Group Trip · 4 Travellers · Jan/Feb 2027
Where two oceans meet — and adventure begins.
Where we're going
Four incredible stops — from colonial city streets to Caribbean island mornings to misty highland coffee farms.
The only capital with a tropical rainforest inside city limits. Casco Viejo's cobblestoned colonial streets give way to a gleaming skyline — and the Panama Canal is a genuine wonder.
A charming mountain town in Chiriquí — named one of the world's best regions by Lonely Planet. Cool misty mornings, world-famous Geisha coffee, quetzal birds, and volcano hiking.
378 islands run by the Guna Yala indigenous community. Tiny palm-fringed islets, hammocks over the Caribbean, and some of the clearest water you'll ever swim in. Best late Jan–March.
Panama's Caribbean island gem — a 45-minute flight from the capital. Turquoise water, colourful stilted buildings, Afro-Caribbean culture, and the best snorkelling in Central America.
Plan the route
Choose your trip length, then tap the arrows to reorder the stops however you like.
Eat like a local
Panamanian food is a gorgeous collision of indigenous, African, and Spanish traditions. Here's what to order — and where to find it.
Panama's beloved national dish — rich, slow-simmered chicken with yam, yuca, corn, and culantro (stronger than cilantro). Panamanians eat it for breakfast, lunch, dinner, and as a hangover cure.
Raw seabass cured in lime juice with onions, peppers, and cilantro. Served with crackers or patacones. As fresh as it gets — fishermen deliver directly to market stalls daily.
A Chiriquí regional treasure — rice and beans topped with shredded beef and fried plantains, wrapped in a fresh bijao leaf. Farm labourers used to hang it from trees to keep critters away. The presentation alone is worth it.
Shredded beef slow-cooked in a tomato-based sauce with peppers, onions, and spices. Served over rice with crispy patacones. Every restaurant has its own version — all of them are good.
Crunchy on the outside, soft inside — green plantains smashed flat and fried twice. Served alongside almost everything. Think of them as Panama's answer to fries. Completely addictive.
Cassava dough stuffed with seasoned ground beef, then deep-fried until golden. A popular breakfast street food and market staple. Don't leave Panama without trying one fresh off the fryer.
Rice cooked with pigeon peas and coconut milk — rich, fragrant, deeply comforting. The default side dish at Bocas del Toro restaurants. Often served alongside stewed chicken or ropa vieja.
Grown in Boquete's highlands, Panamanian Geisha is one of the most sought-after coffees on earth — floral, jasmine-scented, utterly unlike anything you've had before. A boutique farm tour is mandatory.
A traditional cold drink made from whole corn kernels, milk, cinnamon, and vanilla. Sweet, creamy, and wildly refreshing in Panama's heat. Sold by street vendors throughout the country.
Good to know
February is Panama's biggest party — Carnaval hits Panama City hard. Hotels fill weeks in advance and prices spike. Book early or plan around it.
Air Panama connects Panama City ↔ Bocas del Toro in ~45 min (vs. 6+ hrs by bus). Also serves David — gateway to Boquete. Worth every peso.
San Blas requires a 4x4 drive or small charter flight. Plan a 2-night minimum. Bring cash — no ATMs on the islands. Absolutely worth the effort.
Panama uses the US Dollar. No exchange needed. ATMs everywhere in cities; bring cash for islands and rural areas.
Lightweight clothes for the coast, one warm layer for Boquete nights (~16°C). Reef-safe sunscreen, bug spray, and a light rain jacket to be safe.
Start at midnight, summit at sunrise. On a clear day you see both the Pacific and Caribbean simultaneously — one of the rarest views on earth.
Rough numbers
Estimates per person in CAD$. January/February is peak season — treat these as planning benchmarks, not quotes.
All amounts CAD$. Add ~$500/person for the 10-day version. Book flights and Bocas/San Blas accommodation well in advance for peak Jan/Feb season.