The Smokehouse

About

The story behind The Smõkehouse is long and perhaps needs a book on its own. Long story short - Smõkehouse developed from an outdoor barbecue catering venture and encouraged by the titles and diplomas (awards) from international barbecue and grilling competitions. The name Smõkehouse comes from our main cooking method, which is hot smoking food. Hot smoked dishes are prepared by the slow cooking technique using alder logs to give a smooth, tender and a bit of a sweet taste. Some of our meat items are smoked up to 20 hours. Our grilled dishes are cooked over organic charcoal and in a specific charcoal oven that allows steady heat to cook dishes to a level that our clients expect. By our vision, three components are equally important – ambiance, service and food. It is our aim that clients leaving The Smõkehouse have a happy stomach and a smile on their face.

At a glance

• Verified listing
• Typical visit: about 1 hour