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The Dalmatian coast has a very long historyof mariculture. Traces of primitive oyster farming-petrified oak branches with attached oyster shells-were noted by Roman chroniclers. The first written documents date from the time of the Dubrovnik Republic. Shellfish cultivation in Mali Ston Bay presently is based on only two species: The European Flat Oyster, Ostrea edulis, and the mussel, Mytilus galloprovinicialis. Oysters are fullest and most delicious in March, when St Joseph's Day in celebrated. Gastro expert’s claim that oysters are best served freshly opened with some lemon juice. You will have the opportunity to taste the freshly opened oysters smelling of the sea around St.Joseph's Day (19 March) at the restaurants in Ston and Mali Ston. The Festival of Oysters is a gastro event which offers oysters and oysters dishes along with the Dalmatian song and a glass of good wine from Pelješac vineyards.