RESTAURANT

Our Culinary Team, led by Belizean Chef Sean Kuylen, is inspired by the nourishing power of food. Our ingredients are minimally processed, mindfully and ethically sourced, and celebrate the rich cultural heritage of the region. With a keen focus on authentic and traditional cuisine, we remain open to global cooking influences and techniques. Our Nature Based Conscious Cuisine/No Bar Code approach is a concept that is not used loosely as a marketing term, but truly as a way of life in Belize. This Conscious Cuisine promotes the use of indigenous, wild and traditional foods that have been harvested and prepared for generations, preserving ecological and cultural knowledge.

All our vegetables, chicken, eggs, milk, farmed tilapia, peanuts, copal sap, honey, grass fed beef, pork and lamb and even our slate plates are sourced from a radius not further than 15 miles away... as the chachalaca flies, we promise! Anything further would have to include barrier reef spiny lobster, conch and snapper, but hey, you didn't come to the wilderness of the Pine Ridge Forest Reserve for that!

Our menus are driven by the farmers of San Antonio Village, the Mennonites of Spanish Lookout, Running W Meats, San Miguel, Silk Grass Farms and dictated naturally by Mother Nature’s seasons. This explains why this morning’s breakfast you may or may not have seen passion fruit, carambola or one of the country’s 53 varieties of mangoes, because it may not be on the tree this month. If it is in season, enjoy...if not, don't blame the chef!