Local produce and gastronomy

From traditional mountains dishes to the cuisine of starred chefs, this region is a delight for anyone's tastebuds!



A whole moutain of cheeses

The mountainous terrain and alpine pastures of the Annecy Mountains boast 130 farms and 10 maturing cellars.

On the farms in winter and across the mountain pastures in summer, you’re sure to encounter some of the region’s 5,200 cows. During visits to the farms, you’ll discover the production secrets of many different cheeses including the famous Reblochon, of which 6 million wheels are produced each year, as well as Abondance, farm tomme cheeses, etc. Both children and adults will enjoy these authentic specialities proposed as snacks at the farm!  Gourmets will love visiting the maturing cellars of Joseph Paccard, a cheese-ripening artisan in Manigod.

Sample our cheeses

© OT ThônesCDV
© OT ThonesCDV

Saveurs des Aravis

A network of professionals who promise good authentic produce.

The Saveurs des Aravis brand was created to showcase local traditional specialities that comply with certain standards in terms of service, the quality and origin of products and the conditions in which they are made. Savour the products of the Saveurs des Aravis brand, which you’ll find at the farms, in restaurants or at the markets, and enjoy a taste of the local art of living!

© Gregory Dieu

Local markets

You'll find colourful market stalls full of flavours at every destination in the Annecy Mountains.

In winter or summer, the regular markets and those of the festive season invite you to meet local farmers and take part in these wonderful moments of togetherness. Your chance to (re)discover the specialities of our mountains, including multiple cheeses, salted meats, fish from the lake and rivers, and local spirits such as the famous Génépi, Biscantin, etc.  The Annecy Mountains are a seasonal treat, all year round!



Traditional mountain cuisine

Comfortably seated on the terrace of a mountain chalet, enjoy an assortment of local specialities.

This region has plenty of restaurants that serve a whole variety of local dishes. Discover white tomme, a cheese which, before maturing into Reblochon, is enjoyed with smoked diot sausages or the famous potato fritters and local charcuterie. Unbeatable dishes like fondue, raclette and tartiflette come in various versions, perhaps prepared with mushrooms or smoked raclette cheese. Then there’s goat’s cheese tartiflette, unless you’d prefer a delicious Berthoud! Enough to delight every fan of traditional dishes!

© OT ThonesCDV
© Françoise Cavazzana

Stars to feast your eyes

Eight restaurants with Michelin stars to satisfy even the finest of gourmets.

With a long-standing reputation for gourmet cuisine, the Annecy Mountains are a destination where two new starred chefs recently brought the number of stars around Lake Annecy and Manigod to 13. Eight great chefs invite you to enjoy an exceptional culinary voyage. The promise of a deliciously refined experience.

© Le Sève

When gastronomy goes eco-friendly

In an outstanding natural environment, chefs have committed to an eco-friendly approach.

With a green star in the Michelin guide, or the “Ecotable” seal of approval, an increasing number of chefs are making an environmentally responsible statement by using local sources, reducing waste by cooking exclusively to order, and limiting their use of non-recyclable materials. Several restaurants stand out from the crowd, such as L’Auberge de Montmin, La Maison Bleue, l’Auberge du Père Bise, Le Clos des Sens, chez Sève and le Galopin. A step towards the cuisine of the future and sustainable gastronomy!