Nothing tastes more definitively of the sea than oysters. Whether they’re served raw, steamed, baked, grilled, stewed, roasted, sautéd, or deep-fried, oysters offer diners a pure connection to the ocean. And every variety is distinct, with flavors and texture that speaks to the exact location and conditions where they grow.
And no place celebrates this meaty, briny bivalve more thoroughly than Panama City, along the coast of Northwest Florida. The city’s storied fishing culture and its prime Gulf location make it the ideal destination for lovers of the finest and freshest seafood available.
They take their seafood seriously here, serving the bivalves in dishes from simple to refined. Every summer, Panama City celebrates National Oyster Day with special events at Hunt’s Oyster Bar, including an oyster eating competition on August 5 and a chance to earn a Golden Oyster keepsake for trying your first oyster.
And there is no shortage of opportunities to connect with that rich legacy any time of year. You can start anywhere along the Panama City Oyster Trail, a collection of local businesses that serve oysters in every conceivable preparation.
Gene’s Oyster Bar, the oldest of the bunch, has been in the oyster business since 1932, according to a longtime employee. It’s been known as Gene’s since 1969, and the place is steeped in history, a classic example of the oyster bar, with shuckers who’ll prepare your food right in front of you.
You can get a classic basket of fried oysters or tuck into a bowl of Grandma’s Oyster Stew. They also serve oysters baked by the dozen or half-dozen, with a variety of available toppings: butter, Cajun spices, bacon, cheddar, or parmesan cheese.
But Gene’s most popular preparation is the simplest: freshly harvested from the waters of the Gulf, kept on ice, and shucked upon request. Saltine crackers, hot sauce, and lemon are all optional.
Gulf oysters tend to be larger than those harvested in the northeast or the northwest.
“What makes Gulf oysters stand out is the salinity,” said Collins Abrams, one of the owners of Hunt’s Oyster Bar and Seafood, which has been in operation since 1966.
At Hunt’s, you can get your oysters steamed with butter, baked with bacon and jalapeño, or in the classic Oysters Rockefeller preparation, dressed with spinach, parmesan, and mozzarella.
Yet like at Gene’s, the most popular option is freshly shucked raw oysters. “We’re not a restaurant that just serves oysters on a platter of ice,” Abrams says. “We’re an oyster bar, where the focus point is the bar, and the shucker is right in front of you.”
It’s a distinctive experience, contributing to the lively atmosphere. The upstairs at Hunt’s overlooks the nearby St. Andrews Marina, while the downstairs is a blend of restaurant and honky-tonk, with a jukebox providing a customer-chosen soundtrack. The shuckers sometimes like to sing along.
A talent for shucking may just be something that’s in the water around Panama City, as a local man, Honor Allen, has had multiple wins at the U.S. National Oyster Shucking Championship.
And one of Panama City’s own won the 12 Days, 12 Ways celebration finale oyster eating contest in 2025. Four competitors sat down at Hunt’s to eat as many as possible in five minutes. The winner was Angel Colonel, who put down 111, far outpacing the runner-up, who slurped up 79.
For diners who want their oysters along with excellent sunset views along the waterfront, Uncle Ernie’s Bayfront Bar and Grill, with its own signature preparation, fresh oysters sautéd in butter and garlic and topped with romano cheese.
Bayou Joe’s, overlooking Massalina Bayou with 180-degree views of the water and stunning views of the sunset, leans into Cajun cooking, with blackened seasoning, a Cajun shrimp burger, and a New Orleans-style po’ boy sandwich that comes stuffed with fried oysters or shrimp.
Another waterfront destination, Harrison’s Kitchen and Bar, offers a refined atmosphere and a local twist along with its raw oysters, a spin on the classic French mignonette sauce made with local Florida citrus.
If these inspiring oyster eateries have you ready to cook up your own seafood feast, you can find everything you need steps away from the water at the Tarpon Dock Seafood Market, where the fish literally could not be any fresher. The market also serves a fine lunch menu, with po’ boys and baskets of fried oysters, in addition to raw ones. A dozen oysters and an ice-cold beer, served on the very dock where fishing vessels unload: It’s hard to get much better than that.
Fresh Gulf seafood is always on the menu in Panama City, and recent news has made things even better for local oyster lovers. The Apalachicola Bay, not far from Panama City, was recently reopened for oyster harvesting after a five-year hiatus. Locals prize the Apalachicola oysters for a distinctive meatiness and a briny flavor. Though you’re bound to find something delicious for every craving wherever you roam along the Panama City Oyster Trail.
Related Posts
