Sri Lanka
Tea plantations on the hills, leopards in the parks, and a southern coast made for coming back.
Introducing Sri Lanka
Small enough to cross in a long weekend, deep enough to keep returning to. Sri Lanka layers tea estates above the cloud line, ruined royal cities, surf breaks on three coasts and the leopard country at Yala into a single trip. The food sits between South Indian and Southeast Asian: hoppers at breakfast, rice and curry at noon, devilled prawns at dusk. Two monsoons keep something in season all year round.
See hotelsYour Travel Notes
Currency
Sri Lankan Rupee (LKR). USD are widely accepted at higher-end hotels; cards work in cities and resorts; carry cash in the hill country and for tuk-tuks.
Cuisine
Hoppers at breakfast, rice and curry at lunch (with six side dishes if you are lucky), devilled prawns at dusk. Coastal kitchens lean into coconut and chilli; hill country cooking is gentler.
Transport
The train from Kandy to Ella is one of the great journeys you can buy a ticket for. For the rest of the island, a private driver booked through your hotel costs less than you think and saves whole days.
Tipping etiquette
A 10% service charge is usually included on restaurant bills. Beyond that: LKR 500 to 1,000 per day for housekeeping, LKR 1,000 to 2,000 for drivers, 10% for private guides.
When to go
Two monsoons split the island, so something is always in season. December to March for the south and west coasts, May to September for the east. The hill country sits above the weather all year round.