Embark on a culinary journey through Loon's local markets and hidden seaside eateries.
Boholano cooking is generous, unhurried, and built around what the sea and the land give each morning. In Loon you can eat very well for very little — if you know where to look.
Start with sikwate
The local hot chocolate, sikwate, is made from tableas of pure ground cacao and best enjoyed with a plate of warm puto maya. Many carinderias serve it at breakfast for a handful of pesos.
The market run
The Loon public market is at its liveliest in the early morning. Look for fresh kinilaw (fish cured in vinegar and calamansi), grilled isaw, and seasonal tropical fruit piled high.
Seaside dinners
As the sun drops, the eateries along the coastal road fire up their grills. Order the catch of the day, ask for it inihaw (grilled), and pair it with garlic rice. It is the perfect end to a day of exploring.
Planning a trip to Loon?
Book a clean, affordable room steps from the town center.