Hasle Røgeri is located close to the harbour and coast in Hasle and represents a living piece of Bornholm’s culinary history. The smokehouse was founded in 1912 and is the last on Bornholm where fish is still smoked in the traditional way using alder wood in open chimneys. When the smoke rises above the distinctive buildings, the work is therefore carried out using methods that have shaped the island’s smokehouses for generations.
Fresh fish is smoked every day during the season, and from the morning onwards herring and other smoked products can be bought from the shop to take home. The restaurant serves a large fish buffet as well as dishes from the menu. These include smoked herring, hot-smoked salmon, mackerel, smoked prawns, fish cakes and salt-fried herring, along with a small selection of dishes for guests who do not eat fish.
The old smokehouse buildings are an important part of the experience. An exhibition tells the story of fish smoking and shows how herring was traditionally processed on Bornholm. At selected times, visitors can also join a guided tour of the historic smokehouse, see the old ovens and finish the visit with tastings of the smokehouse’s own specialities.
The combination of active smokehouse craftsmanship, freshly smoked fish and historic surroundings makes Hasle Røgeri more than a restaurant. Here, Bornholm’s smokehouse tradition can still be seen, smelled and tasted.
