News and events


28th April 2010

The culinary experience at Ka’ana is taken seriously – the outcome is some of the most innovative and beautifully crafted cuisine in all of Belize.

The Organic Garden, located on the grounds of the resort, is a labor of love. Don Oscar, the local gardener works closely with the culinary team to provide up to 80% of the vegetables used in the kitchen.

La Ceiba Restaurant has a singular mandate: “To actively define authentic Belizean gourmet cuisine reflective of the multiple regions and cultures of Belize“. The kitchen manages to combine regional culinary highlights with an international twist and the results are top notch. AB loves the ‘sautéed mennonite pork sausage with chipotle and guava tomato chutney, served over mayan dukunu – a roasted corn & coconut milk tamale’. And we can’t not mention the divine ‘Turneffe Island seafood cioppino of fish and shrimp finished with brandy, served in a hollowed wheat bread bowl’.

Ka’ana also boasts the largest wine cellar in Belize, focused on small batch wines hailing from throughout the Americas region. Whether in the indoor lounge or the outdoor fireside courtyard, the Frieze Lounge offers a casually cool atmosphere. The cocktail offerings include refreshing versions of classic favorites and signature cocktails paired with “Pedasitos” – small tastes of authentic Belizean and Central American cuisine.

For a truly special experience, you can indulge in a private dining experience in one of the unique locations around our property. The 5-course tasting menu will be designed for your tastes and set in a private venue in either the wine cellar, next to the infinity pool or on the stargazing terrace.