1. Visas & Entry Requirements

• Most passport holders from Pacific nations and many Commonwealth countries can enter visa-free for up to 90 days.

• Check with the Solomon Islands Immigration Division before your trip.

• Passport validity: At least 6 months.

2. When to Visit

• Best time: May to October (dry season)

• Wet season: November to April, with chances of cyclones and rough seas.

• Travel outside peak seasons for fewer tourists and better prices.

3. Currency & Payments

• Solomon Islands Dollar (SBD) – Cash is king in most places.

• ATMs available in Honiara and major towns.

• Many remote areas do not accept cards, so carry enough cash.

• Mobile money (e.g., M-SELEN) is growing, but still limited.

4. Connectivity

• Internet and mobile coverage are limited in rural areas.

• Get a local SIM card from Our Telekom or Bmobile.

• Starlink and satellite-based providers like Kacific now help fill the connectivity gap in outer islands.

5. Local Transport

• Domestic flights with Solomon Airlines connect major provinces.

• Small boats and OBMs are the main transport in island provinces — safety gear is a must.

• Taxis are cheap but unmetered—always negotiate the price.

• No ride-sharing apps like Uber.

6. Accommodation

• Ranges from budget guesthouses to eco-lodges and resorts.

• Book early for popular islands like Gizo, Munda, or Uepi.

• Many rural accommodations have limited electricity (solar or generator).

7. Health & Safety

• Malaria is present — use mosquito repellent and sleep under nets.

• Ensure you have travel insurance covering medevac.

• Honiara is safe but take precautions at night.

• Water in rural areas may not be safe — boil or use purification tablets.

8. Culture & Respect

• Modest dress is expected, especially in villages.

• Always ask before taking photos.

• Sundays are usually reserved for church and rest – plan around it.

• Customary land is everywhere — respect local protocols when visiting.

9. Local Foods to Try

• Fresh seafood (tuna, crayfish, mud crabs)

• Poi (fermented taro paste)

• Taro, cassava, pana (island yams)

• Coconut-based dishes and local fruits