The Limfjord in Danish Jutland is home to some of the northernmost oyster beds in the world. And from September to April thousands of Danes swarm out to collect the molluscs that live here.
The highlight of the oyster season is the traditional Oyster Trophy Week in mid-October - with oyster safaris, cooking events and culinary evenings.

On ten days, around 33 events take place along the fjord: With knowledgeable guides, you will go out into the mudflats to the best oyster and mussel beds.
What is collected can be eaten right outside the East: the guide has salt, lemon and a glass of champagne ready.

The Danish oyster opening championship also takes place as part of the event. There will be lectures about the European oyster, which is still appearing in masses here.
Its meat has a firmer and nuttier flavour than that of its Pacific competitor, which is spreading epidemically in Europe.

Because of the low temperatures in Jutland, oysters grow more slowly here than in France, for example, which makes them particularly aromatic.
And many participating star chefs from Denmark show that oysters are not only a delicacy when eaten raw during one of the culinary evenings of the festival.