Restaurant Anona is where gastronomy meets sustainability. With respect for the planet’s resources, owner and head chef Thibaut Spiwack creates innovative French dishes with local and seasonal products. But the restaurant’s eco-friendly approach is also reflected in the way these dishes are prepared: with an eye for waste reduction, water consumption limitation, and green electricity. The restaurant is named after the obscure Annona plant, which is used for gastronomic, medical, and pharmaceutical purposes. Likewise, the talented chef and his extremely skilled kitchen team wonderfully showcase their love of lesser-known ingredients. This results in an exciting cuisine that celebrates nature and new flavours. At Anona you can enjoy your lunch or dinner in a modern interior, elegantly furnished with accents of natural wood, stone, and copper. You can take place in the dining room, at the bar or on the lovely terrace.