Intimate 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

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

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

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

Japanese purity meets umami-rich French cooking, two stars