A table with a red gingham tablecloth in a wood panelled room with a fireplace

Fondue Hut

During the atmospheric months of autumn and winter, the Fog House at the Fife Arms is transformed into a traditional Swiss Alpine Fondue Hut. Overlooking the courtyard and warmed by a crackling fireplace, this wonderful pop-up restaurant is the perfect place to relax after time spent exploring the romantic village of Braemar and the frost-covered landscapes of the Cairngorms.

Reservations are recommended and families are more than welcome. Unfortunately, we cannot accept dogs in the Fondue Hut. For bookings of six or more, please contact us directly by calling 01339 720 202.

Fondue with bread and glassed of wine set on a table

Bread and potatoes being dipped in a fondue pot

An armchair with fairy lights in the background

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The Fondue Menu

Enjoy a menu of delicious savoury and sweet fondue options at the Fondue Hut. The traditional Swiss Fondue pairs Emmental and Gruyère cheese with roasted garlic, white wine and kirsch, while the Scottish Fondue combines three Scottish cheeses – Isle of Mull Cheddar, Tain Minger and Anster – with roasted garlic, nutmeg and Cairngorm ale. Both are served with wood fired Ayrshire potatoes, salt baked Jerusalem artichokes, homemade pickles and sourdough for indulgent dipping.

Alongside the fondue, sample a charcuterie board that includes Great Glen pork and venison salami, cured “Bündnerfleisch” beef and Argyll smoked trout and mackerel, or a board of marinated and preserved vegetables and Italian winter leaves. To finish, dive into a rich 70% Chocolate Fondue, lifted by warming Fife Arms whisky and served with warm waffles, pears, clementines and marshmallows.

5pm – 9pm
Daily, until 7th March 2027

Glasses of whisky on a table in an atmospheric bar

A bottle of Fife Arms whisky on a table with a glass

A man selecting a whisky bottle from well stocked shelves

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Whisky Pairings

Each fondue has also been paired with a selection of suggested whiskies that complement and elevate their ingredients. The sweeter and nuttier style of Swiss Fondue lends itself to a softer, fruitier whisky, adding further depth to the opulence of the cheese, while the bold and tangy cheeses in the Scottish Fondue pair well with robust oak-aged whiskies, as their nutty and dried red fruit notes complement its richness.

The Fife Arms whisky that is stirred into the Chocolate Fondue may also be enjoyed as a paired dram – the perfect way to add warmth and balance sweetness.

View the Menu

Two armchairs in front of a courtyard with fairy lights

Fondue on a table with a gingham tablecloth and a fireplace in the background

Hands dipping bread in fondue on a table with a gingham tablecloth

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The Story of Fondue

Originating in the harsh winters of the 18th century, rural farming communities of Switzerland would gather in the dark winter months and dip stale bread into a melted mix of local cheeses. This deliciously warming meal, shared by families around the glow of the hearth, soon became a treasured custom passed on to future generations.

Fondue at the Fife Arms arrived through its Swiss owners, Iwan and Manuela Wirth. While enjoying winters in Scotland, Iwan and Manuela began making their own fondue at home to share with loved ones. The opening of the hotel provided an opportunity to share this magical experience with both hotel guests and neighbours in the village, thus beginning the tradition of opening the Fondue Hut every year.