A liberated cuisine
in the center of Annecy
A liberated cuisine
Highly inspired from Asian techniques, we offer a spontaneous, singular and simple cuisine.
Our dishes are mainly based on animal and vegetal maturations and fermentations. Fire, notably by using the Japanese barbecue technique, is a central element for us.
At Saba we use acidity, chili, bitterness, raw, burnt tastes, meat & fish association… as our main ingredients. We like to create honest and singular tastes, and we like to stay true to the ingredients themselves.
We source our products from breeders, market gardeners, fisherman and other collaborators with whom we work closely to find seasonal products with an immense and unique quality.
Our menus constantly evolve according to our envy, inspirations but mostly according to what nature can offer.
We evolve in a relaxed and warm environment, while keeping in mind our dedication to quality and discovery – both being very dear to us.
Our menus
Find below the list of our products which constitute the basis of our current menu:
Clément Torres: the chef
“Unlike other chefs, my passion for cuisine didn’t get me when I was a little boy.
Originally working as a sailing instructor, I discovered the world of gastronomy during a year abroad in Australia. It has been a true revelation for me: I found in cooking my true way of expressing myself.
During more than 10 years, I have worked in various restaurants – from a small neighbourhood’s restaurant in Toulouse, to 2 Michelin stars in Tokyo – to elaborate and strengthen my skills, while intensively reading and researching new techniques.
It is my willingness to create and be able to fully express myself which pushed me to open Saba.
Being born and raised in Montpellier, south of France, my love for the sea naturally leads me to offer a cuisine inspired by it. But it is also combined with all the places I have visited in my life; Japan being the strongest influence of all.
When entering Saba, you are not only entering my restaurant, you are entering my universe – and I am beyond happy and proud of it.”
Contact us
74000 Annecy
No reservation requests will be processed via email, thank you for your understanding
Opening times
• For lunch, from thuesday to friday
• For dinner, from monday to friday
• Close saturday, sunday and monday for lunch
our producers
We are extremely picky when choosing our raw materials, which is why we only source from responsible producers, breeders, fishermen and market gardeners who are concerned about animal welfare and the environment. Passionate people with whom we work in close collaboration to offer you products of impeccable quality, on the plate as in the glass.
Thanks to them, without whom our dishes would certainly not have the same flavor!
Mathieu et Jim
Côté Fish, Grau-du-Roi (30)
Fishmonger
Pierre et Christophe
Du Léman à l’océan, Maxilly-sur-Léman (74)
Fishmonger
Jean-Marie Pedron
Les jardins de la mer, Le Croisic (44)
algae and herbs
Guillaume et Charles
Ferme de Clavisy, Noyers (89)
butcher
Fred
Maison Baud à Villaz (74)
butcher
Odile
Potager Balmontin, Seynod (74)
Marketgardener
Marie et Sylvain
Ceux qui sèment, Annecy (74)
Marketgardener
Damien
Agrumes Damien Blasco, Claira (66)
citrus
Loic
Agriz (73)
Marketgardener
F-X
Boulangerie Aristide, Annecy (74)
Baker
Morgane
Hortus Crokus, Thônes (74)
Marketgardener
Marine
La brouette bleue, Annecy-le-vieux (74)