Locali affini a PY Restaurant

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

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

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

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

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

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

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

Daytime bistronomy where the lunch plate quietly outclasses the room

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

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

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

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

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

Christophe Roure's two-star precision in the Brotteaux

Tiny family bouchon where women have cooked since 1937