Gruyères, where the Gruyère cheese used in Swiss fondue is made, is 30 kilometres south of Fribourg — which means that the fondue served in Fribourg restaurants is made with cheese from its own backyard. The difference in quality compared to what most visitors have encountered elsewhere is noticeable. The local moitié-moitié fondue (half Gruyère, half Vacherin Fribourgeois) is the regional speciality, creamier and more complex than straight Gruyère.
The old town has several restaurants serving fondue and raclette in the proper Swiss style — heavy cast-iron pots over burners, dense bread, white wine, and the understanding that you will leave considerably heavier than you arrived. Restaurant du Gothard and the cave-like restaurants in the Basse-Ville tend to be more local and less touristy than the establishments directly adjacent to the cathedral. Prices at all of them are Swiss, which means not cheap — but the quality justifies it.