Culina Hortus
Naturally known as the “world capital of gastronomy” since 1935, Lyon has always been a crossroads of many regional culinary traditions with a surprising variety of ingredients from many nearby northern and southern places. Its noble origin dates back to Renaissance times, when the Queen Catherine de Medici brought to her court Florentine cooks, who combined their know-how with the freshness of the French products and were able to elevate regional specialties into sublime dishes. Nowadays Lyonnaise cuisine is characterized by simplicity and quality, core values that the famous chef Paul Bocuse underlined in one of his speeches, and is exported all over the world.
Opening a restaurant is never an easy project, but starting a vegetarian restaurant in the heart of a city with such a heritage is probably even more challenging. After renovation works that have unveiled architectural jewels of this historical building, an authentic treasure awaits for you, mixing French ceilings, vaults, stones and contemporary design decoration of wood, metal and polished concrete. Each natural surface is magically enhanced by the use of light: the atmosphere turns out to be remarkable and reminds you the same warmth of the lamps on the bridges in Paris. You can eat at the counter or at the table and enjoy sought-after, aesthetic and gourmet compositions, which prove that vegetarian cuisine has nothing to envy to the traditional one.
You can eat at the counter or at the table and enjoy sought-after, aesthetic and gourmet compositions, which prove that vegetarian cuisine has nothing to envy to the traditional one.
The talented chef Adrien Zedda, winner of the 2019 Naturalité and 2020 Jeune Talent awards of Gault&Millau, is committed to creativity, originality and excellent quality. During the period spent in Melbourne at The Royal Mail, where he could benefit from an in-house garden to get all the superb ingredients for his tasty dishes, he found out that his love for vegetables became his guiding principle. Once back to France, he moved to Lyon and first brought his experience to the restaurant Victoire&Thomas. A couple of years later, when a new gourmet restaurant just opposite this one was opened by the same owner, he was appointed Executive Chef for both locations. Under his tenure at the top, thanks to his endless motivation together with the desire to experiment and a supportive dream team, Culina Hortus has been crowned as World’s Best Vegetarian Restaurant 2020 by We’re Smart® World.
The work perfectly reflects his philosophy: the freshest products are transformed by special techniques at the exclusive respect for taste.
Eating at this restaurant is an innovative all-round experience that will be as heart-warming as it is delicious: you will discover new flavours and a divine ambience in a winning combination that can make your day. And what is even most surprising? Neither the chef nor 90% of the clients who come to the restaurant are completely vegetarian in real life. And that’s what makes the experience even more wonderful. A rarity in France that’s definitely worth visiting! For my next visit in Lyon in September, I will be glad to secure my spot there!
Photo credit: Culina Hortus
Author
Ileana Cari
As a professional English, German and French to Italian translator and interpreter certified by ANITI, DVÜD and SFT and with over 16 years of experience, Ileana Cari helps premium businesses create exclusive experiences for their target clients through a localized, unique, finely-tuned message. Her translations are a bridge between two cultures, aiming to communicate the value of a brand with the right inspiring words and therefore contribute to its success. She is specialized in luxury market segments, like beauty, fashion, hospitality and wellness.
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