Burren Smokehouse

The Burren Smokehouse sits in the spa town of Lisdoonvarna in County Clare, on the edge of the Burren and close to the Wild Atlantic Way. Set up in 1989 by Birgitta and Peter Curtin, it remains a family-run business, and its visitor centre gives guests a chance to see how Irish salmon is smoked and to sample the results.

At the heart of a visit is the “Taste the Atlantic – Salmon Experience”, an interactive space opened in 2019 that follows the story of Irish salmon from its place in mythology and history through to the modern smoking process. Visitors can watch how the fish is prepared and take part in tastings, and the on-site food shop stocks the smokehouse’s own smoked salmon alongside other smoked fish and local produce.

The smokehouse is known for its organic smoked Irish salmon, made with fish sourced from Irish waters, as well as products such as smoked mackerel, smoked eel and gravadlax. Its work has been recognised at the Great Taste Awards and the Blas na hEireann Irish Food Awards. Guided tours and food-and-drink tastings can be booked in advance, and the location makes it an easy stop when travelling between the Cliffs of Moher and the wider Burren region.