Prinsebroen Røgeri & Restaurant, Marstal

Smokehouse by the harbour

Prinsebroen sits directly on Marstal’s harbour front, in low, functional buildings that feel like a natural part of the working quay. Fishing boats, pleasure craft and ferries come and go just a few metres away, giving the restaurant a constant backdrop of gently clinking masts and the slap of waves against the pier. The name "Prinsebroen" refers to the small bridge and quay here, long associated with maritime trade and local fishermen landing their daily catch. Inside, the atmosphere is informal and coastal, with simple wooden tables, maritime details and big windows that pull the harbour views indoors. In good weather, most guests drift outside to sit at sturdy benches and tables directly along the waterfront, where sea breezes carry the unmistakable scent of the smoke ovens.

From smoke oven to plate

Prinsebroen’s heart is its røgeri – the smokehouse that turns local fish into rich, savoury delicacies. Behind the main serving area, traditional ovens gently smoke salmon, mackerel, eel and herring, often using beechwood to create the characteristic Nordic flavour. The result appears on generous fish platters piled with different cuts, from silky slices of cold-smoked salmon to firmer, golden pieces of hot-smoked fish. Alongside these platters, you will usually find classic Danish open sandwiches on rye bread, simple fish dishes and light café plates that suit a relaxed harbour-side lunch. Drinks often include beers from Ærø’s own brewery and aquavit-style schnaps that pair naturally with the salty, smoky flavours on the plate. Portions are informal but hearty, in keeping with the working-port setting.

Island rhythms and sea views

The setting at Prinsebroen changes with the weather and the season. On bright summer days, sunlight glints off the water and the low buildings cast short, sharp shadows across the quay. The restaurant opens mainly for daytime service, so the mood is anchored around late-morning coffee, lingering lunches and mid-afternoon breaks rather than late-night dining. In shoulder seasons, the harbour feels quieter, with wrapped-up guests choosing sheltered outdoor corners or the warmer indoor tables with views across the sund. Even when it is busy, the ambience leans more towards relaxed than hectic. The wide quay offers plenty to look at while you wait – from local sailors tending their boats to seabirds circling for scraps. It is an easy place to lose track of time, watching the changing light on the water while you pick your way through smoked fish and fresh bread.

Local character on the edge of town

Prinsebroen reflects Ærø’s long maritime traditions. Marstal has been a shipping town for centuries, and the harbour remains its natural centre. The restaurant’s simple architecture and smokehouse focus echo that history: this is not fine dining but harbour fare, rooted in the sea and in the island’s everyday life. The surrounding area mixes boatyards, ferry berths and small guesthouses, giving a lived-in, authentic feel rather than a polished resort atmosphere. For many visitors, a stop at Prinsebroen fits naturally into a wider day in Marstal – perhaps combined with the nearby maritime museum, a walk along the waterfront or a swim from one of the local beaches. It works equally well as a quick coffee-and-cake pause or as an unhurried lunch anchored around a fish platter and a local beer, with the harbour providing the constant soundtrack.

Practical details and visiting patterns

Prinsebroen generally operates as a daytime restaurant and café, opening around late morning and closing by the late afternoon or early evening, with slightly shorter hours on some days. Service focuses on counter ordering and casual seating rather than formal courses, keeping things straightforward for both quick and lingering visits. Mobile reception is typically reliable here, and basic amenities like restrooms and simple seating are available on site. Because the restaurant follows island rhythms, busier moments often cluster around lunchtime, particularly on sunny weekends and during the summer months when Ærø receives more visitors. Outside the high season, the harbour is calmer and the restaurant can feel almost like a local canteen, serving residents, sailors and off-season travellers who appreciate the combination of hot smoked fish, harbour views and the gentle pace of small-island life.