Eating
The ‘jungle cuisine’ at the al fresco restaurant combines modern and traditional cooking techniques with a wide variety of fresh local produce, to create innovative and original culinary offerings. The majority of the produce is grown at the organic Maya farm and what isn’t grown on the farm is hand picked from local producers.
The lunchtime ‘Back a Bush’ menu offers a choice of international dishes like pizzas and pastas accompanied by some regional favorites like quesadillas and tamales.
In the evenings, in addition to the a la carte menu, the chefs offer a daily four course connoisseur menu. Relish dishes such as carrot and ginger soup flavored with orange peel and lemon grass, cho cho and cantaloupe salad with mango and balsamic dressing, or fresh fish fillet wrapped in ‘Santa Maria’ leaves sprinkled with lime butter.
The veranda bar offers a wide selection of inventive cocktails and stocks one of the best selection of spirits in the country.
