Luba Hati Beach Resort, Placencia, Stann Creek, which translates, as House of the Moon in Garifuna, a mixture of African and Creole languages, is an intimate beachside paradise featuring fourteen rooms and an outstanding restaurant offering local Caribbean-inspired cuisine.

While guests can arrive by car, most opt for the dramatic 20-minute flight from Belize City. After gliding above the Mayan mountain range draped in primary rain forest then down the coast and over part of the second longest coral reef in the world, the plane approaches low over the sparkling turquoise lagoon and sets down on a tiny landing strip on the splinter-thin Placencia Peninsula, just a five-minute drive from Luba Hati. Arriving at the resort by complimentary shuttle, guests are greeted by a friendly uniformed staff trained in the finer points of pleasing guests and eager to assist.

This delightful little hideaway has a well-articulated sensibility that underscores everything from furnishings to food and table arrangements. Co-owners Carrie Logie and Clifton Sprague refer to the style of the resort as �New Belize.� �We are taking what�s available here and modernizing it,� says Carrie of their stylistic approach.

The chic look is reflected in the eight guest rooms, four casitas, and the second-floor two-bedroom suite, with its wrap-around balcony overlooking the beach. All have been painted a cool, soothing white, which contrasts dramatically with native-hardwood ceiling beams and locally handmade furnishings that were fashioned from mahogany, teak, rosewood, black-mango, and other rainforest hardwoods. Gauzy white cotton curtains sway in the steady trade winds, and throw pillows in brick red, navy blue, sunny orange or rainforest green � one color per room � offer tasteful touches of color on beds adorned with embroidered white cotton coverlets. Works by local artists, from giant Mayan baskets, wood sculptures, and oil paintings to locally made musical instruments and Guatemalan masks add more visually engaging cultural notes. Handsome terracotta-colored stone tile floors in the rooms and throughout the property complete the look; they also stay cool no matter the temperature, and provide an inviting surface for guests who prefer to leave their shoes in the suitcase.

The restaurant at Luba Hati has an equally fresh approach to dining under the command of consulting chef Larry Nicola. Nicola, who is best known as the owner and chef of Nic�s Martini Lounge in Beverly Hills, has created a groundbreaking menu that is based on local flavors and ingredients. The understated menu reflects the simplicity of everyday life in Belize.

�I want to introduce guests to some of the great dishes and ingredients that are available in Belize. I�ve worked with the local chefs to draw upon their heritage and the result is a blend of modern takes on their mothers� and grandmothers� recipes,� says Larry of the Luba Hati experience.

Guests can enjoy one of Larry Nicola�s refreshing signature drinks like a Hibiscus Margarita or a Mango Manatini, a cool combination of fresh mango puree and local rum, named for the manatees that roam the lagoon preserve behind the hotel. Starters, or �mucks� as the locals refer to small dishes, include conch fritters with habanero-parsley drizzle ($9); Belizean tamales (chicken, olives, and potato in banana leaves) ($7); and grilled lobster campenchana, in which grilled lobster meat is combined with a spicy, garlicky tomato broth, served in a martini glass, and garnished with basil or cilantro from the hotel�s herb garden ($9). Entr�es feature such specialties as grilled sea shrimp with oranges served over black beans and accompanied by fried bananas ($19) and seared chicken seasoned with the bright red local spice, recado, served with coconut rice, local beans, and calaloo (a Caribbean green similar to spinach) ($17). Remarkable desserts not to be missed are Mango Mascarpone, a cylindrically shaped combination of fresh mango sorbet wrapped around Mascarpone ($8); and Molten Chocolate Cake with pitaya puree, which is made from the magenta-colored local fruit known as �Belize kiwi� ($7).

Outside, the lush gardens � source of the floral arrangements placed in guest rooms and scattered around Luba Hati � are home to a mix of plants including allamanda, cashew, ficus, papaya, guanacaste, mango, orange, grapefruit and royal palm trees. The allamanda�s canary-yellow flowers compete with pink bougainvillea and coral-pink ixora, orange bird-of-paradise, sweet-smelling white frangipani and dozens of species of orchids. An open-air swimming pool features an attractive wrap-around wood deck and gentle tropical music enhances the easygoing mood of guests and staff alike.

A full range of activities is available for those guests wishing to take advantage of the many scenic and natural wonders surrounding the tranquil resort. Complimentary kayaks are available. Guests can explore the coral reefs and palm-covered cayes, the inland rainforest and nature preserves or the intriguing Mayan ruins in the jungle. Snorkelers and scuba divers can explore the waters of Belize, including Shark Hole. Fishing excursions, sailing, bird-watching trips, yoga, tai chi and more are also available.

Once they�ve arrived and checked in, visitors are ready to step into the Luba Hati experience � and that means stepping into the way of life in Belize.

�We didn�t want to impose an artificial environment here,� says Clifton. �We don�t want to make an American resort or a Balinese resort; we want there to be cohesion between the property and its surroundings, and that means using what�s available and what�s good here. We want to help our guests experience Belize and its culture while supporting the local community.�

Down on the coral-sand beach a pier stretches out over the otherworldly water, with views to a palm-and-mangrove islet and the horizon beyond. With a book or one of the resort�s signature drinks in hand, this is the spot to capture the spirit of Luba Hati, and the spirit of Belize, as well.

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Media Contact: Trisha Cole +1 323.656.2224 trisha@wagstaffworldwide.com