Lyon

By Caroline Sicard

A river, a tributary, two hills, fragments of history on almost every building, and gastronomy recognized as world heritage—the former capital of Gaul has no shortage of charm. Still, Lyon gets labeled bourgeois, cold, standoffish. That label ignores how the city was forged through connection and exchange—trade, culture, people—from antiquity through the Renaissance to the era of the mères lyonnaises. These formidable women ran bouchons, working-class restaurants full of banter and charcuterie, and they shaped Lyon’s culinary identity with fluffy quenelles, crispy tablier de sapeur, and creamy cervelle de canut. Even Bocuse credited them with everything.

These days, bouchons are tourist magnets, but Lyon has transformed its culinary landscape. Restaurants now blend influences—Italian, Japanese, and beyond—while a growing wave of eco-conscious spots emphasizes organic, local ingredients without losing the warmth and indulgence Lyon is known for. From the Italian-flavored streets of Vieux-Lyon to the village-like Croix-Rousse plateau to the vibrant, multicultural 7th arrondissement, Yuba guides you to Lyon’s best sustainable spots.

Photos: Juliette Valero, Madamann, L'essentielle, Flexikon, Les Idées Clémentine, Ghislain Mirat, Assedrani Abdellah

Bakeries

Bakeries

Cafés

Cafés

Restaurants

Restaurants

Bars

Bars

Grocery Stores

Grocery Stores

Green Spaces

Green Spaces