Domitys Le Pont des Lumières

A pair of chefs (both called Alexis, one savoury and one pastry chef) runs this buzzy bolthole with bare stone and tiled walls on Place du Prado. The cheerful duo jointly rolls out market-fresh cuisine in the zeitgeist. An example: the pâté en croûte is enveloped in a crispy golden pastry, courtesy of the pastry chef, while the tasty, well-seasoned stuffing is the work of the chef. The lunch set menu, devised for people on the go, changes weekly; the à la carte evening lineup is more ambitious and also keeps pace with the seasons and market availability. A treat from the first to the last bite

A wind of audacity has swept through Maxime Laurenson’s restaurant. Precise, legible dishes reveal each ingredient simply, with a firm focus on vegetables and a steadfast commitment to locally sourced produce. The single set menu (no choice) features a dozen or so courses, each of which stars the best of a region that spans Auvergne to the Alps. The interior is clearly inspired by nature (stone, wood, colour, plants) and the vibe is friendly. A down-to-earth establishment that is a favourite with Lyon’s foodies.

In the student area of two of the city's universities (Lumière and Jean Moulin), Le Kitchen is thriving. The interior is a delightful marriage of Art Deco and Scandinavian elements – one of the owners was born in Stockholm. Her pastry chef partner stocks the pastry display case with mouth-watering treats (to eat in or take away). Note that they open for breakfast and afternoon tea, but not for dinner. The dishes are delicate and indulgent, made with organic produce from the region, especially when it comes to vegetables.

Chef Gaëtan Gentil's new restaurant in the Confluence neighbourhood is housed in a building that is eco-responsible from floor to ceiling, and that includes the French oak tables. From the open kitchen in the middle of the space, he creates his seasonal cuisine that highlights the produce of the Rhône Valley terroir, using herbs and wild plants to great effect. This creative, instinctive yet carefully thought-out cooking is based on the elevation of ingredients, which are subject to numerous variations and enhanced by sauces packed with flavour. All his chosen suppliers share the same commitme

It was in the kitchens of Paul Bocuse and Régis Marcon, among others, that Christophe Roure learned the ropes. He holds three professional qualifications (in cookery, charcuterie and pastry-making, no less!) and was named Meilleur Ouvrier de France in 2007. Based in Lyon since 2014, he showcases his qualities as a chef day in, day out: subtle inventiveness, precision in his marriages of flavours, and of course an impeccable choice of ingredients. For example, his shellfish and miller mushroom ragoût is a marvel of balance and finesse, in which the lemongrass-scented hollandaise sauce teases ou

In the rapidly changing Gerland neighbourhood in the 7th arrondissement, this restaurant takes you on a culinary journey. At the helm is a close-knit couple: Jennifer Palopoli on the restaurant floor and Ashwin Vijaykumar, who was born in India and trained in French pastry-making and cuisine in New Zealand. In a former neighbourhood bistro that has been turned into a bright and contemporary space, the chef creates dishes with exotic accents, drawing on spices from India and Asia, Africa, the Middle East and the Americas. We were particularly taken with the grey prawn toast with fine herbs, wit

In this historic building on the banks of the Saône, Matthieu Girardon conjures up his own personal, uninhibited and highly accomplished take on modern cuisine. Examples include crisp green asparagus paired with wild garlic, strawberries, Timut pepper and a silky asparagus sabayon. Jus and sauces play a major role in many dishes, without forgetting delicate, spot-on desserts, illustrated by rhubarb, poached and sorbet, whipped vanilla Fontainebleau cream and crunchy yoghurt. The seasons and market availability dictate the contents of the blind tasting menu, which can be adjusted to suit your b