Culina Hortus

69001 LYON
13/20
 Chef's Restaurant
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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..
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address 38 Rue de l'Arbre Sec
69001 Lyon
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People
  • Nathan Clairon
    Nathan Clairon Chef
    Nathan Clairon Nathan Clairon Chef