Belice es un destino célebre por sus playas, selvas tropicales, culturas y aventuras. Igualmente merecedora de atención es su escena culinaria, donde cada comida cuenta una historia de la diversa herencia del país, sus abundantes recursos naturales y sus talentosos productores locales.
En todo el país, cada restaurante tiene su propio entorno, personalidad y enfoque culinario. Uno puede estar rodeado de selva, otro situado junto a un río tranquilo y otro a pocos pasos del mar Caribe. Algunos menús rinden homenaje a la cocina a fuego abierto, mientras que otros se centran en el marisco, los tacos, la pizza al horno de leña o las cenas frente al mar.
Lo que los une a todos es un compromiso compartido con los ingredientes frescos, la preparación esmerada, los sabores locales y la auténtica hospitalidad beliceña.
Aquí tiene seis restaurantes para detenerse y disfrutar con The Belize Collection
The Grove House en The Rainforest Lodge at Sleeping Giant
Situado en el entorno tropical de The Rainforest Lodge at Sleeping Giant, The Grove House rinde homenaje a la naturaleza que lo rodea.
El menú pone un fuerte énfasis en los ingredientes de temporada como limas, cacao, achiote, hierbas, frutas y verduras que ayudan a dar forma a platos que reflejan el paisaje del interior de Belice.
El entorno es tan memorable como la comida. Las vigas de madera a la vista, los balcones sombreados y el tradicional techo de paja crean una atmósfera que se siente conectada de forma natural con la selva. El desayuno es relajado y acogedor, mientras que las noches adquieren un carácter más romántico con una iluminación cálida y el tranquilo entorno de la jungla.
The Grove House es la parada perfecta para los huéspedes que aprecian la cocina fresca basada en el producto en un entorno que se siente tranquilo, íntimo y sumergido en la naturaleza.
Lo que lo hace diferente: ingredientes del huerto a la mesa, vistas a la selva, menús de temporada y un ambiente relajado pero romántico.
Humo en The Banks
Si The Grove House se inspira en la selva, Humo se inspira en el fuego.
Situado en The Banks, Humo centra cada plato en técnicas de cocina a la leña que honran a los agricultores, pescadores y ganaderos de Belice. Cada ingrediente se selecciona en su punto óptimo de frescura, permitiendo que los sabores naturales brillen a través del uso cuidadoso de las brasas, maderas de cítricos y métodos de cocina tradicionales.
El menú del chef Rahim incluye carne de res meticulosamente madurada, langostinos locales, verduras de temporada, frutas de huerto y rico chocolate maya, todo ello combinado con esmero en platos atrevidos pero equilibrados.
Con vistas al río Sibun, Humo ofrece una experiencia gastronómica que se siente a la vez contemporánea y profundamente arraigada en las tradiciones beliceñas.
Lo que lo hace diferente: cocina a fuego abierto, ingredientes de origen local y una fuerte conexión con las tradiciones agrícolas de Belice.
The Paddle House en The Lodge at Jaguar Reef
The Paddle House lleva la gastronomía costera al corazón de Hopkins.
Situado en The Lodge at Jaguar Reef, el restaurante se abre hacia amplias vistas del mar Caribe. Las puertas de cristal permiten que la brisa y la luz natural fluyan por el espacio, mientras que los faroles de mimbre y los cálidos detalles costeros crean un ambiente acogedor desde el desayuno hasta la cena.
El marisco desempeña un papel central en el menú, pero el restaurante también se inspira en las diversas influencias culturales de Belice. Los huéspedes pueden encontrar platos como panceta de cerdo ahumada con cáscara de coco servida con verduras de raíz tradicionales, pibil de cerdo al estilo de Yucatán, tortillas de maíz frescas y especialidades de marisco de temporada.
Ya sea que comience la mañana con el desayuno, saboree un cóctel o disfrute de una cena con vistas, The Paddle House captura el ritmo pausado de la costa de Belice.
Lo que lo hace diferente: vistas al mar Caribe, gastronomía centrada en el marisco, especialidades de temporada y sabores inspirados en las tradiciones beliceñas y garífunas.
Don Tonito’s en Four Properties
Don Tonito’s es el lugar donde la comida reconfortante sencilla se une a la artesanía esmerada.
El restaurante se especializa en pizzas a la leña preparadas en fogones tradicionales hechos a medida. El fuego se enciende temprano y se mantiene con cuidado para crear el calor ideal para masas crujientes, queso burbujeante e ingredientes ligeramente tostados.
Cada pizza se elabora con ingredientes frescos, incluyendo salsa de tomate preparada en casa, hierbas del huerto, rúcula, vinagretas y queso menonita de producción local. El resultado es un menú que resulta familiar a la vez que ofrece una experiencia gastronómica claramente elevada.
Don Tonito’s es una excelente opción para familias, grupos de amigos o cualquier persona que busque una comida elaborada con ingredientes frescos y sabores intensos. Los huéspedes pueden disfrutar de los sabores característicos de Don Tonito’s en The Rainforest Lodge at Sleeping Giant, The Lodge at Jaguar Reef, Almond Beach Resort y Umaya Resort & Adventures, lo que lo convierte en una de las experiencias gastronómicas más queridas de The Belize Collection.
Lo que lo hace diferente: cocina tradicional en fogón, pizzas artesanales a la leña, ingredientes frescos del huerto y un ambiente animado y casual.
Casa de Maíz en Umaya Resort & Adventures
Inspirada en los coloridos mercados y la animada cultura de la comida callejera de México, Casa de Maíz ofrece sabores intensos envueltos en tortillas hechas a mano.
Los tacos siguen siendo el corazón del menú, rellenos de carnes, mariscos y verduras frescas preparados con esmero que rinden homenaje a las tradiciones regionales mexicanas. Los huéspedes que deseen explorar más allá de los tacos pueden deleitarse con mole casero, aguachile refrescante y otros platos cuidadosamente seleccionados que equilibran la autenticidad con la creatividad.
Combinado con vistas panorámicas y un ambiente vibrante, Casa de Maíz ofrece una experiencia que es a la vez animada y accesible.
Cada bocado refleja la creencia de que los ingredientes sencillos, preparados excepcionalmente bien, crean comidas inolvidables.
Lo que lo hace diferente: tortillas hechas a mano, tacos inspirados en el mercado y sabores regionales intensos.
Bamboo Beach Bistro en Blue Reef Beach Resort
Bamboo Beach Bistro captura el ritmo relajado de la península de Placencia.
Situado en Blue Reef Beach Resort, el restaurante se encuentra directamente en la costa arenosa del Caribe. Ya sea que esté cenando en la terraza frente al mar, disfrutando de un cóctel en el bar de la playa o instalándose en el interior con vistas al mar Caribe, cada comida se acompaña del sonido de las olas y la refrescante brisa costera.
Bamboo Beach Bistro ofrece una experiencia gastronómica de fusión única con un menú de inspiración asiática con un toque internacional. Desde los desayunos hasta las cenas al atardecer, Bamboo Beach Bistro captura el espíritu relajado que ha hecho de Placencia uno de los destinos favoritos de Belice durante mucho tiempo.
Bamboo Beach Bistro es ideal para los viajeros que buscan una comida relajada frente al mar sin sacrificar la calidad o la comodidad. Su mayor fortaleza es la forma en que une la comida, el paisaje y el espíritu relajado de Placencia.
Lo que lo hace diferente: ubicación directa frente al mar, vistas panorámicas del Caribe y cenas al aire libre
Una colección: seis experiencias distintas
A pesar de sus personalidades únicas, todos los restaurantes comparten la misma filosofía: rendir homenaje a Belice a través de una hospitalidad excepcional, una cocina esmerada y asociaciones significativas con agricultores, pescadores, ganaderos y artesanos locales.
Ya sea que se aloje en un complejo o explore varios a lo largo de su viaje, la gastronomía se convierte en parte de la aventura. Cada restaurante ofrece su propia historia, su propia atmósfera y su propia interpretación de lo que hace de Belice un destino culinario tan extraordinario.
Con The Belize Collection, no está simplemente visitando seis restaurantes, está descubriendo seis formas inolvidables de experimentar los sabores de Belice.
Every storyteller is different and we want to know more about you so that we can create a personalized relationship with you. Please fill out our form and be as detailed as possible. All applications will be reviewed and vetted. We are eager to work with Luminaries based on their creativity and quality of work.
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.
Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.
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.
Grilled lamb chops served with a cardamom yogurt sauce, sesame arugula and fried ducunu.
Fresh fish fillet in a citrus marinade with a side of creamy citrus rice, roasted tomato, red pepper sauce, and sauteed spinach.
Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil.
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.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with linguine pasta and basil leaf.
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.
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 lamb 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.
Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette.
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.
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
