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.
Terrine with game crust
Pistachio-foie gras-trumpets of death
Fillet of pike-perch
Red tuna raw
Mango - avocado - sakura
Pan-fried foie gras
Butternut - plums - umeboshi
Fillet of wild boar
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
Blackberry - Blueberry - Shisot
Green Tea - Thyme - Lemon
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