The Wadden Sea is the only tidal area in the world where oysters are exposed to air for several hours at low tide and then repeatedly submerged under flowing, nutrient-rich water. This extreme rhythm shapes the flavour of the wild Wadden Sea oyster.
When an oyster is exposed at low tide, it closes its shell tightly. This develops an exceptionally strong adductor muscle and a compact, firm texture. Once the tide returns, the oyster filters the salt-clear Wadden water again — and this is where its characteristic taste is formed:
mineral, pure, fresh and lightly briny.
The season also makes a difference. In winter, wild Wadden Sea oysters are clean, bright and mineral; in autumn they are fuller and creamier. Every month the Wadden Sea tastes a little different — and you can taste that in the shell.
For lovers of pure nature, this is the ultimate oyster to truly taste its origin.