Go there and contact
Restaurant offering good recipes handed down from the forefathers.
The slightly hidden bouchon on the Left Bank, the one that doesn't feature in all the tourist guides, but one of the most prized by the Lyonnais who have made this cantine an institution. Born in 1960, À ma Vigne is a place where the Giraud family has handed down inimitable recipes, such as tripe cooked for 8 hours, andouillette gratin, orange tart and the unmissable 300g beef steak cooked in beurre mousse, served with home fries. A regional selection of wines in jars to go with it all.
Did you know? This review was written by our professional authors.
Members' reviews on A MA VIGNE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Super andouillette qui me laissera un grand souvenir. Viande excellente et généreuse. Vins régionaux de choix