Plan Your Trip
Food Experiences
Seafood Heaven
̈ Elita Restaurant (p^113 ), Galle. For
lighthouse views and seafood to die for.
̈ Crab (p253), Uppuveli. Beachside dining,
great local crab and a romantic atmosphere.
̈ Bu Ba (p 78 ), Colombo. With candlelit
tables right on Mt Lavinia beach.
̈ Cool Spot (p 101 ), Hikkaduwa. Family-run
and serves a superb seafood platter.Meals of a Lifetime
̈ Ministry of Crab (p 75 ), Colombo. A highly
atmospheric seafood institution inside the
capital’s Old Dutch Hospital.
̈ Fortaleza (p^113 ), Galle. Delicious Western
or Sri Lankan food in the historic Fort quarter
of Galle.
̈ Hill Club (p 172 ), Nuwara Eliya. A classic
baronial-style dining room with British menu
and adjacent billiards room.Colonial Class
̈ The Sanctuary at Tissawewa (p222),
Anuradhapura. Refined dining in the former
residence of a British governor.©Lonely Planet Publications Pty LtdEat & Drink Like a Local
Combining intricate flavours, incredibly fresh produce and a culi-
nary heritage that blends indigenous and extraneous influences Sri
Lanka is perhaps the original Spice Island. Eating out here is a de-
light, whether it’s tucking into an authentic roadside rice and curry
or enjoying surf-fresh seafood from an oceanfront restaurant table.The Year in Fruit
Sri Lanka’s diverse topography means that the
variety of fruit is staggering.Year- Roun d
Many fruits including bananas (more than 20
varieties!), papayas and pineapples are available
year-round.Apr–Jun
The first mangoes appear in April in the north: the
Karuthakolamban (or Jaffna) mango thrives in dry
parts of the island and is prized for its golden flesh
and juicy texture. Rambutans (peculiar-looking
red-skinned fruits with hairy skin), meanwhile, are
at their best in June. They taste like lychees; you’ll
see them stacked in pyramids by the roadside.Jul–Sep
It’s peak season for durian, that huge spiky yellow
love-it-or-hate-it fruit that smells so pungent that
it’s banned on the Singapore metro – you won’t
find this one on the breakfast buffet. Mango-
steens, delicately flavoured purple-skinned fruit,
are also harvested at this time. The fruit do not
travel well, so it’s best to sample these at source
in the tropics.