Carcasse

Carcasse brings Dierendonck's meat straight from the butcher to your plate. From nose to tail, nothing goes to waste.

Craftsmanship, terroir, and passion are the keywords here. Hendrik Dierendonck provides honest, top-quality meat, and Young Master Timon Michiels gets to work with it.

The restaurant and the butcher's workshops are closely linked. Never before has the path between the two been so short. Where the meat leaves the butcher's shop, it finds its place on the table at Carcasse. In addition to classics with a contemporary twist, forgotten cuts of meat are also on the menu. This results in a pure cuisine that goes back to basics and is innovative at the same time.

Carcasse is a butcher's restaurant where vegetarians feel at home. On the plate, honest and locally grown vegetables play a leading role. By working closely with small-scale farmers, the rhythm of the seasons is followed. Straight from the field, vegetables are at their best. Their rich flavor is enhanced with exciting combinations and challenging preparations.