Mali Ston (meaning “Little Ston”) is located on Mali Ston Bay, just a little over 1 mile (about 1.5 kilometers) from Ston, Croatia. Mali Ston Bay is home to oyster beds that produce some of the most delicious oysters in the world.

Mali Ston has become a popular destination for oyster lovers from around the world. If you’re staying in Ston, a sidewalk along the road allows you to walk between the two towns easily.

In this blog, we explore the unique appeal of Mali Ston oysters, the process of oyster farming, and the top attractions that make this town a must-visit for seafood enthusiasts.

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The Mali Ston Bay is home to the European flat oyster (Ostrea edulis). The bay’s unique mix of brackish water provides the perfect environment for these exquisite shellfish to thrive. Nestled between the Adriatic Sea and the Neretva River, Mali Ston Bay provides the ideal conditions for oyster farming. The bay’s brackish water, a mix of fresh river water and seawater, gives the oysters their unique characteristics.

Mali Ston oysters are a delicacy that seafood enthusiasts have named “The Queen of Oysters” due to their delicate flavor and exquisite texture. The unique taste of these oysters is shaped by the mixture of brackish water in Mali Ston Bay. Additionally, it takes around 3-4 years for these oysters to mature, resulting in a shellfish that is fuller and more flavorful.

At the end of the 19th century, Mali Ston oysters were awarded various diplomas of excellence. Shellfish experts declared Mali Ston oysters “the tastiest in the world” – not only against European flat oysters from other locations but against all other species of oysters. This praise was confirmed by a Grand Prix and Gold Medal for quality awarded at the General Trades International Exhibition in London in 1936.

In 2020, Mali Ston oyster received a Protection Designation of Origin mark at the European level. This is the first label of quality for the farmed European flat oyster in the entire European Union. After five years of work by local farmers, the specificity and quality of Mali Ston oysters have been confirmed by the European Commission.

Traditional oyster farming techniques combined with the expertise passed down through generations contribute to Mali Ston oysters’ distinctive taste and texture, making them a delicacy loved by locals and visitors alike.

It was the Franciscan monks in the 14th century who first began cultivating oysters in Mali Ston Bay. The Dubrovnik Republic, which once held significant influence in the area, played a crucial role in developing and regulating oyster production.

After the fall of the Dubrovnik Republic, during the Austro-Hungarian Monarchy rule, Ston municipality leased Bistrina Cove and gave concessions to individuals. The Austrian administration regulated the overfishing of oysters so that fishermen were required to lay 700 oak branches in the sea each year.

During the early 20th century, oyster farming technology was improved. However, all the oyster farms in Mali Ston Bay were destroyed during World War I. The farms recovered after WWI but were destroyed again during World War II. However, after WWII, shellfish farming continued with more intensity than before, and state-owned companies were established to cultivate, research, and improve farming technology.

During the late 1980s, there was a significant increase in production, which was achieved by updating production techniques and management practices with modern farming technologies. Additionally, the state production was connected with private farmers on a cooperative basis, contributing to the growth of the industry.

In 1990, Mali Ston oyster production in Croatia peaked at 2 million pieces, making it the primary source of oysters in the country. However, this success was short-lived as the Homeland War interrupted the production. The farms were destroyed, and production came to a halt. After the war, small family farms formed associations and cooperatives, leading to the renewal of shellfish farming.

Today, Mali Ston Bay represents 90% of oyster production in Croatia and it is one of the largest production areas of Ostrea edulis in Europe. The production reached 2 million oysters which are almost completely consumed locally, mostly by foreign visitors who increasingly recognize this gastronomic brand.

The process of oyster farming in Mali Ston involves several steps, from cultivating young oysters to harvesting and preparing them for consumption. Oyster farms in Mali Ston, located in the bay, provide the perfect environment for the oysters to grow and develop. Let’s delve into the traditional and modern farming techniques that contribute to the production of quality oysters in this region.

Mali Ston Oysters differ from other oyster species in the way they are fertilized. The process does not occur in the open sea but inside the female’s shell after the males release the gametes into the open sea and the females collect them through filtration.

The females keep the small larvae for a while, after which they release them into the sea to increase their chances of survival. Once in the open sea, the larvae float with the sea currents for a while, after which they begin sinking to the seabed.

In the past, wooden branches were used to collect larvae but today plastic nets are mostly used. The collectors are installed when there is a sufficient concentration of oyster larvae in the water column. The sea currents bring small oyster larvae onto collectors. Once oyster larvae permanently attach to a surface, they are known as spat. During the collection period, the oyster spat is collected from the seabed.

Net collectors can be segmented, after which oysters continue to grow on the same surface to which they were attached. Together with the attached juvenile Mali Ston oysters, they are hung on floating installations where they can grow to their market size.

Small oysters removed from the collectors continue their breeding process to the market size in different types of nets or crates. Juvenile oysters are put in baskets (crates) or nets which are tied to floating lines. Crates and nets are continuously taken out so shellfish density is lowered. During this period of around one year, the oysters reach an adequate size for the next stage of farming.

The most common technique of farming Mali Ston oysters to the market size is cementing. The oysters are attached with cement to the plastic rope, 2 to 4 meters long. One such rope contains from 40 to 80 oysters. After the cement gets dry, ropes are installed to floating parks, where oysters continue their growth to the market size.

The farming cycle from laying down collectors to reaching the market size of the Mali Ston oyster takes two to three years. During this time, each oyster passes through the hands of the farmer around 5 times.

Whether you’re new to enjoying oysters or an experienced veteran, Mali Ston oysters are a special treat. The brackish waters of the Neretva River create the perfect conditions for cultivating some of the finest Croatian oysters.

When in Mali Ston, be sure to try them at least a couple of times to truly appreciate their unique taste and texture. These Croatian oysters are renowned for their exceptional flavor and have been savored by oyster lovers from all over Europe and America.

It’s hard to beat fresh oysters from the sea with a dash of lemon. Pair it with a crisp white wine and enjoy!

I thought raw oysters were my favorite – until I tried grilled Mali Ston oysters at Bota Sare. The smokey flavor is amazing!

If you enjoy fried food, you should try a breaded Mali Ston oyster. This delicacy pairs the rich flavor of the oyster with a tangy dipping sauce, making for a truly delicious experience.

Although Mali Ston oysters are most often served raw, grilled, or fried, they are also used for various cooking techniques. Local restaurants serve them in soups, risottos, pastas, or au gratin.

Fresh Mali Ston oysters are best enjoyed with a well-chilled traditional method brut or extra-brut sparkling wine. It’s better to choose traditional method sparkling wines over prosecco because they have less residual sugar, firmer acid structure, and additional umami from aging on the lees.

When pairing oysters with still wine, it is recommended to choose a light to medium-structured dry white wine with a high acidity and minerality. One excellent option is the local indigenous variety called “pošip,” which pairs perfectly with the Mali Ston oyster. The freshness of the pošip wine complements the saltiness of the oyster, and its moderate alcohol content is soft and well-rounded, which perfectly complements the oyster’s succulent and sweet meat.

For a truly exceptional culinary experience, visit one of the top seafood restaurants in Mali Ston. Alternatively, there are several restaurants in Ston with excellent seafood and oyster selections.

Bota Sare is a seafood restaurant located in Mali Ston, offering a unique dining experience that celebrates the town’s oyster farming heritage. With an exquisite menu featuring fresh oysters, mussels, and other seafood delicacies, Bota Sare provides the perfect opportunity to indulge in the flavors of Mali Ston’s oysters while enjoying beautiful waterfront views.

On the waterfront in Mali Ston, in a medieval salt warehouse, there is the Bota restaurant, which is the old Dubrovnik name for the vaulted ceiling.

The restaurant offers and nurtures the original autochthonous Dalmatian cuisine, and draws inspiration for its dishes from two old cookbooks found in the dusty corners of this monumental building. Oysters as a protective product of this region, and then all other shellfish, crabs and fish prepared according to original Ston recipes from the time of the Republic of Dubrovnik.

Bread from the bread oven, grilled fish, popare, buzare, risottos and pastas and various sweets of this region will amaze your taste buds and bring you back to the past glorious times of this region…

Kapetanova Kuća is a famous symbol of Mali Ston. The restaurant’s chef, Lidija Kralj, is a well-known expert who always provides high-quality delicacies. Her dishes are renowned and highly appreciated for their adherence to traditional recipes, combined with modern culinary techniques.

Address: Obala dr. Ante Starčevića 9, 20230, Mali Ston, Croatia

Kanoba Bakus is a local gem, known for its warm ambiance, friendly service, and outstanding seafood cuisine.

Stagnum offers a unique dining experience that combines stylish decor with delicious dishes, including fresh oysters, mussels, and seafood specialties.

Immerse yourself in the lively atmosphere of the Mali Ston Oyster Festival, a celebration of culture and culinary delights. Indulge your taste buds with the finest Croatian oysters and explore the vibrant energy of the event. Join in the festivities as you sample fresh oysters, mingle with locals, and discover the rich heritage of the Neretva River region. Capture the moments and share them on social networks, creating lasting memories of this unique experience amidst the stunning landscapes of Croatia.

The Oyster Festival celebrates the annual oyster production of Mali Ston. It’s a great way to experience the essential characteristics of Ston oysters with a unique mix of oyster tasting, white wine, and live music by the Neretva River. Visitors can also enjoy activities like boat rides and oyster farming demonstrations, making it an enriching day trip filled with fresh oysters and local experiences. The festival attracts people from Europe and America, making it a multicultural gathering that tantalizes taste buds and creates lasting memories.

Every year, the Mali Ston Oyster Festival celebrates the best time to taste young oysters. Visitors can explore the stunning bay of Mali Ston, renowned for its oyster production and seafood. The festival offers a vibrant atmosphere with events such as oyster tasting, boat rides, and captivating sunset views. Attendees have the opportunity to savor fresh oysters from the Adriatic Sea and indulge in a variety of cultural experiences. It’s an unmissable chance to immerse yourself in the tastes and traditions of the region.

Here are some insider tips to help you enjoy Mali Ston Oysters.

Here’s a guide to selecting the best Mali Ston oysters:

• Look for oysters with closed shells, indicating freshness.
• The oysters should feel heavy, an indication of their plumpness.
• Check for any strong, unpleasant odors, as fresh oysters have a clean, briny smell.
• Buy oysters from reputable seafood markets or oyster farms to ensure quality.
• Seek advice from oyster experts or oyster farmers on the best time of the year to enjoy fresh oysters.

To fully appreciate the beauty of Mali Ston oysters, follow these essential tips on eating oysters:

• Use a small fork or oyster knife to detach the oyster from its shell, ensuring you don’t lose any of the precious juice.
• Savor the oyster by placing it on your tongue, allowing the flavors to bloom before gently chewing.
• Pair your oyster-tasting experience with a glass of white wine, such as a crisp Sauvignon Blanc, to balance the briny flavors.
• Explore different eating techniques, such as adding a squeeze of lemon or a dash of hot sauce, to personalize your oyster tasting.
• Let your tastebuds guide your experience, appreciating the unique flavors and textures of Mali Ston oysters.

Do you want to take a tour of a Mali Ston Oyster Farm? Below are some great tours to explore these remarkable farms!

If you are planning a trip to Ston, there are plenty of excellent places to stay. However, for the best experience, we strongly recommend staying in the Old Town. The castle marker on the map below is the heart of the Old Town. We suggest staying as close to it as possible, depending on your budget and preferences.

The below interactive map provides hotel and apartment options that can be filtered to meet your needs. Select your travel dates to get specific availability and prices.

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Croatia is known for its delicious seafood, including oysters. The Adriatic Sea, which borders Croatia, is home to some of the finest oysters in the world. Oyster farming is a well-established tradition in Croatia, particularly in places like Ston and Mali Ston on the Pelješac Peninsula. These regions are famous for their high-quality oysters, which are prized for their taste and freshness. Whether you enjoy them raw on the half-shell or cooked in various dishes, Croatia offers a delightful oyster experience for seafood enthusiasts.

The oyster capital of Croatia is Mali Ston. Known for its world-famous oysters, Mali Ston offers a delightful oyster-tasting experience that is not to be missed.

Ston, nestled near the stunning city of Dubrovnik, is famous for its delicacy – the Mali Ston oysters. These exquisite oysters have gained international recognition for their unparalleled flavor and quality. Visiting Mali Ston allows you to indulge in a remarkable oyster-tasting experience that will tantalize your taste buds and leave you craving more. So, if you’re near Dubrovnik, don’t miss the chance to savor these renowned delicacies from the oyster capital of Croatia.

Determining which country has the best oysters is subjective, as taste preferences can vary. However, some countries that are well-known for their oysters include France (particularly the regions of Brittany and Normandy), Ireland, the United States (specifically the Pacific Northwest and New England), and Australia. These regions are known for their unique flavor profiles and high-quality oysters. Ultimately, the best oysters are often considered to be those that are fresh, properly handled, and enjoyed in a setting that enhances the overall dining experience.