{"id":216303,"date":"2023-11-04T09:00:00","date_gmt":"2023-11-04T08:00:00","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=216303"},"modified":"2023-11-03T15:00:35","modified_gmt":"2023-11-03T14:00:35","slug":"from-haute-cuisine-to-local-bars-why-oysters-are-everywhere","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/from-haute-cuisine-to-local-bars-why-oysters-are-everywhere\/","title":{"rendered":"From haute cuisine to the local bars: why oysters are everywhere"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
There was a time when half a dozen oysters and a few glasses of champagne referred to extravagance and luxury. Today, few haute cuisine menus are not headed by an oyster seasoned in the most diverse ways. Its consumption has increased by 145% between 2008 and 2021, according to Statista sources, and it is not surprising that we will see more oysters than ever, both in restaurants and in markets and even bars.<\/p>\n\n\n\n

“The oyster is one of the icons of our territory,” explains the chef of the Citrus del Tancat restaurant (Tarragona), Aitor L\u00f3pez. “The Ebro Delta oyster is produced just a few kilometers from the restaurant and is of the highest quality”. According to the chef, these oysters have nothing to envy to the French ones. “They are the same species of oyster and have great finesse”. From Musclarium, whose mussels and oysters come out of the rafts in the bay of Alfaques, Albert Grasa explains that the environment where they cultivate them is privileged: “We are in a sea sheltered by the arms of the delta, where the fresh waters of the Ebro River and the salty waters of the Mediterranean Sea converge. This means that the amount of plankton available for the mollusks to feed on is very high”.<\/p>\n\n\n\n

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A post shared by \u2022MUSCLARIUM\u2022 (@musclarium_official)<\/a><\/p><\/div><\/blockquote>