THE GEJA’S CAFÉ EXPERIENCE
For 45 years, fondue dining at Geja's Café has been a favorite indulgence for Chicagoans as well as out-of-towners. It's a perfect way to kindle romance, celebrate a special occasion, or simply join family and friends for a fun and unforgettable dining experience.
So that you enjoy all we have to offer, we suggest Geja's four-course Premiere Dinner. In a candlelit room, surrounded by the music of Spanish and classical guitar, you'll be presented with creamy Swiss Gruyere cheese fondue, melted over an open flame, with fresh breads and fruits for dipping. Our crisp green salad, dressed with tangy Dijon vinaigrette, offers a counterpoint to the rich, warm appetizer. Next, you'll cook your choices of lobster tail, jumbo shrimp, beef tenderloin, sea scallops or chicken breast in a pot of sizzling vegetable oil or broth. This main course is served with a mound of fresh vegetables and eight savory dipping sauces. Our famous chocolate fondue is flamed table-side, and presented with marshmallows for roasting, along with moist pound cake and fresh fruits for dipping into the velvety Belgian chocolate.
Geja's Cafe features the ingredients to make your evening an event you'll remember for years to come. Our professional staff will guide you through your dinner, and help you choose the perfect wine to complement your meal. Come find out what has made Geja's Cafe one of Chicago's most admired restaurants for nearly 50 years.
THE ORIGIN OF FONDUE
Fondue dining began, not as an indulgence, but as a way of life. Cheese fondue originated in Switzerland; shepherds traveling far from home carried with them wine, cheese and bread. They melted the wine and cheese together over a fire, dipped in the crusty bread, and had a warm, filling meal.
Our entrée fondue has its origins in the vineyards of Europe. During the grape harvest, land owners placed heated pots of oil in the fields so that the workers could eat a hot meal without having to leave the vineyard. This saved time and helped ensure that the grapes would be harvested at the peak of ripeness.
Chocolate fondue was born in the United States. In the 1960s, Konrad Egli, the Swiss-born chef of Chalet Suisse restaurant, created the dish to help promote the launch of a new Swiss chocolate bar.
The shared experience of fondue brings people together. And when Geja's guests share pots of hot oil to cook their skewered foods, they're participating in one of the last forms of communal cooking available in Western society.