Rediscover the taste of happiness!

We have been welcoming you since Friday 12 June, guaranteeing you a welcome with complete peace of mind while respecting safety and hygiene rules. All our teams are mobilized to offer you a delicious gastronomic getaway. We are at your disposal to answer your questions transparently.

 Wearing a mask is compulsory in the establishment. It can only be removed when seated at your table.



Enjoy culinary delights

Whether you're a lover of gourmet food or contemporary dining, Les Trésoms hotel's restaurants offer a charming and refined setting with a panoramic view overlooking Lake Annecy. Enjoy the delights of a gourmet getaway in Haute-Savoie.

  • Gastronomy
  • Market cuisine
  • Mobile kitchen
  • Cocktails bar




La Rotonde des Trésoms, a hot spot for local Annecy cuisine

 Open Sunday for lunch and from Tuesday to Saturday for diner
July and August : open every day in the evening 7 pm – 9.30 pm last orders
Phone : +33 (0)4 50 51 43 84

Chef Eric Prowalski offers you a dialogue between the bay of Arcachon and Lake Annecy. Taste a fine cuisine focus on local Savoy producers with twinkles to the Chef origins.

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La Coupole, contemporary cuisine

Open from Friday to Monday
Exceptionnal opening on July and August 
Dinner from 7 pm to 9.30 pm last orders

Exclusively for hotel guests, Les Trésoms' La Coupole restaurant overlooking Lake Annecy offers a family setting and relaxed dining alternative. Gourmet, creative and simple market restaurant with a contemporary feel, enjoy its peaceful interior or sit outside on the terrace – weather-permitting.




L’Atelier by Les Trésoms 

Open every day on July and August
Lunch from 12 am to 3 pm, encas from 3 pm to 5 pm and tapas bar from 6 pm to 7.30 pm.
Phone : +33(0)4 50 51 43 84

Atelier by Les Trésoms is an authentique kitchen mobile and offers you a simple summer menu for a friendly moment in terrace. Atelier opens its terrace overlooking lake Annecy to all of us in summer vacations.

carte and menus



The Chef Eric Prowalski

« I am fortunate in having a dual culture; The culture of the place where I grew up in the southwest of France, then that of the area I have settled in: Savoie MontBlanc. Every day, I use this dual culture to create my own culinary identity.», Eric Prowalski, 2019 Sea Cuisine Trophee by Gault et Millau.

He has been the head of the Rotonde's kitchen since 2011. Today, Chef Eric Prowalski navigates between Aquitaine’s horizontality and Alps’ verticality. 2 powerful and complementary natural and cultural destinations to offer you a fine gastronomy focus on local Savoy producers with twinkles to the Chef origins.



Les Trésoms, agitated by local products

In Trésoms’ kitechen season’s savor combine with local products. Eric Prowalski buy local products with some shades from his native region to compose his plates and he just takes the top of the basket. Saturday 12, December 2020, discover those men and women who constitute the richness of our territory on 11 edition of the Tresoms’ Market.

Our producers



Les Trésoms Bar

 Open every day from 7 am to 1 am

The charming Les Trésoms hotel is a jewel on Lake Annecy and a great place to come together. Open to everyone, come and enjoy a moment of relaxation and togetherness overlooking Lake Annecy, either on the shaded terrace, overlooking the pool, inside or in the winter garden of Les Trésoms Hotel.



20/Vins Restaurant

Lunch from 12 am to 2 pm from Monday to Sunday except Wednesday
Diner from 7 pm to 9.30 pm from Monday to Saturday except Wednesday
Phone : +33(0)4 50 23 50 15 – Passage Golliardi - Annecy

This wine bar in the heart of the historical town centre welcomes you to a warm and elegant setting at a stone's throw from Lake Annecy. Come and discover the wines' aromas alongside refined Mediterranean cuisine, renewed from season to season. The concept of 20/Vins is for you to serve yourself and taste from over 48 wines, categorised for you to taste their aromatic strength from the simplest to the most complex, as well as wines from small producers through to classified "grands crus".