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CARCASSE

KOKSIJDE I BELGIUM

No.8

MEAT MASTER

Mr Timon Michiels

ORIGIN OF MEAT

Mainly Belgium & Netherlands, Germany, UK, Spain

AGEING METHOD

Self dry aged meat for at least 28 days

TYPE OF GRILL

Charcoal grill

ADDRESS

With head chef Timon Michiels, Hendrik Dierendonck's Carcasse has once again catapulted into a new category of quality.

We don't need to talk about Hendrik Dierendonck's achievements in the meat world, but products like his own brand Oedslach and cuts like the Cote a l'os are beacons in the meat world and far away from any mainstream.

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.

H. Christaenlaan 5

Koksijde

BELGIUM