Chaa Creek’s Café A Travel Channel Top Ten

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Chaa Creek says that their Guava Limb Café’s recognition as one of Belize’s Top Ten restaurants by the Travel Channel highlights an increasingly sophisticated dining culture

The Guava Limb Cafe's fresh ingredients are a hit with diners

We’re seeing traditional recipes combined with innovative approaches that use farm fresh ingredients, livestock reared in lush local pastures and fresh Caribbean seafood to create a new, distinctive Belizean cuisine.

The Guava Limb Café in Belize’s San Ignacio Town was recently recognised by the Travel Channel as one of Belize’s top ten restaurants, proving that the country’s increasingly sophisticated dining culture is no longer limited to major tourist spots, upscale resorts or Belize City, according to The Lodge at Chaa Creek’s food and beverage manager.

Bryony Bradley Fleming said that a January 2015 Travel Channel feature, “Where Foodies Should Go in Belize” recognised the small café as one of Belize’s premier dining locations.

Ms Bradley Fleming said that The Travel Channel feature highlights why Belize has become such an exciting destination for connoisseurs, and added that she agreed with the article’s premise that “Belize is an intriguing new culinary destination. Chefs use fresh seafood from the Caribbean, herbs and vegetables from organic gardens and tropical fruits from local markets to create culture-blending dishes.”

The Travel Channel goes on to list what author Lan Sluder considers to be Belize’s top ten restaurants, with choices from the county's popular seaside resorts and restaurants on Belize’s Ambergris Caye and in Belize City.

The fact that the Guava Limb Cafe, which is owned by Chaa Creek and located in the small Cayo District town of San Ignacio, made the list shows that quality dining experiences are not necessarily limited to popular tourist areas or the cities, Ms Bradley Fleming said.

“What made the Travel Channel recognition particularly gratifying is the fact that the Guava Limb Café is small and off the beaten track. It proves that fresh ingredients imaginatively prepared and served with a bit of flair will create an experience that diners will appreciate and food critics will notice,” she explained.

Ms Bradley Fleming said that the Guava Limb Café represents a new, more sophisticated dining culture in Belize, one that has been attracting chefs and diners from around the world who are drawn to the opportunities presented by a farm-to-table approach to cooking that makes creative use of Belize’s rich tropical farmlands, pastures and seas.

“Not too many years ago rice and beans with stewed chicken was the staple of inland dining in Belize. In more recent times, we’re seeing traditional recipes combined with innovative approaches that use farm fresh ingredients, livestock reared in lush local pastures and fresh Caribbean seafood to create a new, distinctive Belizean cuisine.

“Seeing our little Guava Limb Café recognised as part of this new foodie culture is really satisfying and shows that freshness and quality are at least as important as size and location. I think it says a lot about Belize’s growing sophistication, and I hope it inspires more local chefs to make the most of the wonderful resources we have here in Belize,” she said.

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Mark Langan

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