Refined Restaurant in Lyon

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

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

MOF cooking and a Green Star high on Fourvière hill

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

Christophe Roure's two-star precision in the Brotteaux

A Michelin star under a Renaissance glass canopy in Vieux Lyon

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

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

Japanese purity meets umami-rich French cooking, two stars