The Barcelona hotel The One will host once again this winter the Mood Swiss Fondue Experience, a gastronomic pop-up led by chef Miguel Muñoz and organized in collaboration with Cheeses of Switzerland in which participants will be able to taste, in addition to traditional Swiss fondues, other most unknown dishes of Swiss cuisine.
The fifth edition, which kicked off yesterday, will take place until March 25 at the Mood Rooftop Bar, located on the top floor of the hotel with spectacular views from its terrace and with an interior space to cope with the losses. temperatures.
There you can taste some of the traditional fondues of the Alpine country, such as moitié-moitié, for example, to other more innovative creations, such as the fondue they have prepared with fresh melanosporum truffle or an original cava fondue as a nod to Catalonia.
In the starters section, some iconic recipes from Swiss cuisine are added to the Mood Rooftop Bar menu this winter: onion soup with gratin vacherin cheese, nüsslisalat, vietello tonnato with sbrinz cheese or a board of cured meat, tête de moine and mountain pâté with rye and walnuts. And as main dishes, from now on you can taste dishes such as salmon with Ticinese polenta and oil with aromatic herbs; the pork tenderloin with morel sauce, or the charcoal-grilled simmental entrecôte with mountain herb butter.
In the dessert section, typical sweets have been included such as apple and raisin strudel with vanilla ice cream; the traditional chocolate fondue with fruits, muffins and marshmallows; the alpine-style caramelized walnut nusstorte cake, or the Toblerone mousse, a chocolate originally from Switzerland.
