Aklanon flavors
Talipapa Seafood Paluto
Pick live prawns, crabs, lobster, squid, and reef fish from D'Talipapa wet market, haggle by the kilo, then carry your basket to a nearby paluto eatery that grills, steams, or fries it to order. The island's freshest seafood feast.
About this dish
Paluto — from the Filipino word luto, 'to cook' — is a beloved dining ritual across the Philippines, and Boracay's version centres on D'Talipapa, a covered wet market a short walk inland from Station 2. Here you move stall to stall choosing your own dinner while it's still alive: tiger prawns, blue crabs, spiny lobster, squid, scallops, sea urchin, and whatever reef fish came in that morning, all sold by the kilo after a friendly round of haggling. You then carry your haul to one of the ringing paluto restaurants, tell them exactly how you want each item cooked — grilled with garlic, steamed, fried, turned into sinigang or kinilaw — and pay a modest per-dish cooking fee. The result is the freshest and most personal seafood meal on the island, and a far cheaper way to eat lobster than any beachfront restaurant.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
D'Talipapa wet market (Station 2) — buy seafood, then have it cooked at the paluto restaurants around it