Amsterdamse Hap: how Van Wees makes his famous cheese fondue

Proeflokaal A. van Wees, located on the Herengracht in Amsterdam, has established its cheese fondue as a local favorite over the last decade. Unlike traditional Swiss versions that use Gruyère or Emmentaler, this version is made exclusively with Dutch cheeses. To give it a distinct local character, the restaurant incorporates a spiced jenever, a traditional Dutch spirit, into the recipe instead of the classic kirsch. Each serving is prepared fresh in the kitchen rather than being kept in a large communal pot.

Since taking over the establishment ten years ago, the four owners have curated a menu that reflects Amsterdam's cultural identity. The fondue remains available throughout the year, attracting both local residents and tourists alike. For home cooks looking to replicate the dish, co-owner Jorn Varenhorst advises using quality cheeses, choosing a non-acidic wine, and heating the mixture gently to prevent the cheese from separating. Beyond food, the establishment continues to celebrate its history as a distillery, offering various jenever tastings to accompany the dining experience.