Imagine a short boat ride under the stars, and arriving at a huge palapa. You open the doors and enter into a majestic living room designed with elegance and style.

Exotic sofas, soft intimate light and incredible music. After your Caribbean cocktails, you can choose from shrimp pate, bruschetta, homemade fresh pasta, or a different daily special like paella, seafood lasagna, shish kebabs, grilled lobster, and seafood with fresh vegetables.

You cannot leave without trying our Chocolate Soufflee.
"Quite a dining Experience"

"Ambergris Caye has the biggest choice of restaurants and resorts. One of the newest and most stylish is Mata Chica. As we approached it by boat, the berry coloured villas were reminicent of Gaugin's Tahitian paintings.

"With the openings of Mata Chica Beach Resort and its Mambo Cuisine Restaurant, Belize is making a quantum leap in becoming known for its cuisine ."
Conde Naste, Magazine UK Edition, 1998

" With freshly baked bread and exquisite international dishes seasoned with home grown spices, Mambo Cuisine is one of the best restaurants at San Pedro's beach side. Overlooking the world famous coral barrier reef, Mambo Cuisine is acclaimed for its fresh Italian specialties. As part of the Mata Chica Beach Resort, Mambo Cuisine is always lively and ready for those in search of the Belizean Adventure. it is no surprise that Sol y Luna advisory board selected Mambo Cuisine as one of the best restaurants in Belize and Central America. The food is exquisite and memorable, the wines superb and the company always friendly."
Central America Sol y Luna Guide, 1998

" Mambo, the dining room of the Mata Chica Beach Resort and Ambergris Caye's top restaurant, with superb food and wine and a classy romantic atmosphere. Italian owner, Nadia, in charge of cooking, makes her own pasta. The menu changes daily but its always fabulous; try the exquisite home-made fettuccini or the original paella "
Belize, The Rough Guide

"One thing that cannot improve at Mata Chica is its cuisine". Food and love are the most important things in the world," says the warm and exuberant Italian owner, Nadia Taricco and she means it. "The variety and delectability of the meals served reflects the care and expertise that go into their preparation, particularly the seafood and pasta. the soaring majestic and cosmopolitan palapa dining room has charming decorative touches, like sea-shells used as salt and pepper shakers."
Fodor's Guide, 1998


Antipasti

Click image for virtual tours of Mata Chica!Authentic Italian Bruschetta – Homemade crisp toast points topped with fresh tomatoes, garlic, and extra virgin olive oil….and served with a small mixed green salad

Shrimp Pate – A wonderful terrine of oven roasted Belizean shrimp, ham, bacon, red and yellow peppers blended with a splash of GranMarnier

Coconut Seafood Ceviche – Fresh seafood marinated in lime juice with diced avocado, and tomato……and drizzled with coconut milk

Peel & Eat Shrimp – Steamed in Belikin Beer, chilled and served with a salsa aurora

Carpaccio-Thinly sliced snapper marinated in citrus juice, fresh herbs, capers and extra virgin olive oil…a house specialty!

Calamari Fritti- Squid dusted in seasoned flour the gently fried to perfection, served with a homemade marinara sauce

Caramelized Shrimp- Char grilled shrimp seared in brown sugar and white wine served with an avocado Chile salsa…

Insalata Mista- Crisp baby lettuce, cucumbers, tomatoes, carrots and pulled crabmeat tossed in champagne vinaigrette, sprinkled with crumbled Gorganzola

Pasta

Chica Fettuccine – Simply Italian…….highly recommended…our fresh, home-made pasta topped with a tantalizing tomato sauce and sprinkled with fresh parmigiano and home-grown basil

Penne A La Carbonara – Penne pasta sautéed with bacon, garlic, cream, and fresh parmigiano in white wine

Entrees

Jerk Seared Sea Scallops- Jumbo scallops nestled in a plaintain guacamole over a citrus beurre-blanc

Mango-Ginger Glazed Pork Chops- Char grilled pork chops served with a pineapple black bean salsa, fried yucca “mojo” and drizzled with cilantro oil, garnished with grilled green onions

Grilled Belizean Lobster (in season) – In a cilantro-lime aioli…served with a tomato-onion salad and honey glazed carrots

Mambo Combo – Fresh grilled filet of snapper and shrimp topped with a papaya habanero salsa and crisp coconut shavings…….served with Jasmine rice and whole green onion

Chilled Stone Crabs (in season) – served with a rich home-made tartar sauce and green salad…Works great as a appetizer too!

Blackened Fish - Grouper coated in the chef’s specialty blackening seasons, quickly seared to enhance the spices, topped with sautéed mushrooms, green beans and, crostini bread…A definite Caribbean experience

Chica Calamari - Grilled Calamari and shrimp lavishly served with grilled red and yellow peppers, zucchini, red onion, and lemon grass

Herb Roasted Half Chicken- served with a Cho-Cho, tomato, and pepper Salad….A real Caribbean fusion!...

Curry Shrimp – Mild curried shrimp sautéed and served with a puree of yucca…and sprinkled with a corn, rum, and papaya chutney

Blue Cheese Crusted Filet Mignon- Grilled Filet served over a warm caramelized onion and potato salad and drizzled with an orange flavored balsamic syrup and cilantro oil

Deep Blue For Two- Experience a taste of everything! Fresh grilled snapper, shrimp, scallops, calamari, lobster (in season) served with coconut rice, fresh vegetables and an array of sauces.(This dish is reserved for two guests only.)

For Any special dietary needs, please inquire with server

A Sweet Finish

Warm Chocolate Souffle – Our most decadent dessert…..please allow 15 minutes, as each cake is baked just for you!!!………..add ice cream for a real treat!!!

Flan – Exquisite and creamy…Belizean style……rum and vanilla flan served with a white macadamia nut ice cream

Banana Coconut Rum Foster – Crisp tostadas stacked 3 stories high and layered with caramelized local bananas

Homemade Key Lime Pie- The name describes itself…perfect taste for the Caribbean

Tropical Fruit Plate – Assortment of local fruits served with fresh mint and a rum essence

Perfect Ending

Enjoy a smooth Cuban cigar, while sipping one of our fine cognacs

Something Special

Monday

> Whole Fish, caught fresh that morning, served how you like it; grilled or blackened with our Chef's specialty seasonings. Served with coconut rice, green salad, or grilled vegetables.

Tuesday

> Chilled Stone Crabs-served with a rich home-made tartar sauce and green salad. Works great as an appetizer too!

Wednesday

Agnolotti – Fresh, home-made ravioli pillows filled with roasted vegetables and ricotta cheese…..topped with a touch of ragu, olive oil and parmigiano

Thursday

Pasta Sole – Home-made pasta moons sautéed with shrimp, capers, black olives, tomatoes, and garlic…..mmmmm!!!

Friday

Paella – Direct from Espana…….fresh seafood, chicken and sausage slowly cooked with rice in a saffron –sherry spiked broth

Saturday

Shrimp Kebabs – Grilled shrimp glazed with Caribbean rum and finished with a charred pineapple salsa………served with fresh vegetables and coconut rice

Sunday

Seafood Lasagna – Home-made pasta sheets layered with snapper, fresh tomatoes, roasted vegetables and a touch of fresh cheeses

     
Prices are in Belize Dollars. Visa, Mastercard, and American Express accepted. Gratuity not included.

BONNE APPETITE!

San Pedro, Ambergris Caye
Belize, Central America
E-Mail - info@matachica.com
or matachica@btl.net
Phone: +501-220-5010 and 220-5011
FAX: +501-220-5012


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