Up in the village, this brilliant community project comedor is run by local students who are learning to make traditional Guatemalan dishes to global tourism standards. Such Kaqchiquel fare as subanik (a tomato sauce of ground seeds and chilies accompanied by tamalitos) is prepared with locally grown herbs and veggies and served in the terrace restaurant with obligatory stunning lake views.
It's inside the CECAP training center, at the lower end of Santa Cruz' central plaza.