The Place
On the shores of Lake Annecy, in a haven of calm and light, Saba was born from the desire of chef Clément Torres to create a place reflecting his image: a meeting space between the sea and the plant world, between French tradition and Asian influences.
Born from a desire to share a free vision of gastronomy, sensitive and deeply rooted in the richness of the produce. Line-caught fish, shellfish, seaweed, wild herbs: each element composes a subtle dialogue between the local terroir and beyond.
Here, each dish seeks the essential, the purity of a taste, the precision of cooking, the emotion of a memory. Every moment becomes an invitation to travel, an immersion in a universe where nature guides the gesture and where simplicity transforms into emotion.
Sommellerie
At Saba, beverages are an extension of our cuisine: a living, precise expression, deeply rooted in craftsmanship. Each creation, whether liquid or culinary, is conceived as a dialogue, where pairings are built, respond to one another, and elevate.
We explore, taste, and exchange to shape a menu that evolves with the rhythm of the seasons and encounters. Behind every glass, there is an intention: to offer pairings that are accurate, sensitive, sometimes surprising, but always sincere.
Each selection is born from a collective vision, guided by our head sommelier, Marie Wodecki. She composes a cellar that resonates with our cuisine, accompanying it with precision and finesse, without ever dominating it.
Wines, sakes, non-alcoholic beverages, and homemade fermentations hold an essential place in our approach. We conceive them with the same high standards as our dishes: as integral parts of the experience, capable of revealing and elevating every plate.
Drinking thus becomes a gesture in its own right: an invitation to sharing, curiosity, and emotion.
The Chef
Clément Torres
Originally from Montpellier, driven by his maternal roots in Sète, Clément Torres grew up with his feet in the waters of the Mediterranean, lulled by the sea, sailing, and the marine products that shaped his palate from an early age.
A self-taught, curious, and sensitive chef, he built his career through various experiences, nourished by an instinctive passion for produce and refined through contact with Michelin-starred establishments. Tattooed by life and its bouncing moments, he develops a personal, free, and deeply inhabited cuisine.
His travels in Asia have left a lasting mark on his vision and culinary approach: precision of gestures, mastery of broths, balance of flavors, and sobriety on the plate. These influences enrich his universe today without ever masking the essential.
At Saba, he creates a dialogue between the sea and the plant world through a cuisine inspired by the flavors and techniques of Asia, with a sensitive, sincere, and contemporary signature.
The Team
At Saba, every team member contributes to bringing to life an authentic, generous, and convivial experience.
Killian, the executive chef and natural extension of our chef Clément’s vision, daily upholds the high standards and creativity that drive our kitchen. By his side, Louis, his right-hand man, supports the entire brigade with rigor and passion. Anwar, Foucauld, and Camille complete this dedicated team, working every day to showcase the products and flavors that form Saba’s identity.
In the dining room, Alice, the maître d’, ensures an attentive and warm welcome for each of our guests, supported by Quentin. As for the cellar and beverages, Marie, head sommelier and Best Young Sommelier of France, puts her expertise and passion at the service of a demanding selection of wines, sakes, teas, and other drinks, designed to accompany and sublimate every moment of the meal.
Together, they embody the spirit of Saba: high standards, sharing, and a love for hospitality.
Playlist
At Saba, music is neither an afterthought nor mere background noise.
It is fully part of the moment, the atmosphere, and the experience.
Conceived as an integral component of the house, the Saba playlist weaves a personal and sensitive bond between the place, the moment, and the listener.
A discreet yet essential presence, it accompanies without imposing itself, prolongs emotions, and integrates perfectly.
THANK YOU
A house comes to life through those who nourish it, shape it, support it, and give it a part of its truth.
Our producers, market gardeners, fishermen, and artisans are a natural, unique, and deeply identifying extension of Saba. Through their work, their commitment, and their sensitivity, they give our cuisine a part of its truth.
To all of you — Marion, Léo, Sasha, Mathieu, Marine, Jim, Dominique, Clémence, Charles, Guillaume, Perrine, Élodie, Margot, Loïc, Hugo, Charlotte, Fred, Marc, Roxane, François, Thibault, Pierre, Yazou, Christophe, Ana, Adrien, Clément, Morgane, Jean-Marie, Mayumi, FX, Édouard, Maxime, Jean, Dan, Antho… and all those I am forgetting, quite unintentionally.
Thank you for your work, your trust, your support, your high standards, and your presence by our side.
Thanks to you, Saba has become what it is today.
Behind every service, every product, every detail, and every shared moment, lies your commitment and your know-how.
This adventure would not have the same flavor without you.
Thank you infinitely.
Opening Hours
Monday : Lunch and dinner
Tuesday : Lunch and dinner
Wednesday : Dinner
Thursday : Lunch and dinner
Friday : Lunch and dinner
Closed : Saturday and Sunday
CONTACT
41 rue Sommeiller,
74000 Annecy
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+33 (0)9 87 39 45 25
contact@restaurant-saba.com