Algumas férias ajudam você a escapar. Outras transformam a maneira como você vê o mundo.
A Expedição Wild Cat é uma daquelas jornadas raras que permanecem com você muito tempo depois de retornar para casa. Criada por meio de uma parceria entre a The Belize Collection e a Belize Wild Cats, esta experiência de conservação de 12 dias convida os viajantes a irem muito além do turismo convencional. Ela oferece a oportunidade de entrar em um dos lugares com maior biodiversidade da Terra, contribuir para esforços de conservação e vivenciar Belize de uma forma que pouquíssimas pessoas conseguirão.
Com praias paradisíacas, florestas tropicais exuberantes, culinária fresca e um ritmo de vida mais lento, Belize oferece o ambiente ideal para viagens focadas no bem-estar. Quer seu objetivo seja relaxamento, redução do estresse, atividade física ou simplesmente a reconexão com a natureza, Belize proporciona o cenário perfeito para restaurar o corpo e a mente.
Onde a Jornada Começa
Sua aventura começa no The Rainforest Lodge at Sleeping Giant Rainforest, onde o ritmo de vida muda quase instantaneamente.
Conforme você viaja pelas Montanhas Maias, a paisagem se transforma em infinitos tons de esmeralda. Árvores imponentes substituem estradas movimentadas. O ar torna-se mais fresco, preenchido pelos sons dos pássaros em vez do trânsito. No momento em que você chega ao lodge, você não está mais apenas visitando Belize; você se tornou parte de sua floresta tropical.
Aninhado entre as encostas, o The Rainforest Lodge at Sleeping Giant oferece uma sensação difícil de descrever até que você a vivencie pessoalmente. As manhãs começam com a névoa subindo da copa da selva, enquanto os bugios anunciam o novo dia ao longe. O café da manhã é desfrutado com vistas panorâmicas da floresta tropical intocada, enquanto pássaros coloridos voam entre árvores floridas.
Mesmo os momentos de quietude parecem vivos. Este cenário pacífico torna-se seu lar pelas próximas sete noites, enquanto você mergulha lentamente nos ritmos da selva.
Passar tempo na natureza comprovadamente reduz o estresse, melhora a clareza mental e aumenta o bem-estar geral. Em Belize, a natureza nunca está longe. Os viajantes podem começar o dia com uma caminhada ao nascer do sol pela praia, passar a tarde andando de caiaque por águas calmas e terminar a noite ouvindo os sons da selva.
Essa conexão constante com o mundo natural cria uma sensação de calma que muitos visitantes acham difícil de alcançar em outros lugares.
Aprendendo a Ver a Floresta de Forma Diferente
A maioria das pessoas caminha por uma floresta tropical em busca de vida selvagem.
Durante a Expedição Wild Cat, você aprenderá algo muito mais notável: aprenderá a ler a própria floresta. Guiado por conservacionistas da Belize Wild Cats, cada trilha torna-se uma história esperando para ser descoberta. Pegadas pressionadas na terra macia revelam quem passou antes de você. Um arranhão em uma árvore ou uma câmera escondida observando silenciosamente uma trilha de animais tornam-se evidências de um mundo invisível que existe ao seu redor.
você começará a entender a intrincada rede que permite que esses animais magníficos sobrevivam. Cada dia revela uma nova camada da floresta tropical.
Você visitará câmeras de trilha ativas e descobrirá as imagens incríveis que elas capturaram. Você registrará o comportamento da vida selvagem ao lado de pesquisadores. Você se aventurará além dos caminhos de caminhada estabelecidos, entrando nas mesmas trilhas de animais usadas pelos esquivos felinos selvagens de Belize. Cada descoberta, por menor que seja, aprofunda sua apreciação pelo delicado equilíbrio deste ecossistema.
Conservação da Qual Você Pode Fazer Parte
Um dos aspectos mais significativos da expedição é que sua presença cria um impacto duradouro. Esta não é uma conservação vista à distância. É uma conservação vivenciada em primeira mão. Você ajudará a restaurar corredores de vida selvagem plantando árvores nativas, aprendendo como florestas conectadas criam passagens seguras para as cinco espécies de felinos selvagens de Belize. Você entenderá por que habitats fragmentados ameaçam a vida selvagem e como ações simples hoje moldam o futuro desses felinos.
Ao final da experiência, a floresta parece algo pessoal. As árvores que você plantou, a vida selvagem que ajudou a documentar e o conhecimento que adquiriu tornam-se parte de uma história de conservação muito maior, que continua muito depois do fim da sua jornada.
Descobrindo o Coração Cultural de Belize
A expedição não trata apenas da vida selvagem. Trata-se também de compreender as pessoas, a história e as paisagens que moldaram Belize por séculos. Visitas aos antigos templos maias, como Xunantunich, revelam templos imponentes que ainda hoje vigiam a selva, enquanto aventuras de cave tubing e excursões oferecem oportunidades de vivenciar as maravilhas naturais de Belize sob perspectivas inteiramente diferentes.
As noites são igualmente memoráveis. Conversas ao redor da mesa de jantar com pesquisadores e guias substituem histórias de viagem comuns por discussões fascinantes sobre conservação, comportamento da vida selvagem e o futuro das florestas de Belize. Fogueiras sob céus estrelados tornam-se salas de aula sem paredes, onde cada pergunta leva a outra descoberta.
Da Floresta Tropical ao Paraíso Caribenho
Após sete dias inesquecíveis na selva, sua aventura continua com um lado inteiramente diferente de Belize. A jornada faz a transição para o The Lodge at Jaguar Reef, onde o ritmo da floresta tropical dá lugar aos sons calmantes do Mar do Caribe. Chegar ao Jaguar Reef é como respirar fundo. Palmeiras balançam suavemente sobre a areia dourada, brisas marinhas quentes substituem o ar fresco da montanha. É o equilíbrio perfeito para sua aventura na floresta tropical, um lugar onde a reflexão surge naturalmente após dias explorando o interior selvagem de Belize.
A vida aqui passa um pouco mais devagar. Passe manhãs tranquilas observando o nascer do sol sobre o Mar do Caribe, desfrute da culinária costeira fresca, relaxe à beira-mar ou ouça as ondas quebrando na costa. No entanto, mesmo aqui, a conservação permanece no coração da sua jornada.
Protegendo Belize a Partir da Costa
A história de Belize não termina na selva. Seus rios eventualmente encontram um dos ecossistemas marinhos mais extraordinários do mundo, e a saúde de cada um depende do outro. Juntamente com a Belize Wild Cats, você explorará florestas de mangue de barco, aprendendo por que esses ecossistemas notáveis protegem as costas, nutrem a vida marinha e sustentam a Barreira de Corais de Belize.
Você plantará mangues, descobrirá como as tartarugas marinhas dependem de praias saudáveis e habitats de nidificação, e testemunhará em primeira mão a conexão vital entre florestas, rios, manguezais e recifes de corais. Ao vivenciar ambos os ecossistemas, você passará a entender que a conservação não se trata de proteger espécies individuais, mas de proteger as conexões que permitem que a vida marinha prospere.
As noites são igualmente memoráveis. Conversas ao redor da mesa de jantar com pesquisadores e guias substituem histórias de viagem comuns por discussões fascinantes sobre conservação, comportamento da vida selvagem e o futuro das florestas de Belize. Fogueiras sob céus estrelados tornam-se salas de aula sem paredes, onde cada pergunta leva a outra descoberta.
Uma Jornada Que Deixa um Legado
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
