The story
In the heart of Lyon, on rue de l'Arbre-Sec, Culina Hortus stands as a bold and welcome proposition: a gastronomic restaurant that is 100% vegetarian. Following the success of his nearby restaurant Victoire & Thomas, Thomas Bouanich opened this address just across the street, placing Chef Nathan Clairon at the helm. Supported by a dedicated team including Lucien in the kitchen and Robin Clairon as director, the restaurant has quickly earned its place on the culinary map, receiving a Michelin recommendation for its focused, ingredient-driven approach.
The cuisine here is Italian in spirit, but the true star is the vegetable. The menu, renewed regularly, showcases only vegetables, grains, fruits, eggs, and dairy, prepared with both generosity and precision. Sourcing is meticulous: think single-varietal olive oils from Alexis Munoz, French quinoa, and seasonal produce from the Drôme and Ardèche regions. Flowers, micro-herbs, and wild plants from Mme Bolmont add a foraged elegance. A carefully curated wine list, selected by the sommelier, and artisanal bread with Bordier butter complete the experience.
The setting is as thoughtfully composed as the food. After renovations revealed architectural treasures, the 120-square-meter space now blends French ceilings, vaults, and exposed stone with contemporary touches of wood, metal, and polished concrete. The result is an atmosphere that is elegant, warm, and authentically designed for a memorable meal. Whether for lunch with the 45€ discovery menu or a longer dinner at 75€, Culina Hortus offers a refined, vegetable-forward take on Italian cuisine that has rightfully caught Michelin's eye.
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