Only Lyon - Tourism and Conventions

French Cuisine

Bistrot Bonnel

Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Bistrot Bonnel ©
Opposite Les Halles de Lyon Paul Bocuse, in the Part-Dieu area, Bistrot Bonnel serves traditional cuisine including the best of France's and Lyon's specialities, as well as a wide range of pizzas.
Bistrot Bonnel welcomes you from Monday to Saturday, for lunch and dinner. Come and enjoy our traditional dishes: salade lyonnaise or poultry liver for starters, a butcher's piece or pasta shells with truffle-flavoured ham for the main meal, rounded off with cheeses such as Mère Richard’s famous Saint Marcellin or cervelle de canuts. Among the homemade desserts, you can choose between crème brûlée, tiramisu or chocolate fondant. Enjoy the best of French bistronomy! We are proud of our origins and able to draw on our extensive know-how, and our Chef also offers a wide range of homemade pizzas. For your private events (birthdays, business meals, cocktails, Christmas parties, etc.) Bistrot Bonnel is able to put a room with seating for 40 people and a private sitting room with seating for 12 people (round table) at your disposal. Don't hesitate to contact us!

Services

Pets welcome, Room hire, Wi-fi, Restaurant, Restaurant for children

Equipements

Bar, Terrace, Parking

Langues parlées

English, French

Name of Chef

Kevin Desportes

Type of cuisne

Traditional cooking

Number of rooms

3

Maximum number of covers

70

Contact details

66 rue de Bonnel 69003 Lyon 3ème

Tel. : 04 78 62 77 50

Rates

A la carte: 10 to 17 €
Adult menu: 28 €
Child menu: 10 €
Dish of the day: 10.50 €
Menu of the day: 14.50 €.

Opening times

Open from Mon. to Sat.: noon-2:30 pm and 7 pm-10 pm. Closed on bank hols and from Aug 14th to 20th.

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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