Responsible cuisine in a guinguette atmosphere


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Restaurant Lisca

Open from May to September.

Located on the eastern shore of Lac d'Annecy within the 4-star hotel La Villa CarolineLisca offers cuisine in tune with nature, featuring local flavors and seasonal produce, all with a 100% anti-waste approach.

Liscawhich means "reed" in old French and "fishbone" in Italian, celebrates the diversity of our region's produce with inventive, environmentally-friendly menus.

Designed by chef Eloi Spinnler, the menu is sure to please with its meat, fish and vegetarian options. With a zero-waste approach, Eloi Spinnler aims to promote more responsible consumption where every ingredient is used with care.

Restaurant Lisca, responsible cuisine on the shores of Lake GenevaAnnecyRestaurant Lisca, responsible cuisine on the shores of Lake GenevaAnnecy
Restaurant Lisca, responsible cuisine on the shores of Lake GenevaAnnecyRestaurant Lisca, responsible cuisine on the shores of Lake GenevaAnnecy

Enhancing our terroir

  • ZERO WASTE

    Everything we take from nature is processed and recycled in our kitchen," explains chef Eloi Spinnler.

  • SEASONAL PRODUCTS

    "To eat is to incorporate a territory". This phrase by Jean Brunhes is particularly resonant at Lisca.

  • LOCAL PRODUCERS

    We support our local producers through ultra-short circuits.

  • VEGETARIAN OPTIONS

    We offer a vegetarian menu for lunch and dinner. Vegan option available on request.

Sustainable, seasonal cuisine by chef Eloi Spinnler

Lisca 's friendly, guinguette-style atmosphere invites everyone to savor the moment, while environmentally-friendly practices such as composting and full use of produce reinforce the restaurant's commitment to sustainability. Inspired by the lake atAnnecy and its surroundings, the chef creates seasonal menus, collaborating with local producers.

SUSTAINABLE, SEASONAL CUISINE BY CHEF ELOI SPINNLER

Restaurant Lisca

Low ecological footprint that supports the producer

We source our products locally, respecting the rhythm of the seasons. We also think about the impact of our business. "The aim is not to have our local producers or breeders deliver every morning, but to optimize deliveries to reduce our carbon footprint as much as possible," says Éloi.