Söma

Söma is a modern bistrot in Vieux Lyon that blends the casual codes of a neighbourhood bistro with strong Mediterranean influences. The cuisine distils the spices and flavours of chef Sarah Hamza’s childhood, citing French and Algerian influences. The restaurant follows a market-driven philosophy focused on fresh, seasonal produce and transforming ingredients from A to Z. Söma has received notable recognition, with mentions in the New York Times and by Le Fooding highlighted on the site, and a listing in the Michelin Guide. An intimate, minimalist dining room is bathed in light and seats about twenty covers. An open kitchen faces the salle and a seasonal terrace opens for warmer months. The kitchen pursues a modern bistrot approach that melds Mediterranean flavours with world inspirations. A short, seasonally driven carte changes according to arrivals and the chef’s inspiration, and the menu alternates signature dishes alongside daily arrivals and discoveries. Sarah Hamza has opened Söma as her first restaurant on 28 February 2024 and cooks alone. She has developed her identity through seasonal contracts in the French Alps and Jura, at La Chamade (Morzine) with Thierry Thorens, at Mob Confluence, and in collaborations with Brice Morvent, Paolo Sari and Mory Sacko. Specialties include ris de veau (veal sweetbreads), shawarma de poulet (chicken shawarma), a short seasonal market menu, a selection of organic natural wines and house cocktails.