The story
Gasthof zum Roten Kreuz in Giffers delivers refined French-Swiss cuisine within a family-run culinary space where chef Xavier Briand leads the kitchen. The couple has managed the dining room since 2017, building a reputation that earned them fourteen points in the latest Gault&Millau guide. Their modern approach prioritizes precise technique over heavy sauces. Xavier treats every plate as an experiment, balancing unexpected flavor combinations while keeping costs accessible.
The menu shifts with local harvests, yet the regional cooking consistently highlights the kitchen’s technical range. Guests frequently order spherical ravioli filled with spinach and freshly grated nutmeg, followed by green asparagus paired with wild morchels. The main courses often feature crisp veal sweetbreads resting on filigree puff pastry alongside a sharp vinaigrette. A delicate whitefish fillet arrives with nettle purée and garlic gremolata, while dessert rounds out the meal with herb-infused ice cream.
The restaurant sits just outside Freiburg, maintaining a relaxed pace despite its high standards. Warm wooden interiors and unpretentious table settings create a comfortable environment for those seeking thoughtful gastronomy. The family continues to raise their children on site, which keeps the daily operations grounded and personal. Staff move through the dining room with quiet efficiency, ensuring guests enjoy each course without interruption.
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