Wild-harvested from the Aegean — the clear, cold Aegean water (surprisingly cold given Greece's latitude) produces flat oysters with good mineral character and the classic O. edulis metallic finish, though with slightly more brine than Adriatic varieties due to the open sea connection.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Assyrtiko from SantoriniGreek MuscatOuzo
Always start here
The reference version.
Nothing on it: brine 3, sweetness 2, minerality 4, umami 3 of 5, with a metallic finish.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
3
Acid
—
Details
Cultivationwild-harvestedWaterAegean SeaAppearancemedium · flat
If you like this, try
Adriatic FlatAdriatic SeaThe Adriatic's warm, enclosed sea environment produces flat oysters with a distinctly different character from Atlantic O. edulis — lower brine, more umami, and a softer metallic finish. The Mediterranean warmth tempers the species' characteristic intensity.BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.
Taste them tonight
Shucking these yourself? The Oyster Kit
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