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INGREDIENTS • 1 cup dry white wine • 1 tablespoon butter • 1 tablespoon corn starch • 1 clove garlic grated • 2 tablespoons Kirschwasser • 1 drop of Tabasco • 1 pinch of nutmeg • 7 oz Gruyere cheese grated • 7 oz Emmentaler cheese grated • 4 oz Appenzeller cheese grated METHOD Boil wine in small saucepan. Melt
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Tired icons of the 1960s and ’70s have faded into obscurity. Faux wood paneling? Gone. Pet Rocks? Forgotten. Two-hour baseball games? Outta here. Institutional racism? Uh…yeah. Well, we’re still kinda working on that one. Hey, at least we got rid of leisure suits. So, score! And we stashed all those home fondue kits in the dark recesses of some closet,
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As the only fondue restaurant specializing in Swiss, German, and French Cuisine on the California Central Coast, we are honored to receive great press from a variety of online outlets! Check out recent features from The Parentologist, The Monterey County Herald and Silver Light Media to read about the fun happening at Lugano Swiss Bistro in Carmel, California.     
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Finding it increasingly difficult to withstand harsh winters, Swiss villagers in the 18th century discovered a way to make old cheese and stale bread not just digestible but delicious. These enterprising and thrifty geniuses had invented fondue (named after the French word fondre, meaning melt), the greatest party food since the Earl of Sandwich self-named a snack of meat between
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