News

With the Clean & Safe label, the Auberge de Savièse is committed to respecting the protection concepts defined by the GastroSuisse federation

For the third year in a row, Auberge de Savièse has received the Trip Advisor Certificate of Excellence

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.

Discover in photos how we prepare raclette at the Auberge de Savièse, respecting the Swiss tradition

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