Daniel et Denise Créqui - Bouchon Lyonnais, Lyon

The casual restaurants, known as bouchons, are unique to Lyon. Serving traditional Lyonnaise cuisine in a rather unpretentious, homey setting, they are an inseparable part of the local food scene. The variety of bouchons in Lyon makes it possible to dine at a different one every day for two weeks and not run out of options. The locals tend to frequent their favorite bouchons with an allegiance dating back to childhood.

One such place, called Daniel et Denise, was established by Daniel and Denise Créqui in 1968. Perhaps on a somewhat fancier side of bouchons, this restaurant is the former butcher’s shop. In 2004 it was acquired by the famed local chef Joseph Viola and his wife Françoise.

The place specializes on “mâchons” – traditional meals consisting of pork and beef products and red or white wine – the kind of which silk-weavers of Lyon used to have in the old days. Among many other local favourites, they also serve Lyonnaise cuisine classics such as Andouillette Lyonnaise (pork/veal sausages) and Tarte Tatin (fruit pastry) with Pralines, foie gras and sweetbread pastry, curate’s omelet and baba au rhum. These kind of dishes have made the city famous and are quite simply to die for.

Adding to the top-notch food quality is a friendly, warm atmosphere, with copper pans, wood panelling and red-and-white checked tablecloths. The service, under the watchful eye of Françoise, is a bit formal, which makes it perfect for a romantic meal or a business lunch. Like any other popular bouchon, reservations here are typically necessary.