ANTO

ANTO is a gastronomic restaurant presenting an "identity cuisine" that emphasizes authenticity, nature, tradition and origin and works closely with local artisans and producers between the lake and the Mont‑Blanc massif. The venue has been awarded a Bib Gourmand by the Michelin Guide. The dining room sits in Annecy’s old town and is warm and intimate, with wooden tables, grey chairs, textured wood wall details and woven wicker decorations. The contemporary, identity‑driven menu is seasonally focused, blends modern techniques with traditional mountain and regional references, and prioritizes local sourcing. The kitchen favors sharing plates placed at the centre of the table while also offering refined individual preparations and techniques such as reduced consommés, risottos and siphoned desserts. Anthony Bisquerra, chef‑proprietor, opened ANTO in October 2024; he trained in Bordeaux and La Rochelle, worked with Christopher Coutanceau and Nicolas Masse and spent five years in Megève. Sourcing is local and artisanal, with pork loins from a neighbouring farm and purchases at the Annecy markets on Tuesdays and Saturdays; the wine list of around 200 references highlights Savoie, Loire and Rhône producers alongside selections from the chef’s native South‑West. ANTO operates with a small, tightly knit team and a focused service for just 26 covers, aiming for regularity and attention to detail. Specialties include Balade Gourmande tasting menus (lunch and evening), pot‑au‑feu of vegetables in duck consommé with gentian, celery risotto with black garlic and sorrel, chocolate mousse prepared with a siphon and piquillo sorbet, and a selection of aged cheeses.