It’s difficult to tell a tale of Marin oysters and seafood culture without tipping over into coastal Sonoma where many boats harbor and offload their goods. This restaurant inside Bodega Bay Lodge has gorgeous views over the bay, and the full lunch and dinner menus are available at both it and the adjacent fireside lounge. A platter of chilled oysters with Champagne mignonette and grilled lemon feels celebratory with a bottle of local bubbles from Schramsberg. Baked oysters are plumped up with chorizo and Estero Gold cheese from nearby Valley Ford Cheese & Creamery. Is it already time to watch the sun go down?

Smack in between Bodega Bay and Tomales, the little town of Valley Ford hosts another oyster hot spot that even built the region’s famous crustacean into its name. Though the menu leans into the foodways of the American South through dishes such as Cajun-fried Brussels sprouts, chicken sausage gumbo, and French Quarter beignets, the menu is topped with five variations of barbecued oysters, plus one plate of oysters on the half shell for good measure. Louisiana Hots with hot sauce and garlic butter blend California and Louisiana in the best way (and may be why you see that little red bottle on so many platters of raw oysters) while the house namesake oyster is layered with bacon, cream cheese, and a toasty cornmeal crust.

Alongside a complete revamp of the restaurant and the property’s namesake cottages, this popular restaurant is also adjusting its menu to reflect the history and legacy of a property first opened in the 1930s. It is doubtful that chef Kua Speer can ever take Nick’s BBQ’d Oysters off the menu, seeing as they’re featured in the property’s cookbook. Chef doubled down on baked oysters, creating Calabrian salami topped nduja baked oysters with layers of Italian chile heat. After years of counter service, the team is shifting back to a more hands-on service approach, both inside and out.

Wedged between the shore of Tomales Bay and Highway One, this slip of a restaurant extends its sliver of a porch along the shore. The result is a vibe that embraces the region’s natural beauty and its casual, outdoorsy nature. Oysters, sourced from the restaurant’s nearby oyster farm, Tomales Bay Oyster Company, can be enjoyed at one of the indoor tables. Better still is to sit outside at the long bar facing the water while slurping down a few Kilpatricks and a side of garlic bread. The house smoker turns out an array of smoked meats and seafood, including oysters placed atop bread smeared with Cowgirl Creamery Fromage Blanc and chipotle aioli.

After the grandchildren of the original owners retired in 2017, Hog Island Oyster Co acquired this restaurant established by the Konatich family in 1948. . But the new owner’s commitment to Tony’s remains intact with an expanded shellfish and seafood-focused menu. West and East Coast oysters are served, as well as grilled oysters, an oyster po-boy sandwich and, as old-school fans will appreciate, fried oysters with garlic aioli. The restaurant is perched over the bay while the shaded deck hugs the shore.

After 34 years across the street, one of Point Reyes Station’s iconic restaurants recently moved back into the building where it got its start, with proprietor Sheryl Cahill and chef Aaron Wright still running the show. The flaky popovers remain a menu mainstay, as do oysters on the half shell and fried oysters. This is one of the few places that still serves hangtown fry, the Gold Rush era’s most expensive meal of oysters, bacon, and eggs (it was $6 then, an astronomical sum). Wright reimagined the dish as an omelet with fried oysters bacon and eggs. Look for it on the brunch menu.

Perhaps better known for the wood-burning oven that churns out exceptional pizzas like a classic margherita or a roasted garlic and mushroom, the restaurant at Point Reyes Station’s eastern end serves raw oysters and other shareables such as wood-fired herb bread and organic tossed greens to round out the menu. No, there is no oyster pizza, but Marin Brewing’s Point Reyes Porter and other beers are on tap, ideal for quaffing on the broad back deck on a sunny afternoon.

Though perhaps better known for cocktails and pub grub like fried chicken sandwiches and burgers, the recently renovated restaurant at Olema House regularly offers fresh oysters. A classic tray of raw oysters is served with citrus mignonette — though the pro-move is to add Parker House rolls with whipped maple butter for exceptional eating. Ask for the house’s “secret” oyster creation: baked oysters with porcini butter and Madeira — at press time, the dish had not yet landed on the menu.

One part community hub and one part beach chalet, this restaurant on the south end of Stinson Beach offers a little something for everyone. Order a plate of chilled oysters with tobiko and Espelette chile, barbecued oysters with woodfired tomatillo salsa, or a seafood platter with a glass of rosé and revel in the oh-so-chill Marin lifestyle. There’s a to-go market with fresh bread and a window with snacks and soft serve for the beach. It gets busy inside, especially on chilly days, but the ample back patio is shielded from the worst of the fog’s breezes.