Editoriale
Guide approfondite, prospettive locali e storie editoriali sulla gastronomia, la cultura e i quartieri di Lyon.
Vieux-Lyon's cobbled lanes are lined with red-checked tablecloths and laminated menus in five languages. The bouchon that matters is rarely there. Here is where Lyon actually eats its quenelle.
Leggi la storia
Paul Bocuse died in 2018 and his restaurant still holds its stars. But the more interesting question is what happened to the Lyon he built — and where his idea of cooking actually lives now.
Leggi la storia
A bouchon in August is a different animal from a bouchon in January. Lyon's table turns hard with the calendar — Beaujolais in November, asparagus in spring, the heavy stuff when it's cold. Eat with the season and the city opens up.
Leggi la storia
The tongue of land between two rivers has always been Lyon's grand stage. Lately a younger, sharper kind of kitchen has moved in behind the Haussmann facades — vegetable-forward, tasting-led, and confident enough to be small.
Leggi la storia
The silk-weavers' hill has the steepest stairs and the loosest dress code in Lyon. Climb the Pentes and you find the city's best coffee, its lowest-intervention wine, and a cocktail bar people fly in for — all within a few breathless blocks.
Leggi la storia
Lyon is not a city that stays up to dance. It is a city that takes the hour before dinner seriously — a glass, a few olives, a conversation that decides where the night goes. Here is how to drink it like a local.
Leggi la storia