The bay's oysters (served raw and accompanied by the local small, flat sausages called crepinettes) appear on menus everywhere.
The beachfront promenade between Jetée Thiers and Jetée d'Eyrac is lined with restaurants and places offering pizza and crêpes, plus a couple of standout places serving seafood.
Oyster Taste Test
It is humbling to think that the freshly shucked oysters – devoured in just a few fabulous seconds in a waterfront restaurant or on the sea-facing wooden deck of a traditional cabane (fishermen's hut) in one of Cap Ferret's many ramshackle villages ostréicoles (oyster fishing village) – are the product of four years' exceedingly hard graft. Oysters farmers in the Bassin d'Arcachon tend to their oyster beds in all weathers, daily, year-round. Four oyster-breeding zones hint at subtly different flavours which, depending on your taste buds, you might detect: look for milk and sugar in Banc d'Arguin oysters, minerals in oysters from Île aux Oiseaux, citrus in tangy Cap Ferret oysters and – yes, really – roasted hazelnuts in oysters from Grand Banc.