Carcasse

At Hendrik Dierendonck’s establishment, the meat comes straight from the butchers to the plate – in fact, Carcasse is literally the extension of his butcher’s shop in Saint Idesbald. The hip interior provides the perfect foil to this raw rugged vibe. Against a backdrop of gently strumming guitars, the star of the show is red meat. A glazed ageing cabinet takes pride of place in the centre, while runners on the ceiling bear witness to a bygone era when the carcasses were shunted overhead. A long communal table invites diners to share this experience. The exceptional cuts of meat of this renowned butcher are creatively crafted, flawlessly seasoned and expertly cooked in a Josper charcoal oven. It is the perfect place to find out more about how meat is aged and about different cattle breeds. Rather than fries or over-powering sauces, you can expect delicate side dishes rich in flavour: quickly seared black pudding in a subtle apple caramel spiked in calvados and flanked by a crunchy flaky brioche. In their own words: “Where meat is lord and master and veggies take pride of place!” First-class, premium cuts of meat take pride of place, but organic veggies are pampered and cosseted with equal care. A treat every time!