A triple dose of UK Guardian goodness once again puts the delights of Sri Lanka in the spotlight, this time with the focus on beach getaways, best hotels and the last word on tasty tropical cuisine.

Sri Lanka is on the brink of a tourism boom with hotel chains rushing to open luxury resorts. But venture off the beaten track a little and you will find deserted shores, natural beauty and little-visited temples.

The beach at Gurupokuna on Sri Lanka’s south coast is wild and empty. Look up and down its length and you’re unlikely to see another person. The waves here are wild, too. Too wild to swim in for eight months of the year. They crash and pound so angrily that you can hear their roar at least half a mile inland.

Read the report here.



A tea plantation bungalow, surfer hostel, cottage near the beach and off-grid lodge are among our picks of great new places to stay in Sri Lanka.

Ceylon Tea Bungalows in the hills near Bandarawela opened in July, and offers comfort, style and personalised service. The five cosy doubles – named after villages in the Lake District – even have private butlers.

Dots Bay House on teeny, horseshoe-shaped Hiriketiya bay opened in late 2015 with three rustic rooms (some with TVs and aircon), and additional beds in an open-to-the-breeze dorm with quality linen and mosquito nets.

Read the report here.



Chef Jon Lewin reveals his favourite places around the island for feasting on rich, dark, deeply flavoured curries of fish, goat, pork and more

Some of my favourite dishes come from Jaffna in the north. I have a slight addiction to crab, and to slow-cooked goat. The goat curry is made with Jaffna’s signature dark curry powder, which is freshly roasted and ground, ensuring an aromatic and full-bodied flavour.

The meat is cooked low and slow until it’s nice and tender, and the sauce, or gravy as it is more commonly known, is rich and reduced to a thick consistency. Like most curries in Sri Lanka, it’s a one-pot deal and super easy to prepare.

Read the report here.

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