The story
Auberge de la Croix Blanche, at Route de Donatyre 22 in Avenches, is a hotel restaurant that holds one Michelin star (2026) for its classic cuisine. The house runs two dining spaces: a seasonal bistro and a starred gastronomic restaurant.
The bistro serves seasonal dishes at a relaxed pace. The gastronomic restaurant carries the star. Guests can also stay overnight in the auberge's spacious, comfortable hotel rooms, set in open countryside.
Gault&Millau awarded the house 15 points (2026), and its reviewer described a meal built around Lake Murten fish. A fish rillette arrived with cold pea soup and hazelnut oil. An open ravioli with Fribourg goat cheese, chanterelles and coffee foam followed, next to a classic tête de veau à la jardinière. The reviewer picked roe deer medallions with elderberry jus, Schupfnudeln and apricots as the highlight, and finished with a light buttermilk panna cotta with strawberries and rhubarb.
Christa and Arno Abächerli have run the auberge for more than 20 years, according to Gault&Millau. The dining room is paneled, and the garden sits under old chestnut trees. Outdoor seating, parking and wheelchair access are available.
Recognition
Ambience
Details
History
The stately "Auberge," situated right in the heart of Gingins, a small village near Nyon in the Lavaux region, with its elegant dining room and a terrace shaded by plane trees, provides the perfect setting for the refined Italian cuisine of Cinzia and Enzo Buffarini. La Signora handles the service with Italian charm, while Enzo and his kitchen brigade prepare classics from various regions of Italy. The chef, who spent 30 years cooking at the three-star restaurant of Rome’s Waldorf Astoria Hotel, began with a paprika madeleine atop creamy mascarpone, followed by an excellent trio of canederli (bread dumplings) with spinach and parmesan cream. The delicate, house-made tagliolini were served with a sauce enhanced with lemon zest. The perfectly cooked beef tagliata, served on a bed of arugula and topped with parmesan shavings, was deliberately seasoned sparingly with just excellent black pepper and a few grains of salt. Perfect! A classic, light tiramisu brought the meal to a splendid close.
High quality cooking
Location
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