WELCOME TO RESTAURANTE LAGUNA
The place where Belizean culinary traditions are celebrated, epicureans dine, and a new tradition is born. Perched waterside to the Placencia Lagoon, a full-service menu of breakfast, lunch, and dinner weaves time-honored dishes with culinary innovations, for a magnetic affair helmed by acclaimed Chef Rahim. Dine inside, where mixed textures like Mayan colored-bar stools and aligned hardwood floors exude warmth, or on the trellis-shaded lagoon-facing deck, freckled with hanging plants and string lights that glow gold. With a sundowner in hand, feast on the romanticism of dusk as the setting sun slips below the majestic Maya Mountains.
CUISINE
Sequestered on the edge of the Placencia lagoon with to-die-for views of the Maya Mountains on the horizon, this is the destination for the discerning diner. At Restaurante Laguna, consider food—and the leisurely eating of it in the open air—as the tentpole of many happy returns to Umaya. Between cocktails and canapés bolstered by crisp garden herbs and fresh catch of the day from the coast, expect a fusion of a strong Caribbean inheritance intertwined with Central American savors.
MENU
BREAKFAST
US 8 | BZ 16 | Poached egg, crispy bacon, creamy hollandaise on a warm Belizean journey cake. |
US 11 | BZ 22 | Plain Mennonite yogurt, homemade granola, seasonal tropical fruits, fresh-baked cinnamon roll, toast served with tropical homemade jam and whipped butter. |
US 11 | BZ 22 | Sauteed organic vegetables and yellow Mennonite cheddar whisked with two free-range eggs, served with toast. |
US 11 | BZ 22 | Fluffy pancakes topped with seasonal fruits caramelized in cinnamon and brown sugar, served with crispy local bacon. |
US 11 | BZ 22 | Coconut oil refried beans, scrambled eggs, pork sausage, served with a side of light, golden fried jacks. |
US 11 | BZ 22 | Warm handmade flour tortillas stuffed with scrambled eggs, refried beans, Mennonite cheese, served with fresh cream and pickled habanero curtido. |
US 2 | BZ 4 |
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US 2 | BZ 4 |
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US 2 | BZ 4 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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LUNCH
US 10 | BZ 20 | Slow cooked pulled pork in handmade corn tortilla topped with pickled purple onion curtido. |
US 12| BZ 24 | Lime-cured fish and shrimp tossed with onions, tomatoes, cucumber, and cilantro, served with spiced corn tortilla chips. |
US 12.50 | BZ 25 | Lime-cured shrimp tossed with onions, tomatoes, cucumber and cilantro. Served with spiced corn tortilla chips. |
US 11 | BZ 22 | Fish, shrimp, and organic vegetables tossed in our homemade beer batter and fried golden. Served with a mango chipotle dipping sauce. |
US 9 | BZ 18 | Potato and cheese stuffed handmade ravioli, fried golden, and served with freshly made oregano tomato sauce. |
US 12 | BZ 24 | Medley of grilled broccoli, green beans, bell peppers, onions, and tomatoes drizzled with our house balsamic dressing and topped with toasted Belizean peanuts. |
US 12 | BZ 24 | Crisp romaine lettuce and our mix of Chef’s market finds tossed in house dressing. |
US 13 | BZ 26 | Fresh slices of oranges, julienned purple onions, crushed toasted almonds, baby arugula drizzled with our homemade vinaigrette. |
US 4 | BZ 8 |
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US 6 | BZ 12 |
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US 12 | BZ 24 | Breaded chicken fillet topped with a cilantro cabbage slaw on a warm homemade bun, served with potato fries. |
US 13 | BZ 26 | Grilled medley of market selected vegetables brushed in basil pesto and topped with crumbled Mennonite cheese inside a homemade bun and served with crispy potato fries. |
US 16 | BZ 32 | Thin slices of smoked pork leg, warm glazed ham slices, pickled cucumbers, and Mennonite cheese on a homemade bun served with potato fries. |
US 16 | BZ 32 | Grilled ground beef patty topped with melted Mennonite cheese crispy pork bacon, and cabbage slaw on a homemade coconut bun, served with potato fries. |
US 11 | BZ 22 | Santa Maria Village pupusas filled with locally made quesillo cheese, refried beans, and ground Belizean pork cracklings served with tomato salsa and escabeche cabbage slaw. |
US 15 | BZ 30 | Chef ‘s signature chili sauce glazed over crispy pork belly served on a bed of coconut white rice. |
US 21 | BZ 42 | Pan-seared farm raised shrimp and linguini pasta tossed in classic Alfredo sauce and bacon bits served with toasted baguette slices. |
US 23 | BZ 46 | Fillet of the catch of the day and grilled market vegetables served with fried potato chips. |
US 15 | BZ 30 | Shrimp tossed in olive oil, seasoned flour and fried golden. Served with seasoned potato fries and mango chipotle dipping sauce. |
US 21 | BZ 42 | Fresh fish fillet battered in Belikin beer batter, fried golden served with seasoned potato fries, balsamic vinegar and mango chipotle dipping sauce. |
US 16 | BZ 32 | Fried whole snapper served with traditional rice and beans, fried plantain, coleslaw and homemade habanero pepper sauce. |
US 15 | BZ 30 | Traditional stew chicken, rice and beans, coleslaw, fried plantain and fresh habanero pepper sauce. |
US 12 | BZ 24 | Layered chocolate crepes, filled with chocolate fudge and orange curd. Topped with whipped cream and chocolate ganache. |
US 12 | BZ 24 | Fluffy coconut cake and yogurt moistened with pineapple syrup, alternated with layers of pineapple compote and creamy mascarpone cheese base. |
US 12 | BZ 24 | Yellow corn cake served with the traditional corn flavoured three milk sauce, filled with Belgian toasted coconut cream and Swiss meringue topping. |
US 11 | BZ 22 | Almond dacquoise cake acts as the base with lemon mousse layered on top, followed by a layer of cashew flan, and topped with a layer of rosé wine gelatin. Garnished with a vanilla crumble. |
DINNER
US 14 | BZ 28 | Seared prawn with green plantain and marinated leeks, served in a pepian base consisting of roasted vegetables blended with pepitos, sesame seeds, peanuts, and shrimp broth. |
US 13 | BZ 26 | Shredded smoked pork tail and crispy sweet potato served in a creamy black soup. |
US 9 | BZ 18 | Beet and red wine reduction poured over soft cheese on thinly sliced beets roasted with cloves. Garnished with zesty lime bean sprouts and roasted pepitos. |
US 14 | BZ 28 | Seared octopus served with leafy lettuce tossed with banana pepper pulp, tomatoes, toasted peanuts, soft cheese, and a beet and wine dressing. |
US 16 | BZ 32 | Chicken is marinated in a house-made achiote rub and served with creamy rice in a red kidney bean base. Served with caramelized plantain and fresh pico de gallo. |
US 25 | BZ 50 | Fish fillet brushed in a habanero truffle oil, served with shrimp over a banana pepper, roasted garlic, and cauliflower puree. Garnished with a mescal and pineapple gel, toasted pepitos, and pico de gallo. |
US 21 | BZ 42 | Seared spinach tamale served in pepian sauce, topped with citrus marinated prawn. House made tomato pepper sauce, pico de gallo, and spicy chipotle served on the side. |
US 25 | BZ 50 | 1 ½ cut pork chop marinated in cacao, seared and served with a cold green bean and cucumber puree, yellow corn bread, and a chocolate papaya mole. |
US 27 | BZ 54 | Seared beef rib topped with a roasted yellow corn salsa, served over a roasted garlic cauliflower and banana pepper puree. Served with a bean sprout and celery stir fry and cornbread. |
US 34 | BZ 68 | Beef tenderloin in a wild berry and sorrel red wine sauce, oyster mushrooms brushed with habanero and rosemary truffle oil, and a side of green bean and cucumber puree. |
US 14 | BZ 28 | Grilled oyster mushrooms and shell pasta tossed in a sage and crema de yucca sauce. Served with a side of herb crostini. |
US 17 | BZ 34 | Linguine pasta tossed in a creamy spinach sauce, served with sauteed fish, shrimp, and octopus. Garnished with parmesan cheese and lime zest. Served with a side of herb crostini. |
US 12 | BZ 24 | Layered chocolate crepes, filled with chocolate fudge and orange curd. Topped with whipped cream and chocolate ganache. |
US 12 | BZ 24 | Fluffy coconut cake and yogurt moistened with pineapple flavoured syrup, alternated with layers of pineapple compote and creamy mascarpone cheese base. |
US 12 | BZ 24 | Yellow corn cake served with the traditional corn flavoured three milk sauce, filled with Belgian toasted coconut cream and Swiss meringue topping. |
US 11 | BZ 22 | Almond dacquoise cake acts as the base with lemon mousse layered on top, followed by a layer of cashew flan, and topped with a layer of rosé wine gelatin. Garnished with a vanilla crumble. |
WINE
DRINKS
US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 7 | BZ 14 |
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US 7 | BZ 14 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 5 | BZ 10 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 6 | BZ 12 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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Room Service available at a fee of $5 USD plus tax. |
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US 14 | BZ 28 | Disaronno, raspberry vodka, house infused roasted spiced pineapple syrup, lime juice, and mint, shaken and strained over ice. Garnished with caramelized cinnamon stick. |
US 12 | BZ 24 | Raspberry vodka, mango, and lime juice is blended and layered with freshly pureed dragon fruit. Garnished with lime. |
US 9 | BZ 18 | Bombay gin, lime juice, mint leaves, and blended cucumber shaken and strained over ice. Topped with soda water. Garnished with cucumber. |
US 10 | BZ 20 | Bombay gin, house infused roasted pineapple syrup, lime juice, turmeric powder, and passionfruit shaken and poured over ice. |
US 12 | BZ 24 | House-made pineapple infused rum, lime juice, basil and pineapple syrup, and pineapple juice shaken and strained over ice and topped with Bacardi rum and sorrel juice. Garnished with torched pineapple. |
US 12 | BZ 24 | Tito’s vodka, sparkling wine, passion fruit puree, lime juice, and simple syrup shaken and strained. Garnished with a caramelized passion fruit. |
US 11 | BZ 22 | Khalua, house infused cinnamon and anise rum, cinnamon syrup, espresso, and grated chocolate shaken with ice. Garnished with chocolate. |
US 11 | BZ 22 | Copalli white rum, simple syrup, orange juice, and lime juice shaken and poured over ice. Garnished with pepitos on an orange twist. |
US 11 | BZ 22 | Vodka, lime juice, simple syrup, house made pineapple tepache, shaken and strained over ice with smoked cinnamon. 2024 Winner of Battle of the Bartenders |
US 13 | BZ 26 | Maker’s Mark bourbon, house made cinnamon syrup, bitters, and cinnamon stick stirred, smoked, and strained over ice. |
US 8 | BZ 16 | Craboo infused rum, sorrel juice, orange juice, and simple syrup. |
US 8 | BZ 16 | Cinnamon-anise infused rum, roasted pineapple infused rum, coconut cream and fresh pineapple. |
US 8 | BZ 16 | Cinnamon-anise infused rum, orange juice, and lemongrass syrup. |
Room Service available at a fee of $5 USD plus tax |
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US 12.50 | BZ 25 | Sugar and bitters are muddled and combined with bourbon or rye. |
US 11 | BZ 22 | Italian bitters, Campari, and vermouth gently stirred with gin. |
US 10 | BZ 20 | Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters. |
US 10 | BZ 20 | Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim. |
US 14 | BZ 28 | Vodka, dry vermouth, orange bitters stirred and strained into a chilled glass. |
US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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RESTAURANT INFORMATION
Opening Hours
7:00am to 9:00pm
Dining Times
- Breakfast
7:00am to 10:00am
- Lunch
12:00pm to 3:00pm
- Dinner
5:30pm
8:00pm
Reservations encouraged
Call +501-523-3867
