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 guests who prefer a fully private dining experience, dinners are offered either on your casita patio or on the beautiful pier, overlooking the Caribbean Sea at sunset—an ideal way to enjoy your Belizean beach vacation.