Aug, 2015: After a scenic hour-long flight on Tropic Air (Frontiers’ preferred air carrier in Belize), we landed in Punta Gorda. With a population of approximately 6,000, this capital city is the southernmost sizable town in the country. A slow-paced and unpretentious place, the streets come alive during holidays and on market days when villagers and nearby Guatemalans sell their handcrafted goods to visitors.

Chen, one of Belcampo Lodge’s expert and friendly guides, met and drove us 15 minutes to the property in an open air Land Cruiser – a fun ride and perfect way to start the experience. After a quick check-in and debrief, we were shown to our King Deluxe Jungle Suites. The lodge has 16 private suites offering the best in luxury and comfort. The view from our private veranda was spectacular with jungle views in all directions. The décor is tasteful and embodies Belize’s natural beauty and craftsmanship. Nearly every detail – from the woodwork to the tiles to the artwork – is sourced from local artisans.

The food at Belcampo is exceptional. Chef Renee designs her daily dinner menu each morning as she walks through the lodge’s farm and agricultural center. All the ingredients from the salad, soup, and main course to dessert and coffee are all harvested from Belcampo’s farm. Hogs and pastured poultry are raised on the property, and fish and seafood is caught seasonally by local fishermen. The lodge even employs a resident forager, who sometimes spends days hacking through the jungle in search of a particular ingredient. During our visit, we dined on succulent lamb chops paired with tender collard greens and quinoa. Dessert always ended the meal on a high note. A bowl of chocolate mousse made from cocoa beans grown onsite and pineapple pie filled with fruit freshly plucked from the orchards still lingers in our minds.DSCN5719

On our one full day at Belcampo, we enjoyed kayaking in the Rio Grande River, followed by a self-guided birding tour. The well-marked maps and trails made navigating the property a breeze. Before dinner, we toured the four new Ridge Suites, perched on top of a mountain and accessed by a quick tram ride to the top. If you’re looking for a great workout, there are 150 heart-pounding steps to the suites. Each Ridge Suite offers an open floorplan and its own private deck overlooking the Caribbean Sea and Maya Mountains. An infinity pool and private butler service are also included.

No alarm clocks are necessary at Belcampo as the resident howler monkeys present their distinctive, early morning wake-up call. After enjoying their serenade, we were served another delicious meal – a breakfast of huevos rancheros accompanied by exotic tropical fruit and fresh-baked chocolate banana bread. To help burn off calories, we toured the Farm Center – a true centerpiece and shining example of a resort that is fully embracing the farm-to-table experience. While exploring the farm, we walked through extensive fruit, vegetable and herb gardens. There’s even a Cocktail Garden where limes, coconut and Pitaya are used as inspiration for specialty cocktails. Adjacent to the gardens are three facilities where artisans blend freshly harvested beans for chocolate and coffee. Special Belcampo rum is currently in production and will be available in December.

Our stay at Belcampo was truly magical. We reluctantly departed with big smiles, three pounds of Belcampo coffee beans and three dark chocolate bars. What a treat!

By: Denise Schreiber, Belize Destination Specialist

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As son of the Frontiers founders, Mike Fitzgerald, Jr. was brought up in the outdoor travel business. He has handled a number of sporting programs for Frontiers through the years. Today as President, Mike works closely with the Senior Management Team and the department heads and is quite involved with the Southern Hemisphere freshwater programs. Mike loves to travel with his fly rods, shotguns and cameras. He is passionate about trout, salmon and conservation. He sits on the boards of the Theodore Roosevelt Conservation Partnership and Bonefish & Tarpon Trust.

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