Trèfle
While Lyonnais delicacies has at all times been a pleasure for meat eaters, the town’s eating scene has modified radically in current instances to supply a variety of choices for vegetarians and vegans. Trèfle opened in September 2025 underneath chef Emily Dadre, who already had a fame for eco-responsible, sustainable delicacies. Here she has gone additional, making a haute-cuisine restaurant that is solely vegetarian-based, zero-waste and primarily natural, seasonal, and domestically grown. Using a palette of herbs and flowers, seaweed, greens, mushrooms, spices and grains, the menu modifications every month with shocking dishes, comparable to a porcini mushroom crumble, candy and bitter stuffed pointed cabbage, and reinterpreting the traditional Lyonnais quenelle utilizing wakame seaweed with braised fennel and a plant-based Nantua sauce. Another unique thought is providing a pairing menu with non-alcoholic drinks.
Bouchon Les Filles
Experiencing a meal in a conventional Lyonnais bouchon is a should for each customer. Originating in the 18th century as working males’s taverns, when Lyon was the silk-weaving capital of Europe, bouchons have been remodeled 100 years in the past by Les Mères Lyonnaises, a era of girls cooks skilled in the kitchens of grand native mansions. The recipes, high quality, and quaint decor of pink banquettes, a zinc-topped bar, and checked tablecloths are unchanged immediately, and a number of other bouchons like Les Filles are nonetheless run by ladies. Isabelle and Laura took over 14 years in the past, providing a recent twist to conventional recipes. Be ready for a meal of epic proportions, because the set menu is compulsory; the starter, a défilé des saladiers (salads course), arrives at your desk with dishes like inexperienced lentils, herrings and new potatoes, a crispy inexperienced salad, and pumpkin soup. This is adopted by, say, a succulent duck pot-au-feu (stew) or the enduring 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. And lastly there’s a mild souffle or a tangy lemon curd crumble. Be warned: there appears to be a bouchon on each avenue nook. Avoid a vacationer entice by selecting one displaying the official sticker of a Guignol marionette.
Saône
With solely 20 seats, make sure to e book effectively in advance for the most well liked new tackle in Lyon, opened in November 2025. Saône is the third restaurant of native chef Jean-Francois Têtedoie, and every part from the delicacies to the setting is a shock. The tiny eating room additionally consists of an open kitchen, so visitors witness the chef cooking up a storm as their dishes are ready proper in entrance of them. Têtedoie has put in his younger assistant, Maxence, to put together his recipes, and the compulsory set menu modifications each week. While alternative is strictly restricted—two starters, two mains, cheese or dessert—the produce is outstanding, from juicy scallops to John Dory cooked with tangy sorrel and crunchy samphire, sea asparagus, accompanied by a seasonal pumpkin purée.