Créé par Emilie, le 5 juil. 2026
Votre guide Ryo
Top 10 Culinary Specialties in Annecy
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The Annecy terroir in Haute Savoie is renowned for its great generosity and ancient recipes. Especially for its plates overflowing with Savoyard cheeses and other hearty hot dishes, served in a large platter to share. It's not for nothing that Annecy's gastronomy and its region has conquered the rest of French territory. The indulgence and generosity of Savoyard cuisine make them essentials of our winter evenings.
The strong and enticing aroma of local specialties is an invitation to come to the table! Smell the dried and finely sliced charcuterie. The countless cheeses or sometimes, the tender and delicate flesh of fish caught in the lake.
In the kitchen, locals know how to enhance products from the landscapes they love so much. A breathtaking nature made of valleys, lakes and snow-capped peaks in the mountain pastures. It is from this diversity and especially from these contrasts that Annecy's richest gastronomy flows.
Annecy's culinary specialties have greatly contributed to the city's tourism development. Just approach a traditional restaurant to get a glimpse of this great cuisine!
What to eat in Annecy? Our selection of 10 Annecy specialties
If you are honey lovers, you will be in heaven in Annecy. Look at the superbly varied landscapes surrounding the city. The natural spaces are so vast and flowered that they favor abundant honey production, another specialty of Haute Savoie. A symphony of textures – liquid, solid or creamy – and a wide aromatic range are to be discovered. Succumb to the lightly sweet sweetness of acacia honey, the character of chestnut honey or the complexity of local fir honey during your vacation in the valley or alpine mountains.
1. Raclette
If there's one dish that French people eagerly await, it's winter Raclette! This medieval dish consists of melted cheese, potatoes and an assortment of charcuterie, onions and pickles. Far from pans, the cheese of a "real" raclette is melted directly on the wheel, then scraped and poured over the garnish of potatoes, onions and pickles. The ultimate hot and convivial dish, raclette is gladly accompanied by a good Savoyard white wine such as roussette de Savoie.
2. Savoyard Fondue
Here's another essential of the Savoyard table. Fortunately, fondue is consumed year-round. We particularly recommend it in winter, as it's a very hearty dish to share. For this same reason, this dish is quite expensive. Savoyard fondue requires an astronomical quantity of quality cheeses from cows that graze in the Annecy regions. The cheeses are then mixed, adding garlic and white wine. Everything is served in a pot to dip small pieces of bread in.
3. Crozets
Crozets are succulent little flat pasta, recognizable by their square shape. Made from buckwheat, wheat or barley flour, their singular taste comes from very slow drying at low temperature. They are cooked "croziflette" style: with onions, bacon bits and covered with cheese to grill. Several flavor variants exist, such as blueberry or génépi.
4. Tartiflette
Beloved by all French people, this cheese and potato gratin is a winter star. In a dish, we also add bacon bits, onions and a generous amount of reblochon. The generous preparation is cooked in the oven or pan. With such ingredients, tartiflette can be smelled from afar. Especially when it's served piping hot, just after cooking!
5. Diots & Pormoniers
Make way for meat with these miniature pork sausages called "diots". You'll find them cooked with white wine and onions, to accompany crozets. Several flavors of diots are offered, generally plain or smoked. Their neighbors, the pormoniers, are also made of pork, prepared with spinach, chard, leeks and aromatic herbs.
6. Savoyard Charcuterie
Savoyard sausages, dry hams, ham nuts... Local varieties are so numerous that the list seems endless. Therefore, Annecy is a perfect city to discover Alpine charcuterie. Charcuterie platters often come accompanied by hot specialties overflowing with mountain cheese. Otherwise, the meat is an integral part of the dish!
7. Gâteau de Savoie
Even if it doesn't always have a light and fluffy texture, the Gâteau de Savoie is now a widespread delicacy. It's simply made with flour, corn starch, sugar and eggs. Nothing more, nothing less! It's the whipped egg whites that give the cake such a light texture. Notice how the Gâteau de Savoie is not completely cooked to preserve the clarity and fineness of its crust covered with sliced almonds. A slice of Gâteau de Savoie is enjoyed alone or with still-warm apple compote.
8. Saint-Genix
Found in most typical bakeries in Annecy and the region. Saint-Genix is a sourdough brioche filled with red pralines. Created in 1880 by the Labully family in Saint-Genix-sur-Guiers, at the border between Savoie and Isère. Its soft and airy crumb, combined with the crunch of pralines, makes it an excellent snack at tea time. You'll succumb to its indulgence and buttery taste that lets the sweetness of red pralines escape.
9. Chocolate Truffles
Although invented in Chambéry, chocolate truffles are very popular sweets in Annecy. These indulgent bites are made with dark chocolate, liquid cream, butter and a touch of vanilla. The chocolate paste is hand-rolled in cocoa powder. Don't hesitate to share a package during your visit to Annecy-le-Vieux.
10. Roussette de Savoie Wine
Typically Savoyard white wines are served in most Annecy restaurants. Their sweet aroma, subtly acidic and low alcohol content can quickly lead to one glass too many! Be careful when tasting these alcoholic beverages. Savoie wine is essentially white with an acidic taste and low alcohol content. Red wines, meanwhile, are made from mondeuse. For an overview of great vintages, head to the altesse grape variety, including the famous "Roussette de Savoie" appellation. A story to discover...