Michelin Restaurants in Annecy
Là-Haut
To get to this restaurant on the top floor of a large building, the best thing to do is to follow the instructions provided on their website: "You can park in the Parc des Artisans car park and cross the main footbridge following our signs". You emerge from the lift into the dining area itself, a contemporary cocoon which affords a view over the rooftops and the mountains beyond. The food is also spot on, with dishes that really home in on the essentials: grilled pork chop with potatoes and a tangy jus, and, for dessert, roasted bananas, chocolate and Tonka bean cream. Top-notch ingredients, generous dishes, intense sauces – it all conspires to ensure a pleasant time is had by all. At lunchtime, in particular, there is an affordable set menu.
Annecy - FRANCE
Vincent Favre Félix
Vincent Favre-Félix has opened the doors of this stylish, modern villa abutting an historic edifice of Annecy-le-Vieux. The chef, who has the build of a rugby player and boasts a fine regional CV (Père Bise at Talloires, Auberge de l’Eridan and Auberge du Lac at Veyrier-du-Lac), never lacks in subtlety or delicacy. Always guided by regional produce, his culinary gifts are expressed boldly and creatively, through beautifully designed ‘carte blanche’ menus that also unveil his signature dishes, such as arctic char smoked in hay. In summertime, make a beeline for the exquisite patio in the flower-decked garden and savour this fine dining experience.
Annecy - FRANCE
Brasserie Brunet
At this restaurant a stone's throw from the train station, you receive a warm welcome in a British-style decor with exposed stonework, wood panelling and moleskin-clad banquettes. "Brunet" pâté en croûte; black pudding with onions, apple and lamb's lettuce salad; calf's liver and spelt risotto – an avalanche of delicious dishes served in a relaxed atmosphere by a smiling team in black attire and leather aprons. A pleasant terrace for sunny days.
Annecy - FRANCE
Cozna
After a stint in several prestigious establishments in France and the US, Sandra and Léo have settled in a car-free street in historic Annecy. Tradition is their motto (“cozna” means cooking in the Savoie dialect), a credo with which their diners wholeheartedly agree. The food is delicious food and served with a smile. A genuine good deal.
Annecy - FRANCE
Le Binôme
Mathilde and Remi work together like clockwork. He is in charge of savoury dishes, she crafts the desserts and together they cheerfully wait at table. Market-fresh, throbbingly simple, deftly executed cuisine, illustrated by melt-in-the-mouth chuck beef stew with fluffy mashed potatoes. A few seats at the bar offer an insight into the chefs’ handiwork.
Annecy - FRANCE
Mazette !
Mazette is on point! When Laura, the pastry chef, and Maximilien, the chef, opened this small traditional bistro decked out in brick and wood, we followed its cohort of loyal regulars there for a meal. On the menu: French bistro classics (pâté en croûte, pie with comté cheese and truffle ham, grilled pork belly), nods to the proprietors' roots in Alsace (spaetzle, poultry vol-au-vent with morels, apple pie, rhubarb compote) and, on the blackboard, a short list of dishes for sharing.
Annecy - FRANCE
La Guinguette du 1er Mets
A revolution is afoot after 20 years of loyal service! Chef Nicolas Mouroux and his wife have daringly adopted an all-out traditional guinguette vibe with colourful chairs, wooden cable drums as tables and pretty bistro lights. In the same vein, some twenty or so deftly crafted tapas at prices that make sense are ordered one after the other during the meal. Each one is a masterclass of quality and care, illustrated by distinct flavours and sharp presentation. Examples include pig’s trotter in breadcrumbs, gribiche sauce and crumbled purple cauliflower; gravlax salmon, dill, citrus fruits; lamb kebab served in soft brioche bread. Cheerful service, great music and a deliciously nostalgic ambience.
Annecy - FRANCE
Racines
The roots of this bistro go back to the family history of the proprietors, a young couple: on one side of the family, a butcher's shop specialising in choice meats (especially milk-fed veal from the Limousin) and on the other, chickens and orchards. The chef, former second in command at L'Esquisse, knows all about good produce, as his dishes show: slow-cooked egg, crozets pasta, brezain cheese; onglet de veau (veal steak), polenta, grilled leek, garlic condiment.
Annecy - FRANCE
Choral
In the Romains district, 10 minutes from the centre, take a seat in this long, Scandinavian-inspired dining room opened by a chef who did a stint at Le Clos des Sens with Laurent Petit, before globe-trotting around the planet. The memory of his line-caught cod, tetragon, lemon and capers à la grenobloise lingers with us still. Alban’s instinctive, fine dining score (free of butter, cream and milk, except for desserts) is, for the most part, dictated by the availability of fresh market produce (such as baked apricots, honey and rhubarb sorbet), which are then given a deft professional spin. Mystery menu in several courses in the evening.
Annecy - FRANCE
Le Bouillon
In addition to meaning stock, a bouillon also refers to the first restaurants opened in Paris in the 18C. In a recently refurbished modern interior, the chef crafts tasty market-fresh recipes, with the odd Asian twist, such as a splendid loin of croaker in a chorizo crust underscored by a red curry and curcuma stock.
Annecy - FRANCE
Minami
This tiny Japanese restaurant is crammed with regulars. The minimalist interior provides the perfect foil to well-crafted Japanese fare with the occasional foray into a traditional Gallic repertory. A few examples: sushi of foie gras, caramelised eel or jasmine-perfumed crème brûlée. A few tables are laid on the patio in fine weather.
Annecy - FRANCE
Le Denti
This dinky restaurant off the busy tourist track is the haunt of a couple with a passion for ‘denti’ (a Mediterranean fish). Both are talented, versatile cooks and together they craft flavoursome market cuisine with a weakness for fish and a reverence for the seasons. With only a handful of tables, bookings are snapped up fast, so book ahead!
Annecy - FRANCE
Café Brunet
This café dating back to 1875 is a real haven. It has managed to keep intact its soul of an authentic and convivial bistro (terrace, boules). As time meanders by, enjoy a good hearty meal or tasty little dishes.
Annecy - FRANCE
Maison Benoît Vidal
Having come down to Annecy from Val d'Isère, Benoît Vidal has set up shop in this restaurant with a slick contemporary decor. The Catalan chef, who hails from Perpignan and has worked with Michel Trama and Michel Guérard, has created a light, poetic brand of cuisine that is rooted in the culinary traditions of Savoie, his adopted home. He brings a sense of precision and his own personal style to bear on the rigorously sourced ingredients, elevating them with sound technical skill and elaborate presentations. The strength of this chef may well lie in his pared-down, apparently simple creations: a crayfish starter cleverly combining a slightly bitter coffee and pine bud sabayon with a powerful, concentrated jus made from the crayfish heads; semi-smoked pigeon seasoned with citrus and hazelnut – an understated and elegant dish. Appealing vegetarian set menu ("Sentier à fleur d'eau") and attractively priced lunch menu.
Annecy - FRANCE
L'Esquisse
The former second-in-command to Laurent Petit at Le Clos des Sens in Annecy-le-Vieux, Stéphane Dattrino has branched off on his own to create this attractive restaurant. Behind its discreet façade, tables for two predominate and despite its deliberately relaxed feel, the service here is very much on the mark. The chef’s strong imprint is clearly evident in cuisine that is rich in flavour and colour, with a seasonal palette that incorporates high-quality local ingredients including plants and vegetables (wild garlic, wild asparagus etc). Delicious dishes full of finesse include the duxelle de champignons tart with cep pastry, and crispy calf’s sweetbreads with a squash medley.
Annecy - FRANCE
Le Clos des Sens
This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. Together they craft a culinary repertory whose veggie and lake-focused slant is clearly founded on a locavore philosophy as everything comes from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a poetic and modern art flourish. Their work with fish from the lake involves in-depth reflection about texture and cooking methods, resulting in dishes like raw fera (lake fish) enhanced by a powerful garum, fermented over several weeks, or aged pike grilled like red meat. In a bid to respect the seasons, the chef may introduce the odd carnivorous note into his menu, particularly during the angling close season. As well as a wine list exclusively from local wineries, the establishment offers “food and jus” pairings of vegetable stocks, broths and herbal teas with different dishes that explore new tasting and aromatic horizons, while celebrating the manifest camaraderie and common ethos that motivate the kitchen and front of house teams. A genuine banquet for the senses.
Annecy - FRANCE
La Rotonde des Trésoms
The huge conservatory of this Rotonde commands a splendid panoramic view over Annecy Lake, sweeping diners off their feet, even before their first bite! Originally from Arcachon, Eric Prowalski adds flavours from southwest France to recipes which highlight sustainably grown local produce. This skilled craftsman deftly unfolds a repertory in which creativity never hampers the flavour, developing a delicious "dialogue" between his adopted land and his homeland. The understated interior showcases a subtle blend of warm materials such as leather and oak.
Annecy - FRANCE
Black Bass
A smart vibe, a hip interior and a sweeping view of the lake set the scene for bistronomic recipes scattered with creative, exotic accents: ceviche of croaker with coriander and jalapenos; barbecued organic seabass with a harissa of raspberries and salad of green beans; spaghetti with toasted breadcrumbs, lemon and basil…
Annecy - FRANCE
Saba
There is no shortage of Japanese chefs mad about French food, but here is a French chef who is crazy about Japanese cuisine, which he showcases beautifully in his tiny restaurant in historic Annecy. His freshly-sourced, vibrant dishes hit the spot every time: gyozas of smoked eel and saba (mackerel in Japanese); koshihikari rice, giant prawns and curry… All of which in line with a sustainable agriculture and fishing ethos. Cheerful service.
Annecy - FRANCE
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