Locali affini a PY Restaurant

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

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

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

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

Maxime Laurenson's terroir tasting menu, back to nature

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

Japanese purity meets umami-rich French cooking, two stars

MOF cooking and a Green Star high on Fourvière hill

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

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

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

Christophe Roure's two-star precision in the Brotteaux