Influenced by the culturally rich Belizean heritage, meals at Copal Tree Lodge, a Muy’Ono Resort, are a blend of Mayan, East Indian, Creole, Garifuna, Latin and Indo-Caribbean inspired fare and are prepared by using traditional and modern cooking techniques. The ingredients, primarily sourced from our farm, offer guests a unique and personal farm-to-table dining experience. We compassionately and organically raise pastured chickens and sheep along with a variety of organic produce including many local staples such as cassava, chaya, callaloo, mangoes, passion fruit and pityia.
Seafood is sourced locally from a team of fishermen who supply us with sustainable fish, conch, lobster and wild shrimp. Doing our part to protect the reefs, we actively support conservation efforts by purchasing lionfish, which is an invasive species, whenever possible.