Today, there is a need to find new, sustainable, and environmentally friendly alternatives for healthy human nutrition. Sea asparagus has proven to be a healthy food source with low sodium content and can be cultivated under controlled conditions. Oysters, on the other hand, are known for their ease of cultivation and enjoy a strong domestic and international market. Considering the positive characteristics of both products for the gourmet market, we propose implementing a self-sustaining prototype for mixed cultivation of sea asparagus and juvenile oysters under controlled conditions to provide biomass of gastronomic interest for the gourmet market.