Saba restaurant begins a new chapter in the city centre of Annecy. Here Chef Clément Torres brings his own story to the kitchen, shaped by his Mediterranean upbringing, years of travel in Asia and a genuine respect for the ingredients he works with.
There is a particular pleasure in discovering a restaurant that knows exactly what it wants to be. At Saba, that clarity comes through in every detail, from the dark wood and designer lighting to the row of counter stools facing the open kitchen. Now settled into its new address opposite the Bonlieu national stage and close to the lake, the restaurant offers a setting that feels both intimate and quietly contemporary.
The atmosphere is only the beginning. Saba is built around a distinctive culinary vision, one that resists easy categorisation. The sea provides its central thread, while plants, wild herbs and seasonal produce bring freshness and contrast. French culinary traditions meet techniques and flavours encountered in Asia, resulting in dishes that are precise without feeling restrained.
For Clément Torres, the connection to the sea is personal. Originally from Montpellier, with maternal roots in Sète, he grew up surrounded by Mediterranean culture, sailing and the flavours of the coastline. His path into professional cooking was far from conventional. Once a sailing instructor, he is a self-taught chef whose curiosity has taken him through different kitchens, including Michelin-starred establishments. His travels across Asia left a lasting impression, particularly in his approach to broths, the balance of flavours and the art of letting good ingredients speak for themselves.
At Saba, the menu opens with fresh fish starters that capture the delicacy of the sea. Tartares take centre stage, with carefully composed sauces adding acidity, depth and character without masking the freshness of the fish. Each mouthful feels clean and precise, setting the tone for what follows. Guests can choose between several tasting menus. The four-course lunch offers a shorter introduction to the kitchen, while Écume, a seven-course menu, explores seasonal ingredients in greater depth. For a more complete journey, Grand Large unfolds over nine courses, with a broader selection of produce and flavours.
The main courses bring a different kind of pleasure. Fish remains a natural centrepiece, prepared with close attention to texture and cooking. Tender pigeon offers a richer, more savoury alternative, while the restaurant's signature rice is a dish worth lingering over in its own right. Across the menu, French ingredients and Asian influences come together without either taking over. A subtle smoky note from the barbecue, a bright hint of citrus or a carefully balanced sauce can transform a seemingly simple combination into something memorable.
The experience continues with pairings designed to complement each course. Led by head sommelier Marie Wodecki, the selection extends beyond wine to include sake, beer, non-alcoholic beverages. Each offers a different way to explore the flavours of the food. Rather than simply accompanying a dish, the drinks bring out its freshness, richness or more delicate aromas.
Music is another part of the experience. The eclectic playlist gives Saba its own rhythm, while the open kitchen keeps the craft of cooking in view. The result is a restaurant that feels lively without losing its sense of intimacy. The kitchen is also a space for experimentation, hosting exclusive four-hands dinners in collaboration with guest chefs. Upcoming events and collaborations are announced on social media channels. The result is a restaurant that feels lively without losing its sense of intimacy.
With its new city-centre address, Saba brings the distinctive approach of Chef Clément Torres to the heart of Annecy. Here, the spirit of the Mediterranean meets the precision of Asian-inspired cooking, and haute gastronomy feels less like a formal exercise than an invitation to discover something unexpected. From the first fish tartare to the final spoonful of granita, the pleasure lies in the details—and in the balance between them.
Address: 41 Rue Sommeiller, 74000 Annecy, France
Phone: +33 9 87 39 45 25