The best French cuisine restaurants Beaujolais

In this well-known establishment, you will find traditional and family cuisine. You will be warmly greeted by Sandrine, the chef's wife, in an air-conditioned room. In cooking David is bold: from andouillette to shallot or roquefort to sabodet with brioche sauce, ceps sauce, or perch to pesto, everything is good and dildo. The more classical palaces will have an excellent wine rooster or a wine sauce, a snails salad, a pineapple shrimp salad, as well as the inescapable frogs.

The Mercure Hotel's team welcomes you in its restaurant Via the O. Here you can enjoy regional and traditional cuisine that is changing in the seasons. A recently renovated large room with comfortable blue or grey chairs will allow you to enjoy your meal. Among the specialities, try the marinated salmon blinis and its acidulous cream presented as a sandwich club or indulge in veined ham from Burgundy. Among the dishes we recommend the orange duck magret with the Écrasé butter of the Terre butter. Finish with a carpaccio of pineapple with its vanilla ice. If weather permits, enjoy your meal in the sun on the pleasant terrace facing the Saône. We promise you a nice moment!

There are trips that take us beyond the boundaries of everyday life, to the delight and bliss. The one that L'Ulivaia proposes you is among the most unexpected and the best tasting trips. On the place of the completely renovated station of Lozanne, this wine cellar restaurant takes you to South Italy, towards Les Abruzzes. A little known region and yet of an incredible gastronomic wealth. In an authentic decor that brings us to the south, Sandra and her husband share with us their love, their passion for their beautiful region of origin and all the wonderful gourmet products that you will find there. Real treasures of land cultivated according to ancestral methods, carefully selected exceptional products that you can buy at the store (see our box in the Epicerie section) to bring them at home to share them with the same pleasure or well to enjoy them on the spot. Then, everyone finds his place by settling on the small terrace or in a dining room with a warm atmosphere and everyone enjoys tasting dishes to feast themselves on the best charcuterie in the world, with extraordinary hams, but still with Bresaola or Mortadella Favola, without forgetting the ham with truffle, our favorite, all this accompanied by a glass of wine of your choice. Just a dash of olive oil, of course Abruzzes, on our tomatoes mozza salad to bring us to the Paradise. The cheeses are on the same level of high quality and the homemade tiramisu is an another mystical revelation. An Ulivaia that takes us far away, to the Abruzzes and the most Futé addresses.

This restaurant has a very nice retro air that immediately makes it comfortable. It offers good family cuisine, mijotée, Beaujolais. The staff were very friendly and helpful. The brasserie formula: a dozen dishes to the card with which you will have the dessert offered! In summer you can enjoy the shaded terrace to prolong the pleasure of meal and XXL salads with meat or fish, or dessert for 13 €. Among the specialties, regional products cooked with simplicity with a good chicken liver cake or a beaujolaise beaujolaise. The staff were very friendly and helpful.

In front of the bridge that links the Ain du Rhône on the banks of the Saône, and enjoying a large terrace, you will spend a pleasant time with the welcome of the new owners. The refined and clear decoration from beige to white recreates a calm and relaxed atmosphere. In the second room, a boat style decor is well chosen on these banks of Saône. Side kitchen, you can choose between the appetizer buffet, the consommé of ravioles to morels or feuilleté of snails at the Noilly Prat, which will be followed, depending on your wishes, by a fish (pike, salmon tartar or risotto of gambas) or meat (Rossini beef Net, Boar civet, magret). In summer, you will be able to choose from a salad, to choose between the right-bank salad to the candied gizzards or the left bank with raw ham. Parking. Boules. Two rooms and a terrace for about 160 guests.

A pretty country house with red shutters for this renowned bistro-resto-guinguette where traditional family, locavore and seasonal cuisine is served, with a daytime menu at noon during the week and a more elaborate evening and weekend menu. You can also order a plate of cold cuts and cheeses or a homemade pastry or drink lemonade at the bar or on the terrace while enjoying the panoramic view of the Azergues valley and its golden stones.

A house as you can see, giving a beaujolaise countryside in the heart of Villefranche. You have to cross the portal, take the aisle and access this beautiful house to enjoy the Grande. A clin-shaped sign to the size of a lovely boss, Florence Neyton, who has been installed since 2002 in the places with Raphael. But La Grande could also refer to the kitchen of this restaurant, where you can continue the excellent idea that fresh products must be seasonal and homemade dishes depending on market arrivals. At the map, this gives a home bowl with duck fat livers, a beaujolaise beaujolaise de beaujolaise with mustard and chardonnay, a foie gras gras au au and au, a charolais, a fish of the market, snails in winter… Not forgetting the desserts, they also house, with a clafoutis fishery or a chocolate truffé. On a terrace in the courtyard or in a room overlooking the collection of paintings, here is a "Great" address where the smile flows, just like good food and good wine. 

In this beautiful country house, Madame is in the room and bar. In the room, a rather family-friendly cuisine is offered. You can choose between 3 starters and 2 dishes, andouillettes, steak, frogs or fish, for example, and complete your meal with a cheese or a home dessert. In summer, a large shaded terrace will make you enjoy the tranquil surroundings of this address, perfect for the departure of many walks in the golden stone country. Take advantage of this getaway to taste the wines of the property: red, white and rosé.

A super friendly kitchen for this establishment since 1969. With garden vegetables, Claudette offers a wide range of dishes composed of fresh and quality products, an important criterion for everyone who wants to eat balanced. Children will be happy with a good homemade purée! Moreover, everything is home, including desserts. Specialities are chicken liver cake, homemade fat liver and fig jam, cassolette snails to roquefort, game in autumn and fresh frogs on order.

In this small wooden chalet transformed by Cristel and Jérôme Biesse to welcome guests on the edge of Azergues, the kitchen is traditional and made home, and the card changed every four months. On the menu, homemade fat liver, Saint-Jacques walnut odawara to veal juice, almond trout. The weekly formula is served quickly and includes a quarter of wine and coffee. On site, a beautiful terrace. Some evenings, theme evenings and concerts are organized. Nice atmosphere. Remember!

Come and take the air on the tarmac of the airport, meet the pilots and enjoy the kitchen of our new restaurateurs. Here, menu dishes are to be selected from the menu. Desserts are home made: chocolate foam, fruit pie, tiramisu with red fruit. Possibility to buy on-site the wine you liked. A stopover over time to dive for a moment in any other universe.

Between vineyards and mountains, the Ardillats are a real paradise where the Smart has found a nice establishment where you can find all the specialities from local and traditional cuisine: Beaujolais sausage, guts to tomato, tomato andouillette, pork hock, chestnut-burned cream, fish (especially in summer). Home specialties  : frying and frogs on order. Note  : The bread is made home, while the vegetables come from the garden. The atmosphere, family and warm atmosphere. Terrace in beautiful days.

Between Lyon and Villefranche, fast access from the two cities, Au Val d 'Azergues reminds us of our delightful countryside hostels. Although the motorway is nearby, Azergues and abundant vegetation are a natural barrier and in the beautiful park of 7,000 m ² we find ourselves in an extraordinary garden. Outside are enchanting, suitable for shaded terraces and the organization of buffets for all your private or professional events. The rooms offer the warmth of wood, fireplace and a friendly setting to discover the cuisine of Lionel Durand, a chef who celebrates the good products of the land by revisiting in its gourmet way certain traditional recipes: Duck fatty liver staircases of the stove soup sauce Souvaroff, then a 1/2 Canadian lobsters in Creole, to finish with homemade pastries. Beautiful wine list to accompany the whole. Laurence Durand team and charming service. A surprising address, which still takes another dimension during the holidays with fairy sets, recommended all year round.