Placencia Restaurant Week
A New Tradition Spotlighting Belize’s Diverse and Dynamic Food Scene
Belize is known for its breathtaking landscapes, fascinating cultural history, and rich biodiversity, but one aspect of the country’s allure that often flies under the radar is its food scene. In an effort to celebrate and elevate the diverse flavors of Belize, the inaugural Placencia Restaurant Week will be held Sunday, November 3rd to Sunday, November10th, 2024. This week-long, peninsula-wide event promises to be a tantalizing experience for food enthusiasts, local diners, and international visitors alike.
Placencia Restaurant Week (PRW) will feature prix-fixe, 3-course menus at dozens of participating restaurants scattered along the picturesque peninsula. This culinary celebration is designed to showcase the creativity of local chefs, highlight Belize’s unique ingredients, and introduce food lovers to the rich flavors that define Belizean cuisine.
The Placencia Restaurant Week dining deal will feature a 3-course lunch for $20.24 BZD per person and a 3-course dinner for $40.24 BZD per person (exclusive of beverages and gratuity).
Diners will have the opportunity to enjoy beautifully crafted meals that reflect the dynamic fusion of cultures present in Belize’s food, from Creole and Garifuna to Maya and Mestizo influences. As a cultural melting pot and mecca for gourmands, Placencia has an impressive offering of international eateries serving everything from authentic Italian cuisine to perfectly prepared Japanese sushi. Each participating restaurant will offer a menu that emphasizes locally sourced ingredients and spotlights Belize’s agricultural richness. Chefs will design their menus around items like cacao, cashew, plantains, yucca, and mango. An emphasis on freshly caught seafood, a nod to Placencia’s heritage as a historic fishing village, can be expected along with other regional staples such as cassava and coconut.
Placencia’s chefs are renowned for their creativity and passion for blending traditional and modern techniques. PRW will serve as a platform for these chefs to experiment and introduce new dishes that push the boundaries of Belizean cuisine, while still honoring its deep-rooted traditions. Whether it’s a vegan ceviche using locally sourced seaweed or a reinvented classic like smoked brisket tamales, the dishes on offer promise to be both innovative and deeply satisfying.
This unique dining experience and unbeatable value is sure to become a highly anticipated annual event for anyone who appreciates authentic, flavorful food in a charming coastal setting. PRW aims to grow year after year, attracting both tourists and locals to the peninsula during what is traditionally a quieter period for travel.
Visit PlacenciaRestaurantWeek.com for more information and to view participating restaurants and menus.
