Dining at Hidden Valley Inn is a rich experience. The restaurant is located in the Lodge, just off of the main lounge. After a day of adventure, guests welcome the elegant indulgences offered in our handsome bar and candlelit dining room.
International Chef Nathascha Xisto Das Neves combines the bright authentic Mayan and Mesito flavors with her Blue-Ribbon signature culinary style. From Butterflied Prawn with Truffle Sauce and Lemon Grass Infused Rice to Grilled Chicken in Sesame Oil, Bacon, Feta and Greens with Smoked Aioli, the outstanding fusion of fresh local ingredients and culinary expertise is not found elsewhere in Belize.
Ingredients are grown here at Hidden Valley or brought in daily from the local fruit and vegetable markets in nearby San Ignacio and Spanish Lookout. Breads and sweets are made daily in our kitchen, and pair well with Hidden Valley coffee, grown, roasted and ground on-property.
Vegetarian and vegan options are always available, as are children’s menus.
Dining at Hidden Valley Inn is reserved for guests of The Inn, or by reservation with 24-hour advance notice, space available. Call 501-822-3320.
Breakfast, 7 am - 10 am
Fresh juices, fruits, yogurt and grains as well as a full hot breakfast menu.
Lunch, 12 pm - 2 pm.
From grilled snapper to hamburgers, salads to heartier meals. Pack lunches are also available from our kitchen for those embarking on all day expedition.
High Tea, 2 pm - 4 pm.
Hidden Valley Inn’s own coffee, grown, roasted and ground on property. A selection of fine teas, baked goods and light fare. Served daily.
Dinner, 7 pm - 9 pm.
An eclectic four-course dining experience available in the restaurant and/or on the pool terrace, weather permitting.
Enjoy eclectic cocktails and top shelf liquors from our mahogany bar. Adjacent to the pool deck for afternoon lounging, and with its cozy fireside living room after dark. Appetizers, spirits and unique soft drinks as well. The perfect place to catch your breath after a day of adventure.
Children, Vegan, Vegetarian. Catering to 30 persons.