Restaurant in Lyon, France
Two chefs, one kitchen, real value.
Siprès on the Place du Prado is Lyon's strongest value case in the €€ bracket right now. Two chefs — both named Alexis, one savoury, one pastry — produce unusually integrated cooking, from a standout pâté en croûte to serious dessert work. Booking is easy, the room is warm without being casual, and dinner is the version worth making time for.
Picture a stone-walled room on the Place du Prado, the kind of space that feels lived-in rather than designed. Two chefs named Alexis are in the kitchen — one handles savoury, one handles pastry , and that division of labour is not a gimmick. It produces food that is unusually integrated from first course to last, with the kind of technical consistency you normally pay significantly more to find in Lyon. If you have been once and ordered the lunch set, come back for dinner: the menu-carte format is more ambitious, evolves with the seasons and the market, and is where the kitchen shows what it can actually do.
Siprès sits on the Place du Prado in the 7th arrondissement, in a space defined by exposed stone and tiled walls. The atmosphere is warm rather than formal , this is a neighbourhood restaurant in the leading sense, not a showroom. The energy is convivial without being loud, which makes it workable for a proper conversation across a table of two or four. It does not have the hushed reverence of a grand tasting-menu room, and that is part of the point. For visitors accustomed to Lyon's more institutional dining rooms, the lack of ceremony here is refreshing rather than a compromise. For locals in the 7th, it functions as a regular.
The kitchen's house-made pâté en croûte is the clearest expression of how the two Alexis chefs work together: the pastry component comes from the pastry chef, crispy and precisely executed; the stuffing is the savoury chef's work, well-seasoned and purposeful. It is the kind of dish that only lands when both sides do their job, and here they do. A kefta of pollack with chickpeas, garlic confit and harissa tomato sauce shows the kitchen's willingness to reference broader culinary traditions without losing coherence , this is not fusion for its own sake but a dish with a clear point of view. The lunch set menu changes every week, which means returning regulars will not find it stale; dinner is where the seasonal and market-led thinking gets more room to breathe.
If you were here for the first time and ordered the lunch set, the right move now is to return for dinner and work through the menu-carte. The pastry work in particular is worth tracking across multiple visits , dessert at Siprès is not an afterthought, it is structurally part of the experience in a way that is uncommon at this price point.
Siprès is priced at €€, which in Lyon's context means genuinely accessible. For a city that includes institutions like Têtedoie and rooms at the €€€€ end of the market, this is a restaurant where the value-to-quality ratio is among the strongest in the 7th. Booking is rated Easy, which means you do not need to plan weeks in advance , though for a Friday or Saturday dinner, booking a few days out is sensible given the restaurant's Google rating of 4.9 from 289 reviews, a figure that reflects consistent quality rather than a single viral moment. No phone or website data is held in Pearl's database at time of publication; check Google or a booking platform directly. Address: 2 Place du Prado, 69007 Lyon.
The lunch set is the practical choice for those with a time constraint , it changes weekly, which keeps it relevant for regulars, and it is designed for people who need to be somewhere else by early afternoon. Dinner suits a slower pace and a larger appetite for what the kitchen can produce when it is not working against a clock.
Seat count data is not confirmed in Pearl's database, but the room's character , stone walls, neighbourhood scale, a space that reads as intimate rather than expansive , suggests this is not a venue built for large private dining bookings in the way that some Lyon institutions are. For a group of two to four, Siprès is a strong call at the €€ price point. For larger groups seeking a dedicated private room experience, the format here is likely to feel constrained: the kitchen's dual-chef structure and market-led menus suit smaller tables better than event-scale catering. If private dining for six or more is the requirement, Burgundy by Matthieu at €€€ or Les Terrasses de Lyon are worth considering for their capacity and service infrastructure. For the main room experience at Siprès, two to four people will get the most from the format.
Lyon's dining options range from bouchon classics to multi-star tasting menus. Siprès occupies a specific and useful position: it is more technically focused than a standard bouchon, more affordable than the city's €€€€ bracket, and more personal than a hotel restaurant. The dual-chef structure produces a coherence between savoury and sweet courses that most restaurants at this price tier do not achieve. For visitors working through our full Lyon restaurants guide, Siprès belongs on the shortlist for any night where you want serious cooking without a serious bill. It also pairs well with a pre-dinner drink drawn from our Lyon bars guide, given the neighbourhood's walkable density.
For context on what Lyon's leading end looks like, Alléno Paris au Pavillon Ledoyen and Mirazur in Menton represent the multi-star French fine dining register. Siprès is not competing in that category , it is making the case that a well-structured, market-led €€ dinner by two complementary chefs is a more interesting proposition than a mid-tier tasting menu at twice the price. That case holds.
Siprès earns its 4.9 Google rating through consistency rather than spectacle. The dual-Alexis format is a genuine differentiator, the pâté en croûte is the dish to start with, and dinner is a better investment than lunch if your schedule allows. Book it as the main event on a Lyon itinerary, not as a filler between bigger names. At €€ with easy booking and a kitchen that takes pastry as seriously as the savoury side, it is one of the more direct decisions on Place du Prado.
Explore more of what Lyon has to offer: our Lyon hotels guide, our Lyon wineries guide, and our Lyon experiences guide.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Siprès | €€ | Easy | — |
| Le Neuvième Art | €€€€ | Unknown | — |
| Rustique | €€€€ | Unknown | — |
| La Mere Brazier | Unknown | — | |
| Burgundy by Matthieu | €€€ | Unknown | — |
| Miraflores | €€€€ | Unknown | — |
Side-by-side comparison to help you decide where to book.
Book dinner rather than lunch if your schedule allows — the dinner menu-carte is more ambitious and evolves with the season, whereas the lunch set is designed for speed. The kitchen is run by two chefs both named Alexis: one handles savoury, one handles pastry and dessert. At €€ pricing on Place du Prado in Lyon's 7th, this is one of the more coherent mid-range options in the city. The house-made pâté en croûte, a collaboration between both chefs, is the dish that makes the format legible from the first course.
For bouchon tradition, La Mère Brazier is the reference point and operates at a higher price tier with Michelin history behind it. Rustique is a closer alternative in spirit — neighbourhood-scale, market-led — but sits at a different register to Siprès's dual-chef ambition. Le Neuvième Art is the step up if you want a full tasting-menu format at €€€+. Siprès makes most sense when you want more technical cooking than a standard bouchon delivers, without committing to a multi-course luxury spend.
The house-made pâté en croûte is the clearest expression of how the two Alexis chefs divide and share the work — the pastry shell comes from the pastry chef, the stuffing from the savoury chef. The kefta of pollack with chickpeas, garlic confit, and harissa tomato sauce is documented as a standout on the dinner menu. Beyond these, the dinner menu-carte changes with the season and the market, so specific dishes will vary by visit.
Booking a week to ten days ahead is a reasonable baseline for dinner; Lyon's €€ neighbourhood restaurants with a genuine following fill mid-week tables faster than the price point implies. The lunch set is designed for those on the go and likely has more flex. Contact options are not confirmed in Pearl's database, so check current availability through a reservation platform or the venue directly.
Siprès operates a menu-carte format for dinner rather than a fixed tasting menu — the menu evolves with the season and the market, giving you choice rather than a set progression. At €€ pricing, the value case is already sound without the commitment of a full tasting format. If a locked multi-course experience is what you want, Le Neuvième Art is the Lyon option built for that.
The room on Place du Prado has exposed stone and tiled walls and reads as an intimate neighbourhood space rather than a large dining room, which suggests group capacity is limited. Parties of more than four should confirm availability and table configuration directly before booking. There is no confirmed private dining room in Pearl's database for this venue.
Bar seating is not confirmed in Pearl's database for Siprès. The room is described as a neighbourhood-scale space with exposed stone and tiled walls, which points more toward table dining than a counter format. If a bar or counter option matters to your booking decision, verify directly with the restaurant before committing.
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