The story
Culina Hortus is a vegetarian restaurant at 38 rue de l'Arbre-Sec in Lyon, listed as Recommended by the Michelin Guide in 2026. It sits directly opposite Victoire & Thomas, opened on the same street in 2016.
Thomas Bouanich opened Culina Hortus after the success of that first address. Nathan Clairon is the chef, and Robin Clairon directs the house. The team set out to offer a gastronomic table built only on vegetables, grains, fruit, eggs and dairy. The carte changes regularly.
Lunch is a 45 euro tasting menu, dinner is 75 euro, and the whole table eats the same thing. A lunch might run from carrot and asparagus to goat's cheese and rhubarb. In the evening it moves through pea, dumpling, leek and kimchi, then ends with chocolate. Sourdough with raw butter comes to share. The kitchen names its suppliers, among them French quinoa, mono-varietal olive oils from Alexis Munoz and butter from Bordier. The Green Guide gave it 4 Radishes in 2026.
The restaurant covers 120 square metres, with French-style ceilings, vaults and exposed stone against wood, metal, polished concrete and rammed earth. The sommelière builds a pointed wine list. There are also organic juices and lemonades, whole-leaf teas and coffee from the Lyon roaster Loutsa.
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