Old Swiss Inn supports show of talents


With the International School of Manila’s aim to showcase the talents of ISM’s student body while helping the Filipino community through financial support for the less fortunate, a music competition will be held on January 16, 2016 and February 13, 2016.

In connection with this 14th annual Battle of the Bands (BOB) competition, Old Swiss Inn Restaurant joins the event as oneof the major sponsors. “We are honored to lend a hand for this charitable endeavor of an international school in the country” says the new Operations head, Ms. Kai Palomares.

The Battle of the Bands is a yearly music competition that is organized by a group of dedicated students of International School of Manila.

A time to be thankful for what you have

oldswissinn_roast_turkeyLet Thanksgiving be about giving thanks and not worrying about what food to prepare. Let Old Swiss Inn do the hard work! Our roasted Butterball turkey (5-5.5kg) is good for 12-15 people and comes with cranberry jelly and a special stuffing of chorizo, ground beef, apple, bread, raisins, celery, carrots, mushroom, cashew nuts, walnut and whole olives. P5,800.

Please give us 4 days advanced notice.


mushrooms go pink_FINAL

Old Swiss Inn participates in a cause by creating great food made with locally grown mushrooms for the whole month of October 2015 in support to the 3rd Mushrooms Go Pink PH Breast Cancer Awareness Campaign.

Get social and spread the awareness by taking photos of our mushroom dish and post your photos on Facebook, Twitter, and Instagram, using the hashtag, #MushroomsGoPinkPH

See more at http://www.mushroomsgopinkph.com/

Dine like a King with your P11.00!


Swiss food can be bought with your P11.00! Yes, exclusive dining is sometimes cheap! This happens every year at Old Swiss Inn.  Make a reservation before Monday by showing your completed Gruzi card and dine like a king!
Two nights to go before this cheapest, yet exclusive bite of the year will commence- Price Rollback!
Who cares about inflation? We’re rolling back our prices to the 1940s! So, be ready on the night of August 31, 2015!

‘‘They all know my name and treat me like royalty’’


He’s not a king, not a prince, but he’s been treated like one at Old Swiss Inn. Delighted with our service, he sent us this letter commending us for a job well done.


“I have been a resident of the Somerset Olympia in Makati for a year now, and during that time, I have been treated like one of the family by the staff at the Old Swiss Inn.  I have breakfast there every day of the week and not only is the food very good, but the service is the best I’ve seen anywhere in the world.  I am an international traveler and appreciate a friendly face and a happy smile when I enter a business.  I could list all of Miss Connie’s staff as they are all exceptional, but I have sent them individual thank you cards expressing my appreciation for their hard work.


 I know they work long hours and different shifts, but they all are very pleasant any time of day or night.  They all know my name and treat me like royalty.  They are, as a group, kind and considerate to an American far from home and his own kitchen.  They are funny, concerned, and professional in every way.  I’m always impressed with how they go out of their way to make their customers comfortable.


 Also, several times Ms Connie has had to facilitate short-notice lunches for my office (once she had to double the order when we walked in the door!) and always sent the best servers and made it look like we’d planned it months ahead.  She, too, is a great representative of your restaurant.


 I am leaving the Philippines as my work here is finished, but I will miss having someone smiling and wishing me well every morning.  They are all an asset to your establishment.  They and Ms Connie spoil me rotten (in a very good way).  I will miss them all greatly.
 Please pass on my appreciation to Ms Connie Orlina and the staff at the Old Swiss Inn in the Somerset Olympia.  They have made my stay here truly enjoyable.”


-Tom Howard
Arkansas, USA


Photo credits to Mr. Tom Howard

Chocolate Fondue Trivia


Who else here knows the origin of Old Swiss Inn’s Chocolate Fondue? Well, Chocolate Fondue is not Swiss, but American!

The Chocolate Fondue is a special recipe of a long-lost restaurant in Manhattan, New York called Chalet Suisse. It was the owner of the restaurant named Konni who wanted to create some noise around upon the launching of his restaurant’s new place at Fifth Ave in 1960s. During that time a Swiss-based chocolate company was about to launch a chocolate product called ‘Toblerone’, from that Swiss chocolate, Konni got the idea of making a sweet fondue. The fondue was made up of high-end basic materials such as heavy cream, Toblerone, and Swiss firewater-Kirsch. That was how the chocolate fondue was born.

To experience today’s local version of Chocolate Fondue, visit Old Swiss Inn restaurant! Our Chocolate Fondue has the same taste of yesterday’s.

Swiss National Holiday


August 1, is a Swiss National Holiday. It is the founding of the Swiss Confederation in 1291. The first of August national celebration started since 1891. It is the date that marks historic alliance concluded in 1291 by the three cantons (federal states) of Uri, Schwyz and Unterwalden. That alliance made was the pillar that built Switzerland over the next 500 years.
Old Swiss Inn joins the celebration of this important day in the Swiss History. En schöne 1. August!

The sweet way to make your own Marshmallows



Making your own marshmallows at home is a sweet way to let your kids enjoy what they love. And we are sure that they will enjoy homemade marshmallows more compared to the commercial ones which are sold in the grocery. What we have here is an easy way to make your own marshmallows. Your kids will definitely love this!

In case you already perfected your homemade mallows, you should also try our home made marshmallows too. Amp up the goodness with our Chocolate Fondue. Bring your kids and visit us at Old Swiss Inn Restaurant!

Below is the way to make your own Marshmallows:


  • Vegetable oil, for brushing
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
  • 3 cups granulated sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups confectioners’ sugar


  1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.


  1. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.


  1. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.


  1. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.


  1. Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.