Domaine des Gardette

With such a name, Le Beaujolais could hardly fail to pay tribute to a region renowned for its fine food and wines! The friendly couple at the helm have risen to the challenge with panache, treating diners to appetising market-fresh cuisine that draws on tradition. The dishes are both delicious and hearty: gougère with snails, persillade and leek fondue; Arctic char steak roasted skin-on; Bresse fromage blanc dessert.

This emblematic Beaujolais establishment, which continues to honour its rich legacy, is the HQ of Aurélien Merot. The chef delicately and indulgently pampers regional produce with a soft spot for jus and sauces: slow-baked fario trout from Isère, almonds and sorrel sauce; Bresse poultry cooked in Fleurie wine (the house specialty)… Excellent value for money (the lunchtime menu is a bargain!) plus an impressive wine list.

Old-world charm meets contemporary comfort in this tastefully renovated 15C abbey built entirely of honey-coloured stone. The uplifting cuisine celebrates local recipes and classics: pâté en croûte, pike quenelles, volaille de Bresse with morels, scallop mousse, Rossini pigeon and praline tart. In summer, reserve a table on the pleasant terrace overlooking the courtyard garden.

Set in the heart of the Beaujolais vineyard, this elegant establishment is run by a chef with an enviable CV. He draws on classical foundations to deliver quietly inventive dishes: organic 64°C egg, mushroom duxelles, Beaufort shavings, pecans and a porcini-oil emulsion; snails sourced from Gilles Nesme on a parsley royale with hazelnut and cured ham. A well-stocked cheese trolley is presented at the table and the glass-fronted wine cellar showcases an attractive selection at reasonable prices.

Here in the capital of the historical Beaujolais province, this aptly named restaurant boasts a contemporary decor with blue walls, untreated wood and a glass-fronted wine cellar. The dishes, of course, showcase seasonal produce with precision. On this occasion, options included soy-cured egg yolk with shiitake mushrooms and asparagus espuma; pork pluma with artichokes barigoule and a full-bodied liquorice jus; and a chocolate and coffee duo with contrasting textures. The lunch menu is updated every week; the seasonal menu changes throughout the year. Smooth service and a regional wine list.

This restaurant extends a cordial invitation to sample the popular classics that showcase the terroir: Bresse poultry, frogs' legs in parsley sauce, lake fish, cherries jubilee and vanilla ice cream. The chef sticks to tradition, much to the delight of his guests. Dine on the lovely terrace, in the shade of the hundred-year-old lime trees and overlooking the river.

The twin of the Lyon Café Terroir, this restaurant is located in the grounds of Domaine Saint-Cyr, the wine estate in Anse, on the edge of the Beaujolais area. A new take on Lyon specialities, excellent roast meats for sharing and an extensive wine list, on which the estate takes centre stage alongside vintages from Beaujolais and other terroirs, all from independent winegrowers. The place has a rustic and welcoming bistro feel and a terrace looking out onto the surrounding countryside.