Our volcanic rocks are made exceptionally hot by keeping them in specialized ovens before bringing them to your table where your entrée is then cooked to your liking. The high levels of heat from the volcanic kickoff the "Maillard reaction"--the chemical reaction between amino acids and sugars in the ingredients that gives the food its unique flavors. All jargon aside, you get an exceptionally fresh, oil-free, good-tasting entrée.
Fondue (the past-participle of the French verb, “to melt”) originated in Switzerland as early as 1699, and has remained a popular communal style of eating throughout Europe. We offer three types of fondue:
- Indulgent cheeses made fresh at the table and served with traditional dippers;
- Distinct blends of herbs, spices, wines, or oils which form a brilliant broth that’s excellent for cooking seafood, poultry, and vegetables;
- Sweet combinations of melted, rich, Swiss chocolates.