

The moment I spied the scenic location of Naia Resort and Spa in Belize, I was left entranced. It was obvious to me that this mindfully curated space was made for recharging and resetting. Not only does it offer opportunities for wellness and self-care, but also some well-needed avenues for adventure. The intrigue of this Caribbean land, its enriched culture, as well as natural beauty, make Naia Resort and Spa the perfect destination for renewing mind, body, and spirit.
Once I arrived The Naia Resort shuttle picked me up, and the driver Wilson offered me a warm hospitable smile, a hot towel, and cold drinking water. My travel buzz calmed and I could feel relaxation peaking. We pulled up to Naia Resort and Spa, which encompasses 19 acres of secluded, private beachfront, and leafy landscapes within the private 200-acre Cocoplum Community on Belize’s Placencia Peninsula. The property extends along nearly a mile of palm-studded beach, where 37 beautifully-appointed Beach Houses envelop guests in casual, residential-style luxury.
For me, a trip to the spa was one of my top priorities. Walking across one inviting white-fenced bridge at a time, I was led through a deep oasis of lagoons filled with lily pads and framed by flowers, music, and a feeling of bliss and rest. I was met with friendly faces and more displays of tender, loving, care once I entered the spa. I found myself still a bit high energy and overcharged in comparison, but that would soon melt away once I met the aesthetician, who explained to me how the service would follow and steered me into the private spa bungalow.
The treatment I had, the Mystic Light, offered a ‘smudging’ experience of burning copal, a native plant that is used to help cleanse the environment and your spirit. The therapist circled me with the aromatic smoke, in an effort to release any negative energies. (For more on this experience, see the full article titled “Mystic Light”).



In the evenings, the restaurant 1981 offers cuisine made by a passionate chef who said he simply loves to learn new dishes that are inspired by local flavors and ingredients. He expressed his enjoyment at seeing his patrons satisfied and enthusiastic over what the kitchen prepared. The ceviche I had was probably one of the best I’ve ever had, and it was presented beautifully. Not to mention, the red snapper was spiced just right, and as fresh as fish can be.
One thing I took away from this Eden is the collective personality of the residents. Everyone is approachable, genuine, eager to please, and dedicated to making sure guests are comfortable. Here, hospitality is an extension of kindness, and I left wanting to pay that forward.