Food at Chef Rob’s Gourmet Cafe, Belize

Chef Rob’s Gourmet Cafe

Dutch chef Rob Pronk built a name for himself by serving seriously fresh gourmet food in an atmospheric wooden shack on the side of the dirt road, which runs through the town of Hopkins. He has since moved Chef Rob’s Gourmet Café into the Parrot Cove Lodge where he still changes his menu daily based on what’s fresh (sometimes the ink on the menu is still wet when he opens for business). Seafood comes directly from the dock out front and 99 percent of the rest of the ingredients come from within 30 miles of his restaurant.

Editors' Picks
Exterior View - Driftwood Beach Bar & Pizza Shack, Belize

Driftwood Beach Bar & Pizza Shack

Warm sand. Cold beers. Hot, freshly made, thin-crust pizza topped with gourmet ingredients like roasted garlic, marinated zucchini, sundried tomatoes, Italian sausage and homemade ham. This place, opened by US expats Ollie and Denise McCreary, has all that plus weekly BBQ specials and beach games served up in a tiny thatch-roof restaurant with additional tables outside on the sand.

Food at Maya Beach Bistro, Belize

Maya Beach Bistro

Located at the Maya Beach Hotel, about a 15-minute drive north of Placencia, the Maya Beach Bistro is a culinary delight. The restaurant serves an all-day menu, but dinner is the best time to sample the casual yet creative fare. Appetizers might include a whole roasted garlic bulb served with sweet tomato chutney and goat cheese on crostini and a prosciutto wrapped grouper. Standout entrées include mojo-roasted chicken, habanero pappardelle, slow cooked ribs and Belizean hudut (seafood and coconut chowder).

Food at Rumfish y Vino, Belize

Rumfish y Vino

Rumfish y Vino is known as the “Cheers” of Placencia which is an accurate reflection of the friendly, comfortable atmosphere created by Pamela and John Solomon who opened this stylish bar and gastro pub in November of 2008 mere months after honeymooning in Placencia and falling in love with the place. Timid, they are not. Nor is their eatery. Pamela says their menu has a bit of an identity crisis but that’s the way they like it. Stop in for fish and chips made with fresh-caught, beer-battered barracuda and a spicy, orange-and- jalapeno-infused Margarita. Or enjoy a bottle of Refosco (Pam and John import their own wine) with smoked chicken liver pâté followed by a seafood cassoulet or plantain crusted snook in a Thai chile lime broth. The soundtrack runs the gamut from lilting Bossa Nova to Jack Johnson. It’s a welcoming hang-out that’s ready for the festive foodie crowd but offers a romantic back patio as well.

Editors' Picks

All Results


Indagare employees walking up stiars

Enjoy 30 Days On Us!

Start your Self Planner
membership trial today.

Unlock access to 2,000+ first-hand hotel reviews, 300+ Destination Guides and the most up-to-date travel news and inspiration.

Already a member?

Welcome back,
log in to Indagare

Not a member?

Forgot Password

Enter your email and we’ll send you a link to reset your password.

Type the first 3 letters to begin