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 by chef Timon Michiels. 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 cookedseared 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, sustainably grown veggies are pampered and cosseted with equal care in this zero-waste establishment. A treat every time!