Στέκια in Lyon

Cuilleron brothers' Saône-side bistronomy, a new Bib for 2026

Industrial-loft bistronomy that has held its Bib for over a decade

Daytime bistronomy where the lunch plate quietly outclasses the room

Julien Gautier's long-running 6e table for confident seasonal cooking

Place des Célestins room with serious pedigree and a 1,000-label cellar

A tiny Franco-Japanese Bib room where two hands plate every dish

Zero-kilometre seasonal cooking tucked in a Vaise cul-de-sac

Pierre Gagnaire's son cooks a buzzy, farm-to-table 6e bistro

Market-driven, nose-to-tail cooking from a chef-patron in the 6e