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Carcasse
Butcher
The first thing you see is the aging cabinet, a floor-to-ceiling glass wall of beef that doubles as the room's art installation. This is a meat-forward restaurant opened by a celebrated artisan butcher, so the sourcing is the whole point: heritage cuts like Oedslach ribeye and Belgian red cattle share the menu with Menapii pork. Dishes are designed for sharing, which is a good excuse to work through more of the menu than you planned.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Oedslach ribeye
“Delicacies such as Oedslach ribeye and tongue of Belgian red cattle are enhanced by subtle side dishes that add a wealth of nuances and refreshing notes.”
Michelin Guide -
Tongue of Belgian red cattle
“Delicacies such as Oedslach ribeye and tongue of Belgian red cattle are enhanced by subtle side dishes that add a wealth of nuances and refreshing notes.”
Michelin Guide -
Menapii pork cutlet
“Grilled melt-in-the-mouth Menapii pork cutlet is coated in a creamy emulsion of tarragon and other fresh herbs and served on fregula seasoned with the same herbs and a mousse of thyme and coarsely ground hazelnuts.”
Michelin Guide
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