Palermo: Oysters Tasting Experience

Verified by FREETOUR.com
Duration: 2 hours
|
Provided by Thomas
The closest date you can book this product is for 31.05.2025. See products available today and tomorrow.

Overview of the tour in Palermo

Embark on a unique culinary journey with our exquisite oyster-tasting experience. Delight in these oceanic treasures' fresh, briny flavors, each hand-selected from the finest oyster beds. Whether you're a seasoned oyster enthusiast or a curious newcomer, our guided tasting will introduce you to the subtle differences and distinct characteristics of various oyster varieties.

This experience promises to tantalize your taste buds and expand your appreciation for one of the sea's most celebrated delicacies. Join us for an unforgettable evening of flavor exploration and culinary discovery.

1. Gillardeau – Coming from Marennes Oléron.
Considered the “Dom Perignon” of oysters, they are nutty, pulpy, and succulent, with a unique sweetness.
2. Legris – these oysters offer elegant spring notes of wild garlic, perfect for the most demanding palates.
3. Prestige des Mers – These oysters are a real pleasure for the palate with a light saltiness and a chive aftertaste.

All naturally accompanied by a special vinaigrette, the demi-sel “Bordier” French butter, and our homemade 7-grain toasted black bread. Paired with prosecco, white wine, sweet wine or champagne at extra cost.

This activity includes:

  • Al Politeama Multisala
  • La dolce vita guide
  • 6 oysters
  • glasses of wine to pair

Meeting point

Piazza politeama

On arrival

It is best to take a taxi from Piazza Politeama to Zona Favorita of Palermo.
You will be given an address upon booking.

Free Cancellation

Free Cancellation up to 24 hours before the activity starts. Late cancellation or your non-arrival is not refundable.

Availability & Language
December 2024
Mo
Tu
We
Th
Fr
Sa
Su
16
17
18
19
20
21
22
Today, 18 December 2024
No schedules found for this date. Please try another date
See Availability
Tours Organized by Thomas