Juliénas 最佳餐厅

Georges Blanc

★★ Michelin€€€€Classic Cuisine

In his Vonnas stronghold, Georges Blanc has embodied a certain idea of tradition for several decades. From a 100m² building, he has built an estate that spans several hectares composed of an entire village, whose houses and streets are prettily lit come nightfall. At the head of a small empire, Monsieur Blanc enjoys taking the time to meet guests and dedicates his menus with obvious pleasure. In the plate, you’ll find his emblematic Bresse chicken and famous crêpes Vonnassiennes, together with more contemporary recipes... to be paired with one of the wonderful vintages that grace the particula

Frédéric Doucet

★★ Michelin€€€€Modern Cuisine

Frédéric Doucet's restaurant is a creative and exciting take on established ideas of terroir and tradition. The son of bistro owners, he was born into the business, and cut his teeth in the kitchens of some of the greats, from Pierre Orsi and Paul Bocuse to the prestigious Maison Troisgros. In his premises nestled in the heart of a village with pointed towers and weathered roofs, the chef breaks it down for diners: nothing but fine ingredients from Saône-et-Loire (including Charolais beef, snails, pike and goat's cheese), prepared with rigorously applied classical techniques that do not exclud

Paul Bocuse

★★ Michelin€€€€french

Paul Bocuse’s legend is as vibrant as ever. The “cook of the century”, as gifted in the kitchen as in business and an example for so many of today’s international stars of gastronomy, was no doubt the first modern chef. Faithful to this spirit, the high-flying kitchen brigade (two chefs and a maitre d’, all MOFs, and a world champion of iced desserts) endeavours to uphold this legacy, whilst anchoring the establishment firmly in the present. The master’s recipes have thus been lovingly and painstakingly reworked with a focus on seasonal creations in an updated menu. The performance staged in t

Mère Brazier

★★ Michelin€€€€regional

Eugénie Brazier (1895-1977), an exceptional chef who inspired an entire branch of French cuisine, obtained three stars in two different establishments. It is in her Lyon restaurant, on rue Royale, that Mathieu Viannay gives his take on the Brazier "legend". In a magnificent hybrid decor, 1930s stained glass windows and mouldings are blended with Saarinen Tulip chairs (a bold design move!) and the chef pays a vibrant tribute to the iconic dishes once served on the premises (Bresse chicken with truffles, crispy pike bread, a stunning Grand Marnier soufflé), infusing them with his talent and nove

🕐 Mo-Fr 12:00-14:00,19:30-21:30

Takao Takano

★★ Michelin€€€€french

One cannot help but be impressed by the trajectory of Takao Takano's career. Originally from Yamanashi Prefecture, Japan, he quickly dropped his law studies to devote himself body and soul to his real passion: cooking. Since 2013, he has been plying his trade in this elegant, pared-back restaurant located in the 6th district of Lyon. It has been a hit with diners since day one thanks to original, deftly crafted dishes, which delight and surprise at the same time. They certainly fulfil the chef’s pledge to himself: "Keep it simple – keep it good". Let's linger for a moment over the quickly sear

🕐 Mo 09:00-21:30, Tu-Fr 12:00-13:30,19:30-21:30

Le Neuvième Art

★★ Michelin€€€€french, fine_dining

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

Cédric Burtin

★★ Michelin€€€€Creative, Modern Cuisine

This tranquil watermill by a millstream abuts a cottage garden. After growing up in the Charolais countryside, chef Cédric Burtin, who trained with world-calibre Lyon chefs of the ilk of Paul Bocuse and Pierre Orsi, has come into his own as he explores the cornucopia of Burgundy. In addition to a savvily mastered creative streak, this authentic, delicate chef has a flair for adding a playful spin to the region’s ingredients and recipes. His surprise menu rolls out delicacies such as whitefish from Lake Geneva, confit and smoked with whitefish charcuterie, runner beans and a jus made from fishb

La Table de Chaintré

★ Michelin€€€Modern Cuisine

This quintessential country restaurant, tucked away in a picturesque village in the heart of the Pouilly-Fuissé vineyards, is the brainchild of a friendly, industrious couple. He scours the local markets for fine produce, which he unveils in cleverly crafted dishes. For example, langoustines from Brittany with celtuce and the first tomatoes, frogs’ legs poached and deep-fried in Japanese breadcrumbs, or Bresse chicken with pattypan squash, rainbow chard and heirloom carrots… The food is naturally enough paired with a fine selection of Burgundy and Beaujolais. The set menu changes weekly – all

Auberge du Cep

★ Michelin€€€Modern Cuisine

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.

L'O des Vignes

★ Michelin€€€Modern Cuisine

This stone building in the Mâconnais region is surrounded by a landscape of vineyards that extends to the Roche de Solutré. It houses the restaurant of a true Burgundian, Sébastien Chambru, who worked notably at Le Moulin de Mougins. He then headed off to Japan and, in Tokyo, was enthralled by the respect the Japanese chefs had for their ingredients. The author of several cookery books, he now conjures up his delicately creative cuisine here in Fuissé, finding inspiration in the day’s market (marinated and flamed tuna with condiments and beetroot-yuzu vinaigrette for example). In the adjoining

Pierre

★ Michelin€€€Classic Cuisine

In the southernmost town of Burgundy, this unassuming house in a pedestrian street is home to a benchmark of local gastronomy. The traditional architecture (bare beams and stonework and an old fireplace) is enhanced by contemporary details. Since 1991, Christian Gaulin has been celebrating the classical union of regional produce and modern techniques. Whenever he can, this solid technician sings a subtle ode to Bresse and Burgundy. Foodies can decadently indulge in frogs’ legs ravioli with garlic cream, tender pigeon, the breast roasted on the crown, the thigh confit with shallots, Charolais b

La Huchette

★ Michelin€€€€Creative, Modern Cuisine

On the doorstep of Mâcon, this 1950s inn has retained its hunting frescoes by the Zuber manufactory and a lovingly maintained historic interior. In this distinctive setting, Didier Goiffon crafts signature cuisine that is as inventive as it is meticulous and which happily marries regional delicacies with spices. You will find a slate menu and ideas based on a seasonal theme, such as a 100% lobster menu. The chef’s creativity extends as far as the signature dessert, which pairs poire tapée (dried pear) with morels and vin jaune Savagnin, embodying the house character and flair. Cosy rooms for o

Auberge de Clochemerle

★ Michelin€€€Modern Cuisine

You are sure to feel right at home in this charming stone-built inn set in a picturesque little wine-growing village. In a chic and cosy setting, the surprise set menu (only the ingredients are listed) stars seasonal produce, which are presented in carefully crafted dishes. This skilfully prepared and delicious cuisine is classic at first glance, but often scattered with unorthodox notes (Japanese chilli condiment, Maury-chocolate sauce etc). There are a few comfortable guestrooms for overnight stays.

Le Raisin

★ Michelin€€€Traditional Cuisine

This plush, elegant eatery in the heart of Pont-de-Vaux can be relied upon to uphold tradition whilst adding a suave modern spin. Scallops with wakame and vichyssoise; crispy sweetbread and green pumpkin; Bresse chicken cooked two ways… The classics are subtly reworked by this seasoned chef, whose score is as delicate as it is original; the menu changes monthly in line with his inspiration and what’s available from the market. The enticing wine list stars a fine selection of burgundies. Slick, professional, cheerful service.

La Marande

★ Michelin€€€Modern Cuisine

In the local dialect, ‘marander’ means ‘go and eat’. On the Tournus road, this handsome house, built out of Burgundy stone and set in a landscaped garden, is definitely worth a gourmet halt before a good night’s sleep. The owners, Élisabeth and Philippe Michel, are clearly determined to bequeath the tradition of hospitality and the love of premium produce to their team in this elegantly contemporary house that feels like a home. In the kitchen, the chef consummately and delicately curates striking dishes rich in generosity. The stonking choice of Burgundy wines and the knock-out patio add the

Aux Terrasses

★ Michelin€€€Creative

After a tour of Saint Philibert Abbey, take a break at this enchanting address. Bare stone walls and large untreated solid oak tables set the scene indoors, flooded in light thanks to floor-to-ceiling windows. The peaceful garden and the welcome from the chef’s wife are also outstanding. Chef Jean-Michel is an enthusiast, capable of changing his gourmet offering from one table to another in the same evening. His approach is entirely instinctive. His food is thus rich in emotion and establishes a natural complicity with the region, particularly through the use of first-rate local fruit, vegetab

L'Écrin de Yohann Chapuis

★ Michelin€€€€Creative, Modern Cuisine

A former orphanage provides an out-of-the-ordinary venue for the cuisine of Yohann Chapuis, who learned the ropes at Lameloise. The chef crafts food rich in “taste and emotion”, which has its own distinct identity and character, thanks to premium seasonal produce, like scallops, day-boat turbot and game, all exquisitely presented. As examples, take these ormers from Brittanny, with mushrooms, watercress and juniper, or Bresse chicken cooked three ways, with red-wine poached pears. An excellent wine list and a knowledgeable sommelier complete the picture.

Guy Lassausaie

★ Michelin€€€€Modern Cuisine

In 1984, Guy Lassausaie took over the kitchen at this family-run establishment, founded four generations earlier in 1906. In an elegantly refurbished interior done out in shades of grey, black and white, the chef (a Meilleur Ouvrier de France) has charted a remarkably assured course, enthusiastically celebrating local and, more generally, French tradition, with flashes of creativity. Think fillet of brill with vanilla beurre blanc, salsify and porcini, or Ain pigeon hay-roasted in a sealed cocotte, full-bodied jus and baby vegetables. Feelgood food that delivers the odd surprise.

Restaurant de la Loire

★ Michelin€€€€Modern Cuisine

Set on the banks of the Loire, this inn, refurbished in a tasteful modern vein, is the bolthole of Marie and Fabien Raux (born in northern France, the chef’s eclectic career has taken him to fine establishments from Morocco to Alsace). The chef crafts dishes in the zeitgeist, curated into a single set menu and starring seasonal produce. The vegetables come straight from the nearly 5 acres of garden and orchard that supply 90% of the restaurant’s needs, even in winter! The remainder is sourced from a handful of local producers: Loire zander, lamb, rabbit… Everything tastes of something in this

Saisons

★ Michelin€€€€Modern Cuisine

This 19C château, which houses the Institut Lyfe (the international hotel management school formerly known as the Institut Paul Bocuse), serves the first-class cuisine of Florian Pansin, who is supported by a large team both in the kitchen and front of house. You will appreciate the finesse, precise presentation and well-balanced flavours: scallops with walnut, beurre monté with Rancio wine; beef tenderloin with Kampot pepper flambéed in rum, pommes soufflés... The cuissons are spot on, and there are flashes of creativity. Put simply, tasty seasonal cuisine at its best!

L'Atelier des Augustins

★ Michelin€€€€french

After stints in the kitchens of top establishments and the French embassies of London and Bamako, Nicolas Guilloton has turned his ‘workshop’ into a stylish, contemporary venue. The African masks decorating the spacious dining area are a nod to the chef's time in Mali. With Thomas Belval, his steadfast right-hand man, he delights diners with surprise menus that showcase his flair for balanced flavours and his commitment to locally sourced ingredients. The resulting repertory is original, high-flying, filled with flavour and demonstrates a savvy style when it comes to veggies. The lunchtime men

🕐 Tu-Fr 12:00-13:45,19:30-21:45; Sa 19:30-21:45

Ombellule

★ Michelin€€€€Creative

Tabata and Ludovic Mey’s restaurant is steeped in an atmosphere reminiscent of a 1930s Orient Express carriage: dark wainscoting, landscape frescoes and claret-coloured banquettes. Never wont to take the easy route, the couple harness their creativity and technical skills to roll out the red carpet for veggies, as is illustrated by the remarkable starter on the Roscoff onion theme, both crunchy and subtly sweet. Another dish, Arctic char flanked by a lemon-spiked marbled buttermilk sauce with tamari, is packed in umami notes, showcasing the couple’s high-flying culinary prowess.

Circle

★ Michelin€€€Creative

The name of this restaurant pays homage to American rapper Mac Miller, as well as to the circle of friends and co-workers running the show here! Chef Bastian Ruga has perfected his concept. Playing out to a soundtrack of American rap music, his youthful, no-holds-barred cuisine charts a course between bold creativity, North African and Asian influences, and a healthy dose of affection for traditional cuisine – this is Lyon, after all! The original food-and-drink pairings are an integral part of the experience, encompassing beer, herbal teas and a natural wine list. A shining example would be t

🕐 Tu-Sa 12:00-13:30, 20:00-21:30

Miraflores

★ Michelin€€€€peruvian, french

Chef Carlos Camino, a native of Peru, takes you on a cheerful tour of French-Peruvian cuisine in a lovely contemporary-style dining area complete with open kitchen. This chic and refined space is the setting for the sincere and personal cuisine of a chef whose maturity and commitment elevate top-notch produce. Striking flavours and interplays of textures: intelligent, poetic cuisine, such as the hierba luisa ceviche, tiger's milk with black cocoa, or the palo santo braised pota (giant squid), seafoam and nikkei sauce. A tasty and adventurous place.

🕐 Tu-Sa 19:30-20:30+

Les Loges

★ Michelin€€€€french

After a prodigious makeover, Les Loges, located in a magnificent Renaissance edifice, has reopened in the heart of historic Lyon. The romantic vibe, depicted by a Florentine courtyard flanked by galleries, columns and spiral staircases and protected by a steel and glass roof, mingles a respect for heritage with subtle modern details. Ever faithful, Anthony Bonnet continues to enhance regional produce, in which veggies play a central role, courtesy of delicate craftsmanship. From the starter to the dessert, each dish is crisp and vibrant, enhanced by grassy, peppery or piquant notes. The tablew

Au 14 Février

★ Michelin€€€€Creative

Au 14 Février stands on rue du Bœuf, among the Renaissance mansions, cobbled streets and arcaded galleries in the heart of historical Lyon. A wonderful location in which to sample the surprise menu of chef Tsuyoshi Arai, whose talent and imagination are no longer up for discussion. Born in Kyoto, he belongs to the large family of Japanese chefs who have fallen for France's culinary heritage. He elevates exceptionally fresh ingredients (Miéral poultry, Wagyu beef) by playing on textures, bitterness and acidity: peas, broad beans and snow peas with tamarind, crab and caviar; beetroot tarte tatin

🕐 Mo-Fr 19:30-20:30, Fr 12:00-13:00

Burgundy by Matthieu

★ Michelin€€€€french

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

🕐 Mo,Th-Su 12:00-13:30,19:30-21:30

Têtedoie

★ Michelin€€€€Modern Cuisine

In the wake of his mentor Paul Bocuse, Christian Têtedoie has built a small gourmet empire. Perched on Fourvière hill overlooking the city, the Têtedoie is a gourmet showcase. A champion of Gallic culinary traditions, this fan of contemporary art is committed to finetuning and even modernising this heritage. Bites of snails, foie gras and pistachio; “portfolio” of red mullet, carrots and game sauce; mallard duck, grilled chestnuts and Jack Be Little pumpkins: his dishes sometimes read like an abstract art exhibition. It’s impossible not to mention his signature dish: lobster casserole with a c

Rustique

★ Michelin€€€€french

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.

🕐 Mo-Fr 19:30-22:00

Prairial

★ Michelin€€€€Creative

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

AinTimiste

★ Michelin€€€€Modern Cuisine, Creative

On the doorstep of the Cerdon vineyards, this picturesque medieval village in the Bugey and Revermont region is home to a great establishment! Jérôme Busset works tirelessly (in and out of the kitchen) to devise an intelligent surprise menu with a range of options. Modern, intuitive, signature cuisine, made with cherry-picked local produce: market garden asparagus and carrots, snails with wild herbs, Poncin honey and insightful wine tips. All of which is served in a pleasant airy dining room with a lightwell and a vaulted conservatory.

L'Étape Dorée

★ Michelin€€€€Modern Cuisine, Creative

This sun-lit restaurant near Lyon is set in peaceful grounds. The venue’s owners, front-of-house manager, Constant Delouis, and his partner, Japanese sommelier Hiroki Hashino, have enlisted the talented services of chef Yo Miyazaki. The latter’s delicate culinary score is elegant, flavoursome and sprinkled with creative details and nods to tradition. Discreet references to the Land of the Rising Sun can also be detected in some dishes, illustrated by an Isère trout marinated in white miso with a beurre blanc-style jus and braised endive. Warm and welcoming.

Château d'Origny

★ Michelin€€€Modern Cuisine

In this 16C château, where period terracotta floor tiles meet stone fireplaces, chef Julien Laval – who previously worked at Restaurant Serge Vieira in Chaudes-Aigues and was a finalist in the French Dessert Championship – is truly coming into his own. His indulgent modern dishes combine top-notch ingredients with a judicious use of international details, and are meticulously presented – take, for example, the foie gras terrine topped with a green tea and hibiscus jelly, served with lychee chutney in kumquat vinegar, or the Dombes duckling prepared two ways: cooked whole and pastilla, accompan

Le Beaujolais

必比登€€Traditional Cuisine

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.

La Table Bâgésienne

必比登€€Traditional Cuisine

Behind the spruce façade of this former coaching inn, chef Martin is as comfortable rustling up hearty Bresse cuisine as he is dishes with influences from outside of the region – from chicken liver terrine and crayfish bisque to semi-cooked salmon maki, horseradish mayonnaise or skrei flavoured with sweet spices. The chef extends an invitation to taste new things, in a spirit of discovery echoed by the globes on the tables. This fragrant, skilful and delicate cuisine is an invitation to embark on a journey of the senses. What better way to celebrate sunny weather than with a rum-flambéed banan

Hostellerie d'Héloïse

必比登€€Modern Cuisine

On the banks of the Grosne in a town steeped in culture and heritage (abbey, national stud farm and a race course), this hostelry specialises in first-class seasonal fare: asparagus in vinaigrette, low-temperature egg and a frothy espuma of parmesan or lamb cooked two ways – the saddle is stuffed with wild garlic and the shank is prepared in a curcuma flavoured nem. Now add a fine selection of wines by the glass, a bright conservatory overlooking the river, warm, cheerful service and a good night’s sleep in the cosy guestrooms – what’s not to like?

L’Abbaye Caladoise

必比登€€Traditional Cuisine

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.

Téjérina - Hôtel de la Place

必比登€€Traditional Cuisine

The epitome of a family-run inn, where hearty portions of tasty cuisine du terroir are served with a smile in a freshly refurbished dining area. Calf's head, chicken in creamy sauce, chicken liver soufflé and frogs' legs are all on the menu. Well-kept guestrooms for overnight stays.

L'Auberge des Gourmets

必比登€€Modern Cuisine, Traditional Cuisine

In a charming village above the River Saône, this restaurant has a traditional decor (exposed stones and beams, large colourful frescoes). Guillaume Laublanc, a native of these parts, sets about cooking his bistronomy-style cuisine with locally sourced ingredients and infectious enthusiasm. Cooked at low temperature, the Bresse chicken (from Johan Morand's farm) stuffed with morels and vin jaune cream is sure to win you over!

Le Bouchon Bourguignon

必比登€€Regional Cuisine

Generous, meticulous cuisine inspired by the culinary traditions of Burgundy is served in the contemporary setting of this annexe to Yohann Chapuis's fine dining restaurant. The regional classics are present and more-than-correct: "pâté croûte Maison Greuze", eggs meurette (in a red wine sauce), fresh frogs’ legs in a parsley sauce, Bresse chicken with morels and vin jaune, as well as some “creations” like this féra (whitefish) fillet with chlorophyll and pea risotto, and absinthe-spiked sauce. It makes a delightful change to see a list of wines served from magnums available by the glass.

Agave

必比登€€Fusion

Located on a pedestrian street, with an open kitchen that is already visible from outside, Agave references the plant from which tequila and mezcal are made. Raphaël and Fernanda Pillon, a French-Mexican couple and trained pastry-makers, create a brilliant fusion cuisine of French ingredients and Mexican flavours. After a stint in Mexico, the pair returned to his roots in the Ain, where they create balanced dishes, discerningly complemented by a variety of sauces and condiments: scallops and macha salsa, pastrami-style roast beef given a boost by salsa verde, veal rump elevated by an intense m

Mets et Vins

必比登€€Modern Cuisine

This is the kingdom of Stéphane Prévalet, a champion of local produce and home-made fare who enjoys venturing off the beaten path of culinary tradition. Examples include a pot-au-feu terrine of Bresse poultry with tarragon mayonnaise or Dombes duckling, mashed carrots and confit of lemon… A minimalist interior decorated with birch trunks sets the scene in this trendy establishment.

L'Épicurieux chez Luc

必比登€Traditional Cuisine

After many years with the Bocuse group, chef Luc Abadie has set up shop in this restaurant with a partially open kitchen that allows him to interact with his customers. His traditional cuisine is perfectly crafted and bears the hallmarks of the late Paul Bocuse – namely an absence of contrived creativity and unnecessary convolutions. The culinary offering, which is the same for lunch and dinner, is based on an excellent-value weekly set menu – eg carrot royale with cumin, roast rack of pork with herbs and white beans – and an à la carte menu on which the dishes are just as classical, but made

L'Éclat de Pierre

必比登€€Traditional Cuisine

This brasserie in the heart of the village sits just outside the indoor market, serving delicious traditional dishes that scrupulously respect the fundamentals of French cuisine. Made with seasonal produce, the set menu – available at both lunch and dinner – changes every week. The blackboard features mouth-watering dishes: pork and poultry terrine with pink peppercorns; pollock steak with potatoes dressed with parsley and a Parmesan sauce; a custard tart with Madagascar vanilla that won first prize for the "best flan pâtissier in France".

Au Petit Relais

必比登€€Traditional Cuisine

On the way into the village on the border between Bresse and Jura, don’t miss this eatery that has been lovingly cared for by Mr and Mrs Debourg for some thirty years. Their cosy, traditional lair is ideal to sample Vincent’s heartwarming, deftly crafted score in which top-drawer ingredients (scallops, blue lobster, turbot and farm-reared veal) cosy up to Bresse specialities (snails, chickens). The wine list boasts over 800 references, many of which are from Jura. The quintessence of rural France!

Le Tiroir

必比登€€Modern Cuisine

This irresistibly endearing eatery in the working-class district of Vaise is appointed in a trendy bistro vibe. The bouncy, youthful team rustles up food that slaloms between mussels in a curry dressing with sweet potato powder and a more patriotic Gallic repertory (beef tartare, foie gras). The menus and carte are regularly renewed. Excellent value for money and pleasure, including in the evenings, hence the loyal crowd of regulars.

🕐 Mo-Fr 12:00-15:00, We-Fr 19:30-23:00

Racine

必比登€Modern Cuisine

Nestled in a discreet cul-de-sac, Racine creatively explores local ingredients, without excluding a few more exotic touches. This large, modern bistro serves seasonal cuisine at affordable prices. Meticulous work can be seen in the pineapple tartare with satay ice cream, black pollack confit with coconut milk, or Holstein sirloin with celeriac mousseline. This down-to-earth, friendly and contemporary place is ideal for an accessible, well-executed meal.

🕐 Mo-Fr 12:00-14:00, Th,Fr 19:30-22:00

Le Cochon qui Boit

必比登€€japanese, french

Two former colleagues from Têtedoie have joined forces at "The Drinking Pig!" Savour tasty meat dishes (farm-reared guinea fowl from the Dombes, fillet roasted whole and the leg confit, chestnut and chard) and try out clever combinations (a chocolate ganache served hot with sweet woodruff ice cream). The well-sourced local produce is cooked just right: organic fruit and vegetables, Monts du Lyonnais escargots, veal from the Ain, chocolate from a master chocolatier in Voiron. Choose from small-batch wines for the perfect accompaniment, and enjoy in a warm and friendly atmosphere.

🕐 Tu-Sa 12:00-13:30, 19:30-21:30

M Restaurant

必比登€€Farm to table

A cocktail of vitamins! Julien Gautier’s cheerful establishment adds a whiff of exuberance to Lyon’s well-heeled, tree-lined Avenue Foch. The smart interior sports a muted blue and flashy orange colour scheme, felt grey designer armchairs, linen tablecloths, a bar and a wine cellar encircled by a conservatory… The similarly charismatic service is as smooth as a silky béarnaise sauce. In the kitchen, the veteran and talented chef, formerly of Léon of Lyon, rustles up an appetising, market-sourced menu, combining flawless technique and know-how in a bid to pamper our tastebuds with delicate flav

🕐 2022 Jul 22-2022 Aug 22 09:00-14:00 closed; 2022 Jul 30-2022 Aug 21 closed

Le Jean Moulin

必比登€€regional, french

In this bistro with tables laid out either side of a glass-fronted wine cellar, diners tuck into delicious market-based cuisine prepared by chef Grégoire Baratier. The menu changes regularly, but two examples give a sense of his style: artichoke panna cotta, calamansi-marinated crab and pickled chanterelles; floating island, crème anglaise with Ardèche chestnuts and quince confit. Fresh, well-crafted cuisine, with the occasional nod to Lyon's culinary heritage.

🕐 Tu-Sa 12:00-13:30,19:30-21:30

Le Zeste Gourmand

必比登€€Modern Cuisine

As the name doesn’t suggest, this restaurant is far more than just a zest of taste, it is rather a winner-takes-all kind of experience. Benjamin Bouvard, who earned his stripes at Bocuse and La Pyramide, crafts a pared-back score in tune with his era and the minimalist interior. The top-notch produce occasionally unveils more exotic influences: ceviche of seabass in coconut milk and wasabi sorbet; semi-cooked slice of tuna with a fish bone and citrus fruit jus and dashi-spiked glazed carrots. The dessert of strawberry, tarragon and tonka bean is a masterpiece of balance and plays on texture. O

La Meunière

必比登€€Lyonnaise

Opened in 1921 in the Presqu'île area, this bouchon with an authentic retro setting hasn't aged a bit. The menu features generous, popular Lyonnais cuisine, with specialities such as tablier de sapeur with gribiche sauce, house-made escargot quenelles, kid goat sweetbreads, calf's head, pink praline flan pâtissier. The colourful front-of-house team brings character to this buzzing spot, where locals and tourists in search of delicious food and authenticity rub shoulders.

🕐 Tu-Sa 12:00-14:00,19:00-21:30

Agastache

必比登€€regional

This unfussy, up-to-date bistro sets the scene for instinctive, well-crafted food in the zeitgeist. Fine seasonal produce and a distinct fondness for vegetables result in dishes that combine formal elegance with flavoursome coherence. Now add lashings of generosity and a friendly vibe and you will find yourself in one of the best establishments on the Left Bank of Lyon.

🕐 Mo-Fr 12:00-13:00,19:30-21:00

L'Atelier Locavore

必比登€€Modern Cuisine

On the banks of the River Loire, this restaurant is run by a local chef, whose trademark is delicious market-fresh cuisine. He serves an affordable set menu at lunchtime and a more elaborate monthly set menu. He carefully sources his ingredients, giving local produce pride of place: foie gras from Domaine de Limagne, trout caught in the Oron, beef from a farmer-butcher in Renaison, Roanne saffron and organic vegetables from Arfeuilles. A lovely cheese trolley is presented in the dining room.

Cinq Mains

必比登€€french

This warm, modish bistro, which occupies two floors, rolls out seasonal, spot-on cuisine, savvily tweaked with seasonings like fermented pickle sauce or blackcurrant pickled gel that add a kick to calf’s sweetbread fried in breadcrumbs. The knowledgeable staff can be relied on for insightful tips regarding the wine list that unveils a soft spot for natural wines.

🕐 Mo-Su 12:00-13:30,19:30-21:30

La Virée

必比登€Modern Cuisine

Not far from Guillotière metro station, this neighbourhood neo-bistro has taken over a former bouchon. The aesthetic is unabashedly retro, with Formica tables, terrazzo floors and a 1970s vibe. It is run by a close-knit duo: front of house is Mathias Begin (of Substrat fame), who is passionate about wine; in the kitchen, Matthias Lallemant is an alumnus of some of Lyon's finest restaurants. Expect clever, generous, uninhibited cuisine that can be shared without fuss. Perfectly cooked trout, creamy peas and chanterelles, siphon hollandaise sauce, and natural wines to wash it all down… A wonderf

🕐 Th-Sa 12:00-14:00; Tu-Sa 19:30-22:00

Danton

必比登€€french

In this friendly neo-bistro, the menu gets straight down to business - it is concise, to the point and stars dishes that are as hearty and unpretentious as they are delicious, while the wine list showcases regional (but not only) producers. The chef’s consummate technical know-how shines through in his perfect mastery of cooking times and techniques, while the desserts are fully equal to those of any high-flying pastry chef. A warm welcome and slick, smiling service. If they are full, try L'Escapade Danton next-door.

🕐 Mo-Fr 12:00-13:30,19:30-21:30

Siprès

必比登€€Modern Cuisine, Farm to table

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

🕐 Mo 12:00-14:30; Tu-Fr 12:00-14:30,19:00-22:30

Veronatuti

必比登€€italian

Start with sciatt, crunchy cheese fritters typical of Valtellina, Lombardy, followed by traditional Piedmontese vitello tonnato, finishing with a migliaccio, a creamy cake from Naples made with semolina and ricotta and perfumed with citrus fruits. The duo who runs this authentic trattoria embarks diners on a whirlwind gourmet tour of Italy. Everything is fresh and made from scratch - even the coffee comes from a local artisan roaster. Delicious food without killer prices.

🕐 Mo-We 12:00-14:00; Th-Fr 12:00-14:00, 19:00-22:00; Sa 19:00-22:00

Le Kitchen

必比登€coffee_shop

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.

🕐 Sa,Su 08:30-18:30; Mo,Fr 08:00-18:30; Tu-Th off

Accentué

必比登€€french

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

🕐 Mo 12:00-13:45; Tu-Fr 12:00-13:45,19:30-21:30

Bergamote

必比登€€Modern Cuisine

This bistronomic bijou is tucked away in the heart of a district in the throes of renovation. In a cosy, nature-inspired interior, youthful Maxime Pujol rolls out his technical skills as he conjures up seasonal dishes, rich in crisp flavours and beautifully presented – all of which at eater friendly prices at lunchtime. More ambitious score in the evening with a surprise menu.

🕐 Mo-Fr 12:00-13:15, We-Fr 19:30-21:30

Auberge du Paradis

€€Creative, Modern Cuisine

Two restaurants in one! Chez Lucienne showcases a concise array of creative often spicy dishes to share: free-range chicken kebab marinated in ras-el-hanout; lamb gyoza in herbs and curry, leeks and soy mayonnaise; deep-fried scallops and tikka masala girolles pickles. On the other hand, Joséphine à Table features a wine bar with traditional starters and a dish of the day (marbled ham, pork pie, chicken kebabs, rice pudding). Both establishments boast a pleasant patio and a friendly, buzzy vibe – all of which washed down with tipples from Mâcon and Beaujolais and a range of wines by the glass

La Courtille de Solutré

€€Modern Cuisine

A pretty country house, its charming terrace in the shade of an old chestnut tree... and a dynamic Basque chef, who puts passion and good - quality ingredients into his cooking, nicely accompanied by a fine selection of Pouilly - Fuissé wines! There is a handful of guestrooms.

Agapes

€€Modern Cuisine

In this pretty wine-growing village built of stone with a golden hue, near Mâcon, a young couple of alumni of Lameloise and Villa Madie have opened their restaurant opposite the church, on the edge of the square. Her domain is the spruce space with around 20 covers, wooden floors and culinary references (even in the toilets). He cooks delicious market cuisine inspired by local organic and sustainable producers: guinea fowl with pattypan squash and spring onions, apricot sablé, sorbet and vanilla cream. Surprise menus and very reasonable prices, especially at lunchtime.

Cassis

€€Modern Cuisine

After stints in prestigious establishments, this chef excels at meticulous, tasty, straight-forward cuisine, starring quality ingredients (meat from Haute-Loire, vegetables from a local market gardener). The regularly renewed lunchtime menu is a steal; in the evening a mystery menu is paired with a splendid lineup of alcoholic and non-alcoholic beverages.

Le Saint-Laurent

€€Traditional Cuisine

In a prime location on the banks of the Saône, this brasserie by chef Georges Blanc is something of a local institution. The premises may have undergone a major renovation, but the menu still features classic dishes such as frog's legs in a garlic and parsley butter or osso bucco with creamy saffron polenta, as well as Mediterranean-inspired creations. Tables on the attractive veranda afford views of Mâcon and the medieval bridge.

Ma Table en Ville

€€Traditional Cuisine

Based in Mâcon for over a decade, seasoned chef-patron Gilles Bérard (his CV includes Meneau and Bocuse) offers very traditional cuisine with regional notes (Burgundy snails, andouillette supplied by Bobosse, house-made pike quenelles, lobster sauce etc). The dishes are listed on a blackboard and accompanied by a small selection of carefully chosen wines up for grabs at reasonable prices. A friendly and authentic place where you'll wish you could be a regular.

L'Écume Gourmande

€€Modern Cuisine

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.

Émile Job

€€Classic Cuisine

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.

L'Embellie

€€Traditional Cuisine

In the kitchen of this converted stable that oozes rustic cachet with its beams, fireplace and exposed brick walls, the chef cooks up generous traditional fare: house-made foie gras terrine accompanied by a seasonal compote, pan-fried red mullet served with grated fennel and a fish stock jus, and calf sweetbreads sautéed in beurre de Bresse. The cellar boasts a fine selection of wines, particularly regional labels, and the pleasant summer terrace lends another layer of charm to the setting.

Le Saint Lazare

€€€Modern Cuisine

On the high street of a Dombes village, this establishment has been in the family since 1899! Nowadays, father and son cook together, crafting an inventive "carte blanche" mystery menu of elaborate dishes based on good, fresh ingredients. Meals are served in the low-key, stylish dining room or on the summer patio.

L'Ancienne Auberge

€€€Traditional Cuisine

The vintage decor of this former lemonade factory pays tribute to the inn opened by the Blanc family in the late 19C, hence the old photos and posters. This nostalgic vibe provides the perfect foil to the regional lineup of Bresse delicacies crafted by the chef, illustrated by a poultry liver terrine à la Elisa Blanc or their iconic cabbage, stuffed with morels and vin jaune. Lovely terrace for alfresco dining in summertime.

Frédéric Carrion Cuisine Hôtel

€€€Modern Cuisine

The elegant dining room combines the character of this former coaching inn (parquet, fireplace) with more plush and cosy touches. The chef uses fine regional produce to concoct wonderfully creative dishes. Your meal is accompanied by a delightful selection of wines, including a range of Viré - Clessé wines. The pleasant rooms and spa round off your stay in wine - growing country.

Le Petit Mézériat

€€€Modern Cuisine

In a small village near Vonnas, the owner chef serves a bargain priced lunchtime menu and a surprise menu (in several stages) which varies according to the season and market availability, with a distinct fondness for locally sourced ingredients. All of which is served by cheerful Amandine, the chef’s spouse, in their spruce, tastefully appointed venue.

Le Bistronome en Beaujolais

€€Modern Cuisine

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.

Au Colombier

€€Modern Cuisine

This 18C edifice by the River Saône feels like a cross between a trendy guinguette and a country house. The food is resolutely in the zeitgeist, but for all that does not neglect French classics, a case in point being pan-fried frogs' legs or sautéed calf’s sweetbread. Peaceful, cosy terrace.

L'Intimiste - Auberge de Buellas

€€€Modern Cuisine

In the heart of Buellas village, chef Christophe Favre dishes up a modern score tinged with a carefully considered creative spin. Favre provides you with a no-choice, single set menu that features one or several seasonal veggies or fruits and which changes fortnightly. For example, turnips may be crafted into a light frothy mousseline, roasted in butter, creamy or confit (without forgetting the dessert of golden turnips), and then flanked by perfectly cooked premium produce (seabass, Charolais beef, oranges from Nice). The lobster menu is available almost all year round on request; the bistro

Café Terroir Chez Saint-Cyr

€€Country cooking

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.

L'inaTTendu

€€Modern Cuisine

In a stylish, sand-coloured stone house on the banks of the Saône, L’inaTTendu (‘unexpected’) is aptly named. The chef signs a creative, indulgent score, rooted in regional tradition with the odd Asian twist. You can expect a dining experience rich in culinary twists paired with a matchless view of the river from the lush green terrace.

Le Relais d'Ozenay

€€Modern Cuisine

In the picturesque medieval village of Ozenay, this colourful fronted inn is a must. The contemporary interior provides the perfect setting for well-crafted cuisine by a chef who boasts an impressive CV. His plating is particularly precise and colourful. Example of the style include a thick fillet of Saône pike-perch, seared and accompanied by organic vegetables and sauce vierge with toasted hemp seeds. Fine view of the castle from one of the two terraces.

Beurre Noisette

€Modern Cuisine

In the heart of Lucenay, a village built of Beaujolais golden limestone, this restaurant occupies a converted village school. Pauline Fleuret, along with her partner, front of house, keeps things simple in this inviting space. Her market-fresh cuisine is fresh and healthy, designed for maximum flavour: Comté croquettes, saucisse de Morteau and beetroot ketchup; chicken blanquette with tarragon and candied lemon, polenta gratin; lemon and sesame cake, mascarpone cream and meringue pieces. Reasonable prices. Booking is essential.

Racines

€€Modern Cuisine

This family-run establishment, which has had a contemporary makeover, affords relaxing views over the surrounding grounds. Chef David Lachavannes continues to deliver tasty and coherent cuisine that makes the most of ties with local producers. The market-fresh "Menu du Marché" served on weekdays is a bargain; the weekend menus are more ambitious. A real gem.

Le Quai

€€Traditional Cuisine

On the banks of the Saône, this quayside brasserie boasts a very pleasant terrace right beside the river. In charge of proceedings is chef Valéry Meulien. His dishes focus on the region's classics, including pâté croûte, ham terrine with parsley, calf's head, and sweetbreads with morel cream. The flavoursome red wine sauce sprinkled with chopped parsley that accompanies the œufs en meurette is proof that the chef has by no means lost his touch. Booking is highly recommended.

Le Terminus

€€Traditional Cuisine

The menu of this former 1900s station buffet features generous cuisine that places freshness above all other virtues! You can have lunch or dinner in the brasserie, in a convivial setting, with a repertoire of regional classics that have made restaurant’s reputation (pâté en croûte, quenelle de brochet, frogs' legs), or a few modern “creations” (snails braised in olive oil with star anise, cloves and juniper…).

Scratch Restaurant

€€Modern Cuisine, Creative

Disciples of the Slow Food movement, Estelle and Andreas Baehr are passionate about showcasing premium fresh, organic and local produce. Beautifully balanced and seamlessly crafted, the lunch and dinner set menus are a culinary masterclass – dishes such as pollock served with saffron-infused grenaille potatoes, cockles and emulsion of rockfish soup tick all the boxes. Good recommendations when it comes to biodynamic wines.

Place Bernard

€€Traditional Cuisine

In the hands of Georges Blanc, this handsome 1900 edifice is home to a splendid brasserie adorned with a fresco of the Blanc clan. The culinary score showcases a regional line-up of classics: Bresse poultry in cream, frog’s legs in garlic and parsley and traditional Nantua-style quenelle of pike. Lovely conservatory-cum-patio.

Le Bistrot du Quai

€€Burgundian

The second gourmet venture of the iconic Doucet establishment rolls out a patriotic lineup that celebrates Burgundy: snails, eggs meurette, tartare of hand-chopped Charolais beef, French fries cooked in beef tallow… Splendid riverside terrace and a smart, trendy workshop-inspired interior.

L'Auberge Bressane

€€€Classic Cuisine

A firm favourite: justice is done to regional specialities (Bresse chicken, frogs' legs, crayfish and its legendary pike quenelles) and the wine list is packed with vintage bottles. Terrace with a view onto the church of the Royal Monastery of Brou.

Relais de l'Abbaye

€€Modern Cuisine

This modern Relais, looking out onto the surrounding meadows, is anchored in local culinary traditions. The chef is passionate about fine ingredients and showcases regional producers (Charlieu andouille, Charolais meat, cheese etc) in contemporary, hearty dishes. Pleasant guestrooms for an overnight stay.

Auberge de Briant

€€Traditional Cuisine

The spacious and light new dining room gives onto the water and surrounding greenery. Tuck into the delicious dishes made by Filipe, the chef – pressé of Charolais oxtail and crayfish with sauce ravigote, sea bass roasted in olive oil, dill and garlic cromesquis... – and the tasty desserts made by Angélique, his wife!

La Poste et Hôtel La Reconce

€€Modern Cuisine

The Restaurant de la Poste is run by a chef who hails from the village, ably assisted by his wife. His ambition is clear: to regale diners with modern dishes that celebrate good local produce – braised Charolais beef shank wrapped in celeriac, with pot-au-feu bouillon and wasabi, is a good example. Well-kept rooms, should you wish to stay over.

La Colline du Colombier

€€€Modern Cuisine

Deep in the countryside, overlooking the Loire, this restored farmhouse boasts a chic and pared-back rustic style – a natural and stylish setting in which to enjoy Léo Troisgros's contemporary and poetically named dishes (eg "rose marine" or "in the shade of the fig tree"). Should you wish to extend your stay, there are various types of accommodation, including the famous "cadoles" – lodges on stilts!

Restaurant Fond Rose

€€Traditional Cuisine, Classic Cuisine

A 1920s mansion transformed into a chic brasserie by the Bocuse group. With its terrace surrounded by 100 year - old trees, it is the epitome of peace and quiet. The food is tasty and generous and squarely in the tradition of the areas around the River Saône, with frogs' legs and quenelles etc.

Le Canut et les Gones

€€french

This authentic neighbourhood institution, decked in an understated façade, has been going strong for over 30 years in a relatively little-known part of Croix Rousse. A warm vibe with a retro feel sets the scene courtesy of a Formica bar, vintage wallpaper and a quirky collection of old clocks and other paraphernalia. Chef Junzo Matsuno deftly crafts polished traditional Gallic fare, to which he may add the odd low-key Japanese twist, together with a strong focus on veggies (which he grows himself). The lunch menu is a steal.

🕐 Tu-Sa 12:00-13:00,19:30-21:00

Aromatic

€€Modern Cuisine

Here in the neighbourhood of La Croix-Rousse, Frédéric Taghavi serves up modern and inventive recipes that add a new twist to culinary traditions, as well as drawing on international influences: scallops from Saint-Brieuc Bay, sweet potato and beurre blanc with mango vinegar; Ibérico Bellota pork cheek, foie gras jus and roasted celeriac; Vosges quail thigh in pastilla, hummus and watercress coulis.

🕐 Tu-Sa 12:00-14:00,19:30-21:30

Alebrije

€€mexican

After training at the Paul Bocuse Institute and a number of noteworthy spells in top establishments, such as Troisgros, youthful Carla Kirsch, who hails from Veracruz in Mexico, has settled in the Croix-Rousse district. The signature here is clearly Mexican from the décor, which features old rafters with splashes of colour, to the food, which Carla joyfully crafts using top-notch seasonal ingredients (sweet corn in the starter and chili peppers in the dessert). The menu changes monthly and the beverages include a few Mexican wines as well as tequilas and mezcals.

🕐 Tu-Sa 19:30-21:00

Daniel et Denise Croix-Rousse

€€french, regional

Daniel and Denise Croix - Rousse – the third in the series, after locations on rue de Créqui and in the St Jean quarter – is enjoying the same success as its older siblings. Fill up on hearty Lyon cuisine in a traditional bouchon (tavern) setting.

🕐 Tu-Fr 12:00-14:00, 19:00-22:00; Sa 12:00-14:30, 19:00-22:30

Le Limonadier

€€french

This century-old café in La Croix-Rousse serves a few dishes for sharing over drinks. But head upstairs to sample the creative, plant-forward cuisine of Jorge Lara, a Mexican chef who was previously at Têtedoie. Carefully sourced ingredients – mostly organic and local – are brought to life through flame cooking and various fermented foods, which are preserved in jars that adorn the space. The combinations are precise and stimulating, to be chosen from a deliberately short menu. Organic vegetables from Courzieu, wines from independent winemakers, including many biodynamic picks – proof, if proo

🕐 Tu-Fr 18:00-00:00; Su 12:00-13:45

Le Bistrot des Voraces

€french

Do you just have a healthy appetite or are you downright starving? Either way, this bistro in the Croix-Rousse district will sate you. Youthful Cédric Blin honed his skills in top establishments like Les Crayères (Reims), before going solo here. Genuinely eater-friendly, almost bargain prices – not to be missed!

🕐 Mo-Fr 12:00-14:00, 19:00-21:00

Les Boulistes

€€french

On La Croix-Rousse plateau of Lyon, this restaurant, overlooking a square popular with boules players (hence the name), specialises in authentic cuisine with a twist and casseroles to share in winter. Meals are served in the bistro interior or on the alfresco patio, which is taken by storm as soon as the temperatures begin to rise.

Le Président

€€€french

This Lyon institution, run by Christophe Marguin, draws its inspiration from fine classic cuisine, which it serves in a modernised form: macaroni stuffed with poultry liver and truffle, poultry jus and Etrez cream; veal sweetbreads meunière, glazed carrots etc. "Le Président" refers to Édouard Herriot, then mayor of Lyon, who used to come and have coffee here.

Voyages des Sens

€€Creative

After learning the ropes in the company of legendary chefs, Nicolas Morelle has set up shop in this picturesque village in a handsome stone-built edifice, depicted by coffered ceilings, bare stone walls and a fireplace insert. In a voluntarily creative vein, he works with local produce and the odd exotic spice picked up on his travels, to devise a single set menu. His unusual creations include a soufflé of crab and a beetroot sangria or a dessert that stars carrots, oranges and curry notes. A cheerful casual vibe sets the scene and curious connoisseurs can keep an eye on the kitchen and the ch

Canaima

€€Latin American

This tiny restaurant sports a trendy interior. Only open in the evening, it is run by a delightful couple and serves fusion cuisine that straddles South America and France. The Venezuelan chef, who trained at the Paul Bocuse Institute, whips up flavoursome dishes rich in surprise and colour: croquetas of prawns, vegetarian patacon, dulce de leche and corn cake. Mainly Chilean and Argentinean wines. Cheerful service and a casual vibe.

Chez Pimousse

€€Modern Cuisine

Pierre-Michaël Martin, otherwise known as "Pimousse", has set up shop on Quai Saint-Vincent, overlooking Vieux Lyon and the River Saône. The light-filled dining room is reminiscent of a country villa, with its old wooden tables, classic bistro chairs, dried grasses and wooden bar. He greets regulars with a smile, occasionally even pitching in with the service. He wins diners over with his meticulously crafted dishes and surprise menus, based on impeccably fresh top-notch produce. Think John Dory fillet, peas and asparagus with pickled berries and a creamy smoked pike roe sauce. In fine weather

🕐 Mo-Fr 12:00-13:30,19:30-21:00

Le Sully

€€regional

A small bistro, opened by Julien Gautier (owner of neighbouring M Restaurant) in a modernised bouchon vein, tantalises diners with dishes such as chicken liver gâteau, veal liver en persillade (with parsley and garlic) and calf's head with sauce ravigote. It is tasty, well made and you will be going back for more!

🕐 Mo-Fr 12:00-14:00,19:30-22:00; Sa off; Su off

Curnonsky

€€€french

Chef Benjamin Capelier is back at the helm of this restaurant that he already ran once before. Renamed Curnonsky in homage to the famous food critic and his first restaurant in Lyon, the establishment remains true to its original spirit: a wallet-friendly single set menu for lunch and a multi-course tasting experience at dinner. In a very simple and convivial setting, this discreet and focused chef delivers delicious modern cuisine, with each dish reflecting meticulous attention to texture and flavour. He is passionate about wine (an understatement) and recommends the perfect pairings himself

🕐 Th-Sa 12:00-14:00; Tu-Sa 19:00-21:30

Leptine

€€french

The sound system is an integral part of this place with its long corridor bathed in red light, its open kitchen behind a counter and its tables lining the wall. The name ("leptin" in English) refers to the hormone that signals to your brain when you are satiated – no question of leaving here on an empty stomach! The chef deftly draws on the culinary traditions of France, Asia and beyond, treating diners to siu mai, an array of fermented foods and Japanese seasonings. It's brilliantly done, and the seasoned team is more than happy to tell you how. Two to three savoury dishes plus one sweet shou

🕐 We-Sa 12:00-14:00, 19:00-22:00; Tu 19:00-22:00

Bistro B

€€Modern Cuisine

This friendly neo-bistro in Lyon's 6th arrondissement offers a traditional menu in the zeitgeist with the odd globetrotting influence: tataki of beef and miso, celeriac marinated in walnut vinegar; leg of guinea fowl, truffle-flavoured mashed potatoes and mushrooms; hake with bok choy cabbage, seasonal veg and curry sauce.

Mertensia

€€€Modern Cuisine, Vegetarian

Flavien Guarato, previously sous-chef at Culina Hortus, continues his vegetable-forward adventure within the walls that once housed Le Passe-Temps. The restaurant has retained its minimalist style, combining a palette of pastel tones, pale wood and tree branches. The chef's steadfastly vegetarian menu can also be adapted to include seafood. Inspired by a long stay in Nagano, Japan, his culinary style incorporates ingredients such as miso, kombu and shiitake. The result is meticulous cuisine that speaks to a variety of influences.

🕐 Tu-Sa 12:00-15:00, 19:15-23:00

Regain

€€Modern Cuisine

Near the Saône embankment, a youthful team crafts appetising market-fresh fare that respects the seasons (mackerel, ginger, avocado and radishes; whiting in quenelle and poached, cauliflower; tagliatelle of rice, orange and coriander). The lunchtime menu offers a concise choice of dishes, while more extensive tasting menus set the scene in the evenings. The bright airy interior sports an artfully distressed industrial vibe and a ubiquitous open kitchen. The expert sommelière can be relied upon to ply you with insightful tips.

🕐 Mo-Fr 12:00-14:00, 19:00-21:30

Söma

€€bistro, mediterranean

Not far from the train station, Gare Saint-Paul, this little bistro is buzzing. This is not a place for white tablecloths or pompous service; rather a lively atmosphere, simple, trendy decor, a stylish waitress juggling tables in time to the beat of a well-chosen playlist, and a tiny open kitchen. At the helm is Sarah Hamza, chef and owner. Her cooking is fresh, generous and contemporary, with that unique quality that comes from her Algerian roots. This heritage also inspires her clever twists to dishes such as trout with smoked butter lentil stew, blood orange and harissa-glazed carrots. The

Brasserie Roseaux

€€€Traditional Cuisine, Classic Cuisine

With this brasserie, Tabata and Ludovic Mey (whose other restaurant, Ombellule, is next door) prove that they have more than one string to their bow. Sit down to classic, bourgeois French cuisine: beef fillet with sauce périgourdine, chicken and veal sweetbread vol-au-vent, turbot with sauce bonne femme, savarin, millefeuille for two, cut and plated tableside… A tempting lunch set menu comes in at a lower price point to complement the high-calibre à la carte menu. The establishment serves the same wine list (around 600 wines) as the fine dining restaurant.

PY Restaurant

€€Modern Cuisine

In this dinky brasserie in a smart neighbourhood, Pierre (in the kitchen) and Yuko (front of house) make the magic happen. In this contemporary decor, diners sample generous, well-crafted dishes. The à la carte menu in the evening is enriched with premium dishes such as hare pâté en croûte.

Murmures

€€Creative

In a lively pedestrian street near the opera house, this restaurant run by Noé Saillard proposes globally inspired cuisine. Drawing on his experience in fashionable Lyon eateries, international kitchens plus a stint in Lebanon, the chef combines personal Asian influences with technical skill in a single multi-course set menu. Precise cooking, perfect seasoning and creative pairings characterise dishes such as melt-in-the-mouth rutabaga with brown butter and katsuobushi cream. The relaxed ambience, carefully curated musical backdrop and small terrace make this a winning spot.

🕐 Tu, We 12:00-14:00; Th-Sa 12:00-14:00, 19:30-21:15

Osteria Matto

€€italian

Chef Thomas Asti has Italian blood running through his veins. So, it made sense when he and his partner opened this bistro-styled trattoria. The duo draws on Italy’s glorious culinary heritage to the delight of their loyal regulars, who flock here to sample vitello tonnato, bagna cauda, veal with house-made potato gnocchi – and Sicilian lemon tart, just the way nonna used to make it. To be washed down with premium Italian wines. What’s not to like?

🕐 Mo-Fr 12:00-14:00, 19:00-22:00

Milprée

€€Modern Cuisine

In the heart of the Foch neighbourhood (6th arrondissement), a trio of exuberant partners pool their complementary talents: Amélie heads up the service, Noémie is in charge of the savoury dishes and Anne-Laure is on desserts. The short, reasonably priced menu changes every month and reflects the season in fresh vegetable-forward food. All the house-made elements are skilfully crafted, from delicate ravioli dough to sorbets and fermented items.

🕐 Tu-Sa 12:00-13:45, 19:00-21:30; PH off

Le Garet

€€regional

This veritable institution is well known among aficionados of Lyonnais cuisine. Calf’s head, tripe, dumplings and andouillette sausages are served in a convivial atmosphere and in a typical setting.

🕐 Mo-Fr 12:00-13:30, 19:30-21:30

Culina Hortus

€€€gourmet

This vegetarian restaurant offers beautifully crafted dishes that are unabashedly creative in a set tasting menu (no choice) made with seasonal ingredients. In a sleek, yet snug interior of wood, concrete, adobe, the food is paired with an insightful selection of wines from the well-stocked cellar.

🕐 Tu-Sa 12:00-15:00,19:00-23:00

Sinabro

€korean

In the mood for bibimbap and authentic Korean cuisine? Then this bistro is the right place for you! On the programme: a concise menu, splendid meat, meticulously sourced by a MOF, slick, smiling service, and, of course, healthy, flavoursome food – right down to the desserts and all made from scratch.

🕐 Tu-Sa 19:00-22:00,12:00-14:30