The story
La Traverse, in Gent, serves Belgian-French brasserie cuisine at Hundelgemsesteenweg 580 in Merelbeke, and the Michelin Guide lists it as Recommended for 2026. Gault&Millau also gave the restaurant 13 points in 2026.
The kitchen centres on a Josper charcoal grill, where a range of aged meats is cooked. The Michelin inspectors singled out the aged beef for its cooking over the grill. The menu pairs Flemish classics with more current preparations, and the chef suggests a new selection each week.
Starters include oysters, a homemade shrimp croquette with lemon and fried parsley, and wild giant prawn with sage butter. Wagyu A5 tataki comes with soy and hazelnut butter, and the duck liver terrine is served with brioche and an orange and fig compote. The dessert list ends with a tiramisu made at the table and a sabayon for two. Vegetarians can order the ravioli with ricotta, spinach and green asparagus.
The interior is contemporary, and the service is polished without being formal. A covered summer terrace seats 80 people, with heaters and plenty of plants. A separate warehouse room seats 40 and suits parties, company events and meetings, and the chef will propose a menu for each occasion.
Recognition
Ambience
Details
Location