The Fabulous Getaway

The Fabulous Getaway We are one of the leading Destination Management Companies for Sri Lanka. With 20 years of experience, we have unbeatable insider tips and expertise.

Trust us to be your on-the-ground partner for designing and operating tailor-made Sri Lanka holidays. Trust us to be your on-the

225 tonnes of waste stopped. That’s what the Ocean Strainer at St. Sebastian Canal has kept out of the ocean since we in...
08/05/2026

225 tonnes of waste stopped.

That’s what the Ocean Strainer at St. Sebastian Canal has kept out of the ocean since we installed it with in September 2024.

St. Sebastian is the longest canal in Colombo District. The strainer sits in the water and catches plastic, debris, everything that would otherwise flow downstream. Water drains through freely, preventing flooding during heavy rain.

The waste stays trapped. Sri Lanka Land Development Corporation collects the accumulated waste and sends it to Kerawalapitya Waste Park for proper segregation and disposal. Plastic recyclables go to Eco Spindles, where they’re transformed into gloves, brooms and brushes. What can’t be recycled is incinerated to generate electricity.

Last quarter, we repositioned the strainer slightly downstream after some repair work. More effective placement, better flow, same purpose.

One canal. One device. 225 tonnes kept out of the ocean in just over a year.

While most of the world celebrates in January, Sri Lanka marks the new year in April. It’s calculated by the solar calen...
02/05/2026

While most of the world celebrates in January, Sri Lanka
marks the new year in April. It’s calculated by the solar
calendar, rooted in astrology and tradition.

At home, families boil milk at the auspicious time. The
overflow is deliberate. Prosperity, abundance, the year
starting with more than enough.

At the office, we gathered to boil milk together and share
the table. Milk rice, sweetmeats, the traditional spread.The kind of celebration that brings everyone together.

Dilanke climbed Kirigalpoththa last month. Sri Lanka's second highest peak, deep inside Horton Plains. Not the World's E...
29/04/2026

Dilanke climbed Kirigalpoththa last month.

Sri Lanka's second highest peak, deep inside Horton Plains. Not the World's End loop most visitors walk. The actual mountain.

Fourteen kilometres through cloud forest and open grassland. Five hundred metres of elevation gain. Muddy sections, stream crossings, steep drops near the summit.

Sambar deer freezing mid-graze to watch you pass. Butterflies gathering near water. The kind of trail where you're aware leopards move through here, even if you don't see them.

The forest thins as you climb. What starts dense and green opens into boggy patches and exposed hillside. Your boots get heavy with mud. Your breathing changes with the altitude.

On a clear day, the view from the top stretches across Horton Plains. Grassland and forest rolling toward distant hills. Other days, mist closes in and you're standing inside a cloud.
Both are worth the climb.

A meal worth slowing down for.Olu rice comes from lotus seeds. Not the kind you buy in a packet. The kind someone harves...
21/04/2026

A meal worth slowing down for.

Olu rice comes from lotus seeds. Not the kind you buy in a packet. The kind someone harvested from a pond, removed from the pod by hand, shelled carefully without breaking, dried in the sun.

Each seed has a hard outer shell and a bitter green embryo inside that needs to be removed. The process takes time. Hours, not minutes. Days if you're doing it properly.

The curries on this plate? Most of them came from the same village lake where the lotus grows. What the water provides, the village uses. Nothing is wasted.

This is the kind of meal that makes you understand why people here eat slowly. Not just because they're trying to savor it, but because the effort that went into making it deserves that much.

A meal worth slowing down for.Olu rice comes from lotus seeds. Not the kind you buy in a packet. The kind someone harves...
21/04/2026

A meal worth slowing down for.

Olu rice comes from lotus seeds. Not the kind you buy in a packet. The kind someone harvested from a pond, removed from the pod by hand, shelled carefully without breaking, dried in the sun.

Each seed has a hard outer shell and a bitter green embryo inside that needs to be removed. The process takes time. Hours, not minutes. Days if you’re doing it properly.

The curries on this plate? Most of them came from the same village lake where the lotus grows. What the water provides, the village uses. Nothing is wasted.

This is the kind of meal that makes you understand why people here eat slowly. Not just because they’re trying to savor it, but because the effort that went into making it deserves that much.

05/04/2026

📍 Ritigala

An ancient Buddhist monastery hidden in a strict nature reserve. Stone paths wind through jungle. Monastic ruins from the 1st century BC sit where monks once meditated.

The forest has reclaimed most of it. What remains are meditation halls, a hospital, structures built with precision we still don't fully understand. And silence. The kind that makes you notice your own breathing.

This isn't a site you rush through. It's a place you feel before you understand.
Not many people come here. That's part of what makes it worth the trip.

Most Sri Lankans grew up the same way. Watching matches on TV with parents and grandparents. Playing in the street after...
30/03/2026

Most Sri Lankans grew up the same way. Watching matches on TV with parents and grandparents. Playing in the street after school until it got too dark to see the ball. Going to the stadium with friends to watch matches.

Cricket here isn't just a sport. It's the thing that brings everyone together regardless of where you're from or what you believe. When Sri Lanka's playing, the whole country stops.

We were at the T20 match in Colombo recently. The energy in the stadium, the way strangers become friends for three hours, everyone on their feet when a wicket falls. It's something you have to experience to understand.
If you're visiting during cricket season, go to a match. Not for the sport necessarily, but for what happens in the stands.

Image courtesy:

We're looking for a Travel Consultant to join our team!Full details and how to apply in the link in bio
26/03/2026

We're looking for a Travel Consultant to join our team!

Full details and how to apply in the link in bio

21/03/2026

Most households in rural Sri Lanka still cook over woodfire.
He'll walk this path again tomorrow. And the day after. Collect what the family needs, carry it home, stack it for cooking.

Different faiths have been shaping this city for centuries. Mosques, kovils, churches, Buddhist temples. They don't just...
14/03/2026

Different faiths have been shaping this city for centuries. Mosques, kovils, churches, Buddhist temples. They don't just coexist, they've built the city's silhouette together.

You see it in the architecture. The way the Red Mosque's red brick stands against the sky. The kovils painted in colors that announce themselves from blocks away. The domes and spires and stupas that layer over each other when you look up.

And then there's everything in between. Street food at sunset. Laundry hanging against bright walls.

This is what happens when communities have lived side by side long enough. The city just reflects it back.

Cinnamon, cardamom, cloves, pepper, nutmeg. Sri Lanka's spices were valuable enough that merchants sailed months to get ...
12/03/2026

Cinnamon, cardamom, cloves, pepper, nutmeg. Sri Lanka's spices were valuable enough that merchants sailed months to get them. Valuable enough that the island was colonized three times over.

The Portuguese came first in 1505. Then the Dutch. Then the British. All for control of the spice trade.

Sri Lanka sits on what was the maritime silk route. Ships from Arabia, Persia, China stopped here. The spices grown on this island flavored food across continents long before anyone called it "global trade."

That history is complicated. But the spices themselves? Still here. Still grown the same way. Still the reason people notice Sri Lankan food the moment they taste it.

Some things survive everything.

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140A Vauxhall Street
Colombo
00200

Opening Hours

Monday 08:30 - 17:30
Tuesday 08:30 - 17:30
Wednesday 08:30 - 17:30
Thursday 08:30 - 17:30
Friday 08:30 - 17:30

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+94117895820

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