Only Lyon - Tourism and Conventions

French Cuisine

Substrat Restaurant

Substrat Restaurant © Laurie Diaz
Substrat Restaurant © Laurie Diaz
In a bistro atmosphere with architecture that's a cross between a craftsman's workshop and a country home, we offer tasty cuisine concocted from hand-picked products that honour their producers, served with a range of wines.
Our menus change weekly and are inspired daily market and seasonality. Our cuisine is based around the products of the collection and celebrates herbs, vegetable products and fungi, but also sauces, juices and broths. We seek to preserve the spirit of bistro cuisine of Lyon and the rabble while reducing and modernizing our plates. We offer moderately priced wines by the glass or bottle, for more fun. The winemakers we select all chose to work within their region. The work of the soil, the abandonment of chemical fertilizers or pesticides are values ​​added to their wine. Some also make wine in kind, which makes the wine more capricious, sometimes fragile but of great drinkability and this is primarily what we are looking. Take time to enjoy and share with us to discover together the wine that will seduce you most.


Pets welcome, Wi-fi



Langues parlées

English, French

Name of Chef

Hubert Vergoin

Type of cuisne

Traditional cooking, Restaurant bistronomique

Maximum number of covers


Contact details

7 rue Pailleron 69004 Lyon 4ème

Tel. : 04 78 29 14 93


Adult menu: 33 €
Tasting menu: 44 to 69 €
Menu of the day: 22 €.

Opening times

Open Mon. to Sat.: noon- 2 pm and 8 pm-10 pm. Close 3 weeks in Aug., Jan. 1st and Dec. 25th.
Substrat 48 reviews


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Joseph Viola
An authentic bouchon recipe

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


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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