This Peruvian den and sister of trendy London joint, Coya Mayfair, is a player in Dubai's fine food scene. From the team behind loved and lorded LPM and Zuma, Coya exudes sultry-cool. A well-stocked Pisco Bar leads to a two part restaurant where you'll see rich greens, traditional mud-botija-lined walls, a central kitchen and Ceviche Bar. The whole venue is lit atmospherically; from each ruggedly stylised section to the foliage filled terrace and private bar (entered through a hidden door panel in the wall). It's a sharing concept (of course). Expect contrasting flavours prevalent of Peru's long multicultural history; punchy lime, enhancing nutmeg, anise and classic staples of corn, quinoa and rice fused in sophisticated matrimony.
CP Tip: The Chilean Sea Bass Cazuelas (Hot Pot) is the bomb. Their spicy beef fillet is an unexpectedly delicate combo of tender meat and amalgam of flavours. Our Ceviche top pick is the red snapper, truffle, ponzu and chives. The scallop Tiraditos is also worth knowing about and don't miss the chocolate fondant; made using one of the rarest, most prized varieties of pure Nacional cacao in Ecuador, Fortunato No. 4.
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