Timon Michiels

Carcasse brings meat supplied by Dierendonck to your plate straight from the butcher’s block. From nose to tail, not a scrap is wasted.

Craft, terroir and passion are our key values. Hendrik Dierendonck supplies us with superior-quality, ethically raised meat, with which Young Master Timon Michiels sets to work.

Carcasse enjoys close ties with the Dierendonck butcher’s ateliers. Never were the lines between a restaurant and a butcher so short. Every cut served at Carcasse is supplied straight from a Dierendonck atelier. Apart from classics with a contemporary twist, the menu at Carcasse also features pieces we rarely see on the table these days. This results in a pure cuisine that harks back to the very essence, while being innovative at the same time.

Carcasse may be a butcher’s restaurant, but vegetarians feel equally at home here. Ethically grown, locally sourced vegetables are given pride of place here. Collaboration with small-scale farmers allows Carcasse to move to rhythm of the seasons. Supplied to us straight from the field, our vegetables are presented in unusual combinations and challenging dishes that give their already rich flavours a powerful boost.