Belize is one of those rare destinations where every day can look completely different from the last. One morning you could be hiking through a lush rainforest, by afternoon exploring an ancient Maya cave, and by sunset relaxing on the Caribbean Sea with your feet in the sand. As the year comes to a close, there’s no better time to turn your travel dreams into reality. Whether you’re planning your first visit or returning for another adventure, these ten experiences deserve a place on every Belize bucket list. Best of all, each adventure can be paired with a stay at one of The Belize Collection resorts, making it easy to experience the country’s incredible diversity.
Across the country, streets are decorated in red, white, and blue. The sound of drums echoes through villages and cities, flags wave proudly from homes and businesses, and families gather to celebrate two of the nation’s most important holidays.
For visitors, it’s one of the most exciting times of year to experience Belize beyond its breathtaking landscapes. It’s an opportunity to immerse yourself in local traditions, meet welcoming communities, enjoy lively festivals, and witness the pride that defines this remarkable country.
Whether you’re exploring the rainforest, relaxing beside the Caribbean Sea, or joining in the festivities, September offers a vacation unlike any other.
No Belize bucket list is complete without exploring Actun Tunichil Muknal (ATM) Cave, one of Belize’s most extraordinary archaeological and adventure experiences. Hidden within the Tapir Mountain Nature Reserve, this sacred cave was used by the ancient Maya for ceremonies and offerings as early as A.D. 300–600 and was believed to be a gateway to Xibalba, the Maya underworld.
The adventure begins long before reaching its archaeological treasures. Visitors hike through the rainforest, cross rivers and swim through the cave entrance before navigating limestone chambers filled with centuries-old pottery, ceremonial artifacts and human remains left remarkably close to where the Maya placed them. Deep within the cave lies its most famous discovery, the calcified skeleton known as the Crystal Maiden.
Guests staying at The Banks Resort or The Rainforest Lodge at Sleeping Giant can experience ATM as a guided full-day adventure, approximately a 1-hour-and-15-minute drive away, making it one of the most memorable ways to experience Belize’s rainforest, Maya history, and natural wonders in a single day.
Belize’s cave tubing adventures combine relaxation, natural beauty, and fascinating Maya history. At St. Herman’s Blue Hole National Park, explore a landscape shaped by limestone caves and underground waterways, where evidence shows the ancient Maya once used the caves for ceremonial purposes. Nearby, the park’s refreshing inland Blue Hole offers another glimpse into Belize’s unique karst landscape.
For even more adventure, Nohoch Che’en Caves Branch Archaeological Reserve pairs cave tubing with exhilarating ziplining through the rainforest canopy. The cave system was once significant to the ancient Maya, who viewed caves as sacred entrances to the underworld and left behind evidence of ceremonial activity.
Easily enjoyed during a stay at The Rainforest Lodge at Sleeping Giant or The Banks Resort, these family-friendly experiences offer a memorable way to float through crystal-clear waters, discover dramatic limestone formations, and connect with Belize’s natural and cultural history.
Walk through centuries of history at Xunantunich or Caracol, two of Belize’s most remarkable ancient Maya cities. Once thriving centers of ceremony, trade, politics, and everyday life, these archaeological sites offer a fascinating look into a civilization that shaped Belize’s history and whose legacy remains an important part of the country today.
At Xunantunich, cross the Mopan River aboard a hand-cranked ferry before exploring ancient plazas and climbing El Castillo, a 130-foot temple offering sweeping views across the surrounding jungle. For an even deeper journey into the Maya world, venture into the Chiquibul Forest to Caracol, once a powerful city believed to have supported as many as 80,000 to 100,000 people.
Standing on top of an ancient temple, walking through ceremonial plazas, and discovering the stories of Maya rulers and communities make a visit to Xunantunich or Caracol an unforgettable way to connect with the country’s rich cultural heritage.
Step into one of Belize’s greatest conservation success stories at Cockscomb Basin Wildlife Sanctuary, established in 1986 as the world’s first jaguar preserve. Once an area impacted by logging and hunting, Cockscomb gained international attention through the pioneering research of wildlife biologist Dr. Alan Rabinowitz, whose work revealed the importance of this vast rainforest as a habitat for Belize’s jaguars.
Today, the sanctuary protects approximately 128,000 acres of tropical forest and remains an important center for jaguar research and conservation. While spotting one of these elusive cats is rare, knowing they roam the forest adds something special to every hike. Along the way, visitors can discover colorful birds, butterflies, other wildlife, waterfalls, rivers, and scenic trails winding through the Maya Mountains.
Cockscomb offers the chance to experience a living rainforest that has played an important role in conservation of jaguars. Guests staying at The Lodge at Jaguar Reef or Umaya Resort & Adventures can easily make the journey to this iconic southern Belize destination for a day of hiking, wildlife watching, swimming, and exploring one of the country’s most celebrated protected areas.
Explore one of Belize’s greatest natural wonders beneath the Caribbean Sea. Stretching about 185 miles along the coast, the Belize Barrier Reef is part of the Mesoamerican Reef system and a UNESCO World Heritage Site , known for its rich marine biodiversity.
For generations, the reef has supported coastal communities and marine life, with ongoing conservation helping protect its fragile ecosystems. Experience it firsthand by snorkeling or diving among coral gardens, tropical fish, sea turtles, and rays, or reef adventures along the coast.
For a deeper escape, stay at Blue Reef Island, a private island ideal for snorkeling, diving, fishing, kayaking, and paddleboarding right from your doorstep. Whether beginner or experienced, the Belize Barrier Reef offers an unforgettable connection to one of the Caribbean’s most remarkable marine environments.
Discover the living traditions of Belize’s Garifuna community in Hopkins Village, a coastal village where music, food, and storytelling remain part of everyday life. The Garifuna people trace their roots to West and Central African and Indigenous Caribbean ancestors, establishing communities along the Caribbean coast, including Belize, in the early 1800s.
Today, Garifuna language, music, and dance are recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity. Hopkins gives visitors the chance to experience this heritage firsthand.
While staying at The Lodge at Jaguar Reef, join a traditional drumming session, learn Garifuna rhythms and dance, and try dishes like Hudut, a coconut fish stew served with mashed plantain. It’s a meaningful way to connect with a culture that is still actively lived and celebrated today.
A Journey Worth Taking
What makes Belize truly special isn’t just one attraction; it’s the ability to experience beaches, reefs, rivers, rainforests, wildlife, ancient history, and vibrant cultures all in a single vacation. From the jungle serenity of The Rainforest Lodge at Sleeping Giant and The Banks Resort to the coastal charm of The Lodge at Jaguar Reef and Umaya Resort & Adventures, and the secluded paradise of Blue Reef Island Resort, Belize Collection offers a gateway to the country’s most memorable experiences. Before the end of the year, start checking these adventures off your list and discover why Belize continues to capture the hearts of travelers from around the world.
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Qawa Ki’ché is Qʼeqchiʼ Maya and translates to God of the Jungle. This is the artists’ attempt at capturing and preserving the spirit of the iconic Sleeping Giant that The Rainforest Lodge is known for. The Maya giant is a nod to the Maya Mountains the lodge is nestled in and its surrounding communities. Ancient, revered, and adorned in jewelry, he sleeps peacefully in the jungle he created and protects.
Sculpted with a chainsaw, this piece is dedicated to womanhood and freedom. Las Tres Marias consists of 3 women sculpted out of purple heart wood. Each represents a phase of womanhood. The symbol of freedom forms part of two of the sculptures in the form of Pajaritos Que Vuelan which translates to Birds Who Fly. Ultimately, this piece may be interpreted as an individual woman achieving independence or the feminist movement acting as a catalyst for all women.
Ah Puka’An Garrobo directly translates iguana below the ground. The largest installation from the 2023 Artist in Residence program, this piece represents the spikes on the iguana’s back. Inspiration was also drawn from imagery in the poetic and beloved story The Little Prince by Antoine de Saint-Exupéry.
Benefits include increased circulation, improved flexibility, and purging toxins from the muscles. 60 Minutes: $85 | 90 Minutes: $125
This therapeutic massage is ideal for those who suffer from old injuries or chronic pain. 60 Minutes: $94 | 90 Minutes: $140
Restores elasticity and revitalizes the skin. Relieves stress, and purges toxins while increasing circulation. 60 Minutes
A soothing full-body massage with gentle strokes to relax muscles and ease tension. 60 Minutes
Hands are soaked and exfoliated in a warm bath. Nail shaping and gentle cuticle treatment will keep your nails looking their best. Finish with a moisturizing lotion massage and the polish color of your choice.
Feet are soaked in a warm bath and exfoliated. Nails are shaped, cuticles pushed back and conditioned followed by a complete foot massage for relaxation, finishing with the polish color of your choice.
A blend of pineapple, mango, papaya, honey and an infusion of essential oils is massaged into the skin for a soft, silky and radiant glow.
Rich in minerals, this body exfoliation, purifies the skin while stimulating new cell growth.
Organic cane sugar and honey works as a natural exfoliant to remove dead skin, detoxify, and stimulate your skin to heal and renew.
This mask uses special components of essential minerals and vitamins that help to strengthen soft tissue to achieve a toner looking body.
Our range of facials detoxifies, tones, and revitalizes tired and stressed skin using all organic products. Skin is left clean, refreshed, and revived.
For last minute bookings contact the front desk at The Rainforest Lodge at Sleeping Giant.
All our services can be enjoyed in the comfort of your room, balcony or on the river deck
All prices are in USD and subject to government sales tax of 12.5% and resort fee of 10%
All wine prices are in BZD | Tax Inclusive and Subject to Resort Fee
Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass.
Cinnamon pineapple syrup, guava and lemon grass juice, lime juice, and simple syrup poured over ice served with a slightly dry red wine float.
Tequila, carrot juice, lime juice, simple syrup, and cinnamon pineapple syrup are shaken and strained over ice. Served in a citrus and spiced-rimmed glass.
Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice.
Freshly picked sweet coconut water carbonated to order, white rum, Tanqueray gin, tequila, lime juice, and signature ginger lemon grass syrup, stirred, with mint leaves added.
Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house–made pineapple soda shaken and strained over ice.
Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice.
White rum, coconut cream, soursop juice, and cinnamon pineapple syrup
are shaken and strained over ice,
topped with a soursop and peach foam.
Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves.
Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim.
Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters.
Sugar, and bitters are muddled and combined with bourbon or rye.
Whiskey, sweet vermouth and bitters are gently stirred and served traditional style.
Fresh pineapple juice is shaken with sugar cane rum and coconut cream.
Bourbon, sugar, and mint are muddled and served over ice.
Prices are inclusive of tax. Subject to Resort Fee.
Fried pizza dough topped with shredded chicken and arugula lightly tossed in a balsamic glaze. Finished with shaved Parmesan.
Heirloom tomato carpaccio topped with balsamic-dressed arugula, crispy capers, shredded Fior di Latte and shaved parmesan. Served with toasted sourdough.
House-made granola topped with seasonal tropical fruit, citrus marmalade, and fresh mint. Finished with a zesty lime yogurt dressing.
Toasted artisanal bread layered with melted mozzarella, thinly sliced prosciutto, and arugula drizzled with a balsamic glaze and a touch of olive oil.
Crisp, golden sourdough fry jacks served with sides of fresh arugula, cold prosciutto, whipped goat cheese, and classic tomato sauce.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Seasoned, black olive–crusted mozzarella cheese sticks, fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and house-made tomato jelly.
Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing.
Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini.
Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso.
Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla.
Fried wontons stuffed with blue cheese served in a black bean and tomato soup simmered over a traditional fogón served with a side of garlic herb crostini.
Organic baby spinach, guava ribbons, onions, tomatoes, and farm fresh ricotta cheese, topped with salted toasted pepitos and a soursop vinaigrette.
Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette.
Pickled lemon grass infused carrots tossed with farm fresh lettuce, pickled green papaya, infused tomatoes, and toasted pepitos with a lime zested yogurt dressing.
Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter.
Free-range chicken breast seared in a citrus recado sauce with a side of sweet pan fried ducunu and green beans sauteed in bacon fat.
Penne pasta, dehydrated mushrooms tossed in olive oil, and organic spinach cooked in a roasted red bell pepper sauce, finished with grated parmesan and black olive powder. Served with a side of garlic herb crostini.
Grilled prawns served over linguine with red bell pepper carbonara sauce and crispy morcilla sausage topped with parmesan and black olive powder. Served with a side of garlic herb crostini.
Prawn served in crema de yucca with lime-zested rice and sweet arugula. served with a side of garlic herb crostini.
1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula.
Ribeye seared in garlic butter and herbs, finished to your desired temperature. Served with sweet potato mash and grilled corn ribs tossed in chimichurri.
Fresh fish fillet in a citrus marinade with a side of creamy citrus rice, roasted tomato, red pepper sauce, and sauteed spinach.
Beef rib glazed in tejocote barbecue sauce, butter, and herbs, seared over the grill. Served with sweet potato purée and chimichurri corn ribs.
Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato puree.
Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.
Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.
Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.
Hand-selected farm vegetables layered over our classic tomato sauce and topped with Mennonite cheese, then baked to perfection. Served with a bowl of coconut white rice.
Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with linguine pasta and basil leaf.
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Prices inclusive of 12.5% GST. Subject to Resort Fee.
Prices inclusive of 12.5% GST. Subject to Resort Fee.
Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels.
Yellow corn stuffed with Creole pigtail and black beans, topped with all-spice cucumber and herb lettuce slaw.
Beetroot pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips.
Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette.
Fior di latte cheese shredded over colour lettuce, Kalamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.
Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing.
Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips.
Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries.
Shredded slow-smoked pulled brisket, fogón black beans, Belizean cheese dip, purple cabbage, jalapeno slices and shaved Parmesan served with fresh fried corn tortilla chips.
Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya.
Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese.
Grilled beef skewers and handmade corn tortillas served with a selection of house-made sauces including chimichurri sauce, pepper sauce, chipotle tomato BBQ sauce, and cardamom yogurt sauce.
Grilled shrimp on sliced organic tomatoes marinated in olive oil, marinated shallots, chives and shaved parmesan, drizzled with balsamic vinaigrette with a side of herb crostini.
Ginger shredded over coconut milk, herbs and bean curd, served with white rice and fried plantains.
Stewed red kidney beans and crushed sundried tomatoes, spiced and topped with garlic croutons.
Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.
Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.
Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette.
Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.
Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.
Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.
A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.
Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.
Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.
Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Silky chocolate cake coated with a citrus-infused chocolate ganache.
All prices are inclusive of GST and subject to 10% Resort Fee.
All prices are inclusive of GST and subject to 10% Resort Fee.
Breakfast burrito made with warm handmade flour tortilla stuffed with refried beans, scrambled eggs, crispy pork bacon, farm vegetables and fresh Mennonite cheese.
Golden fried flour tortilla, stuffed with refried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.
Two giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.
Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.
Two-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese.
Baked goods, butter, jams, yogurt, fruit and granola.
Potatoes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin, and served with handmade corn tortillas.
Freshly baked slices of toast dipped in vanilla cinnamon coconut milk, charred on a griddle, and topped with honey-glazed tropical fruit salsa.
Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.
All prices are inclusive of GST and subject to 10% Resort Fee.
1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France
Antoine Lavoisier – managing director
