Tortuga
Island · Port-de-Paix ·
Secluded island with white-sand beaches, clear waters, and wildlife
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Haiti Get directions
Secluded island with white-sand beaches, clear waters, and wildlife
Haiti Get directions
"Accessible only by boat, this serene crescent-shaped beach on the uninhabited island of Culebrita is named for its resident sea turtles and delights with unbelievably clear water, fluffy sand that spills into a lush jungle, and a wonderfully remote vibe. The most enjoyable way to reach Playa Tortuga is via private boat hire from Fajardo, or on a budget by taking a ferry to Culebra and then a roughly 20-minute water taxi to Culebrita; note there are no restrooms, restaurants, or shops, so pack everything you need for the day." - Nicole Kliest
"A luggage and travel backpack brand with a home try-on program to help travelers find the right fit and designs backed by a worldwide warranty, making gift cards a reliable choice for adventurers." - Anne Taylor Anne Taylor Anne Taylor is an updates writer at Travel + Leisure where she keeps articles fresh and up to date. As an avid traveler who has been to 26 countries, she is always testing new products to make her trips even better. She has a bachelor’s degree in news media and has been a writer and editor for over seven years. Travel + Leisure Editorial Guidelines
"I note HRG continues to operate Tortuga Caribbean Bar & Grille as part of its local holdings." - Tierney Plumb
"Hill Restaurant Group’s Key West-themed replacement to Tio Javier just opened this week with a Barracks Row-facing patio filled with furniture painted every color of the rainbow. And sister spot Willie’s Sports Bar, Navy Yard’s five-year-old barbecue and beer bar, christened its newly expanded patio in time for Opening Day at Nationals Park." - Tierney Plumb
"I found the new island-themed bar encourages guests to slow down and soak up rays atop its massive 200-person rooftop at 514 8th Street SE in the heart of Capitol Hill. It slings ceviches, key lime pie, and rum runners and is being opened under Hill Restaurant Group, with two new chefs leading the effort: Lauren Hunter, who comes from Florida and is well-versed in seafood, and Brian Guy from the now-shuttered Chesapeake Room. The menu runs from soups, salads, and sandwiches to entrees packed with ahi tuna, yellowtail snapper, conch, grouper, and calamari, while meat eaters can turn to baby back ribs, burgers, and steaks. Plantains play several roles here: fried chips form the base of nachos, smashed and fried tostones replace buns in beef sliders, and mofongo balls are stuffed with shrimp, pork, or chimichurri steak. Managing partner Tom Johnson, who recently relocated from the Florida Keys and has ties to a revamped Morada Bay property, is part of the prolific restaurant group behind the concept." - Tierney Plumb
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