sponsoredOrganic farm to table is the approach at this upscale restaurant. Between the lush landscape and the tropical fruits and vegetables growing right in Ka'ana Resort's own garden, this culinary approach makes perfect sense. So does the inspiration: chefs riff upon traditional recipes from all of Belize's cultural groups. Try the Mayan dukunu (a tamal) or sere soup, a conch- and coconut-based dish typical of Belize's Garifuna people. Less adventurous eaters may want to stick to the ribs, which are braised in Belize's national beer, Belikin, or jerk chicken, served with spicy pickled carrots, a nod to Belizeans of Indian and West Indian origins.
