BONES & BOTTLES
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The border is becoming increasingly fine between the dining bar and the drinking restaurant, the tapas bar and the cocktail restaurant. In a neighbourhood where hipsters made the Soda Bar of Arnaud Grosset a success, the Lyon king of the cocktail, here is thus Bones & Bottles initiated by the same Arnaud Grosset. Futét would almost say that it is not surprised by this "fooding concept" that took the place of the late Sales Gosses in a spirit that should be described as "chill dining" (difficult to translate if your coolitude level is not close to the latitudes of Ibiza or New York). In short, Bones & Bottles is a relaxed place where you don't take yourself seriously, while being of contemporary elegance (beautiful off-beat decoration) and a high level of seriousness when it comes the to the selection of wines and the quality of the food. Among the musts, the rib steak and its and its tinfoil marrow, fish and chips, and its tartare sauce with three citrus fruits, a burnt leek, Thai marinated gambas, and finish on a sweet note with a raspberry tiramisu. A wide wine and beers list to enjoy the terrace as well as the bar.
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