Things To Do
in Bonaire Sint Eustatius And Saba

A slow-cooked spiced goat stew commonly served with rice, plantains or funch'i; find it at family restaurants and during local festivals across the islands.

Must-Try!

Locally caught fish or conch prepared grilled, curried or in fritter form; widely available in seaside grills and small restaurants.

Fried or baked dough treats served as a snack or side—often sold at local markets and bakeries.

Friendly, informal greetings are important—say hello and good morning (in English or local language) when entering shops or restaurants; a simple greeting goes a long way in small communities.

Strict rules protect coral reefs and wildlife—do not touch or step on coral, take all trash with you, and follow guidelines from dive masters and park authorities.

Dress casually but respectfully in villages and religious sites; ask before photographing people or private property and be mindful of local celebrations.

Tipping is appreciated but not always mandatory; 10–15% in restaurants for good service is common, and rounding up for taxis, tour guides and dive crews is customary. Check if service charges are already included on the bill.

The US dollar is the official currency across Bonaire, Saba and Sint Eustatius. Credit cards are widely accepted at hotels, dive shops and larger restaurants, but small vendors and remote spots may be cash-only.

ATMs are available in main towns (Kralendijk, Oranjestad, The Bottom) but can be limited—carry sufficient cash for remote activities and small purchases.

Driest and sunniest months with pleasant breezes, calmer seas and the most reliable conditions for diving, hiking and outdoor activities. Peak tourist season brings higher prices and more bookings—reserve accommodations and dives in advance.

Higher chance of short heavy showers and tropical storms; hurricane risk peaks August–October. Many days are still fine, but monitor forecasts, flexible travel plans and ensure travel insurance covers weather disruptions.

Transitional months can offer lower rates and fewer crowds; expect variable weather—good windows for quieter diving and hiking but carry light rain gear.

Bonaire’s main airport with flights to/from Curaçao, Aruba and international connections via Curaçao; primary gateway for the island.

Saba’s famed short-runway airport (one of the shortest commercial runways in the world) with frequent connections to St. Maarten—note small aircraft and weight limits.

Sint Eustatius’ airport with regional flights to and from neighboring islands (often via St. Maarten or St. Kitts) and occasional charter services.

Largest cultural group on the islands with deep historical roots and strong local traditions influencing music, cuisine and festivals.

Dutch civil servants, expatriates and long-term residents bring European influences, governance and connections to the Netherlands.

People from nearby Latin American countries contribute to the multilingual character and add to the local workforce and cultural mix.

Top activity across the islands; local dive schools and operators provide training, guided dives and gear rental.

Popular in windier shallow bays such as Lac Bay (Bonaire) with seasonally reliable trade winds and training centers.

Saba’s steep trails and Statia’s volcanic routes attract hikers and trail runners seeking challenging terrain and rewarding views.

Vegetarian choices are available but limited in smaller eateries—opt for vegetable stews, rice and beans, salads and side dishes; larger restaurants in Kralendijk and at resorts are better at accommodating requests.

Vegan options can be scarce; carry snacks, request simple rice-and-beans plates, and ask markets for fruit, legumes and grilled vegetables.

Not widely labeled; communicate needs clearly to restaurants and stick to naturally gluten-free options (fish, rice, vegetables) and local breads only after checking ingredients.