The story
La Traverse in Susa delivers contemporary Belgian-French cuisine through a lens of straightforward craftsmanship. Inspectors awarded the venue a score of 13 from Gault&Millau for its consistent execution and refined brasserie standards. The kitchen prepares every component in-house, favoring honest techniques over decorative garnishes. Weekly menu updates reflect local market availability rather than fixed recipes.
A Josper charcoal oven sits at the center of the kitchen, handling the restaurant’s signature aged beef selections. Patrons frequently order the Dark Red Filet Pur from Spain or the premium Wagyu A5 entrecôte, both finished directly over the flames. Smaller plates like langoustine tatar with wasabi soy or homemade shrimp croquettes provide lighter options alongside the main courses. This approach to modern Belgian cooking keeps flavors clean and focused.
The dining room features a contemporary layout designed for comfortable conversation and steady service. Guests often begin their evening with the restaurant’s sharing tapas during the aperitif hours. An expansive covered terrace holds eighty seats and includes outdoor burners alongside dense plantings. Private functions move to the adjacent warehouse space, which accommodates forty guests for organized events.
Recognition
Ambience
Details
Location
Facebook
Instagram