Restaurant in Annecy, France
Michelin-tracked modern cuisine, realistic repeat value.
Black Bass in Sevrier holds a Michelin Plate for 2024 and 2025 and sits at the €€€ tier — credible modern cuisine at a price point below Annecy's starred operations. Chef Sebastian Junge runs a kitchen worth tracking across seasons, making it a solid choice for food-focused visitors who want a serious meal without the full splurge.
Yes — with some context. Black Bass, located along the Route d'Albertville in Sevrier just south of Annecy, holds a Michelin Plate in both 2024 and 2025, which places it in the recognised tier of French dining without the full star pressure or pricing ceiling that comes with it. At €€€, it sits in a comfortable middle band: more serious than a brasserie, more accessible than the city's top-end creative destinations. For food-focused travellers who want a credible modern cuisine experience without committing to a full splurge, this is a sound choice.
Chef Sebastian Junge is running a modern cuisine kitchen at a price point that makes repeat visits realistic, which is directly relevant to how you should approach this restaurant. The Michelin Plate designation, awarded two years running, signals consistent kitchen discipline rather than a single impressive performance. A Google rating of 4.3 across 44 reviews is modest in volume but steady in score, suggesting a reliable rather than polarising operation.
The address in Sevrier, a lakeside commune roughly 4km south of Annecy's old town, means this is not a walk-in-from-the-hotel option. You will need a car or a taxi. That slight friction is worth factoring in, but for the explorer-minded diner it also means you are leaving the tourist density of the centre and arriving somewhere that serves a more local clientele.
Given the €€€ price tier and the format of a modern cuisine kitchen under Michelin scrutiny, the most useful way to think about Black Bass is across two or three visits rather than one definitive meal. French restaurants at this level typically run seasonal menus that change meaningfully between spring, summer, and autumn, so the kitchen you experience in July along the lake is a different proposition to the one operating in October. The Haute-Savoie region — which supplies game, dairy, and mountain produce to kitchens across the Alps and beyond , gives a chef working here strong seasonal material to build from.
On a first visit, the priority is understanding the kitchen's current direction: how Junge is interpreting the season's produce, where the technical ambition sits relative to the price, and whether the dining room suits your group. A second visit, ideally in a different season, tests whether the menu development is consistent or opportunistic. If you are spending time in the Annecy area across a longer trip, or if you return to the region regularly, building this restaurant into a seasonal rotation makes more sense than treating it as a single-occasion destination.
For context on what this region produces at higher ambition levels, you can look at [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant) or the standards set by [Troisgros - Le Bois sans Feuilles in Ouches](https://www.joinpearl.co/restaurants/troisgros-le-bois-sans-feuilles-ouches-restaurant) , both operating at a different price tier, but indicative of what serious French kitchens extract from alpine and regional supply chains. Closer to Annecy, [Mirazur in Menton](https://www.joinpearl.co/restaurants/mirazur-menton-restaurant) and [Bras in Laguiole](https://www.joinpearl.co/restaurants/bras-laguiole-restaurant) offer reference points for what the French south and south-west do with seasonal produce at the highest level. Black Bass is operating below that tier, but the regional pantry is the same tradition.
Summer is the peak window for Annecy dining, with the lake drawing visitors from late June through August. Booking in advance is advisable during this period, though Black Bass is not in the category of restaurants that requires months of lead time. Autumn is arguably the more interesting season for a modern cuisine kitchen in the Alps: game, mushrooms, and the tail of summer produce give a chef more to work with than the mid-summer flush. If you can visit in September or October, the menu is likely to be at its most considered.
For the full picture of what Annecy offers across dining styles and price points, see [our full Annecy restaurants guide](https://www.joinpearl.co/restaurants/annecy). If you are planning the wider trip, [our full Annecy hotels guide](https://www.joinpearl.co/hotels/annecy), [bars guide](https://www.joinpearl.co/bars/annecy), [wineries guide](https://www.joinpearl.co/wineries/annecy), and [experiences guide](https://www.joinpearl.co/experiences/annecy) cover the rest of the planning.
The honest competitive picture is that Annecy has stronger options at both ends of the price range. [L'Esquisse](https://www.joinpearl.co/restaurants/lesquisse-annecy-restaurant) and [La Rotonde des Trésoms](https://www.joinpearl.co/restaurants/la-rotonde-des-trsoms-annecy-restaurant) operate at €€€€ with higher ambition and more critical recognition. [ANTO](https://www.joinpearl.co/restaurants/anto-annecy-restaurant) and [Cozna](https://www.joinpearl.co/restaurants/cozna-annecy-restaurant) offer modern cuisine at lower price exposure. Black Bass at €€€ with a two-year Michelin Plate sits in a credible middle position: more technically grounded than the budget tier, more accessible than the city's starred operations.
The case for Black Bass specifically is the combination of price, consistency (two consecutive Plates), and the Sevrier location away from the tourist-heavy centre. For a diner who wants a serious meal without the full financial commitment of an evening at [Choral](https://www.joinpearl.co/restaurants/choral-annecy-restaurant) or a top-tier tasting menu, this is the right call. The case against is that the review volume is low enough (44 ratings) that the 4.3 score, while positive, is not a large-sample signal of quality.
If you are building an Annecy itinerary with multiple meals, a sensible routing is Black Bass for one dinner and [ANTO](https://www.joinpearl.co/restaurants/anto-annecy-restaurant) for a lighter lunch, keeping the €€€€ tier in reserve for a single special occasion meal at [L'Esquisse](https://www.joinpearl.co/restaurants/lesquisse-annecy-restaurant). For broader context on French modern cuisine at the reference level, [Arpège in Paris](https://www.joinpearl.co/restaurants/arpge-paris-restaurant), [Paul Bocuse - L'Auberge du Pont de Collonges in Collonges-au-Mont-d'Or](https://www.joinpearl.co/restaurants/paul-bocuse-lauberge-du-pont-de-collonges-collonges-au-mont-dor-restaurant), [Frantzén in Stockholm](https://www.joinpearl.co/restaurants/frantzn-stockholm-restaurant), and [Maison Lameloise in Chagny](https://www.joinpearl.co/restaurants/maison-lameloise-chagny-restaurant) define what the category looks like at full stretch , useful calibration if you are deciding how much of your dining budget to allocate in this region.
Booking difficulty is rated Easy. No phone number or website is published in available data, so the most reliable route is through a reservation platform (TheFork operates widely across French restaurants at this tier) or direct contact once you have the current website. Given the Sevrier location, confirming a reservation before travelling the 4km from central Annecy is advisable rather than arriving speculatively.
| Venue | Cuisine | Price | Booking Difficulty | Michelin Recognition |
|---|---|---|---|---|
| Black Bass | Modern Cuisine | €€€ | Easy | Plate (2024, 2025) |
| L'Esquisse | Modern Cuisine | €€€€ | Moderate | , |
| ANTO | Modern Cuisine | €€ | Easy | , |
| Choral | Modern Cuisine | €€€ | Moderate | , |
| Cozna | Modern Cuisine | €€ | Easy | , |
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Black Bass | €€€ | Easy | — |
| L'Esquisse | €€€€ | Unknown | — |
| Le Clos des Sens | €€€€ | Unknown | — |
| ANTO | €€ | Unknown | — |
| Brasserie Brunet | €€ | Unknown | — |
| Le Restaurant | €€€ | Unknown | — |
Side-by-side comparison to help you decide where to book.
Black Bass holds a Michelin Plate for 2024 and 2025, which signals consistent kitchen discipline under Chef Sebastian Junge. At the €€€ price tier, the format makes sense if you want a structured modern cuisine experience without committing to Annecy's two-star pricing at Le Clos des Sens. If you prefer flexibility over a set progression, the tasting format may frustrate more than it rewards.
L'Esquisse is the sharper pick at a comparable or lower price point and consistently outperforms in the Annecy mid-range field. Le Clos des Sens is the ceiling option if budget is not the constraint. For something more casual without sacrificing quality, ANTO and Brasserie Brunet both offer strong value below the €€€ tier.
It works for a special occasion if the setting along Route d'Albertville in Sevrier, just south of Annecy lake, suits your group. The Michelin Plate credential gives the evening some ceremony, and Chef Sebastian Junge's modern cuisine kitchen delivers enough intention to feel considered. That said, if occasion dining is the priority, Le Clos des Sens carries more weight as a destination.
No group-specific seating or private dining information is published for Black Bass. For larger parties, check the venue's official channels through a reservation platform — booking difficulty is rated Easy, which suggests availability is generally accessible. Groups wanting a confirmed private space would be better served confirming capacity before committing.
No bar seating details are available in published data for Black Bass. The venue is a modern cuisine restaurant rather than a bar-forward format, so counter or bar dining is not a confirmed option. If informal or drop-in dining is what you're after, Brasserie Brunet is a more practical choice in the Annecy area.
No specific dietary accommodation policy is documented for Black Bass. As a Michelin Plate modern cuisine kitchen, communication ahead of booking is the safest approach — most kitchens at this level will adjust when given notice. Flag requirements at the time of reservation rather than on the day.
At €€€, Black Bass is priced at the upper-mid range for Annecy, and the two consecutive Michelin Plates (2024 and 2025) suggest the kitchen is performing consistently under Chef Sebastian Junge. It is worth it if you want a modern cuisine dinner without paying two-star prices — but L'Esquisse currently offers more compelling value at a similar or lower spend, and should be your first call if budget discipline matters.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
