This resort restaurant should not be missed if you’re staying in the region. The kitchen combines contemporary techniques with local ingredients, many harvested from the organic gardens on-site. Especially remarkable are the creative interpretations of Belizean classics, which often show up as daily specials and might feature a version of seafood stew, or a jazzed-up version of beans and rice. A favorite are the local pork sausage served in Dukunu—a roasted corn tamale recipe that dates to Mayan times—accompanied by a chipotle, guava, and tomato chutney. The wine selection here is excellent, well-priced, and expertly stored. The ambiance is also exceptional, with a cozy fire pit and dazzling outdoor lighting.