Circle

Circle is an alternative fine‑dining restaurant in Lyon that rejects classic gastronomic codes in favour of a convivial dining approach. The house's philosophy is rooted in authenticity, generosity and inclusivity, and the kitchen is largely plant‑forward and highly seasonal: the team sources local products and pairs dishes with a curated list of natural, biodynamic and organic wines. The restaurant grew from a personal project by chef Bastian Ruga and front‑of‑house partner Agathe Drevet in the former PraiRial space; Bastian trained with Christian Têtedoie, PraiRial and Dinner by Heston Blumenthal, and the MICHELIN Guide (SELECTED) recognises its creative flavours that reference Maghrebi, Asian, Italian and street‑food traditions. The dining room is a simple rectangular, cosy space with vegetal walls and sunflower‑yellow chairs and a relaxed, unpretentious vibe. A playlist of hip‑hop is integral to the atmosphere and service is informal and friendly, designed to make guests feel at home and 'like friends' while exploring tasting menus and original drink pairings. Circle offers creative, contemporary gastronomy that is primarily plant‑focused but not exclusively vegetarian, working with seasonal local produce and travel‑inspired flavours. The house serves blind tasting menus in 6‑ and 8‑course formats and recommends original food‑and‑drink pairings including natural wines and soft non‑alcoholic options. Bastian Ruga is the chef. Specialties include the blind tasting menus Interlude (6‑course) and Selfcare (8‑course), cod on crispy rice with yuzu‑kosho; cabillaud with black garlic hollandaise and ginger brandade; sauerkraut‑filled beignets topped with chien sauce; and a makrout semolina dessert with mint froth and almond–orange‑flower ice cream.