Trèfle
The Lyonnaise cuisine has long been enjoyed by meat-eaters, but the dining scene in recent years has evolved to include a variety of choices for vegetarians and Vegans. Trèfle The restaurant opened in September 2025, under the chef Emily Dadre. She already had a good reputation for sustainable, eco-friendly cuisine. The restaurant is based on a vegetarian diet, has zero waste, and is largely organic, locally-grown, and seasonal. Menus are created each month using herbs, flowers and seaweed, as well as vegetables, mushrooms and spices. A pairing menu of non-alcoholic beverages is another original idea.
Bouchon Les Filles
Experience a meal at a traditional restaurant Lyonnais bouchon It is a must-see for any visitor. The original taverns were built in 18th century Lyon, the capital of silk weaving. Europe, bouchons were transformed 100 years ago by Les Mères Lyonnaises, a generation of women cooks trained in the kitchens of grand local mansions. Red banquettes, zinc-topped bars, and checkered tablecloths still feature in the decor and recipes of many bouchons today. Isabelle & Laura took over in 2004 and added a contemporary spin to the traditional recipes. Be prepared for a meal of epic proportions, as the set menu is obligatory; the starter, a défilé des saladiers (salads course), arrives at your table with dishes like green lentils, herrings and new potatoes, a crispy green salad, and pumpkin soup. This is followed by, say, a succulent duck pot-au-feu (stew) or the iconic nose-to-tail dish tête de veau (calf’s head), smothered with a creamy gribiche sauce, then cervelle de canut, a creamy white cheese with herbs and shallots. Then there’s a lemon curd crumble or a light souffle. You’ll find a bouchon around every corner. Select a bouchon with the Guignol marionette official sticker to avoid tourist traps.
Saône
Book early for this hot new address, which will open in Lyon in November 2025. There are only 20 seats. Saône is the third restaurant of local chef Jean-Francois Têtedoie, and everything from the cuisine to the setting is a surprise. The open kitchen in the tiny dining room allows guests to watch as the chef prepares their meals right before them. Têtedoie has installed his young assistant, Maxence, to prepare his recipes, and the obligatory set menu changes every week. While choice is strictly limited—two starters, two mains, cheese or dessert—the produce is exceptional, from juicy scallops to John Dory cooked with tangy sorrel and crunchy samphire, sea asparagus, accompanied by a seasonal pumpkin purée.
