Our restaurants offer incomparable views catering to a multitude of tastes and occasions, emphasizing the influence of local Maya and Garifuna roots into our elaborate menus. At Umaya delicious food and our connection to the environment are top priorities. Our chefs are supplied with the freshest ingredients, many picked from our on-site organic garden. We constantly strive to minimize our environmental impacts, opting for more ecologically conscious choices.
The Clubhouse Restaurant
Gaze over the lagoon to the distant Maya mountains and prepare yourself for one of the most unique, relaxing and savory dining experiences in Belize. Our farm-to-table cuisine takes traditional dishes and blends them with a unique Belizean touch. This fusion of style and taste is most evident in our tapas, such as the pupusas with fillings that change daily. Whether you are starting your morning with an inspiring view or catching a sunset after a day of adventure, you’ll find everything you desire at the Clubhouse.
Also the Clubhouse is where buffet breakfast is served where a selection of fruits, meat platters, cereals, breads are available,
Fyah Beach Restaurant
Fyah is the local dialect for fire with a cuisine rooted in Belizean traditions that is cooked over an open flame grill in front of you. Here you will lounge under the Palapa in a chic, Caribbean beach shack bohemian setting. With swim up bar and located on the beach, perfect base for a relaxing day.
Private dinner arrangements are available upon request on our Sunset or Beach Side Docks, perfect for special occasions ranging from romantic candlelit dinners to birthday celebrations.
Meet The Chef, Inderia Duran
Chef Inderia Duran draws from 20 years of experience having started her culinary journey at a young age watching her mother prepare traditional Belizean dishes. She has transitioned through various restaurant concepts, reaching a turning point in her career at The Sleeping Giant Rain Forest Lodge, in 2011, where she oversaw foodservice operations for eight units and was promoted to Resort manager after three months. Chef Inderia is passionate about scratch-made cooking and bringing the benefits of farm-to-table mainstream. Aside from executing delicious savory plates, such as Hudut a traditional Grarifuna dish consisting of fish cooked in a coconut broth, Chef Duran is also a pastry chef and enjoys making local desserts. She has created the breakfast, lunch, and dinner menus from scratch, using her Creole and Garifuna roots as inspiration on the elaborate dishes to come, as well as incorporating Mayan cuisine. Chef Inderia Duran is behind the “Best of Belize of Belize Night”, an event held at Umaya, where she showcases, Garifuna, Maya, Mestizo and Creole cuisines.