Anona

The story

Anona Paris – Modern Cuisine with Michelin Star & Green Star in Batignolles

The Philosophy

At Anona, located on boulevard des Batignolles in Paris’s 17th arrondissement, chef Thibaut Spiwack leads a kitchen rooted in responsibility and seasonality. The restaurant’s name, inspired by the annona fruit—a nod to nature and undiscovered flavours—sets the tone for a menu that celebrates the living world. Here, modern cuisine is not just a label; it is a daily practice of sourcing from short supply chains, reducing waste, and working with renewable energy. Every plate tells a story of respect: for the producer, the ingredient, and the planet.

The Experience

Vegetables are the quiet heroes at Anona. Carrots, mushrooms, and onions are treated with the precision usually reserved for prime cuts—infused, fermented, cooked to the millimetre. The result is an intensity of flavour that rebalances the plate, without excluding meat or fish. Tasting menus are designed as a journey, available at lunch and dinner, and can be adapted for vegetarian, vegan, or gluten-free diets on request.

The dining room is cosy and contemporary, with soft lighting and calm proportions that invite you to linger. Whether for a romantic dinner, a business lunch, or a special occasion, the atmosphere is both intimate and relaxed.

Recognition

The Michelin Guide has awarded Anona one star for high-quality cooking and a Green Star for its environmental commitment—a rare double that speaks to the kitchen’s integrity. Chef Spiwack’s approach also earned three macarons from Ecotable. In a landscape where luxury often means excess, Anona proves that gastronomic excellence and sustainability can go hand in hand, without sacrificing pleasure.