38 Best Restaurants in Belize

Near the tip of the island, this gem is hidden in plain sight. Tuck into a plate of stove-fresh pita, creamy hummus, and skewers of onion-parsley shrimp grilled in a boat of foil, all made by the charming chef Ana. These deep-flavored dishes are a wonderful surprise. It's not fast food, so have a smoothie while you wait in the family's front yard. Vegetarians will appreciate the superior options here.

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In a rustic wood shack built right over the water, Asha's has the best views of any restaurant in Punta Gorda. Asha's specializes in fresh seafood served Creole style, such as fried conch with mashed potatoes or grilled snapper with plantains and beans and rice. The menu changes daily. Stake out a place in the main dining room or on the breezy deck and look across the Gulf of Honduras toward Guatemala.

Those who dream in chocolate, this one's for you. Owners Chris Beaumont and Jo Sayer work with over 500 Maya cacao farms (in a handful of collectives), which average 1½ acres each and typically use organic methods. As a result, the company does marvels with one of Belize's most ancient crops. Here, the Belizean bean appears not only in bars but as champagne truffles, milkshakes, and---get ready---chocolate balsamic vinegar. Make time for Chris' amazing class on chocolate-making at about BZ$25 per person (offered at 10:30 am on weekdays; just call ahead to schedule). Expect U.S. chocolatier prices here.

This little open-air restaurant near Xunantunich has won many fans who come for hearty Mayan, mestizo, and Creole dishes at rock-bottom prices. You'll find mostly locals here, many from San Ignacio, Benque Viejo, and other parts of Cayo District. Most items on the menu are BZ$12 or less, including chilimole (chicken with mole sauce), cow-foot soup, Belizean escabeche (marinated fish or meat), and stew pork with rice, beans, and plantains. You can make a meal of the mestizo appetizers including salbutes (puffed fried tortilla with meat), tostadas, and empanadas, most under BZ$2 each. The classic Mayan pibil (pork cooked in an underground oven) is sometimes on the menu. The banana and mango licuados (milk shakes) are delicious, and you can also enjoy the official national drinks of Belize, Belikin and Fanta.

Here's a place unlike any other on the island: from the homemade bundiga (green banana dumplings) to drumming presentations on cedar and mahogany drums, Black and White gives you a special window into the rich culture and foodways of Belize's Garifuna people. The menu spotlights Garifuna cuisine like hudut (snapper in coconut broth with pounded plantains), tikini (brown flour soup with fish and vegetables) and the staple dish, cassava bread. The owner Julia Martinez (known to everyone in town as Ms. Julia) is a true cultural ambassador for the Garifuna; speak with her and you can learn about Garifuna heritage in all its vitality. Since Garifuna (also called Garinagu) populations are concentrated in Seine Beight, Hopkins, Punta Gorda, and Dangriga—all on the mainland––this is a unique resource on the island. Try to make it to one of Black and White's entertainment nights, which celebrates Garifuna culture with live drumming, traditional dancing, and a decadent buffet. 

If you’re hankering for a steaming bowl of cow-foot soup or just a good old plate of succulent stew chicken, join San Pedranos on their lunch break at Briana's. Crunchy eats like salbutes and garnachas won’t disappoint, but for faithful homestyle Belizean cuisine, try whatever is on special that day: think pigtail or curry chicken with coconut rice and beans, plantains, and a scoop of slaw.

You'll recognize this restaurant by the big sign out front made from one side of a red 1964 Peugeot 404, and inside the restaurant at Parrot Cove Lodge, the eclectic Caribbean-style, locally sourced food is nothing but contemporary and delicious. The place is really a two-for-one, with the adjoining Love on the Rocks restaurant, where guests cook their own food on lava rock. You can order a four-course meal (soup, salad, entrée, and dessert) from the prix-fixe menu or order à la carte. The menu changes daily, but the entrée might be lobster, fresh fish, or ribs, all presented creatively and with interesting sauces. The Chef's Table is a third option if you have a group of at least six, but no more than 12. Rob will prepare a private, sumptuous seven-course dinner for your group for BZ$130 per person. Advance reservations of at least 48 hours' notice are required.

Next door to the Hibiscus Hotel, Corkers is run by the husband-and-wife team of Geoff Hatto-Hembling and Sam Buxton from the United Kingdom. To catch any breezes, sit in the covered, open-air patio, or you can dine inside in the cozy air-conditioned dining room. The menu is eclectic, ranging from classic English fish-and-chips and a grilled American cheeseburger with fries to Indian curries, plus pasta, steak, pork ribs, fried chicken, and a nice variety of salads.

This popular eatery in a stone building on the bay at the South End serves excellent wood-fired pizza, burgers, sandwiches, and ceviche, plus a few traditional Belizean dishes like rice and beans. By Corozal standards, prices are on the high side, but the atmosphere, bayside setting, and friendly staff make it well worth a visit.

This seafood restaurant is the go-to dining option for both visitors and locals in Sarteneja. Sitting across the street from the Caribbean Sea, Crabby's offers stunning views of the bay and the many fishing boats lining up the shore. Seating is mostly outdoor, with a rustic yet homey feel. Grilled lobster (when in season), shrimp and fish fillet accompany heaps of rice and beans for lunch. Lunch special changes daily and the restaurant is open for breakfast and dinner, too. Come for the views and stay for the richly whipped desserts of frappes and homemade ice cream.  

Croc's owner, Belizean Ivan Luna, knows what he's doing: after years of industry experience, he has made this three-story palapa a lovable hangout for locals, ex-pats, Belizean vacationers from the mainland, and travelers. The service and menu are both impressive, with reasonably priced rum drinks, ceviche, and other island fare. Catching the sunset here is a no-brainer, but you can also come by later for the nightlife scene. Crocs indeed live in the lagoon, but don't drop them nachos: feeding crocodiles is illegal and dangerous for the apex predators. Watch them from afar.

This beloved parlor is your place for creamy custards and cooling sorbets—all homemade and so dense that they resist quick melting. Custard is made with egg yolks; it's touted as a "healthier" alternative to ice cream, which we're willing to believe for the sake of dessert. For island flavors, looks for mango sorbet or soursop frozen custard. 

Named for the open wood-fire cooking hearth ("faya haat" in Kriol), El Fogon serves authentic down-home Belizean cooking like chaya tamales, Creole stews, and gibnut (a small game rodent and delicacy). El Fogon feels like a hole-in-the-wall, but it's actually one of the most renowned spots on the island. Think island-casual but with the quality dialed up (you sit at picnic tables, but the picnic tables have cloth runners). Dishes are prepared in cast-iron pots in a traditional fogón. Next to it, a mountain of fresh veggies, about to be chopped, is part of the decor. Though it's in town, it's a little hard to find: ask any local where it is.

Here is an island institution. In the old days, in 1974, Elvi Staines sold burgers from the window of her house, soon adding a few tables on the sand under a tree; today, the floors are still sand and the tree remains (lifeless now and cut back to fit inside the roof), but the dining experience has been upgraded. Enter through massive mahogany doors and you'll be tended to by a large and gracious staff. The Maya pulled pork and other sandwiches are big hits at lunch. For dinner Elvi's features upmarket dishes such as shrimp flambeéd in tequila or grilled pork with sorrel barbecue sauce. Don't pass on the coconut pie for dessert. The Maya Feast every Friday should be on your weekend list. It's a bit touristy, but we always enjoy Elvi's.

Fry jacks are those puffy pillows of fried dough served at breakfast; here they come stuffed with a slew of options, from egg and ham to chicken and beans, all for a U.S. buck or two. Just one makes a filling breakfast. Pull up a stool on the pink-and-green porch, or take your fry jacks near the water. At the stand next door you can pick up a liter of fresh watermelon juice (in a repurposed Crystal bottle) for BZ$7. Yet another example of a great female entrepreneur in Belize, Errolyn does it right. She also holds a barbecue most Saturdays.

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Inside the Sleeping Giant Lodge, you'll find a gastronomic delight. In a beautiful setting, The Grove House serves up fresh-from-the-field, homemade meals that look amazing and taste even better. Start with homemade bread and fresh churned butter; for breakfast, try the stuffed fry jacks. At dinner, the coconut shrimp is a surefire hit.

Located in a remodeled colonial framehouse on the far end of Burns Avenue, Guava Limb Café serves an eclectic mix of delicious soups, seafood, salads, and local and American dishes that have given it a reputation as the best restaurant in San Ignacio. Run by the owners of The Lodge at Chaa Creek, there's open-air seating and a bar on the first level, while a second-level veranda overlooks Macal River Park. You'll enjoy fresh, artful dishes like herb and garlic pan-seared shrimp with butternut squash bisque and jasmine rice, or glazed spare ribs with potato croquettes.

From the Mayan language, Ko-Ox Han-Nah roughly translates to "let's go eat." It's far from fancy—you eat on simple tables in what is essentially a large open-front building on busy Burns Avenue—but service is cheerful, and the food is inexpensive and well prepared. Much of the food is raised on the farm of the Zimbabwe-born owner. In addition to the usual Belizean beans-and-rice dishes, Ko-Ox Han-Nah serves fusion food influenced by Mexican, Southeast Asian, and North and South Indian cooking, with salads, sandwiches, burritos, Burmese dishes, Cambodian and Korean chicken dishes, and Indian lamb curries.

Canadian-owned La Piccola Pizzeria serves some of the best pizza and BBQ with farm-fresh ingredients. Operating on a "farm-to-fork" approach, La Piccola's menu changes weekly. But the new dishes are always impressive takes on traditional Italian recipes. For dessert, expect made-from-scratch creamy ice cream and candied fruit. Located just outside of Corozal town on the road toward Consejo, La Piccola's atmosphere is a rustic charm with warm hospitality. Once a week, a poker night to benefit local charities is hosted. 

Chef-owner Darren Casson has done it again with this global fusion restaurant (with a pan-Asian bent), lighting the way for a culinary scene to unfold on North Caye Caulker. Dynamite dishes include orange peel firecracker ribs and an aged rib eye with chimichurri sauce. At lunch, you'll also find classics like quesadillas or the daily Belizean special. Located at Blu Zen Resort, Lotus is not as atmospheric as the more intimate Hibisca by Habanero, but the menu is at least as interesting. 

Want to treat yourself? Head up to the magnificent Matachica Resort and dine leisurely in its tropical-chic veranda. In 2021, two celebrated chefs crafted a new vision for Mambo, dividing it into two––a bit confusing, but a game changer. You can now enjoy the all-day "light fare" and casual ambience of Mambo Bistro, as well as the more sophisticated Mambo Restaurant (which is dinner-only and has a "resort casual" dress code). Both options are outrageously stylish, splurgy, and delicious––we're talking an in-house mixologist and a prix-fixe weekend brunch. At the Bistro, people clamor for the chewy sourdough breads and pizzas, while seafood mains, like the banana leaf snapper, are the highlight of Mambo Restaurant. The kitchen uses ingredients grown at Matachica's sister property, the jungle lodge Gaia. Breakfast and lunch are less pricey. Note that only guests 10 and up are at allowed at Mambo Bistro, while only guests 16 and up are allowed at Mambo Restaurant: it's not your place for multigenerational occasions. Call ahead to see if a complimentary boat can be arranged to pick you up in town. 

Founded by an award-winning pastry chef, Maria's Bakeshop & Coffeehouse has quickly become the go-to spot for rich coffee and decadent pastries. The café's air-conditioned indoor area is artfully decorated, complete with cozy corners and spacious booths. While good old-fashioned Americanos are their signature, Maria's most popular drinks include frappuccinos and refreshing teas, serving as a respite from the Belizean heat. Visit during special occasions for creative seasonal drinks and pair with fluffy croissants or a toasted panini. 

One of the city’s best vegan/vegetarian restaurants holds court in an early-20th-century colonial waterfront building with great views of the harbor. Begin your day with a fruit bowl, accompanied by avocado toast or a spinach and cheddar quiche. Lunch and dinner might give way to an Open Face No Tuna—really curried chickpeas with a balsamic guava vinaigrette or a Buddha Bowl, homemade hummus with veggies and brown rice. The entire production comes courtesy of the relaxing, slightly trendy Harbour View Cottages across the street. Two notes: it’s a climb of several steps to get up to the second-floor restaurant; and shoes are left at the door if you dine inside, but not if you eat out on the wraparound veranda.

Orange Walk Town may be the last place you'd expect to find an upscale restaurant like this, with its Maya-inspired decor, well-prepared food, and extra-friendly servers. Nonetheless, it opened here, on a corner behind the Shell station, to rave reviews. Sit in the tropical gardens in the back and admire the jungle-esque foliage, or sit in air-conditioned comfort in the main dining room and enjoy a cold drink and a delicious shrimp or conch (in season) ceviche appetizer. For a main course try the curry ginger shrimp or one of the Yucatán-inspired dishes such as poc chuc, grilled pork sauteed with onion and sweet pepper and served with corn tortillas. 

After a pineapple-ginger-lime smoothie in this restful thatch café, pop up to the rooftop at 9 am for drop-in yoga. What better way to start your island day? This three-story open-air eatery, which is almost always buzzing, is a welcome addition to Caye Caulker. The yoga classes are locally famous (and you'll have great views while you're in Trikonasana pose). Reasonably priced egg casserole, chia pudding, sandwiches, and salads can be ordered at the counter until mid-afternoon. There’s even house-made kombucha!

Even if you're not overnighting at Victoria House, you can still enjoy its sumptuous setting over elegant dishes at Palmilla. While Palmilla is known for dinner, we recommend the more affordable breakfast and lunch, when you can enjoy the gorgeous patio in daylight. Meditative sea views and the resident iguanas set the scene at these hours. The chef does an especially fine job with seafood, notably the grilled lobster. Palmilla offers free transportation to guests within a 2-mile radius.

From the moment you walk under the leafy trellis, the Milanese hosts of this classic nook will make you feel at home. Choose one of two fabulous nightly pastas (one vegetarian, one meat; you won't go wrong with either), and sip Chianti underneath DIY lampshades made from colanders. Cozy up beside other visitors from around the world, as the high-top tables are shared. Owners Anna Marini and Armando Pau are highly respected cooks on the island. Pasta in the Caribbean? A better pairing than you'd think. You may even find yourself a repeat guest the next night. But be warned: you'll want to make a reservation.

Patty's Bistro (sometimes spelled Patti's) serves some of the best food in town, the service is sprightly and friendly, the atmosphere is no-frills, and prices are low. For a local treat, try the hearty conch soup (in season, usually October to late April).

A hip, LA-style restaurant of local renown, Red Ginger enlivens the island's food scene—no sea views here, but the gorgeous teal palm-leaf motif anchors you in the Caribbean. At dinner, start with ginger punch and chipotle shrimp salbutes, then accompany your entrée with a hand-selected wine. (Co-owner Mukul Kanabar might just be the only Belizean-certified sommelier in Belize!) Breakfast and lunch are superb, cheaper, and more casual. Our favorite time to go is weekend brunch, when you can sip a mimosa over an elaborate sesame shrimp eggs Benedict. Dishes at Red Ginger can at times slump under creative ambition (seafood ceviche doesn't always need a modern twist, for instance), but it's still great for a splurge. A bonus: the owners have done excellent public service projects in Belize, including giving about 80 full high school scholarships to the children of employees.