A coarse, rustic sausage made from pork head meat, traditionally served warm.
4 top-rated spots found
Widely regarded by locals as the most consistent purveyor of Sabodet in the city. Unlike many tourist-heavy spots, La Meunière maintains a rigorous standard for its charcuterie, sourcing from top-tier artisans and serving the sausage with a perfectly balanced lentil stew that cuts through the richness of the pig's head meat.
📍 11 Rue Neuve, 69001 Lyon, France · View on Maps
As Lyon's oldest bouchon, Abel offers a time-capsule atmosphere that enhances the primal, rustic nature of the Sabodet. The wood-paneled rooms and 18th-century floors provide the 'gold standard' setting for a dish that has remained unchanged for centuries.
📍 25 Rue Guynemer, 69002 Lyon, France · View on Maps
This is the 'insider' choice. The chef, known for his storytelling and hospitality, treats Sabodet not as a side dish but as a centerpiece of Lyonnais heritage. The intimacy of the 10-table dining room makes the heavy, hearty meal feel like a private family feast.
📍 2 Rue des Forces, 69002 Lyon, France · View on Maps
Helmed by Joseph Viola (Meilleur Ouvrier de France), this restaurant elevates the humble Sabodet to a gastronomic level. They source their sausage from the legendary Charcuterie Bobosse, ensuring the highest quality of snout and head meat, prepared with technical precision.
📍 156 Rue de Créqui, 69003 Lyon, France · View on Maps