First-time Swiss tourists always go for fondue, repeat visitors attempt raclette (a gooey puddle of potatoes in melted cheese), but frequent visitors and locals know to opt for the käseschnitte (called croûte au fromage in French-speaking Switzerland), a sort of oven-broiled, open-faced cheese toast with a variety of toppings. Cabane du Mont-Fort is located in a 1920s stone alpine hut on the slopes of Verbier’s Les 4 Vallées (Switzerland’s largest ski slope) and has one of the best versions around. A slice of bread comes topped with a slab of melted cheese, a fatty knot of smoky bacon, and a few haphazard tomato wedges. It’s all served in a blistering hot dish, which means appetites are sufficiently whetted by the time its cool enough to eat. Les 4 Vallées; Verbier 41-27/778-1384; cabanemontfort.ch.
