Oullins 最佳餐厅

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.

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

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

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

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

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

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

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

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

Trèfle

€€€fine_dining

In the Ainay neighbourhood, chef Emily Dader runs this restaurant on a mission. She cooks up creative, refined and aromatic vegan cuisine, cleverly devising a set menu with two options: "iode" and "rouge", which are plant-based interpretations of fish and meat, respectively. Some of the dishes are particularly appealing, such as the hay and lovage broth accompanied by buckwheat crackers and walnut butter, or the pressed squash medley seasoned with a seed praline and mustard-savory condiment.

🕐 Th-Sa 12:15-14:00; Tu-Sa 19:15-22:00

L'Établi

€€€Modern Cuisine

We fell in love with this restaurant run by an alumnus of Christian Têtedoie. The lunch menu is good value for money, the seasonal score is in the zeitgeist (partridge, celery and coffee; plums, hay and almonds) and the cheese trolley is equally spot on. A treat from start to finish, without forgetting pleasantly attentive service.

🕐 Mo-Fr 12:00-13:30,19:30-21:00

L'Artichaut

€€Modern Cuisine

Tucked away in a presbytery converted into a charming hotel, this delightful cosy restaurant serves delicious contemporary cuisine that is aligned with the seasons: cep cream and Ardèche chestnut chunks; meunière-style sturgeon fillet, matelote sauce. The chef's modern cuisine is simple and well executed.

🕐 Tu-Sa 12:00-13:30, 19:00-21:30

Brutal

€€Modern Cuisine

On a peaceful street corner in Lyon's Presqu'île neighbourhood, this neo-bistro has stylish credentials: a counter with a few seats, raw concrete pillars, an open kitchen behind an industrial-style glass partition, dim lighting, and electronic music playing softly. Chef Alban Joriot (Têtedoie, Le Neuvième Art, L'Établi) turns out seasonal dishes featuring clever flavour combinations, executed with precision and bags of character. Think white radish marinated in chilli, house-made pita, tempura vegetables; stone bass stuffed with wild garlic, braised sucrine lettuce, smoked tarama. There is a s

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

Thomas

€€french

Owner-chef Thomas Ponson is not one to twiddle his thumbs, to the point that this street could almost be named after him, given the number of thriving businesses (bistro, café, bouchon) he operates here! In the parent bistro, he crafts appetising lunchtime menus, and, in the evening, the food shines a spotlight on the scope of his technical skills and more refined ingredients (scallops, squab, Bourbonnais lamb sweetbreads, etc). This place is a must.

Les Trois Dômes

€€€Modern Cuisine

In addition to knockout views over the city, the sleek rooftop restaurant of the Sofitel Lyon Bellecour serves a suave score in a fashionable brasserie vein: tartare of seabass and langoustine, lobster cannelloni and rack of lamb…

Fujiyama 55

€japanese, ramen

A Japanese DJ based in Lyon wanted to replicate a Japanese ramen institution in France. In this utilitarian-style space in the Guillotière neighbourhood, choose from a range of reasonably priced ramen dishes, accompanied by a fine sake selection to soothe any nostalgia for Japan.

🕐 Mo-Sa 12:00-13:30,19:00-21:30

Saku Restaurant

€€japanese

Saku is the nickname of the chef of this establishment tucked away behind a nondescript façade. He and his wife, both of whom are Japanese, prepare jubilant Gallic cuisine in keeping with today’s tastebuds. The produce is fresh, the dishes are meticulously prepared, at common-sense prices, and the service is friendly; an enjoyable experience.

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