Lyon Restaurants

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The "Eskis" restaurant is a totaly new concept. I had never eaten such food before! The young and gifted chef uses modern technics to make his dishes. This way of cooking is called "molecular cook".

Anyway, products are all fresh and the dishes have an incredible presentation and all test very good.

I think you'll be surprised as well as i was when i went there. It's worth it!

This was a surprise, between all of the sandwich shops in the commercial centre we found this great chinese place, the line was long, the food delicious and the price was even better.

Favorite Dish: we (two of us) had the following :
rice, 2x shrimps nobashi, 2x nems vegetarian, 2x crevette rolls, 1x chicken curry, 1x calamars basil and a chicken brochette and paid 25euro.

Brasserie Georges is a miracle of architecture. Built in the 1800s, it has a 600 square metres ceiling without pillars! Both pictures (interior and facade in 1836) are taken from the website below.

Tip originally written 26 Aug. 2002

Favorite Dish: Tripes moutarde, onion soup with egg yolk and madeira and 'pot de Lyon' (0.46 litre of wine in characteristic slim tall bottles). The restaurant specialises in local specialities.
Even back in 1992 there was a smoking and non smoking area. One waiter takes care of you food-wise, another waiter assigns himself to your wine wishes.

En plein coeur de Lyon face à la cathédrale Saint Jean, le cadre du Petit Rabelais est très agréable et touristique. A l'extérieur, la terrasse se situe sur une zone piétonne, et l'intérieur semble toujours ensoleillé grâce aux tons clairs de la pièce. Mise à part la traditionnelle cuisine lyonnaise (gâteau de foie, saucisson chaud et quenelles) l'une des spécialités du chef est le flan de thon et sa fondue de poireaux. L'accueil est sympathique et l'apéritif est offert tous les soirs jusqu'à 20h.

over 40 flavors! open daily (except winter) till midnight; be prepared to queue during hot summer days! nice shaddy terrace; open since 70 years, this is a real institution in town

Favorite Dish: glace pain d'epice (ginger bread ice cream)

You need to make a reservation even if its 2 hours before. The place is small and homey. The owner is a jolly fellow who looks after the diners like his guests. When you go to his restaurant you go to his territory and he is the boss. He has a booming voice. It felt a bit like home.

Favorite Dish: Hubby ordered tripe. It was breaded lightly with a buttery texture complemented by an herby lyonnaise sauce. I had chicken. It was the sauce that was the piece de resistance. The chicken was tender of course but the sauce was what I remember the most. Hubby topped the meal with espresso. Thick and dark. Rich coffee smell with a pleasant slightly bitter aftertaste. No nonsense coffee.

I don't want to incur too much rage, but Lyonaise food...eh? I understand that it may be the seat of French culinary history, but it should be left to history! Now I'm talking about "traditional" food. There is plenty of great food, in fact in Lyon you probably have a better chance of scoring a great meal by just wandering into any ol' restaurant than in any other city in the world. But give up the quest for "traditional Lyonaise Food" we tried several before we realized that the traditional stuff was a bit heavy, wierd, and dare I say Bland? Sort of comfort food from the middle ages! But wow, we had some great meals by happenstance, my reccomendation here is to avoid the reccomendations. Walk the foodie streets and when a plat du jour sounds good...sit down!

This is a restaurant in the centre of Lyon very much for Francophiles. The cuisine is excellent and the sevice first class. It tends to attract locals, including businessmen. It's closed saturday and Sunday. It contributes significantly to the Lyon's claim to be the culinary capital of France.

Not for the faint hearted, the menu includes heart and brain from various animals, but most of the dishes are very palatable. The lunch menu includes wine and be careful with dessert and coffee, as they will often add liqueur to it, with little prompting.

Favorite Dish: Saucissons Lyonaisse with fresh vegetables, particularly asparagus and aubergines.