Fine Dining, How Belize is Gaining Popularity Among Foodies
Historically, Belize has been known as a thrill-seeker’s destination. A locale for adventure travel, known for its raw natural beauty and off-the-beaten-path authenticity. While it’s become a whole lot easier to reach (direct flights from more than 10 major hubs) the small country of Belize has maintained its authenticity and offers travelers a unique opportunity to immerse themselves in not only the lush landscape but also the curious cultures and cuisines. Belize’s food scene has always been fresh and flavorful if not fancy but a few talented chefs are trailblazing to change that. The fine-dining-movement here in Belize is exciting and innovative, they’re taking traditional ingredients or cooking techniques and elevating them to appeal to an international and decerning palate.
The tropical climate of the southern Yucatan Peninsula affords the country of Belize a year-round agriculture industry and means that our dishes always feature fresh ingredients. Seafood, coconut, rice, plantains, corn and beans all traditionally star in the typical dishes of the region but innovative chefs are taking these modest staples and raising them to new heights. Here are a few stand-out restaurants around the country that are spearheading Belize’s fine-dining evolution and that the kitchen on Blue Reef Island takes its inspiration from.
Guava Limb Restaurant in San Ignacio
In the western, mountainous region of Cayo lies the vibrant town of San Ignacio. Visitors to the area may marvel at the ancient Maya Temples, the rushing rivers through verdant jungle, and the dynamic between soaring mountains and rolling farmlands but they’ll also be dazzled with the dining options in town. The blue-ribbon restraunt of choice to those in the know has been Guava Limb for a number of years and they consistently churn out quality dishes and curate their menu specials seasonally to highlight what’s most fresh. Their Sriracha Coconut Shrimp is the perfect balance between heat and sweet; the spicy garlic and the savory coconut milk (locally sourced of course) are a combination that the kitchen at Blue Reef Island like to use on freshly caught lobster. Accompanied by a tropical mango salsa or cantaloupe melon chutney, it is one of the chef’s favorite meals.
Maya Beach Bistro
The Bistro, as it’s often called simply, has a bona fide cult following among visitors and locals alike. For good reason! Maya Beach Bistro is casual yet contemporary and creates consistently spectacular dishes, season after season, year after year. One of the first restaurants in the country to really consider vegetarian and vegan diners, the Bistro has forged a path for special dietary menus to shine and not just be an afterthought. Italy-inspired but Belize-based dishes are standouts such as the cassava-plantain gnocchi with ricotta, kale, and a habanero tomato sauce. Their roasted pumpkin-coconut-green chili soup has such a depth of flavor and creamy consistency you’ll be amazed that its completely dairy-free. The menu at Blue Reef Island is seasonally altered and of course, adjusted to guests’ preferences. Whenever vegetarian or vegan menus are requested, we draw inspiration from the Bistro’s offering but even meat eaters can agree that a tropical jicama, apple, carrot salad with a simple citrus dressing is a bright and beautiful light meal to enjoy poolside.
Victoria House’s Palmilla Restaurant in San Pedro
Victoria House does casual elegance just right in this seaside resort on “La Isle Bonita.” Their restaurant hits all the right notes: white linens, candelabras, and an extensive yet exquisite menu of Belizean favorites with an international twist. Diners rave about the ceviche and the fish empanadas drizzled in cilantro chimichurri sauce. One of Blue Reef’s signature entrees was inspired by a Palmilla dish. Our cashew encrusted fish fillet (freshly caught and cleaned from the island, of course) is encased in a crumb of cashews from the village of Crooked Tree in western Belize. We serve it upon a bed of cilantro jasmine rice and charred tomatoes with a creamy avocado puree.
Chef Rob’s in Hopkins
Born in the Netherlands and having built a career across Europe and the Caribbean, Chef Rob came to Belize in 1999 and catered to celebrities, heads of state, visiting dignitaries and members of the British Royal House in his role as executive chef at the Radisson Fort George in Belize City. He now has his own seaside, fine dining restaurant in the up-and-coming village of Hopkins. Chef Rob is an eternal student of cultural cuisine and chief promotor of Belizean flavors. His passion for hyper-local, seasonal ingredients is contagious, his creativity in the kitchen is galvanizing. Pork tenderloin takes on a subtle flavor and vibrant color from a hibiscus marinade. Local pumpkins (a green and white striped squash, not the orange type North Americans are familiar with) make a beautiful, velvety soup blended with fresh coconut milk and curry spices. Chef Rob reminds us that every food has a season and every season should be celebrated.
1981 Restaurant at Naia Resort
Perfectly situated in the middle of the 16-mile-long Placencia Peninsula, and stretching from sea to lagoon, the resort and residences at Naia are beautifully designed, lushly landscaped, and meticulously cared for. The signature restaurant here embraces the traditional dishes of the local Garifuna, Maya, and Creole peoples but with a more up-scale preparation and presentation. They serve a lovely Sere, a Garifuna seafood stew with rich coconut broth and hearty dumplings of mashed plantain. Traditional Maya cooking practices are used to create Seafood Dukunu; dukunu is similar to a tamale but made with younger and sweeter corn, the entire creation is wrapped then steamed in a banana leaf. The chef on Blue Reef Island is especially partial to their Mango and Ginger BBQ Pork Ribs. Mangoes grow prolifically on the peninsula and a fresh chutney with the piquant ginger blend beautifully in to a BBQ sauce.
Mambo at Matachica Resort on Ambergris Caye
French Executive Chef at Mambo’s has perfected fusion; they take global techniques and tastes and blend them seamlessly with local flavors and practices. Seafood is sourced from the waters surrounding the island while fresh produce comes from their sister property, Gaia Riverlodge, in the Mountain Pine Ridge area of the country. While the food at Mambo’s is sensational, it is their desserts that are really out-of-this-world. Delicate pie crusts are filled with bright Caribbean lime curd and toasted coconut meringue, the results are phenomenal. The kitchen on Blue Reef Island aspires to indulge you in desserts just as delectable because after a full day of fishing or diving… well, you’ve earned it!
The menu options on your Blue Reef Island adventure are as boundless as the surrounding sea. Let the kitchen’s creativity surprise you or give them a bit of direction on your preferences so that they can create the perfect meals to pamper you. They can’t wait to indulge you in the best of Belizean cuisine.
