Best time to visit

The best time to visit Haiti is during the dry season, which runs from November to March. During this period, the weather is warm and sunny, with lower humidity and less rainfall, making it ideal for outdoor activities and exploring the country’s natural and cultural attractions. The shoulder months of April and October can also be a good time to visit, offering a balance of good weather and fewer tourists. Prices for accommodations and flights may be lower compared to the peak tourist season. The rainy season, from May to October, brings higher humidity and frequent afternoon showers. This period is also the hurricane season, with the highest risk occurring from August to October. Travel during the rainy season can be less predictable, and visitors should be prepared for potential weather disruptions. Overall, planning your visit during the dry season or shoulder months will provide the most pleasant and reliable weather conditions for experiencing Haiti’s vibrant culture and beautiful landscapes.

What to expect

Language: The official languages of Haiti are Haitian Creole and French. Haitian Creole is spoken by the vast majority of the population and is the primary language used in everyday communication.

Currency: The official currency of Haiti is the Haitian Gourde (HTG).

Safety: Haiti has areas that are considered unsafe for tourists due to political instability, crime, and natural disasters. Visitors should stay informed about current conditions and heed travel advisories from their home country. Petty crime, such as pickpocketing and bag snatching, is common in crowded areas, so it's important to keep valuables secure. Avoid traveling at night and use reputable transportation services. Staying in well-known hotels and resorts and using guided tours can enhance safety. It’s also advisable to check for any health-related travel advisories and ensure vaccinations are up to date.

Cuisine: Haitian cuisine is a flavorful blend of African, French, and Caribbean influences, known for its use of fresh ingredients and bold spices. Some popular dishes include: Griot: Marinated and fried pork, often served with pikliz (spicy pickled vegetables) and rice and beans. Diri ak Djon Djon: Rice cooked with black mushrooms (djon djon) that give the dish a distinctive flavor and color, usually served with meat or seafood. Accra: Deep-fried malanga fritters, often served as an appetizer. Pain Patate: A sweet potato pudding flavored with coconut, cinnamon, and vanilla. Lambi: Stewed or grilled conch, seasoned with garlic, lime, and hot peppers.