Carcasse

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

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

The restaurant and the butcher's workshops are closely connected. Never has the distance between the two been shorter. Where the meat leaves the butchery, it finds its place on the table at Carcasse. Alongside classics with a contemporary twist, there are also forgotten cuts of meat on the menu. This creates a pure cuisine that returns to the essence while remaining innovative at the same time.

Carcasse is a butcher's restaurant where vegetarians feel right at home. Honest and locally grown vegetables play a leading role on the plate. By working closely with small-scale farmers, the rhythm of the seasons is followed. Straight from the field, vegetables are at their best. With exciting combinations and challenging preparations, their rich flavors are given depth.