Auberge de Savièse on TF1’s 8 pm newscast

As every year, the Auberge de Savièse organized its staff party at the end of February to thank its entire team for its commitment and the quality of its work. As you can see, the spirit was high for this special moment of sharing on the city rooftops.

Auberge de Savièse sponsored Meyrin Squash Clib and the 25th Nuit des Meyrinos competition

Pictures of our 2019 staff party, which took place in neighbouring restaurant Entre Homard & Côte.

For the second year in a row, Auberge de Savièse is awarded with the Trip Advisor Certificate of Excellence 2018

Like each year, the whole Auberge de Savièse staff got together at the Brasserie Lipp for the traditional Staff Party.

One of our waiters, José Manuel, is among the dozens of Swiss citizens who were chosen to illustrate Migros’ recent adverstising campaign

At Auberge de Savièse, discover this Swiss cheese-based dish whose origins dates back to the Crimean war, either as a starter or served with a salad

Discover the origins of the carnotzet, a typical Swiss cozy room dedicate to wine tasting and local gastronomy: raclette and fondue!

Every Tuesday, during the winter season, Auberge de Savièse offers its pot-au-feu and marrowbone as its daily special.

A typical Swiss evening with musicians, costumes, alphorn and… a Saint Bernard!