La Traverse

La Traverse in Merelbeke operates as a brasserie offering a menu of mainly Belgian‑French dishes. The chef presents weekly suggestions and adapts the carte to market availability, with all dishes and ingredients prepared fresh in‑house. A Josper wood‑charcoal grill sits at the heart of the kitchen and cooks an assortment of aged beef cuts to the right cuisson, a highlighted speciality. Guests are encouraged to try sharing tapas served with aperitifs and a selection of oysters and other seafood. A separate warehouse space hosts private events for which the chef prepares tailored proposals. La Traverse is noted in the MICHELIN Guide and quoted there as a fine example of a contemporary brasserie. The interior is contemporary and the service is stylish, creating an inviting dining environment. A covered summer terrace is spacious, planted abundantly and equipped with heaters. Seating is arranged to suit a relaxed brasserie vibe. Cooking is Belgian‑French tinged brasserie cuisine with a focus on Josper‑grilled, aged meats and classic preparations updated by weekly chef suggestions; sharing tapas and seafood — oysters and prawns among them — figure prominently. The menu is driven by market availability and all items are made in‑house. Specialties include Josper‑grilled aged beef, sharing tapas for aperitifs, Ostra Signature Regal oysters, Wagyu A5 tataki and homemade goose liver terrine.