Along the shores of the Adriatic Sea, shellfish are more than a delicacy — they are part of coastal identity. And in March 2026, when the feast of St. Joseph falls on 19 March, oyster lovers flock to the coast to celebrate the sea’s bounty and savour oysters at their peak.

In southern Dalmatia, the medieval towns of Ston, Mali Ston and Brijesta will host the annual Oyster Festival from 19 to 22 March 2026, when the calm, nutrient-rich waters of the bay produce some of the juiciest oysters in the Adriatic. The festival draws foodies and travellers to taste the locally grown oysters, pair them with excellent Pelješac wines, and join cultural events and farm visits around the harbour.
Further north in Istria, the dramatic fjord-like Lim Bay (Limski kanal) will again celebrate shellfish at the Lim Bay Oysters Day on 22 March 2026, when the rugged cliffs and pristine inlet provide ideal conditions for oyster and mussel cultivation.
Oysters are best enjoyed simply — freshly opened, served raw on ice with just a squeeze of lemon juice to enhance their natural brininess and delicate sweetness. A glass of crisp white wine from Pelješac or Istria makes the experience complete, allowing the pure taste of the sea to take centre stage.
While oysters take the spotlight in early spring, other Adriatic shellfish define different seasons and landscapes. Mussels thrive in sheltered coves and estuaries along the coast, particularly abundant from late spring through summer, when they are at their fullest and most flavourful — a staple of rustic buzara dishes served in seaside konobas. Scallops, often harvested in deeper offshore waters, are prized for their tender sweetness and frequently appear grilled in their shells in Istrian and Kvarner restaurants. Clams and cockles, gathered from sandy seabeds and lagoons, bring a delicate, slightly sweet note to pasta dishes and seafood risottos and are found at fish markets throughout the year, depending on local harvesting seasons.
From the fortified salt-pan landscapes of Ston to the emerald cliffs of Lim Bay, Adriatic shellfish are inseparable from their environments — shaped by currents, stone, freshwater springs and centuries of coastal tradition. For travellers, tasting them is not just a culinary pleasure, but a way of experiencing the geography of Croatia itself.