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Rozó

★★ Michelin€€€€fine_dining

Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condimen

Ginko

★ Michelin€€€fine_dining

Near the Grand’Place, this unobtrusive eatery with a glazed facade is the brainchild of two pals, both of whom boast virtuoso CVs: Valentina Giacobbe was born in Italy and grew up in Asia, graduated in political science before she turned to cooking, training at Gaya with Pierre Gagnaire before working at Rozo and then at SOlange; and Julien Ingaud-Jaubert, who trained as a pastry chef and who has also worked in top establishments (Pierre Gagnaire, Meurin, La Laiterie). Their trendy venue is the picture of a sleek contemporary bistro complete with a red-brick wall, a tribute to Lille. Valentina

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

Pureté

★ Michelin€€€fine_dining

In the heart of historic Lille, Gérald Guille plies his trade in an attractive long narrow dining room with an open kitchen. "Pure" materials (earthenware, concrete, wood, leather) create a focused, tranquil atmosphere, mirroring the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He slaloms between invention and classicism over the course of subtly balanced tasting menus: trout, beetroot, bloody orange and sage; scallops, leeks, mimolette and limequat; fingered citron, honey and saffron…

🕐 Tu 19:30-21:15; We-Fr 12:15-13:15,19:30-21:15; Sa 12:15-13:00,19:30-21:15

Le Restaurant du Cerisier

★ Michelin€€€€Creative

On the first floor of a striking, ultra-contemporary building in the heart of Lille, the painstaking work of Guillaume Barengo and his on-the-ball team can be admired in the open kitchen. The chef with a star-studded CV crafts a single set menu that shines the spotlight on cherry-picked seasonal ingredients. A few examples: red mullet, millefeuille of Jerusalem artichoke and pear, walnuts and beer; venison steak, cooked rare for maximum tenderness and aroma, flanked by lardo di Colonnata, butternut squash, quince and chestnut purées, all of which coated in a gutsy peppery sauce. Virtuoso techn

Harmonie

★ Michelin€€€Creative, Modern Cuisine

Mathieu Boutroy, a long-time protégé of Marc Meurin prior to his six-year stint as chef at the Restaurant du Cerisier in Lille, has now opened his own restaurant in a bright space done out in a pared-back and elegant contemporary style. The refined decor is aligned with his modern and creative cuisine, which is served in the form of set menus (without options). His ambitious cooking has bags of personality, eg crab paired with carrots and enhanced with a velvety coriander sauce: on point! This is the new not-to-be-missed eatery in the greater Lille area.

Rēpu

必比登€€Modern Cuisine, Traditional Cuisine

Chef Abdeldaker Belfatmi wants his guests to leave with a smile and a full stomach! He needn’t worry, his creamy smoked mackerel with a coulis of watercress, daikon radish in miso and peanuts, followed by cod, spinach, mashed potato and jus of lemon confit scallops and then, a rice pudding and passion fruit sorbet, really do the job! His modern brasserie lineup is ample evidence that the chef of the former Michelin-starred Le Marcq has lost none of his legendary culinary flair.

Le Mana

必比登€€Modern Cuisine

At the entrance to the village, this restaurant is discreetly tucked away in a 19C red-brick building. Inside, light enters through the contemporary-style veranda, capturing the elegance of a decor dominated by black details and green velvet. In the kitchen, which opens onto the dining room, chefs Valentine and Maxime – also partners outside of the restaurant – can be seen intently focused on producing their tempting dishes with perfectly judged marriages of flavours. The fillet of pollock is topped with an anchovy viennoise and accompanied by a broccoli cream and almond milk and shellfish emu

Balsamique

必比登€€Modern Cuisine

The chef has more than one trick up his sleeve, and his cuisine, poised between terroir-based and modern, is brimming with flavour. Examples include cappuccino of mushrooms, grilled parsnips and Wambrechies whisky caramel. Bold dishes based on quality ingredients (fish from Boulogne-sur-Mer, for example). Slick service. The peaceful little terrace is a real draw, especially on summer evenings.

Sébastopol

€€french

This small eatery, just opposite the Sébastopol Theatre, is something of a landmark of Lille. The chef concocts a concise menu and a tasting menu that change regularly in line with the seasons and are strewn with personal touches. The emphasis is on generous, wholesome fare, like seared scallops from Boulogne, roast artichokes, free-range pork belly, a tangy purée of red cabbage and apple jelly. Buzzy vibe and slick yet unstarched service.

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

Suzanne

€€€Modern Cuisine

In his global hit, Leonard Cohen sang about Suzanne… In this eatery near the Palais des Beaux-Arts, tribute is paid to the cooking talents of a different Suzanne, the grandmother of Elisa Rodriguez, pastry chef and chef Lucas’ partner. While Lucas demonstrates a clear preference for veggies and aromatic herbs, he deftly elevates his creative bistronomic fare with tasty sauces (as did Elisa's grandmother), from pure-bred French, such as a beurre blanc, to more exotic creations, like the wasabi-laced mayonnaise that flanks greater amberjack.

🕐 Mo,Tu 11:00-14:00; We-Sa 11:00-14:00,19:00-22:00

Bloempot

€€€regional

Tucked away in a red-brick courtyard of old Lille, Bloempot proudly flies the flag of locally sourced produce. In a former carpenter’s workshop, parquet floors, glass ceilings and dried flower arrangements set the quirky scene. Chefs Florent Ladeyn and Florence Grave sign a highly distinctive culinary score focused on regional ingredients and unusual combinations: trout and grilled apricots, pollock paired with velvety courgettes and a buckwheat and sunflower ganache with malt ice cream. Big-boned, yet polished food, spot-on yet casual service and excellent value-for-pleasure at lunchtime. No

La Table - Hôtel Clarance

€€€Modern Cuisine

In the heart of historical Lille, an 18C mansion houses this elegant restaurant in its salons decked out with period wood panelling and in what was once the library. The decor sees heritage features skilfully blended with contemporary design details. In the set menus, which change with the seasons, regional and seasonal produce are given pride of place – scallops, red seabream, saddle of lamb and autumn mushrooms. Peaceful terrace for summer days.

Le Braque

€€€Modern Cuisine

Damien Laforce, former TV Top Chef contestant, runs a friendly joint in which rusticity and modernity rub shoulders in an interior comprised of bare bricks and light wood. His culinary score focuses on top-notch produce which he knows well, being a hunter and angler himself. Langoustine and shredded spider crab in a smoked haddock stock, or scallops on a frothy bed of mashed parsnip and lemon confit: each dish illustrates the chef’s consummate, unencumbered approach. Well-curated organic wine list and counter seats lining the walls. A savvy balance between simplicity and creativity.

🕐 Tu-Sa 12:00-13:30,19:00-22:30

Le 49R

€€€Modern Cuisine

In this 17C mansion in the heart of Lille, restored hardwood floors and mouldings meet contemporary furnishings. The elegant dining room of this fine restaurant opens at the rear onto a peaceful, tree-lined terrace off the quiet street. In the kitchen, meticulous preparation and a mastery of classic techniques underpin dishes such as crispy sweetbreads with green asparagus, morels stuffed with Ibérico lard, or a traditional millefeuille with Madagascar vanilla. The cellar houses several hundred wines and a fine collection of Chartreuse liqueurs.

Krevette

€€fish

Chef Florent Ladeyn (Auberge du Vert Mont) has opened this restaurant serving dishes that are full of zesty nods to the treasures of the sea! Devilled eggs with lovage and trout roe; yakitori-style pollock fillet, barbecued aubergine and cream-enriched fish fumet; acacia flower fritters dusted with blackcurrant leaves. These tasty seafood creations using local, seasonal produce reflect the chef's commitment to local sourcing. Bon appétit!

🕐 Tu-Sa 12:00-14:00,17:30-21:30

Pulpe

€€french

Clémence Taillandier and Philippe Platel's bistro sports a fashionable vintage vibe courtesy of velvet banquettes, trendy classroom chairs, brass wall light fixtures, mosaic tiling, etc. In a relaxed atmosphere, the chef, who has stints at Troisgros, L'Astrance and Rozó under his belt, crafts spot-on, soul-warming cuisine that is honest and unpretentious: baby artichokes, roast snails, lovage pesto and silky bearnaise sauce; rack of roast pork, braised gem lettuce, aioli and a tarragon-laced gravy; red fruit pavlova, whipped cream and pink berry ice cream. Flavour, seasoning and talent: this p

🕐 Th-Mo 12:15-13:30, 19:30-21:30

Rouge Barre

€€Modern Cuisine

In the heart of Vieux Lille, local man Steven Ramon confirms – after his Top Chef adventure in 2014 – that we should be counting on him in the future. A Ch'ti to the core, he concocts inspired and lively dishes that make the most of fine ingredients. The restaurant has a "rouge barre" interior (red brick and white stone). Irresistible!

🕐 Tu-Sa 12:00-15:00,20:00-22:45

Coup de Main

€€€Creative

Victor Berthe (previously at Rozó) and Clément Delécluse (France's Young Sommelier of 2021) have set up shop in the heart of the Saint-André neighbourhood in Vieux Lille. With good humour, the two partners welcome diners to their compact little restaurant and wine shop with an open kitchen and vintage furnishings. The short menu sets the tone: starters for sharing, a choice between fish, meat and a vegetarian main, and just two desserts. For dinner, there's also a tasting menu that brilliantly combines seasonal dishes with playful and varied cuisine based on ingredients from small-scale produc

Saisons - Cave à Manger

€€french

Antoine Dacquin and Pierre Bleuzé, Lille-born chefs and partners here, first became friends in the kitchens at Bloempot, Florent Layden's restaurant. During service, one of the pair oversees the restaurant floor, the other cooks. Through their surprise menus, at lunchtime and in the evening, they are making waves with dishes cooked up using quality farm produce – seasonal, of course! Roasted aubergine, rouille sauce, samphire and bouillabaisse broth; confit cod, roasted leeks, Swiss chard, marjoram béarnaise: a meal replete with indulgence and joy.

🕐 Tu-Sa 12:00-13:30, We-Sa 19:30-21:30

SOlange

€€french

Slightly out of the bustling city centre, you can look forward to inventive, soul-warming dishes made with local ingredients, most of which sourced from small producers, and a menu that changes weekly. Daring combinations and lip-smacking recipes such as squid marinated in sesame and different textures of butternut or rack of pork, pumpkin and cream of sweetcorn…

🕐 Tu-Sa 12:00-14:00,19:30-21:30

La Laiterie

€€€fine_dining

Once a dairy, this farmhouse steeped in history lies next to the Parc de la Citadelle and close to the banks of the Deûle Canal. Elegant contemporary rooms inside and a large garden with a terrace are the perfect foil for the chef's creative cuisine, which delves freely into produce from Northern France, with a fondness for surf and turf recipes.

🕐 We-Sa 12:00-13:30,19:00-21:00

Limpide

€€€fine_dining

Previously home to Empreinte, Limpide has retained its predecessor's pared-back aesthetic. The small dining area is bathed in light thanks to large windows with antique stained glass depicting the art of brewing. At the helm, young chef Karl Widmer (who trained in the kitchens of Le Val d'Auge, Yannick Alléno and Damien Laforce) cooks up personal cuisine with principles, as evidenced by a wealth of details on the plate. But this chef also likes to keep things simple, as illustrated by his monkfish in barigoule, delicate white butter sauce and tender little pieces of artichoke heart in parsley.

🕐 Mo,Th-Su 12:00-13:30,19:30-21:15

Félicie

€€Modern Cuisine

In an artfully distressed, industrial-style decor of waxed concrete, bare bricks and square tables made out of unglazed iron and wood, a youthful, enthusiastic team runs this establishment in the suburbs of Lille. Deftly crafted, market-fresh cuisine at bargain prices and fish of flawless freshness seeing as it comes from their own fishing boat. Fresh produce and impressive culinary talent set the scene in Félicie’s felicitous establishment.

🕐 Mo-Sa 12:00-13:30,19:30-21:30; Su 12:00-13:30