Casita, Ka’ana
Cayo District
Booking enquiry
These private luxurious accommodations, referred to in Spanish as “Casitas” or small homes, are positioned off a lovely pathway lined with fragrant tropical fruit trees and lush landscaping. The walls of your Casita are adorned with local art, which we change on your 4th night’s stay. Your french doors and windows allow the indoors to embrace the outdoors in a seamless way.
Amenities include:
- 400 sq. feet (38 sq m) of interior space.
- Two Queen beds or 1 king with luxurious bedding and linens.
- Private outdoor terrace and balcony, with lush tropical garden and pool views.
- Plasma flat screen TV.
- iPod docking stations.
- Executive mini bar and espresso maker.
- Spacious bathrooms with plush robes.
- Complimentary wireless Internet.
- Phone and voicemail.
- Twice daily and “on demand” housekeeping services.
- Room service
- In-room safe
Nightly rates:
Low Season: 3 January to 17 December
- Room only: US $350 + 9% tax + 10% service charge
- Room, breakfast and dinner: US $400 + 12.5% tax + 10% service charge
High Season: 18 December to 2 January
- Room only: US $450 + 9% tax + 10% service charge
- Room, breakfast and dinner: US $500 + 12.5% tax + 10% service charge
The above rates are per casita.
Please see Ka’ana’s booking terms.
Coming soon…
- The Cayes
- Cayo District
- Southern Belize
Explore Belize
Whether you want an action packed agenda in the water and the jungle, or simply spend some quality time in a hammock, Belize has something for all tastes and tempos.
The Boil Up is considered to be the cultural dish of the Belizean Creoles. It is combination of boiled eggs with either fish or pigs tail, with a number of ground foods thrown into the pot such as cassava, plantain and sweet potatoes, and served in a rich tomato sauce. Cassava cakes are made from ground cassava - the cakes are lightly fried, then dipped in coconut milk and fried again. Fish seré is made with coconut milk, mashed half-ripe plantain, tomatoes, potatoes and onions, served with tortillas.
Among the other main staples of a Creole dinner are rice and beans with some type of stewed meat, potato salad or coleslaw, seafood including fish, conch, lobster and ground foods such as cassava, potatoes, cocoa and plantains. Typical desserts include sweets such as cakes and pies, and potato pudding. Breakfast specialties include johnny-cakes and fry jacks, delicious deep fried bread served with syrup or mango jam.More from Explore Belize
