Colombo
A sea-facing capital with a long grass promenade at Galle Face where food carts open around 5pm and the Indian Ocean runs straight up to the road.
9 nights, 6 stops. This is one of the routes we actually run across Sri Lanka. It is the spine of a trip, not the trip. Tell us how you travel and the plan reshapes it into yours.
Each stop earns its nights. The quiz decides how long you stay in each, and whether a stop drops off entirely because it is not you.
A sea-facing capital with a long grass promenade at Galle Face where food carts open around 5pm and the Indian Ocean runs straight up to the road.
From the Sri Lanka file. Real places, filed by people who went, not scraped from a Top 10 list.
A 52 hectare Dutch walled town on a rocky peninsula, UNESCO listed since 1988, with 14 bastions, a grid of gabled colonial houses, the 1640 Groote Kerk and an 18 metre lighthouse from 1938 on Point Utrecht Bastion.
Not a quiet single-shrine temple. A cluttered, eclectic complex with a museum wing holding Buddha statues, a vintage car collection and elephant tusks, donated over decades by devotees. Open until 10pm, so it is a good after-dinner stop when the Dutch Hospital crowd thins out, far fewer tour groups after 7pm.
Sri Lanka's first hands-on class-plus-market-tour format, running since 2014. You pick the produce at a real local market before cooking in a home kitchen, not a demo studio. You leave with the meal you cooked and a printed recipe card.
The oldest surviving building in Colombo Fort, a 17th-century Dutch-era hospital converted into two courtyards of restaurants, bars and shops. The closest thing Colombo has to a single evening-out strip. For a nightcap, Sky Lounge at the neighbouring Kingsbury Hotel is the reliable rooftop pick with skyline views.
Deep-fried lentil cakes topped with whole prawns, sold off carts on the Colombo seafront. The signature snack of the Galle Face evening crowd.
Sour tuna curry preserved with goraka, a black sticky souring paste, cooked dry with no gravy at all. It started on the south coast as a way of keeping fish without refrigeration, which is exactly why it tastes the way it does.
Dutch Burgher inheritance. Samba rice boiled in stock with a mixed meat curry, frikkadel meatballs, aubergine curry, blachan and seeni sambol, wrapped in a banana leaf and baked so the flavours run into the rice.
Chef Dharshan Munidasa runs a no-freezer policy: every crab comes straight from the lagoon that day. Order it pepper-style or garlic chilli, the curry version is the one locals actually order at home.
Five short questions, about three minutes. The plan starts from this route and a library of Sri Lanka trips we have tested, then reshapes the nights, the food and the days to your pace and budget.
No sponsored stops, no filler days. If a place stays on your plan, it earned the spot.