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Explore food, too.

 

While you are out on tour trekking through gnarly jungle mud or floating over spectacular coral formations, Chef John is busy locating the freshest fish, the tastiest vegetables, and sometimes the kitchen staff after a long night out. By the time you’re ready for dinner, everything and everyone is ready to go.

Our style is very casual but we still pay attention to the details that make dining enjoyable. Taste, creativity, presentation, service. We love food and wine but we don’t try to make it too fancy. Think of it as dressed up tropical comfort food. Have a look at some photos here:

The Bistro is open from 7am – 9pm serving breakfast, an all-day menu, and dinner.

DINNER RESERVATIONS: 533-8040 or info@mayabeachhotel.com.

3 Comments
  1. admin #

    Hi CrunchTime, thanks for the nice mention on your blog (link below)! Nice to see your interpretation of one of our most popular recipes. Chef John would like me to point out that he doesn’t ever freeze the pre-seared nut-encrusted filets for the Bistro (while you could certainly do that at home) and only pre-sears them at the busiest of times, like over the holidays. And of course fresh snapper, fresh coconut from your own trees, and Belizean peanuts would be nice :). But this version of the recipe would be a crowd pleaser at home, for sure! It looks perfectly done in the photo. Thanks again!

    January 31, 2013

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