Food & Beverage

“Foodies” are in for a real treat when staying at the Villa. Sumptuous, gourmet meals, and exceptional service await. Inspired drinks get created daily thanks to our talented bartenders. All thanks to the combined efforts of Jenny Izaguirre, Director of Food & Beverage and the entire culinary team.

Meals include breakfast, lunch, and dinner with a snack provided around the cocktail hour. There is one entree 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. The Chef and the talented kitchen staff will happily create an alternative!

Enjoy 3 hearty meals plus a happy hour snack between - guaranteed to tantalize any palette

The Culinary Team

Jenny joined the staff in September 2017. She is the Director of Food and Beverage for both Dunbar Rock and sister-property, Cabanas on Clark’s Cay. In this capacity, she leads all team efforts in the kitchen, bar, and serving areas. Jenny was born and raised in Honduras. She later spent 15 years out of the country pursuing an education. She has an Associate's Degree in Culinary Arts and a Bachelor's Degree in Hospitality Management from the Culinary Institute of America.  After training, Jenny gained experience managing restaurants and working at several Four Seasons resort properties.

How were we able to lure Jenny 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 in our homeland. I had been away from Honduras for many years. I had been busy exploring the different cuisines of North America and the world. I am fueled by my passion for food, hospitality, and different cultures. I bring this enthusiasm with me to expand our team’s minds, just as mine has been in my years away.”

Meal Times

Meals include breakfast, lunch, and dinner with a snack provided around the cocktail hour. There is one entree 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. The Chef and the talented kitchen staff will happily create an alternative!

Breakfast is served around 7:30. Fresh juice, fresh fruit, eggs, and bacon or sausage are always on the menu. We find most of our guests want to eat breakfast “local” style with tortillas, beans, Chimol (pico de gallo), and hot pepper sauce. However, cereal and toast are also available for those who arise earlier or who want a light breakfast.

Lunch is served whenever the morning dive boats return.  There is a late afternoon snack provided after the afternoon boat dive. Dinner is generally served around 6:30 or 7:00.  However, we caution you to pace yourself!  You don’t want to miss one of Blanca’s amazing desserts!

Provisioning in a remote location such as ours can be a bit of a challenge. Therefore, it requires a good deal of advanced planning. We, thus, query all of our guests for information on food allergies and dietary restrictions before their arrival.

The Bar

As a food and beverage inclusive resort, there is an open bar. Open bar includes our delicious 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.

Our bartending staff relishes the idea of creating “inspired” drinks.  Recently they got into infusing vodkas.  Just ask our bartenders-extraordinaire what they think about vodka infused with fresh mango juice, soda, and aged rum. YUM!