Deep-fried dough ribbons dusted with icing sugar, traditionally eaten during Carnival.
4 top-rated spots found
Widely considered the gold standard for technical precision, Sève offers a masterclass in the two traditional textures. Their bugnes are celebrated for being remarkably light and non-greasy, a rare feat for deep-fried dough.
📍 29 Quai Saint-Antoine, 69002 Lyon, France · View on Maps
This is the 'insider' choice for locals who want authentic quality without the 'Vieux Lyon' tourist markup. The bugnes here are consistently praised for their melt-in-the-mouth tenderness and generous portions.
📍 8 Place Saint-Paul, 69005 Lyon, France · View on Maps
As brioche specialists, Antoinette applies superior fermentation techniques to their bugnes. The result is an exceptionally airy, cloud-like texture that stands out from the denser versions found elsewhere.
📍 15 Rue Hippolyte Flandrin, 69001 Lyon, France · View on Maps
Located in a stunning 15th-century building, the experience is as much about the setting as the pastry. They strictly adhere to centuries-old recipes, offering a taste of Lyon's culinary history in its most atmospheric district.
📍 37 Rue Saint-Jean, 69005 Lyon, France · View on Maps