We arrived at the local airport in Dangriga and was warmly met by Andrew from the Lodge. He drove us to Parrot Cove and talked with us all the way, answering many of our questions.
If you're looking for an attractive alternative to the mega resorts, this is it! Check-in and check-out took all of 5 minutes; no mountains of luggage in the lobby; no overly worked, impatient or unfriendly desk clerks. We were in our room less than 10 minutes after our arrival. Noelia, David and Leria were fantastic with all our administrative needs that week. The local airline flights to this remote resort were arranged by them to match our schedule with the commercial airline that flew us into Belize City.
The entire staff was courteous and warmly accommodating and everyone speaks English. They were always nearby to be of service but they never invaded your private relaxation time.
Our room (Standard) was large, festive, inviting and very clean. Housekeeping was fast, thorough and not at all intrusive.
Our room, like many, opened up right at poolside...a very clean good sized pool with an overhead waterfall. From there, it's only a 25 ft. walk to a classy but inexpensive open air restaurant.
The breakfast, lunch and dinner menus had something for everyone and we fell in love with the cooks and waitresses. Everyone was on a first name basis with us at our second meal.
The bar was fully stocked with Belize and American brand spirits and wines and the prices were very reasonable.
On Saturday night, I planned a surprise Lobster tail dinner for my wife on her birthday. This is where the staff's personal attention really shined! Management had a local fisherman dive that morning for fresh lobster...really nice sized tails.
I met privately with Chef Mina and went over the menu requesting pasta fried in butter & garlic with basil and stir fried crispy vegetables mixed with her choice of local spices to accompany the meal and I asked her to prepare a soup to go with all this.
She prepared a homemade Conch soup that was unbelievably delicious! She prepared the lobster tails by first boiling them. Then she removed the meat, cut it up into bite size pieces and grilled them in butter and garlic then put the pieces back in the shell and topped it off with colorful vegetables and spices...excellent! The plate presentation was something right off Iron Chef.
She also baked a heart shaped cake that we shared with the entire staff and other guests. Try to arrange that at a mega resort where the restaurants are the size of aircraft hangars.
Our waitress for the night was Leticia who gathered fresh flowers from bushes and trees around the pool and decorated the table with beautiful arrangements and sang Happy Birthday to my wife...what a voice! Mina & Leticia were fantastic and all their work and personal attention brought tears to my wife's eyes.
Andrew was our bartender and he chose an excellent wine to top it all off. Let me tell you, when you're there, you're family! I also want to say thank you to Chef Gayle and Waitress Genie for their warm hospitality and service throughout the week.
Finally, the beach. With daily highs in the 80's, lots of sun and less humidity than Mexico, it was perfect for sunbathing and relaxation with waves crashing nearby. There was ripply sand as far as you can walk with no rocks or coral. Every morning the beach was raked thoroughly clean and the beach is less than 75 feet from the open air restaurant.
Check-out was truly a sad experience...lots of hugs and good-byes from everyone who truly had become family to us for a week. I'd highly recommend this private, quiet paradise to anyone. You won't go back to the warehouse resorts!
Mike & Cathy, Minnesota USA.




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