Hilton Head Island is famous for its easygoing lifestyle: bike rides, beach walks and golf are some of the top leisure activities.
But if you're looking for a little more excitement, here's a list of three things that will make for a more memorable visit.
Alligator, wine and cheese, please
There are loads of fantastic tours you can take around the city — cultural, ghost and food. But when looking for something that's really outside of the box, check out H2O Sports' Alligator, Wine and Cheese tour.
You'll take an hourlong guided tour on a small riverboat in the freshwater lakes of the Sea Pines Resort Forest Preserve.
The property is more than 600 acres and full of wildlife, with the star of the show being the American alligator, so get your camera ready. Wine and cheese are served during your tour.
H2O Sports, 877-290-4386 www.h2osports.com
Find a pop-up pro-tennis tourney
Retirees aren't the only ones who live on the island. There's a handful of former tennis professionals who make their home on the South Carolina island, too.
These athletes range in age from late 20s to late 30s, and find their second career as instructors in the luxurious resort communities.
Those same communities hold tennis tournaments for their coaches and other pro-circuit players, with cash prizes as much as $10,000.
That means the competition can get fierce, which makes for great entertainment. The cost for entry is usually free, and the season is from April through October.
The U.S. Tennis Association sanctions tournaments in the Hilton Head area. Here's where to find a tournament.
Other Hilton Head tournaments can be found here.
Eat at Hudson's Seafood House on the Docks
1 Hudson Road, Hilton Head Island, S.C. 29926. Phone: 843-681-2772
Hilton Head does not suffer from scrumptious food options, including seafood.
But if you're looking for a venue where the owner literally hops in his boat to scoop the oysters from the ocean, then you can't beat Hudson's Seafood House on the Docks.
The Hudson family started the business in 1912 as an oyster processing facility, and it evolved into a restaurant in 1967. Since then, the restaurant has been an island staple.
Andrew Carmines took over the restaurant from his parents, but grew up working the kitchen for his father.
"I try to add some new menu items here and there, but I know that people come here for their favorites. I dare not to touch those recipes," he said.
The menu offers everything from fried green tomatoes to crab-stuffed mushrooms and seafood gumbo.
If you go during spring , you can watch Carmines and his team harvest the hundreds of soft shell crabs. Someties you can see dolphins in the water next to you while you dine.
About the Author
