Oysters

Valencia’s oysters have had to overcome many reluctance to claim their space within a sector that until recently gave only opportunities to the varieties of Galicia and France.

The first to open the ban were chefs like Ricard Camarena and Bernd Knöller.

The variety of the seed, the flavor and the rate of oyster meat depends on the type of water and the culture method used. Those produced in Valencia have an added point of salinity provided by the Mediterranean Sea which gives it extraordinary characteristics that differentiate it from those grown in the rest of Spain.