The story
At Carcasse in Koksijde, the kitchen functions as an extension of the butcher's workspace. Top butcher Hendrik Dierendonck supplies meat directly to chef Timon Michiels, maintaining a strict short chain where every part of the animal finds use. Their collaboration centers on a nose-to-tail ethos, turning overlooked cuts into precise plates while honoring the quality of the raw ingredient. This commitment to craftsmanship and local sourcing has secured a Gault & Millau rating of 14.5, reflecting how the team transforms fundamental meat cookery into refined dining.
The menu highlights regional breeds and fresh vegetables, balancing rich meats with bright accompaniments. Dried entrecôte and beef tongue from West Flanders Red cattle appear as popular starters, paired with horseradish or thyme vinaigrette. Savory options include marrow bone with gremolata and veal's head prepared en tortue, demonstrating the kitchen's breadth. Hearty mains feature the Bavarian Simmental filet and free-range chicken with morels, while locally grown greens play a vital role on the plate. The five-course chef's choice menu offers a structured way to explore these diverse flavors.
The interior fosters a relaxed atmosphere where the connection to the butcher shop remains visible. Tables are set for sharing, inviting guests to enjoy the charcuterie board du boucher or order the chef's choice for the group. The space feels grounded rather than ostentatious, prioritizing conversation and the enjoyment of substantial food. Service matches this tone, offering helpful guidance without rigid formality, creating a setting where the focus stays firmly on the quality of the meal.
Recognition
Ambience
Details
History
High quality cooking
“Me, open a restaurant? Never!“ Star butcher Hendrik Dierendonck can go and eat his hat. Because hiding behind the tram line just a stone’s throw from the beach, you’ll find Carcasse, a momentous oath-breaker and the most beautiful meat-centric eatery in Belgium, if not the world. Following on from Nicolas Misera in the kitchen, Timon Michiels (ex-Ducasse at the Louis XV in Monaco, Peter Goossens at Kruisem, no less!) gets the Berkel spinning and the neighborhood swinging to the joys of dry-aged meats (Holstein, Simmental, Wagyu, Hereford, Oedslach), which are on display for all to see. With all the airs of a tiled, luxury butcher’s shop, the wooden tables set with Atelier 85 knives and the Louchébem family photos are a little bit pretentious, but the plates are utter simplicity, there’s no sauce, nor fries: the steak comes as it is, a middle finger to Belgian brasserie-style cooking, seared on the plancha in beef fat and served with Tim’s clever counterpoints – charred leeks, fermented cauliflower and Chinese artichokes, or buttery Polder potato mousseline. Choice cuts include: rib steak, flank steak, tomahawk pork chops… At Carcasse, meat rules – right down to the pralines, which are made with lard and smoked lardo, in collaboration with his friend from Chocolate Line in Bruges. // Kiko Zushi
Carcasse is located in the Oosthoek district, east of Het Zoute. Even from the outside, it is clear what the restaurant focuses on: perfect cuts of beef, carefully aged in cooling chambers...
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