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At Hendrik Dierendonck’s establishment, the meat comes straight from the butchers to the plate – in fact, Carcasse is literally the extension of his shop in Saint Idesbald. The hip interior provides the perfect foil to the raw vibe of a butcher’s shop. The soundtrack features guitars strumming, but the star of the show is clearly 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 is designed to encourage diners to share this experience. The exceptional cuts of meat of this renowned butcher are consummately and creatively prepared, perfectly seasoned and cooked in a Josper charcoal oven by chef Timon Michiels. 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: thyme-flavoured vinaigrette, subtly spicy horseradish cream and marinated cauliflower are served with a full-bodied carpaccio of beef tongue. In their own words: “Where meat is lord and master and veggies take pride of place!” A treat every time!