A missão da The Belize Collection é a dedicação à mais alta qualidade de Serviços aos Hóspedes, prestados com um senso de calor, amizade belizenha, orgulho individual e Espírito da Empresa. Queremos superar as expectativas de cada Hóspede – todos os dias – e fazer de sua estadia conosco uma Experiência Deslumbrante em Belize!
Ser um Líder na The Belize Collection é uma questão de caráter… Ser direto e honesto, ter integridade e tratar as pessoas corretamente!
Estamos comprometidos em proporcionar aos nossos Funcionários um ambiente de trabalho estável com oportunidades iguais de aprendizado e crescimento pessoal. A criatividade e a inovação são incentivadas para melhorar a eficácia do Grupo Hoteleiro e da Empresa de Aventuras The Belize Collection.
Acima de tudo, os Funcionários receberão a mesma preocupação, respeito e atitude de cuidado dentro da organização que se espera que compartilhem externamente com cada Hóspede da The Belize Collection
Savannah Homes
Vilas de luxo a apenas 30 metros do mar.
Se você está procurando a melhor propriedade à beira-mar no Caribe e deseja sua própria vila de luxo privada, então a tranquilidade de Savannah Homes é o lugar para você.
Situado em um imóvel privilegiado, a apenas 30 metros do Mar do Caribe, Savannah Homes oferece o luxo de uma propriedade de classe mundial.
Com 5 Resorts e mais de 300 funcionários, a The Belize Collection continua a se expandir e está constantemente recrutando novos e talentosos membros da equipe para trabalhar em nosso Grupo Hoteleiro.
Se você está interessado em trabalhar com um Grupo Hoteleiro em rápido crescimento, envie-nos um e-mail para jobs@thebelizecollection.com com as seguintes informações.
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.
Palitos de queijo mozzarella temperados com crosta de azeitona preta, fritos até ficarem dourados, servidos com vinagrete de milho amarelo, mamão verde em conserva e geleia de tomate caseira.
Rabo de porco crioulo desfiado servido com wonton crocante e alho-poró marinado acompanhado de molho de iogurte cítrico.
Paté suave de beterraba, molho chimichurri, e queijo paneer fresco servido com crostini de alho e ervas.
Ducunu de milho local frito servido com geleia de tomate e bacon e coberto com crema de queso.
Sopa de frango maia Q’eqchi’ tradicional com micro coentro cítrico e um acompanhamento de tortilha de milho caseira.
Wontons fritos recheados com queijo azul servidos em uma sopa de feijão preto e tomate cozida em fogón tradicional servida com um acompanhamento de crostini de alho e ervas.
Espinafre baby orgânico, fitas de goiaba, cebola, tomate e queijo ricota fresco da fazenda, coberto com pepitas torradas salgadas e vinagrete de graviola.
Rúcula fresca coberta com azeitonas secas, queijo parmesão e tomates-cereja com infusão regados com vinagrete de milho amarelo.
Cenouras em conserva com infusão de capim-limão misturadas com alface fresca da fazenda, mamão verde em conserva, tomates com infusão e pepitas torradas com molho de iogurte com raspas de limão.
Frango em molho de especiarias assadas com arroz cremoso com raspas de cítricos e cenouras com infusão de manteiga de ervas e canela.
Peito de frango caipira selado em molho recado cítrico com um acompanhamento de ducunu doce frito na frigideira e vagem salteada em gordura de bacon.
Massa penne, cogumelos desidratados misturados em azeite de oliva e espinafre orgânico cozido em molho de pimentão vermelho assado, finalizado com parmesão ralado e pó de azeitona preta. Servido com um acompanhamento de crostini de alho e ervas.
Camarões grelhados servidos sobre linguine com molho carbonara de pimentão vermelho e linguiça morcilla crocante cobertos com parmesão e pó de azeitona preta. Servido com um acompanhamento de crostini de alho e ervas.
Camarão servido em crema de yucca com arroz com raspas de limão e rúcula doce. servido com um acompanhamento de crostini de alho e ervas.
Costeletas de porco de 1” marinadas com a marinada de tamarindo e melaço do Chef, servidas com cenouras assadas com canela e rúcula adocicada.
Ribeye selado na manteiga de alho e ervas, finalizado no ponto de sua preferência. Servido com purê de batata-doce e costelas de milho grelhadas envolvidas em chimichurri.
Filé de peixe fresco em marinada cítrica com um acompanhamento de arroz cremoso cítrico, tomate assado, molho de pimentão vermelho e espinafre salteado.
Costela bovina glaceada em molho barbecue de tejocote, manteiga e ervas, selada na grelha. Servida com purê de batata-doce e costelas de milho com chimichurri.
Filé Mignon regado com molho de pimenta-do-reino e cardamomo, servido com vagem salteada em gordura de bacon e purê de batata.
Couve-flor orgânica fresca regada com óleo de coco prensado, grelhada e servida sobre tomates-cereja assados e purê de grão-de-bico com cominho.
Coalho de feijão grelhado glaceado com gengibre fresco e molho de soja, acompanhado de espinafre e purê de grão-de-bico com cominho.
Batatas assadas lentamente em leite de coco e especiarias, servidas com crostini recém-torrado.
Vegetais da fazenda selecionados à mão em camadas sobre nosso molho de tomate clássico e cobertos com queijo menonita, depois assados à perfeição. Servido com uma tigela de arroz branco de coco.
Bife de paneer chimichurri servido com pilaf cremoso de berinjela, cenouras assadas com canela e nosso molho caseiro de pimentão vermelho.
Batata-doce colhida localmente servida em leite de coco e especiarias variadas, misturada com massa linguine e folha de manjericão.
Creme com infusão de limão e mascarpone em camadas sobre um bolo esponjoso com sabor de laranja, coberto com merengue flamejado.
Cheesecake suave de goiaba com pedaços de fruta de goiaba guarnecido com farofa de amêndoa e canela.
Bomba de creme coberta com craquelin recheada com geleia caseira de jalapeño e pimenta vermelha e cream cheese servida sobre molho de chocolate.
Bolo esponjoso umedecido em molho de três leites com recheio de mascarpone guarnecido com queijo edam.
Bolo de chocolate sedoso coberto com ganache de chocolate com infusão de cítricos.
Preços incluem 12,5 % de GST. Sujeito à Taxa do Resort.
Preços incluem 12,5 % de GST. Sujeito à Taxa do Resort.
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
