At the end of the road, the beautiful inn.

For some, happiness may lie in superficial embellishments, adding gold leaf to landscapes. But in this place and its décor, one reads an almost enchanting poetry, repeated with each visit. One must climb high, to the heights of Dinant along the Meuse, to arrive somewhere else—somewhere that transports you to one of Wallonia’s most beautiful villages. Along the way, take a moment to admire the magnificent castle-farm nestled in the charming village of Falaën. And recognize that time should be greeted, honored, respected, and considered a friend. It is here, along a picturesque country road, in a setting that could have sprung from a painter’s palette, that La Fermette is found.

The establishment served its first meals decades ago, dressed in the style of a charming inn, with native stone walls and ivy greening its façade. Even then, it welcomed gourmands from near and far.

Today, Michael and Sarah have over twenty years behind them. Twenty years is the time to love, the magical time, the time of La Fermette. It is their time, ever since they took it over. And while time may leave its marks elsewhere, here it is gentle, caressing rather than eroding.

In the dining room, life still follows the rhythm of the open fire, where magnificent côte à l’os dishes are still served (a signature never changes). The host carefully curates the gourmet experience. Michael Vancraeynest has chosen generosity and coherence. In an era where the environment is neglected and small farmers are trampled, he channels his creativity into local sourcing, working with top-tier producers who embody his philosophy. Under his hands, the ordinary becomes almost noble, and simplicity is his guiding principle.

A testament to this approach is the Seasonal Menu, available in 3, 4, 5, or 6 courses, offering a remarkable balance of price and pleasure: confit tiger prawns in olive oil, red beet, mustard, blackcurrant, and blackberries, mushroom broth and foie gras from La Sauvenière farm, mackerel fillet, butternut squash, and citrus fruits, rockfish stew, shellfish emulsion, turnip, and coconut, duck breast from La Sauvenière, celeriac tarte tatin, dried plum condiment, grilled beef over a wood fire, green pepper sauce, vegetable tian, potatoes, roasted onion with balsamic, cheeses from Falaën and beyond and raspberry and lychee.

Beyond this endless warmth, there is, of course, Sarah’s smile—more than just the hostess, she is a true companion to each and every guest.

A place where simplicity and authenticity reign, a repeated coup de cœur.

LD