49 Best Restaurants in Lyon and the Alps, France

Star chef Christian Têtedoie's rocked the culinary world when, after 20 years, he shuttered his Michelin-starred gastronomic temple to open this soaring art-filled aerie perched atop Lyon's Fourvière hill. The minimalist design and immense bay windows offering staggering views of the city signaled a new direction in the great chef's approach, breaking free of classicism in favor of a more audacious menu: roasted foie gras with bitter orange, pineapple, and onion in a duck reduction; roast pigeon stuffed with garlic, cabbage, and chestnuts; or the chef's signature pressed tête de veau (calf's head) served with a half lobster en cocotte (casserole). Le Phosphore wine bar downstairs offers lighter wine-focused "degustation" menus orchestrated by Têtedoie and a guest winemaker with a quality-price ratio that's hard to beat anywhere in town.

Among other honors, chef Joseph Viola has distinguished himself by creating a world-champion pâté en croûte (foie gras in a pastry crust)—nothing to sneeze at, especially if you're at the helm of one of Lyon's better bouchons. Here you'll find a charming atmosphere, complete with checked tablecloths, lace curtains, and some of the city's most satisfying local specialties, including the quenelles de brochet (a tender, sausage-shape dumpling made from river pike). Cervelle de veau (calf brains) is another standout, and the faint of heart can't go wrong with the excellent boudin noir. Note: there are three Daniel & Denise outposts, but this one, in the Vieille Ville, is slightly more upscale.

Don't be deceived by this rustic-casual eatery's plain, monochrome decor and laid-back atmosphere—here the color is on your plate in a veritable rainbow of hues, textures, and flavors. The more people the merrier as the small plates listed on the handy blackboard menu are meant to be shared (or not) with a recommended minimum of two per person. But of course, you'll want to try them all.

Overlooking the town's wonderful church, this modern, polished dining room is a good match for chef Jean-Pierre Vullin's cuisine. Frogs' legs and Bresse chicken with a wild-morel cream sauce are the specialties, but also consider the quenelles de brochet (poached-fish dumplings). Jean-Pierre wanders through the dining room ready for a chat while his staff provides excellent service. Don't miss the house aperitif, a Champagne cocktail with fresh raspberry puree. The wine list has 300 vintages.

An amazing view of Mont Blanc is yours at the Cave des Creux, opened by a couple of ski instructors on top of what was once a shelter for shepherds and their flocks (you can still see some of the old cheese cellar and its equipment on the lower level). It's hard to resist the stone-trimmed dining room, where huge iron beams, industrial lighting, and a sleek fireplace give the place a modern feel. The menu is also forward-thinking—consider the pumpkin soup with foie gras shavings as a starter, then move on to lamb chops with wild garlic. Organic wines from the region make it hard to say no to a glass or two before heading back to the slopes. On sunny days, the wraparound deck is packed elbow-to-elbow, even when temperatures drop below freezing.

As the name would suggest, family photographs adorn the walls of this low-key bistro high on the Croix Rousse hillside. The simple cuisine tends toward traditional recipes and authentic Lyon fare made with organic and local ingredients. From the poulet fermier (free-range chicken) to the grilled trout, the daily chalkboard announces the market specialties that chef Gilles Mozziconacci has managed to cobble together on his early-morning market tour through Les Halles de Lyon. In summer, opt for a table on the terrace.

Done up in delectable shades of red and orange, hip Le Bistrot de l'Orée sits right across from the main slope that runs through the resort of Méribel. On the lower level of the Hôtel L'Orée du Bois, this eatery is truly a family affair: the grandson of the hotel’s original owner runs the kitchen, turning out modern takes on classics like cream of eggplant soup and veal chops flavored with brandy. Don’t miss the baked tartiflette, a combination of potatoes, bacon, onions, and a local cheese called Reblochon. On a recent afternoon, a survey of the dining room revealed that nearly everyone in the well-dressed crowd had tottered in wearing their ski boots.

This place feels warm and welcoming even before you head through the front door, thanks to the rustic lanterns outside pointing the way. The wood-panel dining room is hushed, as most patrons seem like couples out for a romantic evening; good choice, as this is food you'll want to share: mushroom soup for a starter, perhaps, then crispy duck breast with roasted potatoes and a mushroom cream sauce. If you detect a theme to the dishes, the restaurant's name refers to porcini mushrooms. Desserts include blueberry tarts and waffles with salted butter and caramel ice cream.

This serenely refined dining room—with an impressive three-Michelin stars— has long been a pilgrimage stop for food-lovers and a delightful surprise for those who happen upon it while visiting Annecy. Set at the heights of the village, the beauty of the place is reflected in sculptural dishes crafted from ingredients—both cultivated and wild—strictly sourced within 100 km of the restaurant (not to mention wines from Alpine vineyards). Each gem-like dish is accompanied by an infusion, whether bouillon or herb-and-vegetable, to further complement the poetry on your plate. Whether you dine by the fireplace in winter or in the beautiful garden in summer, be sure to allow plenty of time for lunch or for dinner—this is an experience to be savored.

Deep blues and pearly grays dominate this elegantly streamlined dining room where chef Élie Michel-Villaz has made seasonality and simplicity his hallmark. Dishes change weekly, but diners have come to rely on his ingenious combinations of local grass-fed meats and organic vegetables with exotic accents, like tonka bean or smoked eel. What's more, the wine list is outstanding, prices are gentle, and you're encouraged to taste, sip, and savor this reliably delicious cuisine at your leisure.

Wine and spirit lovers should head to this convivial wine bar, where you can sample more than 1,000 wines (many of them biodynamic, organic, or pesticide-free) and 200 whiskies, rums, and Chartreuses, all by the glass (and starting at €5). There are plenty of tasty small plates to highlight the deliciousness of the wines: artisanal charcuterie, copious cheese boards, foie gras, and other homemade terrines, tapenade, and hummus, all served with delicious crusty bread. There's a small selection of tempting desserts too. Join the enthusiastic patrons at the endless wooden table or enjoy a more intimate tasting at a smaller round table or banquette. 

Decorated with photographs of local celebrities, this popular bistro is particularly animated. Simple food—chicken simmered for hours in wine, meaty stews, and grilled fish—is served on bare wood tables. A blackboard announces plats du jour, which are usually less expensive than items on the printed menu. Try the caille aux petits legumes (quail with baby vegetables) for a change from heavier bouchon fare like the bugnes (beignets of fried pork fat).

Accomplished chef Julien Gautier struts his considerable stuff at this stylish upper-Brotteaux-district bistro east of the Rhône. Expect an inventive, market-driven cuisine, characterized by dishes like slow-cooked lamb with grilled eggplant, buffalo mozzarella, and pine nuts; jumbo shrimp in a broth of garlic and tarragon; or succulent Basque chicken with grilled chorizo and roasted red peppers to savor along with a fine selection of good-value wines by the bottle or glass. Consistently fabulous food, gentle prices, and a sleek contemporary design have made this bistro an exceedingly popular choice among fashionable foodies.

This is where serious coffee drinkers go for a reliably excellent brew, meticulously sourced and roasted at their torrefactory in Lyon and brewed just how you like it, whether that's filtered, siphoned, or cold brewed. There's also a range of artisanal hot chocolates, chais, iced coffees in summer, and tasty snacks. If you doubt their seriousness, the café also hosts coffee-brewing classes. There's also a branch in the Croix Rousse, at 5 Rue Victor Fort (4e).