Lôna

Lôna is a place for sharing, where you can feel good, where the food is sincere and modern, and where local produce is showcased without fuss. A must-see spot for those seeking an experience where the mountains meet the lake.

Chef Juan Arbelaez arrives in Annecy with Lôna, a restaurant that will redefine what we thought we knew about mountain cuisine. This project is the story of a fusion: the lake, the mountains and the flame. All in a setting as elegant as it is relaxed. It's in Rivage Hôtel & Spa, owned by Best Mont Blanc, that this unique place comes to life, in collaboration with Eleni Group. Juan Arbelaez's cuisine is based on local ingredients, but with a twist.
The concept? Simple, raw and daring. Lôna is all about flame-aged meats, grilled seasonal vegetables and wild mountain herbs. Everything that's good in the area is given pride of place: vegetables, cheeses, local wines that hit you straight on the spot, and a touch of modernity. Vibrant, lively cuisine. On the menu, a lean ceviche with ginger, coriander and lovage leche, a fresh hit. Beef tartare with mustard ice cream, a nod to classic cuisine, but with that Arbelaez twist we love. Or scallops with hazelnut butter and roasted buckwheat, siphon potatoes, a dish that makes you forget the cold of the lake.
For meats, there's room for daring with selections of brazier-aged meats, matured and cooked to perfection: Aubrac, Takumi, or Galice, served with homemade sauces such as chimichurri or iodized butter, the iodized touch that makes all the difference.