The story
Carcasse sits on Henri Christiaenlaan in the quiet coastal suburb of Sint-Idesbald, part of Koksijde. The restaurant’s name – meaning “carcass” – signals its dedication to the craft of meat and grills. Here, the kitchen works with whole animals and open fire, drawing out deep flavour through precise but unfussy technique. The dining room is air-conditioned and wheelchair accessible, and when the weather allows, there is outdoor seating to enjoy the sea-tinged air.
In 2026, the Michelin guide awarded Carcasse one star for “high quality cooking.” The inspectors noted the restaurant’s clear focus and the confidence of its execution. The star is a testament to the team’s commitment to letting the ingredient – particularly well-sourced meat – speak for itself.
Without a fixed menu on record, the offer changes with what is best at market. The atmosphere is warm but unpretentious, the service attentive without formality. Carcasse is a place for those who appreciate cooking that is direct, honest, and built around the grill.
Recognition
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
Location
