Award-Winning Cuisine in an Open Air Dining Environment

Mambo Restaurant’s spacious, open-air dining, which fronts the Caribbean sea and the world’s second largest barrier reef, aims to change the Belizean consumer perception that international and imported food is better. Spearheaded by former Head Chef de Partie at the French Laundry, chef Léon Cerredo from Paris, France, and Culinary Institute of America graduate and pastry Chef Stephen Lighter, the reimagined dining spaces and refined menus seamlessly blend global techniques with local flavours and practices. The duo introduce two distinct Mambo eateries, including the new Mambo Bistro – a casual beachfront dining experience with a light fare menu inspired by their French upbringing and training with a local Belizean twist. From Belizean grouper “en croûte” to locally sourced lobster ravioli and a mocha tart topped with homemade coffee-infused chocolate cream, their inspired menu aims to put Belize on the world’s culinary stage. For our guests who prefer a fully private dining experience, we offer dinners either on your casita patio or on our beautiful pier, overlooking the Caribbean Sea at sunset—an ideal way to enjoy your Belizean beach vacation.  

Mambo Restaurant

The Bistro

The bistro is open for breakfast, lunch and dinner, offering a light fare menu. Breakfast options include avocado toast, corn waffles and fresh bread basket, lunch offers sandwiches on in house home baked breads, and a variety of soups and salads all prepared with produce sourced from our sister property GAIA’s organic garden. The bistro’s dinner menu offers a casual beachfront dining experience highlighting Belizean flavours-artisanal pizza, mango shrimp, fresh fish & chips and locally farmed honey infused hibiscus tart. Modern, sophisticated, local and simply delicious. Guests 10 and older are welcome for breakfast, lunch and dinner.


Chica Fresh Caprese

Mozzarella layered with tomato, avocado and sundried tomato. Finished with mint, basil and a balsamic vinaigrette.


Your choice of fish, shrimp, pork, or chicken. Each prepared with their own unique ingredients. Served on corn tortillas.

Carrot Soup

A refreshing chilled soup made from locally sourced carrots and turmeric. Garnished with croutons.



Mambo Restaurant

The Restaurant

Mambo Restaurant is open nightly for dinner by reservation only. The restaurant sits under an open air thatched palapa offering a laid back elegant experience with a focus on beef and local seafood. Ranging from lobster ravioli and tuna tartar to grouper ‘en croute’, snapper prepared in banana leaves to Rib & Reef , our chefs have created a contemporary take on classic dishes with a focus on locally grown ingredients. To finish, our bakery prepares outstanding treats, from mocha tart to Brioche Perdue and homemade ice cream, all with a distinctly Belizean touch. Guests 16 and older are welcome in the restaurant. We ask that guests adhere to a resort casual dress code at the restaurant.


Mediterranean Mushrooms

White button mushrooms poached in white wine and a blend of spices, served with sun-dried tomatoes and pickled vegetables.

Rib & Reef

Char grilled USDA 4 oz. filet mignon in a red wine Demi-glace and half lobster tail served with steamed vegetables and quinoa.

Curry Shrimp

Jumbo shrimp, poached in a curry sauce served with a carrot purée, glazed carrots and a pineapple chutney. Served with a rice pilaf.