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CARCASSE

KOKSIJDE I BELGIUM

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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

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.

ADDRESS

H. Christaenlaan 5

Koksijde

BELGIUM