CARCASSE

KOKSIJDE I BELGIUM

No.8

Mr Timon Michiels

Mainly Belgium & Netherlands, Germany, UK, Spain

Self dry aged meat for at least 28 days

Charcoal grill

H. Christaenlaan 5

Koksijde

BELGIUM

MEAT MASTER

ORIGIN OF MEAT

AGEING METHOD

TYPE OF 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.