Only Lyon - Tourism and Conventions

Brasserie

Restaurant le 1838

Restaurant le 1838 © 1838
Restaurant le 1838 © 1838
Restaurant le 1838 © 1838
Restaurant le 1838 © 1838
Restaurant le 1838 © Le 1838
Restaurant le 1838 © Le 1838
This former 19th century convent converted into a restaurant and reception area is located in a magnificent setting that combines age-old stones and contemporary interior decorating. The 1838 is a restaurant that includes a lounge-bar, 2 terraces and other lounges, to cater for all types of events.
Open Monday to Saturday for lunch and dinner with Brasserie menu for lunch and traditional menu for dinner. 4 rooms to accommodate your events - business evenings, birthdays, baptisms, family reunions, weddings etc.. Set menus can be arranged for all needs and budgets. 4 festive evenings per year and many theme nights. To be informed subscribing to the newsletter via the website.

Services

Pets welcome, Room hire, Wi-fi, Tourist brochures, Restaurant, Buffet meal, Restaurant for children

Equipements

Bar, Terrace, Toilets, Air conditioning, Reception room, Air conditioned restaurant, Car park, Defibrillator, Restaurant, Secure parking, Baby chair

Langues parlées

English, French

Name of Chef

Cyril Romero, Maitre Restauranteur

Type of cuisne

Brasserie, Traditional cooking

Number of rooms

4

Maximum number of covers

250

Contact details

rue Malartre Parc de Sacuny 69530 Brignais

Tel. : 04 37 57 58 58

Rates

Adult menu: 29 to 39 €
Child menu: 5 to 10 €
Dish of the day: 9.90 €
Menu of the day: 13.90 €.
Group menu: on request available for > 15 people.

Opening times

Open from Mon. to Fri.: 11:30 am-2:30 pm and from Thu. to Sat.: 7 pm-10:30 pm. Closed on bank hols.

Booking

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Interview

Joseph Viola
An authentic bouchon recipe

Joseph Viola, chef & proprietor of the "Daniel et Denise" bouchon restaurant

quotes

Winner of the "Meilleur Ouvrier de France" title and world champion for his pâté en croûte in 2009, Joseph Viola is flying the flag for Lyonnais gastronomy at Daniel et Denise. Here, he shares the secrets of an authentic Lyonnais bouchon (traditional eatery).

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