Recently Reviewed Hotels around Lyon

Lyon Restaurants by Cuisine

• African
• American
• Asian
• Bakery
• Barbecue
• British
• Café
• Cajun & Creole
• Caribbean
• Chinese

• Les P'tits Peres
  "A surprising discovery"
  "The service was very good. We did get the card, but had to wait for the explanation of the card. The card was explained in detail (for us in English). We did have a very pleasant evening in this restaurant. The small restaurant is full of bric a brac. It was fully booked, so make a reservation. The ..."food was great, fresh and tasteful. We did order a bottle of wine, did of course ask for a recommendation. We did get a very good bottle at a reasonable price. " More >
• Le Pique Assiette
  "Excellent food, very good service, wonderful evening"
  "We came upon Le Pique-Assiette through a pick-and-choose process of looking at the menus and interiors of several restaurants in Vieux Lyon. As soon as I saw the interior of the restaurant, I felt the 'ambience' would be perfect - and it was. The menu was varied and interesting, the service and advi..."ce of the waiter very helpful. The food (my wife ordered the Anguilette and I had the Quenelle Lyonaise) was excellent, accompanied by a nice rosé. A wonderful first evening experience in Lyon. "Thumbs-up" for this restaurant!!! " More >
• Brasserie Le Sud
  "As good as you expect from Paul Bocuse"
  "Paul Bocuse's Brasserie Le Sud lies in the little green Place Antonin Poncet just off the Quai du Docteur Gailleton on the banks of the Rhone with a pretty jet water fountain beside it. There is a pleasant glass-fronted terrace infront and Inside is all cool decor and polished service. We were hot..." and weary after walking from across the river so started with a good cool bottle of 1664 beer beore sturdying an interesring menu. I hade by far the b est, and largest, Salade Nicoise i have had anywhere. A meal in itself on a hot summer's day but this was early May so I had a dish of roasted scallops and risotto which came embellished with three fat shoots of green asparagus and a drizzle of the scallop juices and I think Noilly Prat, which had been rreduced to a concentrated essence. My wife had as her starter "Brandade de Morue" - quenelles of salt cod followed by "Aiglefin£ which is a fillet of haddock which came on a bed or roasted root vegetables. When it arrived the fillet stretch... " More >