19.03.2026 (Thursday)
- Optimal swell size - comfortable (0.5 m)
- Optimal swell period (8.1 s)
- Optimal water temperature (26.5 °C)
- No strong wind – comfortable for diving (avg 2.0 m/s)
- Air temperature is comfortable for preparation and entry (avg 25.4 °C)
- Optimal current speed (0.3 kts)
- Low tides – preparation required (0.7 m, LAT)
20.03.2026 (Friday)
- Optimal swell size - comfortable (0.5 m)
- Optimal swell period (7.6 s)
- Optimal water temperature (26.4 °C)
- No strong wind – comfortable for diving (avg 2.8 m/s)
- Air temperature is comfortable for preparation and entry (avg 25.3 °C)
- Optimal current speed (0.5 kts)
- Low tides – preparation required (0.8 m, LAT)
21.03.2026 (Saturday)
- Optimal swell size - comfortable (0.5 m)
- Optimal swell period (6.9 s)
- Optimal water temperature (26.3 °C)
- No strong wind – comfortable for diving (avg 2.8 m/s)
- Air temperature is comfortable for preparation and entry (avg 25.6 °C)
- Optimal current speed (0.5 kts)
- Low tides – preparation required (0.7 m, LAT)
22.03.2026 (Sunday)
- Optimal swell size - comfortable (0.6 m)
- Optimal swell period (6.7 s)
- Optimal water temperature (26.4 °C)
- No strong wind – comfortable for diving (avg 1.8 m/s)
- Air temperature is comfortable for preparation and entry (avg 25.3 °C)
- Optimal current speed (0.3 kts)
- Low tides – preparation required (0.7 m, LAT)
23.03.2026 (Monday)
- Optimal swell size - comfortable (0.6 m)
- Optimal swell period (7.0 s)
- Optimal water temperature (26.9 °C)
- No strong wind – comfortable for diving (avg 1.8 m/s)
- Air temperature is comfortable for preparation and entry (avg 25.5 °C)
- Optimal current speed (0.4 kts)
- Low tides – preparation required (0.6 m, LAT)
24.03.2026 (Tuesday)
- Optimal swell size - comfortable (0.5 m)
- Optimal swell period (6.4 s)
- Optimal water temperature (27.2 °C)
- No strong wind – comfortable for diving (avg 2.5 m/s)
- Air temperature is comfortable for preparation and entry (avg 25.9 °C)
- Optimal current speed (0.5 kts)
- Low tides forecast (0.4 m, LAT)
