Fondue moitié-moitié is widely known beyond the canton’s borders. While a typical Fondue moitié-moitié – whose name literally translates to half-half – is made up of 50% Gruyère AOP and 50% Vacherin Fribourgeois AOP, it’s a somewhat different case when it comes to the breakdown of languages spoken within the canton. Around two thirds of the population speak French and one third German. Encountering the other culture and language is simply part of everyday life in Fribourg. There is even a Bilingualism Day here – which is celebrated on 26 September.

The German-speaking holiday region around Lake Schwarzsee in the eastern Fribourg Pre-Alps is known for its heritage and wildly romantic natural backdrop. A special highlight here next to the mountain lake is Brecca Gorge with its many Alpine huts.

Musician Gustav – whose real name is Pascal Vonlanthen – can truly say he is from Fribourg, and as a musician is passionately committed to bilingualism. His academy “La Gustav” produces bilingual music projects, with the aim of presenting Switzerland as an entity that is both multilingual and multicultural.

Anyone hiking in the Schwarzsee region will pass by many places containing the word “Rippa” on their way to Brecca Gorge: Oberi Rippa, Steinige Rippa, Hubel Rippa, Wälschi Rippa… Two of these are not only place names, but also cosy “buvettes”. In the Alpine hut Steinige Rippa, the focus is on cheese, while for dessert, we recommend the Alp Hubel Rippa with views of Lake Schwarzsee a good 20 minutes away. As is often the case in the canton of Fribourg, visitors can expect to find specialities from German-speaking Switzerland on the menu (rösti, and alpine macaroni known as “Älplermagronen”), as well as specialities from French-speaking Switzerland (fondue, raclette) and local dishes (Kilbi-Bénichon or Sensler Bretzeli).

For Gustav, the Schwarzsee region is more than just a place for an outing. This is where he learned to ski as a child, and where as a child he was packed off on his first hike. He still hikes here to this day, but today he chooses to. His father is a member of the cooperative for the St. Antoni-Buvette, which is idyllically situated in the Brecca Valley at an altitude of 1,400 metres – surrounded by the typical primaeval landscape.

Brecca Gorge is a natural monument of ​​national importance. The imposing limestone faces, whose jagged peaks rise up steeply from the lush green of the Alpine meadows, lend the place a particularly special charm. Old dry stone walls, Alpine flowers and ruminant cows under mighty sycamore trees complete the idyllic image. An easy, roughly four-hour circular hike leads from the Riggisalp above Lake Schwarzsee (chair lift upper station) via Brecca Gorge and past many “buvettes” back to Lake Schwarzsee.

The small town of Gruyères – also known by its German name “Greyerz” – gives the impression of having been taken straight out of the Middle Ages. Traditional restaurants serve the legendary fondue moitié-moitié.

Felix Girard is not just an “armailli”, a herdsman from the Gruyère Pre-Alps. He is also a proud “barbu”, as is clear from his bushy beard, and stands for the people of the alp (sheepherders and alpine cheesemakers) in the Gruyère region. The rugged herdsmen can mostly be seen in typical traditional dress: the work coat known as a “Bredzon”, which is worn together with a “Cappet” (small cap) and the “Loyi” (leather pouch). The association “Les Barbus de la Gruyère” was founded more than 70 years ago. The rugged inhabitants of the Gruyère can be seen at many folkloric events. 

• 400g Gruyère AOP
• 400g Vacherin Fribourgeois AOP
• 1 clove of garlic
• 300ml white wine
• 15g potato starch
• Pepper