Annata

The story

Annata Méaudre: Alpine Meets Italian Cooking in the Vercors

The Kitchen and the Flame

At Annata in Méaudre, Italian cooking intersects with Alpine terroir beneath the Vercors cliffs. Chef Léo Bocaccio earned his spot on the 2026 Le Fooding list after refining his craft at Michelin-backed establishments. A circular counter now wraps around a custom terracotta oven that burns exclusively with local beechwood. That steady heat defines the texture of flatbreads and roasted vegetables alike.

Daily Menus and Local Roots

The Italian kitchen publishes a single card that shifts with morning deliveries. A thirty-eight euro option serves both midday and evening tables, with a vegetarian route available upon request. Simple preparations let the wood-fired technique carry the weight instead of heavy sauces. Hand-stretched pizzette appear on the board whenever dough rises and harvests align.

The Counter and the Cellar

Grid shelves display hundreds of bottles while a floral carpet grounds the seating area near the open hearth. The wine roster prioritizes natural Italian makers alongside careful selections from the Rhône Valley. Curators at a Grenoble wine shop helped assemble the collection to complement the lean plates. Guests can claim one of thirty-eight seats at the main counter or step onto the terrace when the mountain air warms.