THE LEEWARD ANTILLES, “CARIBBEAN RESPLENDENT”

BONAIRE, "THE DIVERS PARADISE"

BY CLAY LARROY

There is nothing more exciting than traveling. Whether you are going for a road trip to see something new in your own state, or heading off to somewhere for the very first time to visit a city you have always dreamed of, there are some travel basics that you should know. Travel in the off seasons from November to April, to avoid crowds, save money and enjoy temperate weather. In those months, many families with children cannot travel due to school commitments, making many tourist attractions much less crowded. This may also result in lower costs for airfare and hotels.  When you are ready to plan a vacation contact me!

Bonaire is the second-largest island in the former Dutch Antilles, and has desert-like terrain offset by inviting turquoise waters. Beneath the water's surface, rainbow-hued fish drift in between coral, and many believe argue that the diving and snorkelling here is the best in the Caribbean; Bonaire's relative lack of tourism means much of its coral has gone undisturbed. For those seeking sailing or windsurfing, the characteristic windswept postures of the divi divi trees show that Bonaire's warm, dry and breezy climate is ideal for these sorts of activities.

Bonaire is highly eco-friendly and keen not to impair the fragile infrastructure of the coral, nor unsettle the island's serenity with heavy development and glitzy nightlife. Consequently, Bonaire's beautiful beaches and safe waters have remained intact. Flamingos wander the landscape of multi-hued salt plains, and multitudes of birds enjoy this paradisiacal sanctuary.

Bonaire was part of the Netherland Antilles until its dissolution in 2010. It is now a special municipality of The Netherlands.

Food and Drink in Bonaire

The restaurants serve predominantly Creole cooking, particularly seafood dishes, including conch shell meat, grilled spicy fish and lobster. A variety of Chinese, French, Indonesian, Italian and international cooking can also be found. There are several hotels, restaurants and bars in Kralendijk to choose from.

Regional Specialities

• Iguana soup.
• Kabrito stoba (goat stew). 
• Pika Siboyo (a popular sauce made with onions marinated in vinegar and hot peppers). 
• Pastechis (plump pastries filled with spicy meat, shrimp or fish). 
• Cocada (sweet cocunut candy).

Things To Know

Restaurants and bars are usually closed by midnight.

Tipping

There is typically a 10% service charge in restaurants and a 6% tax.

Drinking Age

18.

REFERENCE SITES

http://www.travelresearchonline.com/blog/index.php/destination-guides/

“Because there’s nothing more beautiful than the way the ocean refuses to stop kissing the shoreline, no matter how many times it’s sent away.”

 – Sarah Kay

Live Well, Laugh Often and Travel Much!