You find yourself in the natural texture of nature at this beach where 3-4 boats dock during the day. With snorkel and goggles, you dive into the sea bottom and quench your curiosity, you swim from boat to beach, from beach to boat, and you see your appetite whet with the effect of fresh air. At noon, the boat crew starts to light the barbecues. Smells of fish, chicken, grilled meat, and sizzling mingle. Breads are cut, seasonal salads are made, lemons are divided, golden-yellow potatoes are fried. At this point, you get out of the sea with your tanned skin, which has taken its share from the sea with a very high salt content, and you cool off in the shade of the boat. You take the prepared meals on your plate and start eating on the boat with cold drinks, slightly rocking like a cradle. I don’t know how many spring the “Welsh tiger” Tom Jones’ ‘best’ was heard from the loudspeakers of the boat that I boarded. During this pleasure, which you definitely cannot find in 5-star restaurants, you close your eyes for a moment and start to think that this is the real holiday. When you throw the remaining breadcrumbs into the sea at the end of the meal, hundreds of fish collected are enough to turn the sea into an aquarium. In the afternoon rest and swimming breaks, there is also the opportunity to take a hot sand cure in the sandy areas on the beach. Boats anchoring from the beach and moving parallel to the left of Suluada come to a tunnel at the water level of the island where boats can pass. This surprising surprise of nature reveals the relationship between the sea and the rock. Those who approach the back of the island in the calm time of the sea reach the source of the water and do not neglect to write their names on the rocks around the source.