Butchery and restaurant come together here in one story, with a shared passion for terroir.

At Carcasse, nothing goes to waste. Just like in the butcher’s shop, we work from head to tail. Every cut of meat finds its place at the table, from the familiar to the forgotten. Reinterpreting classics in a creative and innovative way is where the kitchen excels. The focus is always on the product, both when it comes to the meat and the vegetables. These come straight from the fields of local farmers. This way, the meat can be served in the best possible way and the story feels complete.

'Carcasse gives you the feeling of stepping into a butcher’s workshop. A restaurant directly connected to a butcher’s shop is something you do not often see. Here, the culinary vision and that of the butcher come together. Two worlds that strengthen each other and feel deeply inspiring.'