Carcasse is the culinary expression of Hendrik Dierendonck’s passion for exceptional meat, craftsmanship, and respect for the product. With locations in the Belgian coastal towns of Knokke and Sint-Idesbald, Carcasse brings together the expertise of an artisan butcher with the creativity and precision of a contemporary restaurant.

At the heart of the concept is a deep understanding of meat, from the selection of carefully sourced cattle and different breeds to ageing, preparation, and cooking. The restaurants feature impressive dry-aging cabinets and open kitchens, offering guests an insight into the craftsmanship behind each dish.

The cuisine is bold, straightforward, and product-driven. Exceptional cuts of meat take centre stage, complemented by carefully considered vegetables, herbs, and refined side dishes that enhance rather than overpower the main ingredient. Precision cooking, charcoal grilling, seasoning, and respect for the natural qualities of the product are fundamental to the Carcasse philosophy.

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