Restaurants Lyons

This Lyon institution founded in 1904 has kept its affluent setting and its convivial atmosphere. Excellent ingredients combine to produce hearty gourmet dishes.

If you find yourself near La Mère Brazier, then you can't be far from this modern bistro. All the tradition of Lyon and the meticulousness of Japan come together here at unbeatable prices. You are bound to fall in love with the place!

The charming and fashionable M serves delicious gourmet cuisine overloaded with flavours. The decor is slightly psychedelic.

A little corner of Provence tucked away in the 6th arrondissement. Appetising sun-drenched cuisine is served and the grilled fish counts among the stars of the show.

A dyed-in-the-wool 'bouchon', smooth with the patina of age, serving tasty, generous cuisine with excellent ingredients. Unsurprisingly, typical dishes take pride of place.

This friendly "neo-bistro" has a contemporary interior with some nice retro touches. The kitchens serve high quality seasonal food with the accent on local produce.

A pleasant contemporary bistro in the Brotteaux district. Find copper dishes on the walls, hearty cuisine on the plate, wines on the blackboard and excellent value for money.

A contemporary bistro that champions conviviality, seasonal cuisine and enticing, reasonably priced wines. It is also a great excuse for discovering the La Guillotière district. As it has a loyal local following, you are best advised to book ahead.

Designer brasserie (wood, concrete, metal, screens and open kitchen), nice Saône terrace and dishes from the islands. The famous chef Paul Bocuse goes west...

Three talented chefs have linked up to make this restaurant a gourmet establishment. A mouthwatering brasserie menu with views of the Tête-d'Or park.

Classic cuisine has pride of place here with dishes like scrambled eggs with truffle and roast pigeon. The decor features wood panelling, purple wall coverings and crystal chandeliers.

This is an indubitable academy of Lyonnaise cuisine. The decor has not changed for years, with its checked napkins and saucisson hanging from the ceiling, nor has its great ambience.

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.

Spinach cream and striped mullet, game pie with flaky pastry - modern day cuisine served with reverence under the vaults of this elegant 16C Jesuit refectory.

A modest and elegant place. The exposed stone adds a little je ne sais quoi, which makes the difference, just like the chef's fresh gastronomic cuisine.

Benches, mosaic floors, wood panelling, spherical lamps: a 1900 decor in this brasserie - the first opened by the chef Paul Bocuse. The dishes are anchored in tradition.

This restaurant is run by a charming couple. Martin the chef is from Austria and is influenced by the market. Magali is from Lyon and chooses the wine and runs the show in the dining room.

Here originality abounds! The young chef is curious about the world and delivers creative and 'molecular' cuisine. The setting is modern and minimalist.

Clinging to the slopes of the Croix Rousse, this house's terrace commands a splendid view of the city. Home cooking featuring basic dishes and a vintage, bistro-style interior.

This lovely restaurant is between the Quais de la Saône and the Halles de la Martinière. It serves dishes like veal rump with different coloured carrots, and skate wing with samphire. Organic ingredients fresh market produce take pride of place. Just..