Les Fines Gueules, French restaurant in Vieux Lyon, France.
Les Fines Gueules is a French restaurant in the old town of Lyon, housed in a traditional building with two separate dining rooms on different levels. The upper floor provides more space for larger groups and special gatherings.
The restaurant opened in 2012, founded by a chef who had spent eleven years working as Deputy Director under renowned French chef Paul Bocuse in Collonges. This background in a celebrated kitchen shaped the standards and direction the establishment maintains today.
The Bouchon certification here reflects a commitment to serving traditional Lyonnaise cuisine and regional specialties as they have been practiced for generations. Visitors can observe how the kitchen applies these time-honored techniques and local ingredients in every dish.
The restaurant operates Tuesday through Saturday, with lunch service from 12:00 to 14:00 and dinner from 19:00 to 22:00. Reservations are recommended, especially for groups or weekend dining.
A mirror inside displays the restaurant's cooking philosophy through the text 'We peel, debone, stew, and cook', emphasizing the use of local ingredients. This inscription captures how the team places handcrafted cooking techniques and regional sourcing at the heart of what they do.
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