Στέκια in Lyon

Tsuyoshi Arai's French-Japanese precision among Vieux Lyon's Renaissance lanes

Lyon's bean-to-bar chocolate institution since 1953

Matthieu Girardon's modern cooking and a 1,000-bottle Burgundy cellar

Lyon's oldest bouchon, serving in the same rooms since 1726

The 1872 bouchon every Lyonnais sends you to first

Mokxa's Grand Hôtel-Dieu specialty coffee boutique

Tiny family bouchon where women have cooked since 1937

MOF cooking and a Green Star high on Fourvière hill

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

Bastian Ruga's blind tasting journey, a new 2026 Michelin star

Joseph Viola's MOF flagship, the bouchon raised to high craft

Viola's genuine Vieux-Lyon bouchon, not a Saint-Jean tourist trap

Lyon's temple of old-fashioned cocktails since 2010

Bocuse's riverside temple, French gastronomy's living monument

The roaster that brought specialty coffee to Lyon

Eugénie Brazier's 1921 temple, two stars under Mathieu Viannay

1921 bouchon, refreshed by Olivier Canal, Bib Gourmand 2026

Le Fooding's best French bistro of 2025, in a former bouchon

A women-run bouchon that lightens Lyonnais classics without losing the soul

Polished Presqu'île cocktails with tapas to share

Jazzy cocktail hideaway on a Vieux Lyon square

Offal-proud 1920s bouchon that was Jean Moulin's canteen

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

Daytime bistronomy where the lunch plate quietly outclasses the room

Checked-cloth bouchon hidden off a Renaissance traboule

Christophe Roure's two-star precision in the Brotteaux

Certified Ainay bouchon under a heritage-listed Art Deco ceiling

MOF-run Place Gailleton bouchon founded by a Vivarais mère

A Michelin star under a Renaissance glass canopy in Vieux Lyon

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

Engaged cave à manger for low-intervention wines

Carlos Camino's French-Peruvian cooking, one of Lyon's most original tables

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

Gaëtan Gentil's vegetal, transparent cooking, star plus Green Star

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

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

Maxime Laurenson's terroir tasting menu, back to nature

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

Soul'n'Spirits speakeasy with ancestral recipes

Japanese purity meets umami-rich French cooking, two stars

Croix-Rousse cellar of living wines and tapas