Artisanal fish smoking: discovery of traditional and ancestral smoking methods. Here, everything is done by hand: filleting, salting, slicing. Smoking is done "à la ficelle". During the tasting, you will find "the REAL taste of smoked salmon". Treat yourself to many other local fish specialities (pollock, cod, hake, mackerel...) and shellfish (whelks, scallops, smoked scallops).
Payment methods
Payment methods
Payment methods
Debit cards
Postal or bank cheques
Cash
Groups (Max capacity)
Groups (Max capacity)
- 15 Person (s) mini
- 60 Maximum number of people
Accepted customers
Accepted customers
- Individuals
- Groups
