Oh my word! Placencia is really becoming the destination for foodies in Belize. Visitors would have to stay weeks and weeks to try everything we have to offer! From humble roadside shacks churning out fantastic fry jacks to full out fancy, high-end gastronome experiences at our upscale resort restaurants– Placencia has it all when it comes to cuisine! Don’t believe me? Check out these posts on Itz’ana’s new sustainable beachside dining, Taste Belize’s Village Food Tour, or the Indonesian Rice Table at Turtle Inn. We have authentic heritage offerings such as Garifuna Hudut or Mayan corn foods, international offerings from immigrants like pupusas from El Salvador or real Italian gelato, and we have a wonderful array of fusion foods from the blending of our many cultures here. It is a dynamic and ever-evolving scene and the Placencia Beach Club is throwing another horse in the race with the addition of Four Nine with Chef Daniel Vazquez. Open for dinner 5-9p, Wednesday through Sunday.
I like the idea of open-air, seaside dining right here in the village that isn’t necessarily tied to a resort and isn’t your typical beach bar. PBC has a lovely large dining room open to the sand and the sea. It is half a step up from “Placencia casual” which means you could go to dinner barefoot but you might like to dress up a bit from your typical shorts and tee shirt. I often send guests here during the day for sun-worshiping and sampling the Two-5’s Belizean craft beer (on draft!) and almost everyone enjoys the pool-bar-vibes. The atmosphere is different at night; still laid back but a bit elevated. Soft lighting, soft music, a wine list- oh la la.
The menu is different from the daytime offerings (though there are some crossovers, namely the kids menu options). We ordered a variety of the “Small Plates” which I would almost tell you not to waste your time with. The Mains are the victors here. They have a Buffalo Filet that is the dish you want to order, no contest. Man, it is a really nice piece of meat. And not just nice-by-Belize-standards for beef (because historically we have not produced very good beef), it is hands down in general a damn good filet. Our second choice would be the pork sandwich and I bet the burger is good too. My adventurous-eater friend, Nina, was excited to try the fish dish because the description included an unfamiliar sauce: xnipec salsa. We asked our waiter about it and he explained that it was a habanero based salsa from the Yucutec Maya- very spicy he said. Nina was intrigued and keen for the heat but really underwhelmed with the dish when it hit her lips: no fire… perhaps the Chef has “white-washed” the heat out of this recipe to appeal to a broader (boring!) audience.
We are all had several draft beers- what a treat! Those Two-5’s sure do go down easy and it is so refreshing to have different options other than bottled Belikin. (Check out this past post on Two-5’s debut at the Beach Club) The Beach Club is one of the few locations in Belize where you can enjoy craft drafts so if you’re a beer devotee, a visit here should be on your do-to list; come for lunch, poolside lounging, or now- dinner!
