Skip to content

Umaya Belize, The Peninsula’s Only Sunrise to Sunset Resort

Everything Belize - A Collection of Words

Umaya Resort is a rarity on the Placencia peninsula. Of all the places one can stay, it’s the only resort where you can wake up with the sun on the beach and accompany it until it sets over the lagoon right outside the resort’s gourmet dining experience, Restaurante Laguna. This holiday season, it’s the best place to be if you’re looking for somewhere that offers much of Belize’s aquatic environments in one luxury package.

With your choice of oceanfront and lagoon-facing rooms, you’ll be able to enjoy the entirety of the peninsula’s marine habitats without having to leave the place you’ve selected as your respite from a world of work and worry. Bring the kids and take them out to the pool where you can imbibe a refreshing beverage from the swim-up bar while they splash around in either the generous swimming pool or the adjacent ‘kiddie’ pool for extra assurance.

Enjoy the sea like a true Belizean by kayaking into the rising sun for a morning jaunt, or join a volleyball game in progress on the beach. Take a stroll along the beach and take in the horizon, enjoying the slow movement of the day. For those inclined to lounge like the local iguana, there are comfortable beach chairs located all around the property and towels at the ready if you decide to take a dip on a whim.

Visiting and looking for a romantic venue to mark a special occasion? Then schedule a sunset cruise along the lagoon where a unique balance of humidity, temperature, and air quality sometimes create an entrancing mirror effect between the sky and water that can only be described as sublime, the perfect once-in-a-lifetime experience to immortalize new love or reinvigorate and commemorate matured affection. For those that want to enjoy all of Umaya for a special event, you can arrange to have a ceremony on the beach followed by an extravagant reception at Laguna.

Umaya has also become known for its annual themed parties, including a masquerade and upcoming ‘Mistletoe Ball’ occurring in December. One of the peninsula’s can’t-miss events of the season, the ball is just one of several opportunities a person has to experience Umaya’s unique spaces with an added touch of glamor and whimsy.

When it comes to food, the menus are diverse yet cohesive, committed to the highest quality in ingredients and technique sourced across the country by The Belize Collection’s Chef Rahim. You can enjoy fried ravioli alongside seafood fritters and zesty ceviche for an appetizer to share with the table. If you’re looking for something more substantive, there’s always the ribeye steak, which will obliterate your former sense of how good a steak can be. And now as of fall ‘22, you can even score a scintillating wood-oven baked pizza at the new Don Tonito’s restaurant, located a few steps away from the pool. Pair any meal with spirit infusions made in-house and unavailable anywhere else in the country.

And we’d be remiss if we didn’t give a shout out to the breakfast options. Have a cappuccino with a farmer’s market veggie omelet, eggs benedict done Belize-style with the ubiquitous johnny cake or a stack of pancakes. Want to start the day with something lighter? No problem. There are fruit bowls that’ll satiate and alert you to the floral aromas all around you. You can also assemble the day’s most important meal with a couple of sides, including bacon, pork sausage and the Belizean signature fried jacks.

Take the worry of number-crunching out of the equation by opting into an all-inclusive package. For instance, try Umaya’s limited 4 Night Stay (available until December 2022). It includes multi-course meals for every night of your trip, access to local spirits, and your choice of the Monkey River or Snorkeling Adventure Tour. Umaya also snuck in a return flight to the international airport, so you can enjoy your stay up to the very last minute you’re there.

Visit Umaya Resort, and experience Placencia in its fullness from sunrise to sunset.

Special Offers:

Subscribe

Follow Us:

Dinner

Appetizer

BBQ Pig Tail
US 11 | BZ 22

Smoked salt-cured pork tails, brushed with house barbecue sauce and served with a warm,
hand-made flour tortilla and pickled habanero-onion sauce.

Country Barn Mozzarella Sticks
US 13 | BZ 26

Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.

Entree

Herb Tomato Pasta
US 18 | BZ 36

Al dente linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs,
tossed in fresh Country Barn ricotta cheese.

Pollo Asado
US 18 | BZ 36

Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.

Oregano Pork Ribs
US 20 | BZ 40

Tender, slow-smoked pork ribs simmered in an all spice-oregano barbecue sauce.

Cocoa-Red Wine Braised Lamb Shank
US 27 | BZ 54

Locally raised lamb shank, slow braised in a rich, fresh ground cacao and red wine
broth, served with a side of warm, home-made bread.

Creole Oxtail Stew
US 27 | BZ 54

Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.

Latin American Carne Asada
US 31 | BZ 62

Local beef tenderloin, pan-seared in garlic butter, brushed with home-made
chimichurri cause and served with sides of the evening.

Citrus-Achiote Chop
US 21 | BZ 42

Seared 1″ butcher cut rib chop served with smashed potatoes, grilled zucchini
and slathered with our signature citrus-achiote gravy.

Camarones en Crema de Coco
US 24 | BZ 48

Fresh farm shrimp simmered in hand-pressed coconut milk with organic, reigonal
vegetables, herbs and habanero peppers, served with a side of coconut rice and creole
bread rolls.

Soups

Farmer's Bean Soup
US 10 | BZ 20

Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.

Chicken Escabeche
US 13 | BZ 26

Organic chicken cuts, pan fried and simmered in Tia Blanca’s sun-dried oregano, jalapeño, lime,
onion broth, served with warm hand-made corn tortillas.

Salads

Citrus & Arugula Salad
US 13 | BZ 26

Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.

Peanut & Ricotta Salad
US 15 | BZ 30

Toasted local peanuts and crumbled ricotta cheese on baby spinach, purple
onions and, tomatoes, served with your choice of our honey balsamic dressing or
our Grove House signature citrus vinaigrette.

Desserts

Coconut Caramel Flan
US 7 | BZ 14
Mayan Chocolate Cake
US 9 | BZ 18
Soursop Cheesecake
US 9 | BZ 18

All prices are inclusive of GST.

Lunch

Appetizer

Country Barn Mozzarella Sticks
US 13 | BZ 26

Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.

Shrimp Habanero Fritters
US 14 | BZ 28

Farm-raised shrimp tossed in Belikin beer batter with farm vegetables, habanero
peppers, golden friend and served with roasted garlic aioli dipping sauce.

Entree

Grove House Smoked Brisket Skillet Nachos
US 13 | BZ 26

Shredded slow-smoked local brisket over crisp corn tortilla shells, topped with
re-fried beans, 2 cheeses, and fresh lime cured salsa.

Pollo asado
US 16 | BZ 32

Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.

The Giant Burger
US 18 | BZ 36

Toasted home-made burger bun with grilled ground stead patty, topped with melted
cheddar cheese, crispy bacon, and a honey plantain mustard cabbage slaw,
served with potato fries.

Sandwich de Cochinita Pibil
US 14 | BZ 28

Slow-smoked pork leg, shredded and served on a freshly made bun, topped with Belizean
style coleslaw and served with potato fries.

Lamb Salbutes
US 15 | BZ 30

Locally butchered free-range lamb grilled to perfection on a golden fried yellow
corn tortilla, topped with marinated cabbage and tomatoes then
drizzled with mint pesto.

Soup

Farmer's Bean Soup
US 10 | BZ 20

Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.

Creole Oxtail Stew
US 13 | BZ 26

Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.

Salads

Herb & Watermelon Salad
US 12 | BZ 24

Mennonite harvested watermelons, diced and tossed with organic greens, fresh
mint, basil and ricotta cheese with your choice of honey balsamic dressing or oue
Grove House Signature citrust vinaigrette.

Citrus & Arugula Salad
US 12 | BZ 24

Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.

Desserts

Traditional Vanilla Icre Cream
US 5 | BZ 10
Nance-infused Caramel Flan
US 9 | BZ 18
Ayote en Miel with Vanilla Ice Cream
US 9 | BZ 18

All prices are inclusive of GST.

Breakfast

The Little Donkey
US 9 | BZ 18

Breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese.

Belizean Stuffed Jack
US 10 | BZ 20

Golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.

The Giant Pancakes
US 10 | BZ 20

2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.

The Village Breakfast
US 11 | BZ 22

Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.

Chef's Farm Omelette
US 10 | BZ 20

2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese

Continental
US 12 | BZ 24

In-house baked goods, locally grown fruit, Mennonite yogurt and coffee.

All prices are subject to 10% Resort Fee.

Time to book your stay

1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France

Antoine Lavoisier – managing director