Carcasse
Koksijde, Belgium
Carcasse is the restaurant in Sint-Idesbald, Koksijde, at Henri Christiaenlaan 5, presented by its official site as part of a butcher’s story in which the butchery and the dining room are closely linked. The Koksijde branch is shown as currently operating, with service from Thursday to Monday for lunch and dinner. The setting is described through its connection to craft and terroir, with the restaurant framing itself around produce that moves directly from the butcher’s work to the table. The menu reflects that identity through a broad meat-led selection that includes charcuterie, dried entrecôte, beef tongue, beef tartare, veal’s head, white pudding, blood sausage and marrow bone. Main dishes listed by the restaurant include côte à l’os, filet pur Simmental de Bavière, Bavette, poussin, Tomaporc, pluma ibérico, suckling pig and chicken with morels. A five-course Chef’s Choice Menu is also offered, composed according to what is best on the day. Carcasse also gives vegetables a defined place in its cooking. The restaurant says vegetarians feel at home, and its own descriptions emphasise seasonal vegetables, ethically grown produce and close work with small-scale farmers. Rather than presenting vegetables as an isolated side note, the kitchen highlights local sourcing and unusual combinations that keep the ingredient itself in focus while broadening the menu beyond meat alone. The overall impression is of a restaurant where butcher’s craft remains visible in the dining experience. The official description stresses head-to-tail use of the animal and a direct link with the workshop next door, creating the sense of stepping into a working atelier. In Koksijde, that results in a house style built on careful sourcing, familiar cuts, lesser-known parts and a clear respect for both animal and vegetable produce.