Edelwise Restaurant – Ranelagh, Dublin
Edelwise Restaurant in the heart of Ranelagh specialises in Authentic Swiss food. This includes Fondue and Grilled Raclette, and if you’re a cheese lover and haven’t been there, you’re in for a treat.
It’s a family run and family friendly restaurant run by Myriam and Andreas, who offered us the warmest of welcomes and provided attentive service throughout our time there.
One of the reasons, okay the reason, I chose to dine at Edelwise was to taste their authentic fondue.
Fondue is a dish made of melted cheese (yes cheese, not chocolate, chocolate fondue is a completely different ball game) and even if your parents didn’t own a fondue set in the 80’s you’re bound to be familiar with it.
It’s served in a pot and kept warm using a ‘rechaud’. The idea is to use a long fork to dip bread or vegetables in to the cheese and eat it.
I’m a cheese lover, but funnily enough before I dined at Edelwise hadn’t tasted authentic cheese fondue. I did make it once but never actually tasted the real thing so I was looking forward to the experience.
My dining partners on the day I visited, a little after ‘lunch time’ were Patrick (my hubby), our baby son Smith who wasn’t dining out that day, and Patrick’s Mum.
The restaurant is small but there was still room enough to park Smith’s pram and for us to enjoy the space of a table set for four.
First things first and we decided that white wine was the order for the day so we ordered and enjoyed, might I add, a bottle of Heugumber, a German wine at €25.50 a bottle.
For starters Patrick’s Mum ordered the “Vigneron soup – Creamy white wine soup topped with toasted cinnamon croutons €5.50″ She enjoyed the taste, which was exactly as it was described, and size of the portion.
As Patrick and I knew that meat-less fondue was on the menu for our main course we opted for the “Beef platter – Wafer thin slices of air cured Swiss mountain beef with black pepper served with fresh baguette, olive oil, pickled silverskin onions and pickled gherkins €9.95“. The portion size was perfect for a light starter for two. The beef was soft and flavoursome and accompanied with the crusty bread, olive oil and pickles, it didn’t last long on the slate it arrived on.
After our dishes were cleared, our fondue rechaud arrived along with a large bowl of torn crusty bread, which was hard to resist… the bread that is.
For main course, Patrick’s Mum enjoyed “Chicken Cordon-Bleu – Breaded free-range chicken fillet stuffed with Gruyère cheese and cooked ham served with glazed carrots, broccoli and sautéed baby potatoes €18.00“. Again she enjoyed this course. The hearty crunchy coated chicken breast oozed with melted cheese, the vegetables were cooked al dente, and the sautéed potatoes were crisp on the outside and soft in the centre.