anico

Anico is a contemporary restaurant set in the Hautes Vosges where the chef presents a modern, audacious cuisine inspired by local terroir. The season-driven kitchen is committed to regional producers and lists suppliers for Wagyu beef, saffron, trout from a local pisciculture, camérises, mushrooms and other farm producers. The restaurant is selected in the Gault&Millau "109" 2024 edition. Olivier Saunal curates wine pairings, drawing on experience with great chefs and offering regional and French wines, including biodynamic options. The dining room is modern and warm, dressed in taupe, grey and beige tones, fitted with raw tables and comfortable velvet seating to create an elegant yet relaxed setting. The cuisine is creative, mixing discreet international techniques with local ingredients such as birch sap reduced to syrup to produce rare, carefully cooked dishes for a memorable gastronomic moment. Chef Nicolas Girardot trains and works in Luxembourg, Switzerland and in gastronomic houses, and travels to Japan, Mexico, the Caribbean, New Zealand and Quebec, bringing techniques and flavors learned on those journeys back to the Vosges. Specialties include a Menu Dégustation, dishes with Boeuf Wagyu, local trout from Pisciculture du Breuchin, preparations with camérises and creations using miso, shoyu and mole influences; offerings also include short prix-fixe menus.