Lyonnai restaurants in Lyon
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Mère Brazier
Chef Mathieu Vianney has reinvented the mythical early-20th-century restaurant that earned Mère (Eugénie) Brazier Lyon's first trio of Michelin stars in 1933 (a copy of the original guidebook takes pride of place). Brazier was also the first-ever chef to earn two sets of three Michelin stars, a feat only equalled decades later by Alain Ducasse. Vianney is doing admirable justice to Brazier's legacy, claiming two Michelin stars himself for his assured cuisine accompanied by an impressive (and impressively well-priced) wine list.
reviewed
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A
Le Comptoir des Filles
Elegant in its simplicity; quenelles (Lyonnais dumplings) are the specialty of this Saône-side spot. Six varieties are available each day, such as trois fromages (three-cheese) or St Jacques (scallops), along with market-prepared plats and light, luscious desserts like semolina cake.
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Le Restaurant de Fourvière
The views are so incredible that it'd be easy for this superbly located restaurant to be a tourist trap, so it's all the more impressive because it's not. Instead it concentrates on well-prepared local specialties including a superb salade lyonnaise (greens, bacon, poached egg and croutons).
reviewed
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B
Le Bouchon des Filles
This contemporary ode to Lyon's legendary culinary mères is run by two filles (daughters), and tablecloths are checked cherry-and-raspberry, rather than classic red-and-white. The atmosphere is especially familial during Sunday lunch.
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Le Canut et Les Gones
The culinary experience at this retro neighbourhood bistro is as promising as its mustard-yellow facade with mint-green window frames suggests. The crowd is savvy and local, and the creative cuisine utilises produce from Croix Rousse's market.
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C
Le Neptune
Sure, the canteen-style decor is nothing to write home about. But the cooking is surprisingly accomplished given the affordable prices, and good-natured staff are accommodating if you're in a hurry (a rarity in these parts).
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D
Magali et Martin
Peep into the third of the trio of large glass windows fronting this fantastic eating space to watch the chefs turning out traditional but lighter, more varied bouchon-influenced cuisine.
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