The restaurant is tastefully decorated by owner Karina Hernandez & businessman Kenneth Simon, well known in the community as the Managing Director of the Ostrich Farm. The quaint establishment offers fourteen tables specially equipped with a ceramic hotplate, allowing the sizzle to continue all night long.
La Fondue Aruba encourages long and slow dining, says Karina. Diners typically take their time to enjoy a fondue entrée, and best of all a fondue dessert, made with creamy white, tender dark or milk chocolate in any combination, with fresh fruit, brownies, sponge and cheese cake, marshmallows and liqueur.
Wine is an important part of the meal, Karina explains, and La Fondue Aruba will feature an extensive wine list composed by Govert v/d Hout, of Arion Wine Company Aruba.
The friendly menu is filled with incredible temptations among them Cheese Fondue, Beef, Pork, Fish, Seafood and Vegetarian selections, which are available in many combinations. The Cheese Fondue - a choice of Cheddar, Swiss Gruyere and Emmenthaler, topped with local beer, wine and fresh spices is served melted and bubbly and may also include Jalapeno peppers, salsa, pesto, kirshwasser, and nutmeg. Fresh breads, vegetables and apples for dipping make this rich in flavor Fondue, very popular.
At La Fondue Aruba, it’s all about individual choices and preferences. Once a Fondue Pot arrives at the table it is usually filled with boiling hot cholesterol free canola oil. Asian or Caribbean twists are available, to add to the flavor besides the leaner option, Court Bouillon, a fat free broth, ready for the pleasure of individual table-side cooking.
As customary in fondue restaurants around the globe the potent Blanc de Blancs, spikes the broth with Chablis while the Coq au Vin option delivers delicious morsels to be cooked in Burgundy wine and spices. Vegetarians will love Le Fondue Restaurant’s Vegi-Vegi platter featuring Portobello mushrooms, eggplant, zucchini and spinach-gorgonzola ravioli.
"A relaxed atmosphere, private booths, attentive service and four-course fondue dinners, make the restaurant special," Kenneth reports. "While the concept was born in Switzerland and the word Fondue is derived from the French verb fondre and means 'to melt,' we take dipping to a whole new level," he adds!
You cook your own meal; you take your time between bites to talk to your friends, it sure sounds like fun?!
The restaurant will open to the public on May 3rd . . . Tel.: 582 4073
