Where meat is lord & master 
and vegetables take pride of place

A small town on the Belgian North Sea coast is home of the Dierendonck family and increasingly becoming a place of pilgrimage for lovers of good meat.

Hendrik Dierendonck, the well-known butcher, breeder and restaurateur, has teamed up with chef Timon Michiels at Restaurant Carcasse to create a steak restaurant that makes a difference.

They have fully achieved this ambitious goal, because what awaits you as a guest at Carcasse is truly unique.

On the menu you will find refined starters such as beef tongue from the „West-Vlaams Rood“ breed or crémeux de boeuf that are a feast for the eyes in terms of flavour and presentation.

The steak cuts on offer mainly from local or regional old breeds are hand selected and always at the peak of maturation and flavour.

Also a great discovery the „Tomaporc“ cut from the Menapii pig - a majestic ancient local pig breed brought back to life.

Since Timon is at the helm of the kitchen, Carcasse has once again catapulted into a new category of quality and the entire Carcasse team creates a unique dining experience.

Passion, expertise and a hospitality that always puts a smile on our faces. Carcasse, a place that you as a meat lover should definitely have on your bucket list. You can blindly rely on the recommendations of the Carcasse team - just immerse and enjoy.