The story
In the lively Coulouvrenière quarter, just steps from the Rhône and the Bâtiment des Forces Motrices, Natürlich brings a clear philosophy to the table: return to the fundamentals of the craft. The restaurant describes its approach as "simplicity revisited," a place where quality ingredients, mastered techniques, and genuine passion come together around shared moments.
The dining room blends nostalgic and modern touches—wood furniture, stone elements, and plants create an atmosphere that is both warm and refined. An open kitchen, particularly visible from the communal table, encourages interaction between cooks and guests. This convivial spirit extends to the adjoining Stamm, a wine bar dedicated to "wines, flavors, and vibes," where vinyl music sets the tone for relaxed evenings.
The kitchen is built on an ethos of intention and transparency. The team focuses on sourcing from producers who respect the environment and animal welfare, and they are committed to reducing food waste at every stage—from supplier to service. The result is a menu that lets the ingredients speak, rooted in the traditions of Piedmontese cuisine yet expressed with modern clarity.
Natürlich’s dedication to honest, high-quality cooking earned it a Michelin Bib Gourmand, an award that recognizes good quality, good value cuisine. It is a fitting acknowledgment for a restaurant that aims to "sublimate what is naturally beautiful" through precise gestures and delicate attention. Whether at a lunch service or a Saturday dinner, the experience is built on simplicity, sincerity, and a deep respect for the product.
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good quality, good value cooking
The stylish venue with its open kitchen exudes a relaxed ambiance. This pairs perfectly with the effortlessly competent service, the small menu featuring occasional Italian touches, and the straightforward, honest cooking. We start with tartare: a silky beef preparation served with barbecue sauce, chestnuts, lightly smoked potatoes, and salsify. Next comes an equally refined dragonfish tartare dressed with anchovy vinaigrette, accompanied by crisp puntarelle and remarkably sweet calamansi. For the tender, herb-infused lamb, the kitchen serves somewhat soft-cooked tagliatelle in a white ragout, while the robust venison ragout atop confit onions is paired skillfully with polenta made from Geneva corn. For dessert, the "Portokalopita," a Greek interpretation of baba au rhum, impresses with yogurt mousse and orange. A competent Italian sommelier recommends suitable wines from the impressive list. P.S.: A new head chef has taken over the kitchen.
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