Chez Mamie Lise

At the gateway to the old town of Annecy, the Chez Mamie Lise restaurant unveils the rich culinary tradition of Haute-Savoie.

Hello and welcome to our place.

Formerly, "Le Sarto" was the friendly place where the vineyard workers gathered, "La Cosena" the kitchen and "La Galeta" means the attic in Savoyard dialect.
It’s up to you to choose your dining room in a typical Savoyard décor, in order to come and discover my kitchen of today, set in an ambiance from the past.

We look forward to seeing you soon with us.

Mamie Lise, it’s a beautiful story that allows the best of tradition to continue while adapting to modern ways.

In a lovely rustic and warm setting, with an interior seating capacity of 110 and seating for 44 on the terrace, discover a delicious Savoyard cuisine, where you can mix traditional flavours and local products, with cheese specialities like Fondue, Raclette, Tartiflette, and the Petit Reblochon Fondant...

At the Mamie Lise restaurant, the wine lovers can choose between a selection of beautiful red, white and rosé wines and other great wine to accompany their dishes.

The Savoyard wine is particularly well represented by the red wine, Gamay de Savoie and the white wine Chignon-Bergeron.
A meticulous selection of the best mountain wines (Savoie, Jura, Bugey, Val d’Aoste, Switzerland), your taste buds will enjoy these true treasures.

Every day we innovate to give you the best meals. Discover the selection of the day from the Chez Mamie Lise restaurant in Annecy to amuse your taste buds :

Menu du 07 Septembre au 11 octobre

Le chef vous propose:

Entrée

Nems au reblochon, jambon et épinards

ou

Velouté de potiron, lardons chauds et quenelle montée au gingembre

Plats

pilaf de riz sauvage avec bœuf et petits légumes parfumés à la coriandre

ou

Filet de dorade poêlé au beurre mousseux, accompagné de tagliatelles de courgettes bicolores

Dessert

Tarte croustillante au chocolat

Uniquement le midi, du Lundi au Vendredi

Discover the restaurant in pictures

The cuisine pays tribute to the generosity of the terroir through a careful selection of charcuterie, fish and meat.

Cheese specialties are particularly in the spotlight: reblochon, manigodine, beaufort, morbier and goat cheese. From appetizers to desserts, the conception of the dishes on offer reflects a genuine passion for cooking.