Base yourself on White Beach and give it two slow days: a swim in the morning, a paraw sail at sunset, dinner at D'Talipapa. Spend a third on the water, island hopping to Crystal Cove or diving the Yapak wall. Take an e-trike north for Puka Shell Beach, and in the windy months walk over to Bulabog to watch the kites. Four or five days covers it without hurrying.
Updated · Wimup Editorial
Boracay is a seven-kilometre island off the northern tip of Panay, and nearly everything happens on one side of it. White Beach faces west and the sunset; Bulabog faces east and the wind. Since the six-month closure of 2018 the island runs on caps, fees and e-trikes, and it is cleaner for it.
About four kilometres of fine, pale sand on the sheltered west coast, and the reason the island is famous. Station 1 in the north has the widest, quietest sand; Station 2 is the busy middle around D'Mall. Swim early, before the boats and the crowds.
An 800-metre beach on the north coast, coarser than White Beach because of the small puka shells in its sand, and far less built up. The water drops off quickly, so it is a beach for a swim and a long afternoon in the shade.
The paraw is the Visayan double-outrigger sailboat, and an hour on one off White Beach at sunset is the island's signature trip. Boats leave from the sand and run with the afternoon wind. Agree whether the price is per boat or per person before you board.
A small private island with two sea caves, landscaped paths and snorkelling in clear water, and the standard first stop on an island-hopping tour. Entry is paid on the island and is rarely included in the boat price.
When the northeast amihan wind blows, roughly November to April, Bulabog's wide, shallow bay fills with kites while White Beach stays calm. IKO-certified schools teach beginners on the beach. Out of season the bay is flat and almost empty.
A volcanic outcrop a few metres off Station 1, with steps up to a grotto of the Virgin Mary. It is the most photographed rock on the island. At low tide you can wade to it; treat the shrine as a shrine.
A wet market where you buy fish, prawns and crab by the kilo, then carry them to a paluto stall next door that cooks them your way. It is the best-value seafood meal on the island. Check the cooking fee on the board before you order.
Boracay's best-known dive: a wall off the north coast where whitetip and grey reef sharks, tuna and schools of jacks pass in the current. It is a deep dive for certified divers, run by the dive shops along White Beach.
A small cove just north of White Beach, reached by a concrete path cut into the rocky headland. It is quieter than the main beach and faces the same sunset. The walk round the point is the reason to go.
A quiet cove on the northeast coast with rocks, snorkelling and few people. Fruit bats hang in the trees through the afternoon and leave in a stream at dusk, which is the time to be there.
The windward beach on the east coast: kites from November to April, flat and empty the rest of the year.
A small southeast beach with a jetty for dive and island-hopping boats, and good snorkelling off it.
About 100 metres of sand between two rocks, reached through the Shangri-La resort; call ahead as a non-guest.
A small west-coast cove between Diniwid and Punta Bunga, inside a resort that charges entry.
A rocky islet off the southeast coast, named for its shape, and the tour's snorkelling stop.
A cliff-jumping stop with platforms at several heights; entry is about ₱250 and paid separately.
Romblon's island across the strait to the north, with quieter beaches than Boracay's.
A walk on the seabed in a weighted helmet with air pumped from the boat; no certification needed.
The sport Bulabog was known for before kites, taught on the same bay in the same wind.
A fishing boat sunk as an artificial reef, now home to batfish and scorpionfish; advanced divers.
Wood-fired pizza and fresh pasta on the D'Mall beachfront, and a survivor of the 2018 closure.
The island's best-known breakfast: pancakes, eggs and its own craft beer later in the day.
The widest sand and the bigger resorts at the north end of White Beach; the calmest stretch.
Aklan's capital, 68 km from Caticlan: the Ati-Atihan in January and piña cloth weaving all year.
A boardwalk of about a kilometre through planted mangroves outside Kalibo, open 8am to 5pm.
Cliff diving from platforms in Buruanga by boat, with lunch included; check trips are running.
Aklan's great street festival, painted faces and drums, in honour of the Santo Niño; 18 January in 2026.
National kiteboarding events have closed their seasons on Bulabog Beach in the strongest wind.
An international open-water swim race off the island, held 7 and 8 March in 2026.
The island's busiest week. Book rooms and the ferry well ahead.
The province's founding anniversary, 70 years in 2026.
The old Labor Day party, now a week of dragon boat races, paraw regattas and beach sport.
The town's tourism celebration, with sandcastle building and a paraw regatta on White Beach.
Fireworks from the resorts along White Beach, and the fullest night of the year.
Godofredo P. Ramos Airport at Caticlan, the closest field, minutes by tricycle from the jetty port. Flights mainly from Manila and Cebu.
The larger airport, with the international flights, 68 km from Caticlan: about 1.5 to 2 hours by van or bus.
A 10 to 15 minute crossing to Cagban port. Pay the terminal fee, the environmental fee (₱300 foreigners, ₱150 Filipinos) and the fare first.
Electric tricycles run the main road from Cagban to the north. Shared seats cost a few dozen pesos; a private trip about ₱150 to ₱300.
Raw fish cured in vinegar with ginger, onion and chilli, the Visayan answer to ceviche.
A grilled Aklan chorizo patty in a bun, sweet and garlicky, sold from grills on White Beach.
Real Coffee & Tea Café's tart citrus muffin, the island's best-known snack.
Native chicken cooked in coconut water with lemongrass, often served in the bamboo.
Aklan chicken wrapped in banana leaves with lemongrass and steamed in its own juices.
Chicken stewed with ubad, the tender pith of the banana trunk, an Aklanon dish.
Oysters from New Washington on the Aklan coast, steamed, raw or grilled.
Your own catch from D'Talipapa, grilled, steamed or in garlic butter next door.
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