Place de l'Abbaye with, on the left, the facade of the Basilica - Abbey Saint-Martin d'Ainay and, on the right, the facade of the Hôtel de l'Abbaye and the Café Basilic

Confidential Boutique Hotel in the center of Lyon

Located in the heart of Lyon's peninsula, in the Ainay district, the Hôtel de l'Abbaye is an authentic, intimate and charming place to stay. The hotel is just a few minutes' walk from the famous Place Bellecour, the largest square in Europe. This discreet, historic address has been carefully refurbished, while preserving its soul of yesteryear.

Lovers of Lyon, schoolchildren and poets are all familiar with the streets of the 2nd arrondissement, which lead to the majestic Romanesque basilica of Ainay and its authentic former presbytery.

Now transformed into a 4-star hotel, our team is at your disposal to make your stay as pleasant as possible.

Discover our modern design rooms

The Hôtel de l'Abbaye d'Ainay has been carefully furnished and decorated in collaboration with Lyon-based decorators Maison Hand.

The hotel's twenty-one comfortable, spacious rooms are spread over several floors, each with its own unique atmosphere: 70s ambiance on the second floor, contemporary design by Maison Hand on the second, and a mix & match atmosphere on the top floor.

All are designed to meet your every need.

Visit our rooms
Hotel room - Junior Suite - Hôtel de l'Abbaye - Lyon

L'Artichaut, bistronomic restaurant

L'Artichaut, a bistronomic restaurant on the first floor, is open to all.

The chef offers fresh, tasty market cuisine made with local, gourmet produce. An authentic address where you'll find an authentic and creative menu that will awaken the taste buds of our gourmet travelers. For a unique experience, our team offers wine and food pairings on every menu.

A bistronomic reference in the Michelin guide that will take you on a journey through the seasons.

Open Tuesday to Saturday, lunch and dinner.

Discover the restaurant

Dear customer,
It is in this wonderful place that I have the pleasure to welcome you. I thought of this project as a house with charm, unique, authentic and elegant rooms. I have designed this place in my image so that you feel at home.

Arthur LAEUFFER
Creator & Director

Place de l'Abbaye with, on the left, the facade of the Basilica - Abbey Saint-Martin d'Ainay and, on the right, the facade of the Hôtel de l'Abbaye and the Café Basilic
Hotel room - Hôtel de l'Abbaye - Lyon
Hotel room - Junior Suite - Hôtel de l'Abbaye - Lyon

Menu l'Artichaut

La Découverte

3 courses - 39 euros

Accord 3 glasses 10 cl - €33

 

Flowering zucchini  

Stuffed with serac, herb saladine, tomato coulis à la pizzaïola
Zucchini en fleur, stuffed with serac, herb saladine, tomato coulis à la pizzaïola.

-

Beet risotto

Pink berries, black garlic, creamy Auvergne blue cheese.
Risotto with beet, pink berries, black garlic and creamy Auvergne blue cheese.

 

or

Label rouge Scottish salmon

Grilled with combawa rillette, Provençal-style Nice zucchini, sorrel sauce.
Grilled Label Rouge Scottish salmon with combawa rillette, Provençal-style Nice zucchinis, sorrel sauce.

-

Vanilla and citrus

Vanilla ganache, lemon cream, crumble, gel and grapefruit sorbet.
Vanilla and citrus, vanilla ganache, lemon cream, crumble, grapefruit gel and sorbet.

 

This menu is also available in a vegetarian version

Served lunch and dinner from Tuesday evening - Last order 9.30 pm

The Abbey

3 courses - 55 euros

Accord 3 glasses 10 cl - € 35

Served every evening and Saturday lunchtime - Last order 9.15pm

 

Sea bass carpaccio

Peaches with lemon thyme, marinated chanterelles, green pepper emulsion.
Sea bass carpaccio, lemon thyme peaches, marinated chanterelles, green pepper emulsion.

 

or

 

Veal sweetbreads fricassee

Crayfish, artichokes, broad beans and peas, Nantua tarragon sauce. (with 7 euros supplement)
Veal sweetbreads fricassee, crayfish, artichokes, broad beans and peas, Nantua tarragon sauce.
(with a supplement of 7 euros)

-

 

Label rouge Scottish salmon

Grilled with combawa rillette, Provençal-style Nice zucchini, sorrel sauce.
Grilled Label Rouge Scottish salmon with combawa rillette, Provençal-style Nice zucchini, sorrel sauce.

 

or

 

Duck breast

Roast duck breast with savory, chard, panisse and Madeira cherries.
Roast duck breast with savory, chard, panisse and Madeira cherries.

 

-

 

Strawberry Basil

Basil ganache, Meringue, Strawberry jelly, Strawberry tartar with basil

Basil Ganache, Meringue, Strawberry Jelly, Strawberry Tartar and Sorbet

 

or

 

Chocolate Hazelnut

Cocoa cookie, Chocolate jelly and sorbet, Hazelnut mousse

Cocoa cookie, Chocolate jelly and sorbet, Hazelnut mousse

 

L'Artichaut

6 courses - 78 euros

Accord 4 glasses 10 cl - € 44
Accord 5 glasses 10 cl - €55

 

Embark on a gastronomic journey with our 6-course tasting menu, where our chef's creativity takes center stage.

Our Appetizers / 2 Starters / 2 Main Courses / 2 Desserts

 

Served every evening - Last order taken at 8:30 p.m.

A single menu for the whole table

 

Children's menu

Main course: 17 euros - 2 courses: 24 euros

Risotto with beet, butter and Parmigiano.
Risotto with beet, butter and Parmigiano.
-

Grilled Label Rouge Scottish salmon with French fries or vegetables.
Grilled Label Rouge Scottish salmon with French fries or vegetables.

or

Roast duck breast with French fries or vegetables.
Roast duck breast with French fries or vegetables.
-

dessert :

Organic home-made ice cream scoop 3.50 euros
Homemade ice cream scoop.

Children up to age 12

Inputs

  • Flowering zucchini. Stuffed with serac, herb saladine, tomato coulis à la pizzaïola.

    17€

  • Sea bass carpaccio, peaches with lemon thyme, marinated chanterelles, green pepper emulsion.

    21€

  • Veal sweetbreads fricassee, crayfish, artichokes, broad beans and peas, Nantua tarragon sauce.

    25€

  • Duck foie gras terrine. Marinated in Chartreuse, rhubarb chutney and mustard strawberries.

    29€

Dishes

  • Risotto with beet, pink berries, black garlic and creamy Auvergne blue cheese.

    27€

  • Whole blue lobster from Brittany, half-cooked with its coral, artichoke barigoule style, ravigote sauce.

    59€

  • Label rouge Scottish salmon, grilled with combawa rillette, Provençal-style Nice zucchinis, sorrel sauce.

    32€

  • Duck breast, Roast savory, colored chard, panisse, Morello cherries in Madeira.

    37€

Desserts

  • Hazelnut chocolate, Cocoa cookie, Chocolate jelly and ice cream, Hazelnut mousse

    14€

  • Vanilla and Citrus, Vanilla Ganache, Lemon Cream Crumble, Grapefruit Gel and Sorbet

    12€

  • Strawberry Basil, Basil Ganache, Meringue, Strawberry Jelly Tartar and Strawberry Basil Sorbet

    12€

Lunch menus

Market Menu

Lunch from Tuesday July 2 to Friday July 5

2 courses €25, 3 courses €29

 

Fresh cocktail-style shrimp, avocado, tomato, fennel and curry.

or

Vitello tonnato", carrot and celery crudités, light tuna and caper mayo.

-

Sea bass fillet roasted with lemon thyme, Niçoise ratatouille.

or

Homemade ravioli with roast beef, sage jus and grated parmesan.

-

Chocolate tartlet with hazelnut ice cream.

or

La coupe glacée, vanilla-strawberry with whipped cream, fresh fruit and coulis.

 

 

 

Discovery Menu

for lunch and dinner, 3 courses - 39 euros

Accord 3 glasses 10 cl - €33

 

Flowering zucchini  

Stuffed with serac, herb saladine, tomato coulis à la pizzaïola
Zucchini en fleur, stuffed with serac, herb saladine, tomato coulis à la pizzaïola.

-

Beet risotto

Pink berries, black garlic, creamy Auvergne blue cheese.
Risotto with beet, pink berries, black garlic and creamy Auvergne blue cheese.

or

Label rouge Scottish salmon

Grilled with combawa rillette, Provençal-style Nice zucchini, sorrel sauce.
Grilled Label Rouge Scottish salmon with combawa rillette, Provençal-style Nice zucchinis, sorrel sauce.

-

Vanilla and citrus

Vanilla ganache, lemon cream, crumble, gel and grapefruit sorbet.
Vanilla and citrus, vanilla ganache, lemon cream, crumble, grapefruit gel and sorbet.

 

This menu is also available in a vegetarian version

Served lunch and dinner from Tuesday evening - Last order 9.30 pm

The Abbey

3 courses - 55 euros

Accord 3 glasses 10 cl - € 35

Served every evening and Saturday lunchtime - Last order 9.15pm

 

Sea bass carpaccio

Peaches with lemon thyme, marinated chanterelles, green pepper emulsion.
Sea bass carpaccio, lemon thyme peaches, marinated chanterelles, green pepper emulsion.

or

Veal sweetbreads fricassee

Crayfish, artichokes, broad beans and peas, Nantua tarragon sauce. (with 7 euros supplement)
Veal sweetbreads fricassee, crayfish, artichokes, broad beans and peas, Nantua tarragon sauce.
(with a supplement of 7 euros)

-

Label rouge Scottish salmon

Grilled with combawa rillette, Provençal-style Nice zucchini, sorrel sauce.
Grilled Label Rouge Scottish salmon with combawa rillette, Provençal-style Nice zucchini, sorrel sauce.

or

Duck breast

Roast duck breast with savory, chard, panisse and Madeira cherries.
Roast duck breast with savory, chard, panisse and Madeira cherries.

-

Strawberry Basil

Basil ganache, Meringue, Strawberry jelly, Strawberry tartar with basil

Basil Ganache, Meringue, Strawberry Jelly, Strawberry Tartar and Sorbet

or

Chocolate Hazelnut

Cocoa cookie, Chocolate jelly and sorbet, Hazelnut mousse

Cocoa cookie, Chocolate jelly and sorbet, Hazelnut mousse

 

Children's menu

Main course: 17 euros - 2 courses: 24 euros

Risotto with beet, butter and Parmigiano.
Risotto with beet, butter and Parmigiano.
-

Grilled Label Rouge Scottish salmon with French fries or vegetables.
Grilled Label Rouge Scottish salmon with French fries or vegetables.

or

Roast duck breast with French fries or vegetables.
Roast duck breast with French fries or vegetables.
-

Organic homemade ice cream scoop
Homemade ice cream scoop.

Inputs

  • Zucchini en fleur, stuffed with serac, herb saladine, tomato coulis à la pizzaïola.

    17€

  • Sea bass carpaccio, peaches with lemon thyme, marinated chanterelles, green pepper emulsion.

    21€

  • Veal sweetbreads fricassee, crayfish, artichokes, broad beans and peas, Nantua tarragon sauce.

    25€

  • Terrine of duck foie gras, marinated in Chartreuse, rhubarb chutney and mustard strawberries.

    29€

Dishes

  • Risotto with beet, pink berries, black garlic and creamy Auvergne blue cheese.

    27€

  • Whole blue lobster from Brittany, half-cooked with its coral, artichoke barigoule style, ravigote sauce.

    59€

  • Label rouge Scottish salmon, grilled with combawa rillette, Provençal-style Nice zucchinis, sorrel sauce.

    32€

  • Duck breast, Roast savory, colored chard, panisse, Morello cherries in Madeira.

    37€

Desserts

  • Hazelnut chocolate, Cocoa cookie, Chocolate jelly and ice cream, Hazelnut mousse

    14€

  • Vanilla and Citrus, Vanilla Ganache, Lemon Cream Crumble, Grapefruit Gel and Sorbet

    12€

  • Strawberry Basil, Basil Ganache, Meringue, Strawberry Jelly Tartar and Strawberry Basil Sorbet

    12€