Food & Beverage

“Foodies” are in for a real treat when staying at Clark’s thanks to the combined efforts of Jenny Izaguirre, Director of Food & Beverage, Clark’s talented Chef, and their able staff.

They serve three hearty meals daily in addition to a happy hour snack on the oceanfront, open-air restaurant, Cantina Rio.

Located adjacent to the lazy river and the beach, the casual atmosphere of Cantina Rio lends itself to meals served buffet-style.

Should weather move us indoors, there is plenty of dining space available in the nearby La Casita.

Enjoy 3 hearty meals plus a happy hour snack between - guaranteed to tantalize any palette
dive group enjoying dinner
chef pulling pizza from pizza oven
open-air restaurant at night
guests enjoying cocktails in the lazy river

The Food & Beverage Manager

Jen joined the staff in September 2017 as the Director of Food and Beverage for both Cabañas on Clark’s Cay and sister property Villa on Dunbar Rock. In this capacity, she leads all team efforts in the kitchen, bar, and serving areas. Born and raised in Honduras, she had spent the past 15 years out of the country pursuing an education (she has an Associates Degree in Culinary Arts and Bachelors Degree in Hospitality Management from the Culinary Institute of America) and gaining experience, including managing restaurants and F&B responsibilities at several Four Seasons resort properties.

How were we able to lure Jen to Guanaja? In her own words,

“Very few times in our lives are we presented, with perfect timing, such an amazing opportunity to make an impact, where we came from. I have been away from Honduras for 15 years, and I have been busy not only exploring the different cuisines of North America but the world. Fueled by my passion for food, hospitality, and different cultures, I bring an enthusiasm to expand our team’s minds, just as mine has been for the past 15 years.”

Culinary Delights!

Meals include breakfast, lunch, and dinner with a snack provided around the cocktail hour. There will be one or two entrees prepared for each meal, announced on a blackboard in the dining area. If what you see is not for you, just let the staff know and Chef will create an alternative!

Provisioning in a remote location requires a good deal of advanced planning, so we will ask all of our guests to advise us on food allergies and dietary restrictions prior to their arrival via our guest questionnaire.

Coffee is available in Las Casitas beginning around 6:30 am.

Breakfast is served at Rios Cantina at 7:30. Fresh juice, fresh fruit, eggs, and bacon or sausage are always on the menu, and we find most of our guests want to eat breakfast “local” style with tortillas, beans, Chimol (pico de gallo) and hot pepper sauce.

Cereal and toast are also available for those who arise earlier or who just want a light breakfast.

Lunch is served whenever the morning dive boats return, the late afternoon snack after the return of the afternoon boat dive, and dinner generally around 6:30 – 7:00.

Beverages and Libations!

As an All-Inclusive resort, there is an open bar for our very tasty local beer, house wine, well liquor of vodka, rum, tequila and whiskey, Happy Hour “Drink of the Day”, juice and soft drinks. Top-shelf/call liquor and specialty drinks are available for purchase at a surcharge.