Fleurie's Michelin-starred restaurant on the village square, operated by chef Aurelien Merot. Regional produce drives the kitchen: Beaujolais-sauce preparations, local zander, and seasonal vegetables. Cellar specialises in aged Beaujolais Crus.
Awards: Michelin Guide 2024
Tip: The lunchtime menu du marche at EUR 33 is one of the best-value Michelin meals in the Beaujolais Crus.
Address: 11 Rue des Quatre Vents, 69820 Fleurie, France, Beaujolais
The gastronomic restaurant of the 80-hectare Chateau de Pizay wine estate, led by chef Yoann Gasselin. Dishes showcase best local products from Beaujolais and Lyon with a focus on estate wine pairings from six appellations produced on the property.
The starred restaurant of Auberge du Paradis in the Saint-Amour cru village. Chef-led tasting menus explore the northern edge of Beaujolais with produce from the Maconnais and Beaujolais borderlands. Exceptional wine list spanning both appellations.
Awards: Michelin Guide 2024
A Beaujolais institution since 1923 on the ancient market square of Julienas, now run by chef Marie Dias. Seasonal bistronomic menus respect classic Beaujolais terroir whilst reinventing traditional dishes. The wine list prioritises local Julienas producers.
A friendly modern bistro at the foot of Mont Brouilly, with over 100 wine references in a self-service cellar. Local seasonal produce prepared with a natural wine ethos; strong Brouilly and Cote de Brouilly focus.
Tip: The self-service cellar lets you browse the full reference list before choosing your bottle; rare in a formal restaurant setting.
The hotel restaurant of Noemys Morgon serves regional culinary specialties on a terrace and in a spacious dining room, with a wine list covering all 10 Beaujolais Crus. Dinner menu from EUR 34.50.
The restaurant of Les Maritonnes hotel at the foot of Moulin-a-Vent vineyards, conceived by Georges Blanc. Two prominent wine cellars frame the dining room; local Moulin-a-Vent and Chenas producers feature prominently on the list.
