Culina Hortus

Rating: 13
Author: Gault&Millau

69001 LYON

13/20
Chef's Restaurant

1 PHOTOS

Chef: Nathan Clairon
Cooking: French | Healthy cooking | Organic | Vegan | Vegetarian
Services: Access for people with disabilities | Click&Collect
Style: Romantic | With friends

Budget (€)

Indicative price per person (excl. drinks)

45 to 75

Gault&Millau's review 2026

The beautiful setting of wood and rough stone lends itself to the exploration of nature and its plant-based cuisine. After Adrien Zedda, who left for the Atlantic coast, it's Nathan Clairon's turn to handle the harvest with at least as much imagination as his predecessor, skilfully marrying the seasons and unreason: immortal clementine turnip, sumac seaweed mushroom dumpling, olive carrot; beet nettle goat or celery kiwi, just a few of the associations seen recently, on beautifully composed menus for a clientele of convinced food lovers. In the dining room, Robin Clairon directs and advises on interesting wine and soft drink pairings - juices, lemonades, infusions..