Becbec in Lyon's 3e is the small-plates room on Rue Paul Bert where a young couple runs the kitchen and a tight natural-wine cellar from a 12-cover counter.
Signature: Daily plat, Natural wine pours
Order: Whatever is on the daily chalkboard, with a glass of natural Beaujolais.
Tip: Walk-in only; arrive at 19:00 for a counter stool.
Les Freres Barioz in Lyon's 3e runs an Italian-style sandwich counter on Rue Duguesclin, with focaccia panini and rotating daily fillings from house.
Signature: Italian-style sandwiches, Focaccia
Order: The mortadella-and-pistachio focaccia, plus a Tarocco orange juice.
Tip: Lunch only; counter closes at 14:30. Cash and card.
Les Assembleurs in Lyon's 3e is the natural-wine cave on Rue Mazenod with a small kitchen running cheese, charcuterie and daily hot plates by the glass.
Signature: Cheese and charcuterie plates, Daily small plates
Order: The Saint-Marcellin cheese plate and a glass of natural Beaujolais.
Tip: Closed Sunday-Monday; book the bigger back room for groups Booking recommended for weekends.
Daniel et Denise Crequi in Lyon's 3e is the original 1968 location, now run by MOF Joseph Viola, whose pate en croute won the world championship in 2009.
Signature: Pate en croute (world champion 2009), Quenelle de brochet sauce Nantua
Order: The pate en croute as a starter, then the quenelle de brochet.
Tip: Closed Sat-Sun; book a fortnight ahead. The bouchon label is genuine here.
Becbec in Lyon's 3e on Rue Paul Bert is the 12-seat counter bistro where a young couple runs the kitchen and the tight natural-wine cellar by hand.
Signature: Daily plat, Natural wine pours
Order: Whatever is on the daily chalkboard; the cellar is the order.
Tip: Walk-in only; arrive at 19:00 for a counter stool.
Petit Ogre in Lyon's 3e is the Rue de la Banniere wine-bar bistro running a tight evening menu of small plates paired with a natural-wine list by the glass.
Signature: Small plates, Natural wine
Order: Three small plates between two, then the cheese plate and a glass of Beaujolais.
Tip: Evening only Wed-Sat; small room, book a fortnight ahead Walk-ins usually OK.
Les Marmottes in Lyon's 3e is the Rue de Vendome Savoyard kitchen running fondue, raclette and tartiflette as a winter destination across November to March.
Signature: Fondue, Raclette
Order: The fondue savoyarde for two with the cured ham platter on the side.
Tip: Winter season only; book ten days ahead for a Friday night table.
Daniel et Denise Crequi in the 3e is the original 1968 location, now run by MOF Joseph Viola whose pate en croute won the 2009 world championship.
Signature: Pate en croute (world champion 2009), Quenelle de brochet
Order: The pate en croute as a starter, then the quenelle de brochet.
Tip: Closed Sat-Sun; book a fortnight ahead. The bouchon label is genuine here.
Loutsa Part-Dieu on Rue Servient in the 3e is the business-district counter, with the morning rush espresso programme and whole-bean retail near the train.
Signature drink: Specialty espresso
Tip: Weekday mornings are the busiest; the take-away cup is the form.
Maison Sibilia inside Halles Paul Bocuse is the canonical Lyonnais charcuterie stand, with house-cured saucisson, rosette and the saucisson brioche.
Try: Saucisson de Lyon and Rosette
Tip: The saucisson brioche by the slice is the standout takeaway item.
Jocteur's Halles Paul Bocuse counter stocks the praline-tart slice and country loaves, run by Bocuse's official baker Philippe-Marc Jocteur.
Try: Praline tart and country loaves
Tip: Arrive early for the praline tart; the morning batch sells by midday.
La Mere Richard inside Halles Paul Bocuse is the canonical Saint-Marcellin and Saint-Felicien fromagerie, supplying Bocuse and the city's bouchons since 1968.
Try: Saint-Marcellin and Saint-Felicien cheese
Tip: The aged Saint-Marcellin and the Picodon are the picks; the takeaway slice with bread is the move.
Maison Pralus inside Halles Paul Bocuse is the praluline brioche counter, the pink-praline brioche named after the family that invented it in Roanne 1955.
Try: Praluline brioche
Tip: The half-brioche by weight is the form; available daily but goes by 11:00 on weekends.
Becbec on Rue Paul Bert in the 3e is the small-plates wine bar where the daily blackboard runs plates from €7 to 12, an easy way to assemble a €25 dinner.
Try: Small-plates carte with daily blackboard
Le Sirius in Lyon's 3e is the 1950s sand dredger moored on the Rhone at Quai Augagneur since 2002, hosting around 200 concerts and 300 DJ sets a year across the deck, hold and waterside terrace.
Tip: Monday jam session is the long-running ritual; arrive 21:00 to grab a hold-level table before the band starts.
Le Crayon in Lyon's 3e Part-Dieu is the 32nd-floor bar and restaurant on top of the Tour Part-Dieu, the 150-metre pencil-shaped skyscraper, with a 360-degree view over the Rhone valley and a European-inflected cocktail list.
Tip: Book ahead and ask for the Fourviere-side window; cocktails 16-€20, dress code is smart, lift access from the hotel lobby.