Along with the stunning Casita’s, the sparkling infinity pool, the lush landscaping, romantic spa setting, there is the restaurant, the lounge, and the 2000 bottle wine cellar of Ka’ana that truly make this boutique luxury hotel my top pick.
Frieze Lounge offers a spacious room, laid with slate floors, a high gloss mahogany bar, stocked with the finest of liquors, cigars, and of course wine. This is a great spot to get out of the heat while you chill out on the oversized chairs, and sofas, the fans in the room cool you down immediately, and with the signature blended drinks, and cocktails offered, you can easily, along with the great lunch menu spend hours enjoying the food and libations offered. They also offer a large sunny patio off the front, and a quaint garden patio off the rear of the bar.
We stayed at Ka’ana for a total of 4 nights, so had the opportunity to sample both the lunch and dinner menu quite extensively. On our first day we sat in the lounge, enjoyed a nice glass of red wine along with some seafood ceviche and the traditional corn salbutes. They were both outstanding. The ceviche ($9 USD) was a generous portion, and was packed with flavour, crispness, and well presented. The salbutes ($8 USD) were topped with shredded chicken, pickled onion, tomato concasse, lime chifonade and crumbled queso blanco. An excellent option to hold you over until dinner. On another occasion we sat down outside on the patio, with 2 icy cold Belikins and enjoyed a caesar salad, and nachos. Of course neither were the typical caesar or nachos, at Ka’ana even those simple menu items were extraordinary. The classic caesar ( $10 usd) came with a creamy anchovy dressing, tender grilled chicken, and freshly baked croutons. The Nachos ($ 9 usd) were topped with freshly pickled jalapenos, onions, tomatoes and cilantro, and their own béchamel cheese sauce and freshly ground free range beef tenderloin made these the best nachos I had ever had. After a few more beers we headed back to the pool, to relax once more amongst the stunning scenery and peacefulness of Ka’ana.
La Ceiba, was without a doubt one of the best dining experiences I have ever had. Executive Chef Sean Kuylen originally from Dangriga in Belize, and trained in San Francisco has created a very stunning menu, offering all local ingredients fresh from Ka’ana’s own garden, free range meats from the neighbouring Spanish Lookout area offers simply the freshest in ingredients, and he has truly created a menu that reflects on local cuisine as well as infusing an international flare.
On our first visit to La Ceiba we started out with freshly made gnocchi ( $8 USD) and the Spanish Lookout cured free range beef carpaccio ($12 USD) which was simply perfection. As one who is from land of beef in Alberta Canada, I was simply amazed at the quality of beef that was being used, along with the great presentation, we were already drooling over what would be our main course. I went with the lamb shank for ($20 USD), and my partner decided to try the 10 ounce pork chop ( $20 USD) both were cooked perfectly and accompanied with fresh vegetables, excellent.
The next night we were spoiled. Executive Chef Sean Kuylen asked us what we wanted to have that night. I usually like to leave it up the chefs imagination, and after establishing what meat we preferred, he was off to the kitchen. We were presented to start a soup. Now personally I am not a big soup fan, for some reason when I dine out it is rarely something I order. In this case, I was blown away. Chef had whipped up a creation of gnocchi, italian sausage, bacon, in a coconut base and topped it off with a delicate pile of the beef carpaccio. It was amazing. Our entrees were the same, we wanted beef. When our main dish arrived to our candle lit table we were presented with an 6 0z, perhaps slightly larger, beef tenderloin on top of freshly made risotto, with arugula. The beef was tender, cooked medium rare, and simply a delicious meal. After the big meal we decided to go light on dessert. We went for the house made gelato, which satisfied out our palettes perfectly. The service we received while dining was impeccable. The wine was always at the right temp, the pours were perfect, and everything we ordered came out exemplary.
The great thing about dining there was that the Chef was creative, and more than willing, and actually really excited to prepare anything you wanted. There was a guest there at the same time who was a vegan, and he created a lasagne out of tortillas, and fire roasted tomatoes, and other delicacies, she was so impressed, they stayed an additional night. We had other meals as well during our stay, these for sure were the highlights. Not to say that the lunch we had on our last day was anything less than awesome. I had shredded cured duck leg simmered in plum sauce with their home made tortilla with arugula and cucumber, and my partner had the burger, which was topped with delicately breaded onion rings, jalapenos and cheddar, it was big, and would have my vote for the best burger in Belize.
Ka’ana has the whole boutique luxury hotel perfected. Again after only 3 years, they most certainly deserve to be among the elite in the exclusive Small Luxury Hotels Of The World association. This is a for sure must see when you are in Belize. Even if you are not staying at the resort, both Frieze Lounge, and La Ceiba Restaurant are most certainly worth a visit to. The Cayo district is full of activities, lush landscaping, and majestic ruins. So, either after your trip to the Cayes, or before, this should be on your list of places to see here in beautiful Belize.
I was indeed warmly welcomed to Ka’ana boutique resort this month. Greeted by Mario at the water taxi terminal in Belize city, my partner and I were transferred to the resort aboard a fully air conditioned van with an icy cold coke, and a bottle of water ready for us. The drive itself is great. Travelling along the Western Highway from the city to the district of Cayo offers the eyes the opportunity to glance upon the vastness of the open lush landscape, as you are swept through the hills and approach San Ignacio you feel truly taken away.
Pulling into the resort just outside San Ignacio, the tree lined road brought us to the doorsteps of this small luxury resort, which subsequently was also awarded the designation of becoming a member of the Small Luxury Hotels of The World, a huge accomplishment considering they have only been in operation for 3 years. We were greeted immediately by 3 amazing staff members, smiling warmly, and awaiting our arrival. Seated in the lobby we were brought a fresh blended drink of ginger and lime that was very much appreciated after the long journey from San Pedro, Ambergris Caye. We were escorted to our casita tucked away amongst the fruit trees, and hibiscus, and were introduced to the member of the staff that would clean our room, and provide the evening turndown service. I was already blown away, and we had been there for about 15 minutes. The room we were staying at was simply immaculate, ultra stylish and with every element of luxury you could imagine.
The Resort is nestled on 16 acres of lush tropical fruit trees, and they also have their own 2 acre vegetable garden which provides the goods for La Ceiba Restaurant. The Infinity pool is perched above the grounds, and offers plush loungers,fluffy towels and a sexy outdoor shower. The spa is located just off the pool, and offers everything from Swedish massage, facials, body scrubs, and wraps, and after a day at the pool the Sunburn soother. They also provide packages that offer an array of their services set over a 2 hour time period, booking is highly recommended for these services.
At Ka’ana they will provide you with an abundance of exhilarating experiences, Mayan temples, ancient caves, sparkling rivers, a majestic rainforest, and horse back riding, with their desire to expose you to what this country truly has to offer. I have only mentioned in this post what the resort has to offer in term of amenities, but don’t worry the next post will be dedicated to the food at Ka’ana, which without reservation is indeed the best of what Belize has to offer, stay tuned!
All our favorite trips have the same thing in common: We return home with the sense that something foreign has now become familiar. Staying at Ka’ana Boutique Resort, with its focus on sustainability and cultural authenticity, helped me feel this way about the entire country of Belize.
Set in the jungly Cayo District near the scruffy, bustling town of San Ignacio, Ka’ana is the first luxury spa resort in Western Belize. Open since 2007, this little slice of paradise features everything you’d expect in a swanky stay: High-threadcount sheets, a spa, an elegant restaurant, even a wine cellar. However, with its committed staff of young locals, casual vibe and eco-friendly agenda, it feels more like a landed estate that’s been returned to everyday Belizeans.
I’d attribute this impression to the passion of Belizean resort director Ian Lizzaraga. At Ka’ana, he’s eager to create an environment defined by his country.
For instance, the pottery, jewelry and woodwork for sale in the lobby gift shop is all made by Belizean artisans. Paintings in the rooms depict mystical Mayan scenes, reflecting the resort’s proximity to the sacred site of Xunantunich (zshoo-NAHN-too-neech). The grounds are landscaped with (helpfully labeled) indigenous trees and plants. Several spa products feature the country’s exquisite chocolate. Ian’s even been toying with the idea of replacing Ka’ana’s present, cumbersome wooden room keychains (which could easily double as weapons) with a small MP3 player, stocked with a full spectrum of Belizean music.
At Ka’ana’srestaurant, La Ceiba (named for a huge tree sacred to the Mayans), chef Sean Kuylen creates elegant dishes that reflect both Belize in particular and Central America in general. The resort’s gorgeous organic garden allows him to keep much of his cuisine local in the extreme, but the proteins are also sustainably farmed. Menu standouts are jerk chicken with cumin yogurt, salmon cooked on a cedar plank, and the bright bite of lemon meringue pie, but be sure not to miss the grilled jalapeño cheese made by Mennonite farmers in the Belizean north.
Also, don’t skip the cocktails. (Unless non-alcoholic is more your style, in which case you should go for their fresh-from-the-garden coolers in flavors like ginger, mint or hibiscus.) The bar here manages to be slick, modern and cozy at the same time, and makes a tangerine mojito that’s a vacation in itself. Or, try a spot of nance (nahn-cheh), a mellow brown sugar liqueur made by fermenting one nance berry for months in the bottle; hard to find at many resorts or even at the airport duty-free, Ian introduced this sweet apertif to our travel bloggers group as an everyday drink in Belize.
Booze aside!some of my favorite moments in Belize happened at Ka’ana. One afternoon, I treated myself to a float in the palm-fringed infinity pool, a soft rain erasing my memories of drought back home in L.A. Later in my casita, I moved my still-drying sneakers only to disturb a tiny frog, olive green with black speckles. Carefully, I scooped him up between a water glass and a small dish (that had recently contained handmade Mayan chocolates) and set him down outdoors on the rain-slick front porch. Off in the tangled trees, his brethren could be heard croaking the song of a healthy ecosystem.
Ka’ana aims to keep this song going. In addition to using low-energy lightbulbs, recycled paper products and local hardwoods, the resort now employs a Sustainable Adventure Tourism Director. Eager to take guests to parts of the nearby Mopan River and surrounding broadleaf forest they might otherwise miss, the SATD also aims to encourage replanting of the area’s over-harvested forest corridors, giving wildlife a chance to move more freely between habitats. A resort plan is forming that would allow guests to make a lasting contribution to the community by planting some of these trees themselves
I loved being a sponsored guest at Ka’ana, and hope to return someday in a spirit of pure romance. Who knows!maybe in December 2012, in honor of Mayan Doomsday. Wouldn’t mind one bit if this was the last place we ever saw on Earth.
A big highlight and memorable moment for me was hanging out in the kitchen of Ka’ana Boutique Resort with the personable, talented and passionate Chef Sean Kuylen (pronounced kwee-ln), born and raised in Belize. With the bubbly enthusiasm of a little boy, he was bouncing around the compact space wanting to show me the ingredients he was using, tell me about his ideas for future dishes and have me taste a bit of this and and that. With a foundation in classic French cuisine, he trained for 2 years in kitchens in San Francisco and Florida, and now finds his inspiration from everywhere he turns. Watching him prepare the smoked red snapper, he exclaimed with a wide grin, “I stole this from Disney World! They had cedar-planked salmon. I saw the cedar trees here and said, hey they’re not poisonous, let’s do it!” And so he did; he finishes off the fish with a flambé that would make a fireman flinch.
As Ka’ana owner Ian Lizzaraga explained, Ka’ana is where you’ll find “the Belizean experience on a 5 star level.” Their values of sustainability and cultural authenticity are apparent on the grounds, in the rooms and in the restaurant La Ceiba, named after the native tree to Guatemala, sacred to the Mayans. The team is taking the traditions they grew up with and giving them a current interpretation. As seen in their spin on a piña colada for example- a sugar corn colada, reminiscent of their childhood snack of corn ice cream with cinnamon. They’re taking advantage of local products including brown sugar, cacao and coffee; and they’re using organic produce from their beautiful garden just outside the restaurant. The basil and arugula you’ll see on your plate will have been collected from the garden right before service. And as above, your fish may be smoked on cedar wood, from the tree just outside your room.
Of course I was most interested in Chef Kuylen’s desserts, but I have to say, months later, I am still thinking about his corn dukunu. It was a component in a larger dish ““ sautéed Mennonite pork sausage with chipotle and guava tomato chutney served over Mayan dukunu, the latter a roasted corn and coconut milk tamale. I also tasted it in its pure form as a purée and knew I would want to recreate it at home in my own kitchen. The purée, in the bottom casserole above right, was a masterful play on sweet and salty, with a healthy kick of spicy too ““ zoom in on the chef’s gallon jug of habanero hot sauce! That caught my eye and I thus proceeded carefully during meals! Enjoy the recipe below, that the chef generously shared with us here (and not only because I begged for it!). But most of all, stay tuned for the next post! Chef Kuylen shares some sweet recipes too!
Chef Kuylen’s Corn Dukunu
1 cup canned sweet corn
6 oz yellow cornmeal
1 small onion
2 cloves of garlic
salt, pepper and cayenne pepper to taste
1 cup coconut milk
4 oz smoked bacon, diced
Combine all ingredients except the bacon in a food processor and mix forming the dukunu batter. In a saucepan render the diced bacon and add the prepared batter stirring constantly preventing it from sticking. Cook for 15 minutes until the batter gets thick and golden yellow in color. Adjust the seasoning and enjoy with fish, chicken or sausage.
Alternative: this batter can also be steamed forming a firm Dukunu Cake.
Render the bacon and add it to the raw corn batter. Spoon the batter in foil or corn husks and seal the ends. Set in a pot of shallow water, cover and steam for 45 minutes forming a traditional Dukunu Tamalito. Once cooked, carefully open and enjoy
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A big smile has recently appeared on one of our mango’s. We are not sure if it is a new strain of fruit or a happy guest or a happy member of staff.
In any case, smiles are abundant at Ka’ana.
Just come and see for yourself.
Pictured are Leonardo from our Landscaping Department and Choco Brothers, Calvin and Mario, from our Maintenance and Tours Department and One Happy Mango called “Charlie”
Ka’ana Boutique Resort & Spa, a new luxury resort located in the Cayo District of Belize, features private helicopter transfers from Belize International and Municipal airports. The convenient forty minute flight provides discerning travelers with spectacular views of the rainforest canopy, pine forests of Mountain Pine Ridge, and 1000 foot falls, considered the largest waterfall in Central America. Champagne service is provided on arrival at Ka’ana’s private helipad located conveniently on property. Starting January 5, 2009, Ka’ana’s Romance package, ideal for couples and honeymooners, will include the one-way scenic flight
Hotel guests gathered in the Martini Lounge bar with Ka’ana’s General Manager, Nick Davies to sample some Pinot Grigio. The objective apart from just having a fun little get together was to select a new Pinot Grigio to compliment the existing Santa Margarita which made it onto Ka’ana’s first list and has stayed as a staple favorite ever since. After much chewing and slurping (not a lot of spitting, they were all great), there was a unanimous verdict. Sartori, from Venezie, Italy was the clear winner and will make it onto the new list which will be delivered in a couple weeks. There is still some tasting to be done, so if you are heading Ka’ana’s way, remember to ask what’s on the investigation list! Pictured with Nick are Donna and Fernando from Toronto, Ontario; John and Sally from Indianapolis, Indiana; honeymooners Jonas and Nan from Maryland, and Mike and Cindy from Belize.
In keeping with its mission of promoting tourism development in Belize, Ka’ana Boutique Resort was pleased to make a contribution in the education sector by awarding a full scholarship to Galen University.
Following a rigorous three-part application process, three finalists were selected to enter the final round. This final testing phase consisted of a series of challenges over a 24-hour period at Ka’ana Boutique Resort. The challenges ranged from management skills, food and beverage preparation, to academic knowledge. These were designed to test the finalists’ ability to maintain a high standard of service under demanding conditions, to make good judgment calls under pressure, and to be creative and spontaneous, which are just some of the skills it takes to succeed in the hospitality business.
The finalists were evaluated on a point system with a total possible score of 400 points. With only two and a half points separating the top two competitors, Flora Pereira was awarded the Bachelor’s Degree in Tourism and Hospitality Management scholarship. All three ladies did an exceptional job throughout the course of this challenging experience and we can expect that they will be making big strides in Belize’s tourism industry.
The full scholarship, a value of BZ$16,760.00, will cover tuition, fees, and books over a two year period. Flora Pereira will be required to maintain a high level of academic standard while enrolled in the Bachelor’s programme as well as complete an internship at Ka’ana Boutique Resort during the two years. This scholarship will enable Flora to be the first of her family to pursue a graduate degree.
“It is a fundamental principle of Ka’ana’s mission statement to assist in and dedicate time and resources to outreach programs and to foster mutual respect for all those “touched” by the Ka’ana brand while working for the greater good of tourism development in Belize”.
http://gaytravelbelize.com/gay-travel-belize-blog/kaana-boutique-resort-the-fantastic-food/
