At the heart of it all stands Anna — and Chef Yannis Kioroglou. Known as “Chef Yannis” among locals and celebrities alike, he is a true culinary ambassador whose talent and reputation command deep respect across Cannes and beyond.

Kioroglou has spent the last 13 years in Cannes and now leads the kitchens of a prestigious restaurant group that has defined fine dining in the region for over a century. Among its crown jewels are iconic venues such as the historic La Petite Maison, the new luxury Italian restaurant Il Grande, Club Medusa, La Guérite on île Saint-Marguerite (famed for the legend of the Iron Mask), Shellona in St. Tropez, and most recently, the historic Mamo Michelangelo in Antibes.

A Greek Gem on the Croisette

Anna opened in June 2023 in a prime location on the famed Boulevard de la Croisette, where the elegant Ritz Carlton watches over the neighborhood. Built on the site of the legendary Le Félix — one of Cannes’ most celebrated restaurants for decades — Anna brings a fresh yet timeless touch.

Bathed in Greek blue, lush with greenery, and radiating urban elegance and cosmopolitan charm, the space blends classic bistro style with architectural flair. Mosaic tiles, velvet blues, and warm woods meet soft, curved lines and ancient Greek-inspired masks and motifs that give Anna both soul and sophistication.

Honest Flavors, Global Appeal

Kioroglou’s food at Anna is genuine and rooted in flavor rather than fleeting trends. It’s not designed for social media, nor does it carry the exorbitant price tags one might expect in such a glamorous setting. Instead, it offers an authentic and heartfelt journey through Greek cuisine — right in the heart of one of the world’s most luxurious culinary destinations.

One standout moment: a rich, perfectly cooked scorpion fish bourdetto, enjoyed while gazing out to sea. It’s a bold yet simple dish, a true representation of Greek culinary identity — and a brave choice from a chef who believes in letting flavor speak for itself.

Many visitors might not recognize names like pastitsado, petoura, giouvetsi, or saitia of Mani — especially when written in English — but Kioroglou invites them into a rich, sensory experience that transcends language.

A Celebration of Greek Taste

From spinach pie and tomato fritters to daily fish fricassée and lamb giouvetsi from the oven, every dish is a celebration. Other highlights include grilled lamb chops with eggplant tzatziki and hand-cut fries — like a Greek village tavern brought to life under the Riviera sun.

The sweet finale? A divine baklava made with Aegina pistachios, served alongside a fragrant ball of lavender ice cream — the very recipe Kioroglou once created at his restaurant Onora in Panorama, using lavender picked from his own potted plants. A poetic finish to an unforgettable meal.

A Greek Legacy Abroad

At Anna, Greek cuisine takes its rightful place on the global stage. It doesn’t need gimmicks or flashy marketing — only chefs like Yannis Kioroglou, true to its essence, passionate about its flavors, and proud to share its soul with the world.

Named after the owner’s wife, Anna is a tribute not only to her but to the vibrant, enduring beauty of Greek cuisine. In Cannes, they call him simply “The Greek.” And with Anna, Chef Yannis Kioroglou proves why.

Anna Cannes
63 Boulevard de la Croisette, Cannes