top of page
WORLD´S
®
BEST
101
STEAK
RESTAURANTS
↑
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
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
bottom of page