L'accès à notre établissement se fera uniquement sur présentation du Covid Safe Ticket


Gastronomic cuisine in a contemporary setting

La Barrière de Transinne now has 28 rooms, comfortable or superior, renovated with care and modernity, combining charm, comfort and elegance.

In the kitchen, refined local dishes will make your taste buds salivate. Chef William Denayer offers a gastronomic experience based on fresh and tasty cuisine inspired by local products, while adapting to the rhythm of the seasons.

In fine weather, guests can enjoy their meal on the terrace overlooking the garden. The management will choose whether to serve indoors or outdoors depending on the weather conditions. 

The restaurant has a capacity of 60 covers.

We are happy to welcome you from Wednesday to Sunday

Lunchtime service starts at 12 noon. The kitchen is open until 1.30 pm, time of the last order.

Evening service starts at 7pm. The kitchen closes at 8.30 pm, the time of the last order.

The restaurant closes at midnight from Wednesday to Saturday. On Sundays, the restaurant closes at 4.30 pm. The restaurant is closed on Monday, Tuesday, Saturday lunchtime and Sunday evening.

From 6 people onwards, we only work with a menu formula. 

 To guarantee availability, it is advisable to book your table by telephone on 061/65.50.37, or by using the form on this page. 

Dogs are not welcome in the restaurant.                 

Opening hours

Open from Wednesday to Friday
From 12:00 to 14:30 and from 19:00 to 21:00.
Saturdays from 7:00 pm to 9:30 pm
Sundays from 12:00 to 2:30 p.m
Orders taken until 1:30 p.m. for lunch and 8:30 p.m. in the evening
Cloded Monday's and Tuesday's.




À la carte


To begin

Terrine with game crust

Pistachio-foie gras-trumpets of death


Fillet of pike-perch

Winter vegetables-kumquat-yuzu


Red tuna raw

Mango - avocado - sakura




Woodland Muschrooms-Chicory-Spinach-truffe

Pan-fried foie gras

Butternut - plums - umeboshi


To continue

Fillet of wild boar

Brussels sprouts-bacon-cranberry-chestnut


Sirloin steak

Béarnaise or pepper - french fries - salad


Fish, according to catch

Leek-seasoned samphire-herbs-pomple sauce

price of the day

Deer fillet from our hunt in two preparations

Carrots - nashi pears - black garlic - wild mushrooms


To end with a sweet touch

Caribbean Chocolate

Blackberry - Blueberry - Shisot


White Peach

Green Tea - Thyme - Lemon


Dame Blanche


Fresh cream-chocolate



Cheese plate


Menu du mois


Menu Découverte


Terrine with game crust

Pistachio - foie gras - trumpets of death

Declination of beetroot


Fillet of pike-perch

Forgotten vegetables - kumquat - yuzu



Woodland mushrooms - chicory - spinach - truffle

*only for the 4 course menu*


Fillet of Marcassin

Brussels sprouts - bacon - cranberry - chestnut 


Fish according to catch 

Leeks - salicornia - knife seasoning - grapefruit


Plate of local cheeses.

Supplement 15€ (instead of dessert 10€)



Yoghurt and chestnut mousse


Pana cota coconut

Exotic freshness - coriander 

Our menus are served per table
Menu in 3 Times 39€. 
Menu in 4 Times 55€.

Menu served by whole table

In case of allergies or intolerances, please let us know at the time of booking.


A supplement will be charged for any changes in the menu. 

Menu Prestige


Thon rouge à cru

Mangue - avocat - sakura


Noix de Saint Jacques

Champignons des bois - chicons - épinards - truffe


Foie gras poêlé

Butternut - prunes - umeboshi


Chevreuil de nos chasses

Le filet poêlé - racines - poires nashi - ail noir

L'épaule confite - mimolette- champignons des bois - garam masala 


Le prélude au dessert


Le Dessert de notre pâtissier



Menu 6 Services à 79€ .

Menu servi par table entière