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Mubyotan

Mubyotan means both "bottle gourd" (as per their logo) and "good health"! This little Japanese restaurant in La Croix-Rousse neighbourhood is run by a French-Japanese couple with a passion for food. At lunchtime, they serve a bento with a vegetable dish and miso soup. In the evening, they take things up a notch with a multi-course menu – in both cases, the bill won't break the bank. In the succession of Japanese dishes based on well-sourced French ingredients, simplicity and balance go hand in hand. Friendly service courtesy of the lady of the house.

Fujiyama 55

A Japanese DJ based in Lyon wanted to replicate a Japanese ramen institution in France. In this utilitarian-style space in the Guillotière neighbourhood, he has joined forces with his compatriot, originally a musician, trained in the exacting art of ramen. Everything is made in house, including gyoza and desserts, and the ingredients are local if not Asian (such as farmhouse pork). Fine sake selection.

Bergamote

This bistronomic bijou is tucked away in the heart of a district in the throes of renovation. In a cosy, nature-inspired interior, youthful Maxime Pujol rolls out his technical skills as he conjures up seasonal dishes, rich in crisp flavours and beautifully presented – all of which at eater friendly prices at lunchtime. More ambitious score in the evening with a surprise menu.

Lyon - FRANCE

Leptine

The sound system is an integral part of this place with its long corridor bathed in red light, its open kitchen behind a counter and its tables lining the wall. The name ("leptin" in English) refers to the hormone that signals to your brain when you are satiated – no question of leaving here on an empty stomach! The chef deftly draws on the culinary traditions of France, Asia and beyond, treating diners to siu mai, an array of fermented foods and Japanese seasonings. It's brilliantly done, and the seasoned team is more than happy to tell you how. Two to three savoury dishes plus one sweet should do the trick. Natural wine list, an interesting selection of wines by the glass and savvy recommendations.

Taggat

In this contemporary-style bistro with an industrial vibe, the chef showcases his culinary skills. These tend towards the creative, and he is not afraid to lace his dishes with bold flavours: burrata and cucumber, mojo verde, bread crisps, garlic confit and black olive powder… or John Dory, caponata, olive oil puff pastry and a red pepper jus. Set menu at lunchtime and à la carte in the evening in a similar vein, but with more upmarket ingredients.

Armada

A sure-fire hit! Two intrepid friends who earned their spurs working for Christian Têtedoie have opened a restaurant that ticks all the boxes: trendy and inviting bistro decor with exposed beams and stonework, Japanese-style burnt wood tables, some at bar height. As for the food, our two chefs cook up clever, creative cuisine, with dishes such as a starter combining potatoes, mushrooms and eel with a kimchi powder twist, a marriage of roast duck and beetroot with a Scandinavian-style fermented jus, or an indulgent trio of flavours in the apple/bread/yeast dessert.

Monsieur P

On Place des Célestins, Monsieur P is the stomping ground of good food lovers. In the kitchen, Florent Poulard, who trained at the Paul Bocuse Institute and honed his skills in top houses, deftly prepares tasty modern cuisine. He loves to work with vegetables (after a stint with Alain Passard) and whole fish and cuts of meat. Love at first bite!

Le Président

"This Lyon institution, taken over by Christophe Marguin, judiciously offers modern cuisine without ever disregarding the great classics; frogs' legs with cream, Bresse chicken with Etrez cream. The ""Président"" Edouard Herriot, then mayor of Lyon, used to come and have his coffee here. "