Find hotels in Torre Squillace from £51

The best area to stay in Torre Squillace is directly overlooking the sea, particularly along the coastal road that connects to Porto Cesareo.This area offers immediate access to the beautiful Ionian Sea, with many properties featuring direct views or private access to the rocky coastline and small coves. It's a relaxed setting, great for those seeking a tranquil escape by the water. The main coastal road, Via dei Bacini, runs through this area, making it easy to navigate.Couples looking for a romantic and private getaway will find this area ideal. The opportunity for quiet walks along the shore, enjoying sunsets over the sea, and dining at local seafood restaurants makes for a memorable experience. Many villas and boutique accommodations here offer privacy and stunning vistas.For families, staying close to the small, sandy beaches north of the main Torre Squillace tower is a great option. These beaches, though not extensive, offer calmer waters suitable for children and facilities like lidos with sun loungers and parasols.

The best time to visit Torre Squillace is during the shoulder seasons, specifically May, early June, or September.These months offer pleasant weather for exploring the Salento coastline and enjoying the beaches without the intense heat and crowds of the peak summer months. You'll find the sea warm enough for swimming, and the local towns and restaurants are fully operational but less bustling.For those looking for a quiet, relaxing holiday focused on the beautiful beaches and coastal walks, early June and September are ideal. The temperatures are comfortably warm, typically ranging from 20°C to 28°C, great for sunbathing and swimming. You'll also find better availability and prices for accommodation during these times.If you're interested in cultural experiences and exploring the historic towns of Puglia, May is an excellent choice. The weather is milder, usually between 18°C and 25°C, making it comfortable for sightseeing in places like Lecce or Gallipoli.