This is an example of our preferred hotel, though availability is not guaranteed. If a given hotel is not available for your tour date, we will reserve you a room at a hotel of similar appeal and quality in the same area.
Ka'ana Resort
Dining Options at Ka'ana Resort
- Ka'ana Resort
- Adventures from Ka'ana Resort
- Dining Options at Ka'ana Resort
Discover the new flavors and incredible cuisine as an essential part of your journey in Belize.
Frieze Lounge
Whether in the indoor lounge or the inviting outdoor fireside courtyard, the Frieze Lounge offers a casually cool atmosphere. Arguably Belize?s best mixologist, "Polo" Arguelles presents a unique blend of local cocktail offerings, refreshing versions of classic favorites and signature cocktails paired with "Pedasitos" - a small taste of authentic Belizean and Central American cuisine.
La Ceiba Restaurant
La Ceiba Restaurant has a singular mandate: To actively define authentic Belizean Gourmet Cuisine reflective of the multiple regions and cultures of Belize. Fresh ingredients from the resort's organic garden and an extensive selection from the private cellar help deliver Belize's premier dining experience.
Wine Cellar
Ka?ana boasts the largest wine cellar in Belize, focused on small batch wines hailing from throughout the Americas region. These specific wines are selected and imported especially for Ka?ana so that guests can choose from world-class options.
Destination Dining
For a truly special experience, allow the gracious staff of Ka'ana to create a private, customized dining experience in one of the many unique locations around the property. Be the sole recipients of this 5-course tasting menu designed for your tastes, in this private offering in the wine cellar, next to the infinity-edge pool or on the stargazing terrace.
Organic Garden
The Ka'ana Organic Garden, located on the grounds of the resort, is a labor of love. Don Oscar, local gardener, guarantees that the culinary team uses only the freshest vegetables and herbs. Don Oscar works closely with the culinary team to provide up to 80% of the vegetables used in the kitchen.
