The Top 2 Places to Eat and Drink Near Carcasse Sint-Idesbald
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On the Belgian coast, a glass-walled dry-ageing cabinet anchors the dining room at this butcher-restaurant where the work of sourcing and aging meat precedes every plate that leaves the open fire. Hendrik Dierendonck and Timon Michiels treat restraint as precision, letting charcoal and careful sourcing speak louder than technique.
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