Saba

Saba is a modern, creative restaurant in central Annecy that takes its name from the Japanese word for mackerel and from a memory of a night in Tokyo. The kitchen follows a philosophy of clear, honest taste and adjusts its menus frequently according to arrivals and micro-seasons. Ingredients are sourced from a network of responsible local producers, fishmongers and farmers to respect seasonality and maintain high quality. The dining room is warm and thoughtfully detailed to offer a sincere and generous experience. Situated in Annecy’s old town, the venue includes a terrace. The decor and service balance exigence and simplicity. The cuisine is modern and creative, primarily marine and vegetal with strong influences from Japan, Korea and broader Asia. The kitchen relies on maturation, fermentation and fire—notably a Japanese barbecue—to shape flavours. Dishes emphasise contrasts of acidity, heat, bitterness and raw versus charred elements and pair land and sea, producing bold flavours. Clément Torres is the chef; a former sailing instructor who discovered his calling in Australia, he trained in a range of kitchens including a two‑Michelin‑starred restaurant in Tokyo and received the Gault & Millau “Jeune Talent” title in 2022. Specialties include mackerel‑inspired dishes, robata‑grilled Japanese barbecue preparations, fermented and matured preparations, seafood- and raw-fish‑focused tasting menus, and land‑and‑sea combinations driven by seasonality.