Ravintola Lyon


in Kamppi & Töölö

Steeped in the deepest traditions of fine French cuisine, the small team in the kitchen at Lyon uses mostly local ingredients to create sculpture-like dishes, from vendace-filled rye tacos to slivers of beetroot resting on duck liver. The original founder, Marjatta Relander, still welcomes guests after 32 years to this fine dining establishment, maintaining the high standards set in 1966.