The best restaurants Lyon 69000

If you are told that this outstanding place is among the most beautiful in Lyon, is it enough for you to push the door of Pléthore et Balthazar. The decor of this restaurant where fine wine and good food combination is a model of its kind, a real success which continues to arouse interest. From the terrace lounge set in one of the rare quiet corners of the very busy rue Mercière, to the room which succeeds the bet to be both very graphic and very warm. An amazing design for a place where you quickly feels at ease - thanks to the reception and service of an impeccable staff - despite an elegance and a standing displayed. A place where Fabien Chalard and Vincent Galy have given a soul around their common passions: wine, cuisine and conviviality. In this cocoon on which the weather only has a little influence, we stick to the good things of the restaurant through a menu that offers us beautiful tasting experiences in all occasion and in any season thanks to the outstanding quality of the products. Exceptional meat menu for carnivores, including a must-eat Gastro-Burger or a rack of lamb from Ferme de Clavisy, not to mention the unilateral cooked salmon steak. Excellent desserts and wine list that is near perfection with no less than 450 references immediately available and 3,000 bottles in store! Tapas, charcuterie plates, MOF Bernard Mure Ravaud cheeses, so many good reasons to extend our meals at this recommended address.

Thomas, a well-known name at rue Laurencin, who has four quality establishments. Add to the Restaurant, the bar and at the new Bouchon, you have a Café which is a "tapas restaurant", much more than a bar, and which logically fits for this reason in our restaurant chapter. Thomas thus offers us to have a meal in a Spanish way while discovering the fast food spirit of tapas, these small portions you nibble while enjoying a glass of good wine or a mojito. But Thomas also changes our diet presenting beautiful dishes - how could he be different with such a house! - filled with quality ingredients: salmon gravlax, marinated shrimps, pinchos, toasted slice of bread with goat, honey and cumin, chicken "grenouillettes", cod fritters, lacquered chicken wings... and dishes accordingly: Charolais beef tartare, wild sea bass maki and Scottish langoustines, barbecued milk-fed veal pieces with aromatic herbs... The room, with modern sober lines of a bistro, is pleasant. Astonishing wine list at this address of Thomas.

Though it was formerly in the middle of the Lyon life -it is by this street that the kings of France enter in Lyon, thus its name- rue Royale continues to exist thanks to some cuisine's great names. And among these names, that of Ivan Peric is part of those we have followed with the same delicacy for a long time. Far from being a cheap restaurant, this restaurant which was formerly a famous pastry, is at the same time an elegant and relaxed, smart and friendly place, as all the bistros of chef tend to be today. Except that Ivan is not pretending. He is naturally cordial and talented. A charismatic man, a true character and an outstanding chef with a carreer path at notable houses, like at Marc Veyrat, or in the private cuisines of the greatest in this world, in particular in Saint-Tropez. What is even more remarkable is that year after year - Ivan keeps on delighting us with a creative cuisine, which is always prepared with fresh ingredients. Only open in the evening, a menu that is also unique of a generosity equal to the chef's. Mix of flavours and textures, audacity and know-how of a controlled contemporary cuisine... It is undoubtedly one of the very best values for money in the city. An address to discover to spend a happy moment.

Daniel et Denise, second address signed Joseph Viola, one of the Best Workers in France, have settled in Vieux Lyon for some years now. The decor provides clarity and a beautiful "classical modernity" to the elegant dining rooms that recall the atmosphere of the more classical bouchons by the touches. The tables are covered with the checkered red and white tablecloths and the atmosphere is friendly, according to the tradition. As for the cuisine, it is simply among the best in the city, even if the rates are a little high for a restaurant that does not rank among the most affordable. Joseph Viola perpetuates the tradition of the Lyon specialties, while giving to the "popular" dishes the beautiful "bourgeois" appearances. For starters, the unmissable pâté en croute with foie gras and sweetbread, a soft-boiled egg with its asparagus cream or a priest's omelette with crayfish tails made with fresh eggs from Lentilly. To be followed with a tripe stir-fried in Lyon way, the traditional cake of chicken liver, the andouillette with three firings and, specially recommended by the Futé, the whole pot-roasted calf's kidney in grandma's way. Cottage cheese and its berthe with a Bresse cream and a floating Island with praline of Saint-Genix to resist the temptation. Fine selection of wines. Long live Lyon, long live the bouchons!