Fondue is Harmonie's raison d'être. Whether classic (Gruyère), moitié-moitié (half Gruyère, half Vacherin), or gussied up with truffles and champagne, pots of hot cheese arrive trailing copious amounts of bread and, ideally, a carafe of Vaudois white. Käseschnitte (open-face sandwiches with melted cheese), Chäshörnli (macaroni and cheese), traditional pork sausage, veal, beef, rack of lamb, and sides of crispy brown Rösti or Spätzli
(dumplings) complete the picture of a nation well fed. The family-run establishment, open since 1915, is warm and simply decorated with wood-paneled walls and colorful tablecloths.