Carcasse

It certainly takes some courage: opening a meat restaurant on an archipelago of the Koksijdse beach. With his nose-to-tail philosophy, butcher Hendrick Dierendonck immediately grabs your attention. Anthony Snoeck stirs the pots at Carcasse. He cuts and proudly prepares various meats, including the West Flemish Red from his own farm. His product knowledge, however, is equally apparent in his side dishes that contain organic regional products and (forgotten) vegetables.