For New Zealanders, seafood is a national staple. Not that remarkable, perhaps, when taken in context: The country boasts 8,700 miles of beautiful coastline. In Auckland, oysters lovers are in luck, with an ever-increasing number of restaurants offering fresh oyster specialties such as the bluff oysters served with a mignonette-style sauce, made of cabernet vinegar and shallots or battered in buttermilk offered at Harbourside Bar and Grill.

Other places where you can shuck away an afternoon: Oyster&Chop, where 10 different varieties of fresh oysters can be paired with a wine recommended by Cameron Douglas, New Zealand’s first and only Master Sommelier; Rockefeller Champagne and Oyster Bar, where more than 45 Champagnes can be enjoyed with traditional kiwi-fried oysters; Depot Oyster Bar and Eatery, where celebrity chef Al Brown is in charge of the kitchen; Euro Bar & Restaurant on the city’s waterfront; and Soul Bar in Viaduct Harbour, considered a local classic. Where to stay? Why, at the Oyster Inn, of course. Located a 35-minute ferry ride from Auckland on Waiheke Island, this luxury boutique hotel features a wide verandah on the dining room perfect for drinking in the sunset.