Carcasse (Hospitality), 2015
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Meating Place for Gourmets
Carcasse is the (meat) restaurant of Belgium’s most famous butcher, Hendrik Dierendonck. A star restaurant and now also a top ranking in the prestigious list ‘World’s Best Steak restaurants’.
The interior was given an industrial look that unfolds the link with the butcher shop in a very direct, unambiguous way.
An example of this are the very present, white butcher’s tiles. Or as a guest you can join the long, burly beech wood butcher’s tables in which the knives are pricked.
The restaurant and butcher’s shop are connected by a rail system. This way the meat takes the shortest route to the end consumer.
And you literally sit in the middle of the meat and watch the carcasses ripen in boutique-worthy ripening cabinets with the occasional sound of the butcher’s shop in the background.
The interior is the result of a fine collaboration with the architectural firm Dierendonck-Blancke.
Meating Place for Gourmets
Carcasse is the (meat) restaurant of Belgium’s most famous butcher, Hendrik Dierendonck. A star restaurant and now also a top ranking in the prestigious list ‘World’s Best Steak restaurants’.
The interior was given an industrial look that unfolds the link with the butcher shop in a very direct, unambiguous way.
An example of this are the very present, white butcher’s tiles. Or as a guest you can join the long, burly beech wood butcher’s tables in which the knives are pricked.
The restaurant and butcher’s shop are connected by a rail system. This way the meat takes the shortest route to the end consumer.
And you literally sit in the middle of the meat and watch the carcasses ripen in boutique-worthy ripening cabinets with the occasional sound of the butcher’s shop in the background.
The interior is the result of a fine collaboration with the architectural firm Dierendonck-Blancke.