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All of Belize’s Culinary Delight in Three World-class Resorts

Everything Belize - A Collection of Words

When traveling to Belize, one of the greatest delights is the opportunity to appreciate a wide array of the Caribbean and Central American regions’ foods thanks to Belize’s melting pot culture. From the corn dishes and cacao drinks of the Maya people to the rich ground and seafood broths of the Garifuna to the punchy savoriness of Kriol cuisine, Belizean food has something to surprise and savor every day during your stay. At The Belize Collection, our very own Chef Rahim has taken elements and techniques from across Belize’s diverse foods and infused into them his own approach to make every meal a spectacle.

Chef Rahim got his start making pizzas in San Ignacio, Cayo and his cooking demonstrates the fun and experimental aspects of creating a seemingly simple dish a million times. Since his time slinging dough, he’s further fleshed out his cooking skills through constant study and exploration across Belize and its neighboring countries. With Rahim at the helm, The Belize Collection’s various restaurants have developed one of the most dramatic sets of menus using largely local ingredients, a rarity in the 501. Through collaborations with small-scale farmers, butchers, fisherfolk, and cheese mongers, Rahim has developed each of TBC’s signature restaurants into a one-of-a-kind celebration of Belize’s gastronomic history and future.

To start, there’s the multi-award-winning Grove House at The Rainforest Lodge at Sleeping Giant. Nestled near the Maya Mountains, the Grove House takes food more commonly seen on the streets of Belize City and elevates them through superior ingredients and delicate craftwork. Take for instance the BBQ pork tail where the kitchen team takes the staple pork tail, and smokes it over time to bring out a more robust flavor before pairing it with a zinger of BBQ sauce. There’s also the delectable oxtail stew, a Kriol classic, that takes free-range ox tails and slow-cooks them in a tomato sauce with vegetables that’ll help bring any day to a satisfying end. 

Travel south to The Paddle House at The Lodge at Jaguar Reef in Hopkins for an entirely different set of flavors largely inspired by the food of the local Garifuna people who immigrated to Southern Belize in the 18th century following their exile from St. Vincent. Now vital members of Belize’s cultural landscape, the Garifuna have gifted Belize with flavors not seen before in the Central American region. Chef Rahim, a great appreciator of all Belizean foods, has arduously studied their dishes and recreated them at the Paddle House. Get a taste of his take on sere, fish fillets fried to gold and served in a rich yucca sauce. For maximum Belizean wonder, try the craboo beef tenderloin, a perfectly grilled beef cut glazed with craboo, a fruit that expertly balances tart and sweet notes complementary to the beef’s umami flavors. 

Continue down the Southern Highway to Umaya Resort in Placencia. There you’ll be in the capable hands of the cooking staff at Restaurante Laguna, a lagoon-side restaurant where all of Belize’s seafood meet to whet your pescatarian cravings. Start with the expertly made seasonal fritters, conch, fish, or lobster, alongside a clarifying seafood ceviche. Cap off a day with the best of all reef fish, the red snapper, served up steamed in a plantain leaf with cilantro rice.

And if you’re ever looking for something a little more familiar, Rahim’s work of origin, the wood oven-cooked pizza is ready to meet your needs. Now with locations at The Rainforest Lodge and Umaya (and coming soon to Jaguar Reef), The Belize Collection’s, Don Tonito’s line of pizzerias offers a reliable classic with fresh ingredients, and signature combinations that’ll satiate anyone homesick and yearning for a slice.

The restaurants at The Belize Collection are also notable for featuring regular culinary events to give you just a little more cause to indulge. For instance, the Grove House features a regular pupusa night where the Mestizo staple fried corn meal is made-to-order for guests. You can also delight in the option of 2 for 1 pizza night at any Don Tonito’s every Tuesday so you can sample even more of what The Belize Collection is cooking up.

Whatever way you slice it, your time at any of The Belize Collection resorts will provide you with a bevy of culinary experiences you’ll be talking about long after you’ve departed the Jewel.

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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