delicious. Dü Fondue has perfected and refined this experience, and there’s an unspoken assurance that they’ll never be short of choice for the finest wines. The wine of the region is elegantly displayed; ranging from the acclaimed Heida Visperterminen weissweine, the potent Pinot Noir to the earthy Syrah from the oak barrel. All of which are imbued with certain perfections of nature that are complementary to the cheese of the region. Sampling these wines is an exciting experience, made instantly more pleasant by the perfumes of the ancient moitié-moitié cheese fondue. At this moment these flavours are nothing short of pure heaven and do, as Dü Fondue claims, declare its love to Valais.

Of course, no Swiss meal is complete without a digestive. Astrid offers a local herbal liqueur, Bermontis Fruchtiger Krauterlikor, complete with a story on where and how it was made. It is an all-natural liqueur distilled to reflect the love and customs of the alpine region. The name Bermontis is derived from Bernhard, the patron saint of alpine people, mountaineers and skiers, whereas montis is the Latin word for mountain. Produced in collaboration with Swiss Mountain Aid, this “feel good” herbal liqueur is the perfect companion to a meal in a village of winter sports lovers like Saas-fee. There is no digestive menu at dü, but guests may choose from a wide variety of other brine (pear) and wildbeeren (wild berry) schnapps and grappas so that one digestive easily becomes two. A perfect way to end and relax into the evening.

Impressed that such a simple meal could feel so decadent, and yet so cozy, nothing more is needed. With contentment at the end of the meal, surprise snowflake biscuits delivered with the bill, guests can’t help but smile as one departs with promises to return on their next winter escape. Reluctant to leave the hitta and re-enter the cold alpine winter, one realises that they entered the hitta as a guest but left as a part of the dü Saas-fee family.

Article written by Koya Allen