Oysters in spring

Full and juicy oysters is best in March. It has been loved by her true gourmets and lovers of good food since ever, and one of the best in the world is of course Mali Ston oysters. Ever since the Greeks and Romans simplest, and many will agree the best, way of consuming

oysters is that they are only '' sprinkled 'with a few drops of lemon juice and let it slide down your throat. Ston oysters are known since ancient times, and oysters producers are mentioned in written sources from the 17th century. The story of oysters as a shellfish with aphrodisiac properties has been known since ancient times. It was favored and has been tasted by Dubrovnik nobility in Renaissance banquets, and also it was exported to the Austrian and French court in that time.

Today, the oyster is grown in Croatia, Ostrea edulis, almost completely disappeared in the rest of Europe. It is best grown in Mali Ston Bay where the sea mixes with fresh water from the surrounding rubble. Conditions here are ideal. Whether you buy them at one of the breeders or try in the Ston and Mali Ston restaurants one thing is certain - you will enjoy, especially if you come in Dubrovnik-Neretva County at the beginning of spring.