Grebbestad Oysters

The Swedish oyster is Ostrea edulis, the European flat, and the great majority landed in the country come from the waters round Grebbestad - the cold, high-salinity water coming in from the Skagerrak suits them and makes for slow growth and a strong mineral taste. They are not farmed in the usual sense: divers and hand-harvesters take them individually from the seabed, which limits the volume and keeps the price high. Operators run oyster safaris from the village where you go out, see the harvesting and eat them on the boat or the quay. The season is best in the cold months, and the village is otherwise a summer resort.

What's there

• Flat oysters hand-harvested - taken individually from the seabed.
• Cold Skagerrak water - slow growth and a mineral taste.
• Oyster safaris from the quay - out to the beds and back.
• A summer resort village - busy in July for other reasons.

When to go

September to April for the oysters at their best. Half a day.

Before you go

Safaris need booking and run in limited numbers. The best oyster season is the cold half of the year, when the village is otherwise quiet. Prices are high. Boats do not go out in rough weather.

Nearby

Fjallbacka is south; Tanum's rock carvings are inland.