Tourists have long flocked to Belize for its diverse wildlife and stunning coral reefs. The same tropical climate makes , a lodge near the coastal town of Punta Gorda with its own thousand-acre farm, a foodie鈥檚 wonderland. The 12-suite property is surrounded by 12,000 acres of protected rainforest just two miles from the fish-clogged Caribbean coast and is the brainchild of Anya Fernald, former director of Italy鈥檚 Slow Food Foundation and frequent Iron Chef judge. As such, Belcampo may be the only place on Earth where guests can fly-fish for tarpon and dive with whale sharks on Saturday and turn cacao beans into chocolate bars or help distill small-batch rum on Sunday.
Meals are sourced from Belcampo鈥檚 farm鈥攁llspice, vanilla, citrus, and chili peppers come from its Garden of Flavors, and hogs and chickens are raised on-site. To get even closer to your dinner, snorkel off a catamaran near Moho and Frenchman鈥檚 Cayes while the chef dives for conch, lobster, and crab for the best ceviche this side of Lima.
ACCESS: Fly to Punta Gorda via Goldson International airport; the lodge arranges pickup. Doubles from $330.
CLIMATE: March: 83 degrees (high), 74 degrees (low).
DETOUR: Fly-fish for the Caribbean grand slam鈥攂onefish, tarpon, and permit鈥攁t Nicholas Caye with a Belcampo guide. $475 for two.
FOOD: Don鈥檛 miss classic Mayan dishes like chicken caldo spiced with cilantro and served with handmade tortillas.