Koksijde I BELGIUM
ORIGIN OF MEAT
Belgium, Netherlands, Germany, UK, Spain
Mainly self dry-aged meat for at least 28 days
TYPE OF GRILL
Henri Christiaenlaan 5
Carcasse is the restaurant of renowned Meat Master Hendrik Dierendonck.
Together with his family he has created a small meat empire consisting of butcher shops, catering and restaurants.
Hendrick lives and breathes the world of meat since his early childhood. He is one of the leading minds in Europe who is involved in the respectful breeding and rearing of local cattle. You won´t find meat from overseas on the menu.
Authentic and sustainable from "nose to tail" is implemented in this family venture and in the Carcasse restaurant. The Dierendonck family is a real role model in this industry.
Craftsmanship, passion and terroir are at the core of what they do. At Carcasse they work with seasonal produce and hand selected steak cuts always at the aging peak from the on-site dry-aging cabinets.
We suggest to go for the daily changing recommendations. You won´t be disappointed.