Delicious coconut ice cream. Long line so you know it's good. Pay first and then go to 2nd line to…read moreplace order. Line goes fast.

One of my favorite gelato shops ever. It's a bit pricey, but the quality of Terre Adelice makes it…read moreworth the value. They use only use regional whole milk, and their fruit ingredients represent 60-70% of those sorbet and ice cream flavors; plus, everything is organic. I ordered the strawberry sorbet and caramel gelato. They were so good that if I were to return to Lyon, I'd be torn if I want to reorder the same flavors or try new ones. They also have an adjoining small cafe area that serves up crepes and coffee. Credit cards are accepted.

From the owner: frozen yogurt yaourt glaceread more

From the owner: YAOZ propose une offre complète de yaourts glacés avec toppings illimités et de coffee shop…read more(chocolat viennois, cappuccino, café latte, caramel macchiato etc). En exclusivité, venez découvrir la bubble gaufre, une délicieuse gaufre à bulles remplie de notre merveilleux yaourt glacé et agrémentée des meilleurs toppings !

From the owner: Glaces artisanales Depuis 1948, Régal Glace régale les Lyonnais de ses coupes généreuses aux…read moreparfums traditionnels ou plus insolites. Un institution lyonnaise.

Fun gelato spot after a full day of walking and enjoying old Lyon. Not tons of seating but you're…read morehere for a sweet.

The better italian ice-cream , coffee and chocolate place in Lyon. Despite being surrounded by the…read moretypical tourist outlets of the vieux lyon , its a well decorated and upper quality spot. Very much the chocolate ice cream variation drives the fame !!

From the owner: Des glaces à en perdre la boule Avec ses 54 parfums de glaces et sorbets différents, cet…read moreétablissement comble tous les amoureux de la gourmandise. De la traditionnelle vanille à l'audacieuse violette, ici tout est fait maison dans le plus grand respect de la tradition. Les sorbets sont préparés exclusivement à base de fruits frais provenant du marché Saint Antoine. Ainsi au gré des saisons il est possible de déguster des boules à l'ananas, au litchi ou encore à la mangue. Les cornets sont également issus d'une recette traditionnelle familiale à partir d'un biscuit appelé "oubli". Le Glacier Mirabelle réalise également des gaufres et des crêpes sur lesquelles les confitures maison fondent avec délice. A noter que toutes ces gourmandises sont uniquement à emporter.

Local ice cream / creperie place in the old village of Lyon. Waiters don't speak english, so youd…read morehave to translate the menu yourself to find what you want. The ice cream flavors were great (I got black sesame and rose praline), and the crepe was soft and fresh, though I wish it was thinner and crispier.

The ice cream is very tasty- light and creamy. We loved the many choices available. We also enjoyed…read morethe location in a happening area of Old Town. If you can get past all the cigarette smoke, it's a nice finish to a perfect summer night out on the town.

Very friendly helpful staff and a large selection of ice cream and reasonably tasty but nothing…read moreamazing , just average .

Wow!! The crepes and sorbet are amazing! The sorbet tastes like real ice cream yet it has no…read moredairy. A must for all people visiting Lyon. get the crepe also!! Wow!!

Désolé mais c'est 2... Les revues de ce restaurant sont…read morevieilles et il a bien changé. Si l'accueil est charmant, les plats arrivent après bcp d'attente bien que salle à moitié vide. Gaspacho manque de peps, foie gras poilé trop cuit et absolument sans saveur, onglet demande bleu/saignant trop cuit et la aussi fade. Propriétaires, merci de redresser la barre, c'est la déroute !

This is a great little hidden spot on a hidden street that's worth the effort to find. It's a…read moresliver of a long rectangular room with tables a one Euro coin's distance from each other. When you look down the row of two tops hugging the wall it looks like Monk's chow call in a Monastery. There is also a small dining room in the back just in front of the large windowed kitchen where you can watch the magic being made. The Decor: There is the requisite few French kitchen things sprinkled around for along with a print or two hung here and there. I suspect this old place has had many iterations before Les Adrets claimed it. Three set menus are offered (the most expensive of which is 46.50 Euros), and there is basically one seating. Be advised that the place is jammed from the opening bell at 7:00 PM. Settle into your table which is no bigger than a Mini Cooper's boot. Voila, the menu and your Amuse-Bouche arrive in a flash. A shot of Fish Custard laced with bits of Smoked Salmon and some Salmon Tartar as well, topped with tangy Mulberries. It had the consistency of Burma Shave, but the taste was a wonderful treat and easily the best rendition of this dish you'll find between Lyon and Normandy. Maybe make that between LA and Normandy. The Staff: It was a bit tense as the aloof and distant hostess furtively searched for me in the Reservation Book. I'm not sure she ever did find me, but I made puppy eyes and sad shoulders and once she realized my French was as non-existent as her English she warmed up like an electric blanket and cared for me like a new boyfriend. I was assigned to my postage stamp table and given to the care of two sweet young ladies who moved quicker than sign-ups for advanced Spin Class. The Vibe: Who goes there? No Fodor flunkies or anyone toting a Rick Steve's version of the Bible. All locals and not a lick of the King's English could be heard. Only me smiling and mumbling Merci, which sounded more like mercy. The Kir Mure (Blackberry) was as sweet and refreshing as that special one sitting next to you in Social Studies who said yes to you. The Food: Oh, the food. In one word...absolutely terrific. (Okay, that's two words, but both appropriate). The Soft Egg with Trout Tartar was settled on a bed of Baby Black Rocket garnished with Wild Mushrooms in a Mushroom Cream dotted with Nigella (Black Sesame). Doesn't that sound delish? Twas, my Yelper friends. It leaves you with the same afterglow from a perfect date, maybe a better one as the dish will be exactly the same next time you dine here whereas that perfect date may well be no more comfortable and exciting as a bedroom slipper. Next, try the Boudin Noir (Blood Sausage) paired with St. Jacques (Scallops, to you), seared just right to keep their sea born integrity. It was all arranged on a Beet Puree with Granny Smith Apples and Wasabi Foam all colorfully arranged in a beautiful design like a Navaho Sand Painting. Often, Scallops are racquet balls providing an all day chew. Not here. Paired with an expertly crafted Blood Sausage it should not be missed by food lovers or Vampires. While you are enjoying the last two courses you will be treated to a bottomless basket of Country French and/or Walnut Bread, still warm for the baker's loving touch. And then out of the blue, (the kitchen) comes a Lemon Mint Sorbet to freshen the palate. Unexpected in a small Bistro and oh so delightful. How about a Dos de Cabillaud, Craquelin de Noisette with Pesto de Roquette? (Cod Fillet covered by an awning of a Hazelnut Cracker, and and topped with a melange of Vegetables...Sundried Tomato, Celery Spears, Onion, Snap Peas, and Apple slivers cuddled up to a hill of Mashed Potatoes and all moored securely in a lake of Arugula Pesto). Now, how about that? The Cod was as thick as your fist and as big as your iPhone 8. It was beyond moist, translucent, and transcendent. This dish was really well thought out and executed. Everything had purpose (other than clearing out the walk-in). Everything on the plate brought something essential to the party and this simply should be ordered. Period. Ron W. hath spake! Oh my God, what a Cod. The Cheese course, of course, was waiting in the wings. "Dry or Salty"? asked the server, which best describes a conference of Navy Vets. Salty was a creamy cup of Chive infused Fromage Blanc. Dry was just what the doctor ordered (actually he ordered me not to eat cheese, but who cares what an old quack suggests when it's this good?) I met an old friend, Reblochon and made two new ones. Picodon (my new CFF...cheese favorite forever), and a Forme d'Amber that wanted to be as blue as you for missing this place. Finally, for those who's tummy has been stretched to the size of a VW car cover, have the Nouget Glace au Miel et Creme du Marron. (Nouget Ice Cream with Honey and Chestnut Cream buried in Toffee Bits. Decadent? Heaven sent, I think. You will not soon forget Les Adrets.