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

Enjoy Our Terrace

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

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Italian Restaurant in Gingins

Italian Restaurant in Gingins, near Nyon

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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

5th Anniversary Menu

The Auberge de la Croix Blanche in Gingins is celebrating its 5th anniversary. To mark the fifth anniversary of its opening, we are delighted to invite you to an exceptional evening on Wednesday, July 1st.

Discover the menu

Lunch Menu

Served every lunchtime from Wednesday to Friday

Burrata with Roman style panzanella (bread, tomato, celery and Taggiasche olives) – 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.–

Zucchini flowers,
stracciatella and anchovies – 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, fresh datterino tomatoes, buffalo mozzarella and basil
Starter 26.– / Main course 32.–

Linguine with Clams – 42.–
Bottarga supplement +10.–

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

Rigatoni “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.–
Strawberries Romanoff, maraschino, vanilla ice cream and whipped cream – 18.–
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

Burrata with Roman style panzanella (bread, tomato, celery and Taggiasche olives) – 28.–

Spinach Canederli
On Parmigiano Reggiano cream – 28.–

Eggplant in puff pastry, tomato sorbet and stracchino cream – 30.–

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

Vitello tonnato with yellowfin tuna tartare – 38.–

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

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

* * *

Soups

Zucchini Spaghetti
With a smooth creamy sauce – 20.–

* * *

Pasta & Risotto

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

Linguine with Clams – 42.–
Bottarga supplement +10.–

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

“Riserva San Massimo” risotto with a Roman suppli twist – 34.–

Tonnarelli alla Nerano, served with a ricotta-stuffed zucchini blossom – 38.–

Gluten-free pasta and bread available

* * *

Fish & Meat

Sea bass fillet cooked “acqua pazza” style with king prawns and tender baby spinach – 52.–

Rack of lamb in a mint crust, cacio e pepe cabbage, and cardoncelli – 56.–

Beef fillet with Colonnata lardo, bone marrow, morel sauce and potato rösti– 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.–

Rum baba with whipped cream – 18.–

Traditional Amalfi lemon delight – 18.–

Strawberries Romanoff,maraschino, vanilla icecream and whipped 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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