The Guava Limb Café
For a decade, the Guava Limb Café has been a beloved partner for the Belizean palette. This charming location down the iconic Burns Avenue in the bustling town of San Ignacio in the Cayo District has welcomed thousands of Belizeans and tourists.
The unique wooden colonial building is a testament to history and the rich history of San Ignacio Town. Dating back over 2,000 years to the Mayan Civilization, San Ignacio is a charismatic locale filled with historical and exhilarating adventures for locals and tourists alike.
When the Fleming family purchased the colonial building that was once home to five of their foster children, Mr. Mick decided to turn it into a restaurant. He dressed it in vibrant turquoise with pink interiors and adorned it with lush gardens.
The café’s furniture is all made at the Chaa Creek Carpentry Workshop from locally sourced wood. It’s wood-burning oven takes a page from the ancient Olmecs and their known talent for baking in a semicircular oven.
Farm-to-table Philosophy & Belizean Powered
Throughout its decade of excellent service and innovative dishes, the Guava Limb has been powered by Belizean chefs, managers, waiters, waitresses, and bartenders. Our team members greet you with warm Belizean hospitality to ensure you enjoy your time at the Limb.
“When you are at our house, you are our priority!”
While top-notch service is a priority, delectable and innovative meals are also essential to us.
Since our inception in 2013, we have embraced a ‘”farm to table'” philosophy, inspired by healthy lifestyles and sustainability. Our very own Maya Farm supplies our lettuce, parsley, basil, mix lettuce, lemon grass, and mint and even mico greens which are used in our delicious Maya Farm Salad, Kale Salad, Cesar Salad, and Pasta al Pesto.
We are committed to sourcing our ingredients from our Organic Maya Farm, local meat suppliers and fruit and vegetable vendors, ensuring that our dishes are not only delicious but also sustainable.
Training with Chef Celon
While we are happy with all the love and support, we receive from our patrons, we are always looking for new ways to transform our service, innovate our restaurant, and inspire our culinary team to build confidence. In October, our culinary team had the privilege of training with Chef Celon, executive Chef of Global Kitchen Catering and Events.
His cooking creativity supplies the inspiration for his own catering business that takes him across the United Kingdom. After having spent many years running restaurants across the country and traveling to all corners of the globe to train in various global flavors and techniques, Chef Celon’s venture went solo. His vision to bring much of his experience, training, and love for culinary excellence to weddings, cooperate engagements, parties and events was launched in 2017. He credits his passion as his mentor to deliver exceptional meals to a broad range of palettes.
At the Limb, Chef Cel trained 13 members of our culinary team. He certified each according to the Chef Development Pathway, starting with Prep Chef, Kitchen Assistant, Commis Chef, Chef de Partie, Junior Sous, Senior Sous, and Head Chef.
We are delighted to announce the successful completion of the training program by our culinary team. This is a moment of pride for us, and we couldn’t be happier about our team’s achievements. We invite you to join us in celebrating their hard work and dedication.
Introducing Our New Menu & New Spaces
Along with the training of our culinary team, we are excited to share our new and expanded menu, perfected to retain patron favorites and signature dishes, along with new items featuring global cuisine.
Some new menu items include:
Sticky Asian Pork Belly—Slow-cooked in our fire-stone oven, our pork belly is drenched in our sticky Asian sauce and served with our homemade chopped slaw.
Pan-fried Salmon with Butternut Squash Risotto – Pan-seared salmon on a bed of risotto and roasted butternut squash with delicate microgreens from our farm.
Bang-Bang Noodle Salad – Vietnamese–style rice noodles tossed with a fragrant peanut and coconut sauce, shredded chicken, and veggies from our farm.
Korean Fried Chicken Stack – An outstandingly delicious crisp-fried chicken breast topped with our Korean BBQ sauce, home-chopped Asian-style raw slaw, sriracha mayo, and fresh red chili.
But wait, there is more! We also introduce Guava Go and Blazing Bird two new services and items perfect for those looking for a to go option.
We are excited to share our expanded and refreshed alfresco dining space and our revamped air-conditioned dining area upstairs that can hold up to 40 people per seating. All together we can now host over 100 people per seating!
