The profile of an old red car sliced in half serves as a billboard for this little place. After working in the trenches for years as executive chef for some of the better resorts and hotels around Belize, Dutch-born chef Rob has opened his own place. Grab one of the heavy wooden tables on the open-air wood deck under dim, atmospheric lighting with flowing cotton drapes billowing in the breeze. The eclectic menu changes daily but always contains a mix of fresh seafood and quality meats prepared with fresh local ingredients and creative sauces. You might find lamb served with a balsamic vinegar and coconut milk reduction, or the daily catch expertly grilled and topped with a homemade papaya ketchup. Everything is artfully prepared by Rob in his small show kitchen. The four-course dinner is a great deal at BZ$59. During high season, lunches are sometimes served.