Name: Auberge de la Croix-Blanche
Address: Rue de l'Église 2, Gingins, 1276, Switzerland
Telephone: +41 22 369 01 80
Price range: $$

Italian Restaurant in Gingins

Italian Restaurant in Gingins, near Nyon

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Enjoy Our Terrace

A green haven in the village of Gingins, just a few minutes from Nyon

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Truffles and Porcini Mushrooms

Discover delicious dishes that showcase mushrooms at their finest.

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A cosy and welcoming restaurant

Open from Wednesday to Sunday, from 8:00 am to 11:00 pm, the restaurant at Auberge de la Croix-Blanche welcomes you in a warm and friendly atmosphere. Blending elegance with simplicity, every meal becomes a moment of relaxation and shared enjoyment. Simple dishes, thoughtfully crafted and cooked with passion.

At Auberge de la Croix-Blanche, each dish is prepared using fresh, seasonal ingredients, carefully selected. Chef Enzo Buffarini elevates Italian gastronomy by combining authenticity and creativity, offering plates with refined and delicious flavours.

From the simplicity of traditional recipes to more contemporary touches, our Italian cuisine reflects unique craftsmanship, to be enjoyed in a welcoming setting in Gingins.

Gault & Millau Guide Michelin sélection 2025

Chef Enzo Buffarini Gingins restaurant Croix-Blanche

poisson auberge croix blanche restaurant

Bucatini a l amatriciana pâtes spaghettis auberge croix blanche restaurant

Cinzia restaurant Auberge Croix Blanche Gingins

Discover Our Menus

Dish of the Day

Lunch Menu

Evening & Weekend Menu

Mother’s day

Discover our special menu for Sunday, May 10, 2026.

See the menu

Lunch Menu

Served every lunchtime from Wednesday to Friday

Apulian Trilogy
Burratina, sheep’s milk ricotta and mozzarella nodino on eggplant cream, sun-dried tomatoes and croutons – 28.–

Beef carpaccio, ricotta cheese and Dijon mustard
Starter 28.– / Main course 34.–

Zucchini Spaghetti
With a smooth creamy sauce – 20.–

Mixed Salad
Cherry tomatoes, radishes, carrots – 14.–

Mixed green salad – 10.–

* * *

Pinsa Romana

Focaccia
Extra virgin olive oil, fresh rosemary and salt – 18.–

Buffalo Mozzarella PDO
Beefsteak tomato and basil – 32.–

Tomato Sauce, Eggplant and Mozzarella
Cherry tomatoes and basil – 32.–

Parma Ham PDO
Rocket and Grana Padano PDO shavings – 32.–

Lard d’Arnad PDO (Aosta Valley)
Extra virgin olive oil and fresh rosemary – 28.–

Gluten-free Pinsa supplement +6.–

* * *

Pasta

Tagliolini with Lemon Sauce
Starter 24.– / Main course 30.–

Paccheri with Fresh Datterini Tomatoes and Basil
Starter 24.– / Main course 28.–

Linguine di Gragnano “Afeltra” with Clams – 42.–
Bottarga supplement +10.–

Spaghettoni
Garlic, olive oil, red chili, bottarga and French “Prunier” caviar – 48.–

Traditional Roman Rigatoni
Choice of: Carbonara, Amatriciana or Cacio e Pepe – 32.–

Gluten-free pasta and bread available

* * *

Fish and Meat

Grilled Sea Bass Fillet
With grilled seasonal vegetables – 42.–

Fish & Chips – 34.–

Diavola-Style Spring Chicken
Yogurt sauce and spicy potatoes – 42.–

Beef Tagliata
Rocket and Grana Padano PDO shavings – 52.–

* * *

Little Gourmets

Penne with Tomato Sauce – 18.–
Gnocchi alla Sorrentina – 18.–
Milanese Chicken Escalope with Fries – 24.–
Fish & Chips – 26.–
Pinsa Romana with Tomato Sauce and Mozzarella – 24.–

* * *

Desserts and Ice Cream

Classic Homemade Tiramisu – 14.–
Homemade Panna Cotta – 14.–
Rum baba with whipped cream – 18.–
Black Forest sundae, chocolate, vanilla and cherry ice cream, whipped cream – 18.–

Caramel Sundae
Caramel ice cream, whipped cream and meringue – 16.–

Mint & Chocolate icecream, chocolate sauce, meringue and whipped cream – 12.–

Selection of icecream and sorbets
1 scoop / 4.50

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Evening & Weekend Menu

Starters

Apulian Trilogy
Burratina, sheep’s milk ricotta and mozzarella nodino on eggplant cream, sun-dried tomatoes and croutons – 28.–

Spinach Canederli
On Parmigiano Reggiano cream – 28.–

Venetian-style creamed cod, yellow pepper cream and crispy filo pastry – 32.–

Fassona Beef Tartare
With Piedmont hazelnuts, stracciatella and Oscietra caviar – 42.–

Red Prawn Carpaccio from Mazara del Vallo
Roman puntarelle, candied and spiced clementines – 42.–

Mixed Green Salad
Cashew nuts, pomegranate, mustard and honey dressing – 18.–

Roman Puntarelle – 18.–

* * *

Soups

Zucchini Spaghetti
With a smooth creamy sauce – 20.–

* * *

Pasta & Risotto

Tagliolini with Lemon Sauce
Starter 24.– / Main course 30.–

Paccheri, fresh datterino tomatoes, buffalo mozzarella and basil
Starter 26.– / Main course 32.–

Linguine di Gragnano “Afeltra” with Clams – 42.–
Bottarga supplement +10.–

Spaghettoni
Garlic, olive oil, red chili, bottarga and “Prunier” caviar – 48.–

“Riserva San Massimo” Risotto
with green asparagus and stracciatella – 36.–

Goat cheese ravioli, wild garlic sauce – 34.–

Gluten-free pasta and bread available

* * *

Fish & Meat

Turbot Millefeuille
Buffalo mozzarella and carasau bread, with sun-dried tomatoes and basil sauce – 56.–

Pistachio-crusted rack of lamb
Fava bean puree, artichokes and cardoncelli mushrooms – 56.–

Beef Fillet
Colonnata lard, bone marrow, red wine sauce, red potatoes and white asparagus– 62.–

Beef Tagliata
Rocket and Grana Padano PDO shavings – 52.–

* * *

Little Gourmets

Penne with Tomato Sauce – 18.–
Gnocchi alla Sorrentina – 18.–
Milanese Chicken Escalope with Fries – 24.–
Fish & Chips – 26.–
Pinsa Romana with Tomato Sauce and Mozzarella – 24.–

* * *

Desserts & Ice Cream

Selection of Italian Cheeses
With artisanal jam – 20.–

Classic Homemade Tiramisu – 14.–

Homemade Panna Cotta – 14.–

Neapolitan pastiera, ricotta, wheat and orange blossom – 18.–

Rum baba with whipped cream – 18.–

Warm Dark Chocolate Cake
Almond and hazelnut crumble, artisanal pistachio ice cream – 18.–

Black Forest sundae
Chocolate, vanilla and cherry ice cream, whipped cream – 18.–

Mint and chocolate ice cream
Chocolate sauce, meringue and whipped cream – 12.–

Ice Creams and Sorbets
1 scoop / 4.50

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