July 25, 2003
The chef used to work for some of the fanciest restaurants in the Caribbean, and now he brings his expertise to San Ignacio. His fish dishes are delectable, although his chicken dishes are only mediocre. Best of all, this fine dining experience is comparatively inexpensive to similar fare in the States.
The chef and the waitstaff were incredibly sweet, and we ended up chatting with the chef after dinner, a common occurence in Belizean restaurants.
From journal A Week in the Jungle