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

Book a Table

Enjoy Our Terrace

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

Book a Table

Truffles and Porcini Mushrooms

Discover delicious dishes that showcase mushrooms at their finest.

Book a Table

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

Valentine’s Day Menu

View the special menu

Discover Our Menus

Dish of the Day

Lunch Menu

Evening & Weekend 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
With a small artichoke salad and Grana Padano PDO shavings
Starter 28.– / Main course 34.–

Zucchini Spaghetti
With a smooth creamy sauce – 20.–

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

Mesclun 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.–
Pan Mbriacone Bonci with Custard Cream – 18.–
Caprese Cake – 14.–

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

Small Mont Blanc Sundae
Chestnut ice cream, meringues and whipped cream – 12.–

Artisanal Ice Creams and Sorbets
1 scoop / 4.50

Book a Table

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 Cod
On chickpea cream – 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.–

Roman-Style Artichoke
With salted ricotta in crispy phyllo pastry – 28.–

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.–

Calamarata di Gragnano “Afeltra”
Artichokes, bacon and pecorino cream – 38.–

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

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

“Riserva San Massimo” Risotto
Caramelised pears, Taleggio and walnuts – 36.–

Goat cheese–filled ravioli, butter and chives – 34.–

Gluten-free pasta and bread available

* * *

Fish & Meat

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

Barolo-Glazed Beef Cheek
Mashed potatoes and Panicau oyster mushrooms – 48.–

Beef Fillet with Colonnata Lard
Bone marrow crust, red wine sauce, braised endives and crushed potatoes – 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.–

Sicilian Cannolo
With artisanal zabaione and Marsala ice cream – 18.–

Pan Mbriacone Bonci
With custard cream – 18.–

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

Small Mont Blanc Sundae
Chestnut ice cream, meringues and whipped cream – 12.–

Ice Creams and Sorbets
1 scoop / 4.50

Book a Table