Flair Magazine Peruvian cuisine largely reflects local practices and ingredients heavily influenced by the history of the indigenous populations. Cultural ties to Incan fare fused with cuisines brought in with immigrants throughout the world including Spain, Italy, Germany, China, Japan and West Africa. As world cuisine continues to meld and adapt to rapidly changing food trends, the rising popularity of traditional Peruvian foods such as quinoa and chili peppers reflects the revival of interest in native Peruvian foods and culinary techniques. Enter Coya, a vibrant and exciting restaurant recently-opened in Dubai that seeks to bring a taste of Latin flair to the Middle East.
Located in the Four Seasons Jumeriah, Coya Dubai is the newest of three Coya locations worldwide, including Coya London and Coya Miami. Offering diners a truly genuine and satisfying dining experience, Coya Dubai maintains the traditional elements of Peruvian cooking while incorporating regional and global flavours. Fiery and fun, Coya brings Incan heritage and Latin American hospitality to Dubai.
Coya offers diners a variety of options in terms of atmosphere, and the space is divided into a number of areas including the ceviche counter, the brassa counter, the terrace, the main dining room and the Pisco lounge. Visitors to the main dining room can watch as the chef’s skillfully prepare dishes in the open-kitchen concept. The ceviche counter sits at the heart of the restaurant and offers walk-in diners fast fare, while the brassa counter offers guests a view of chefs preparing dishes cooked in the brassa grill and Josper oven including grilled meats and vegetables. The Coya terrace offers guests a relaxed outdoor dining experience, while the skyline offers views of downtown Dubai.
The menu at Coya is sprawling and incorporates both Latin and global flavours. Cheviche factors in prominently, and the menu offers unique and interesting combinations including the Asian-influenced ‘Salmon Nikkei’ with salmon, ginger, daikon and wasabi. For those looking to sample, the menu offers a number of small plates including wagyu beef tataki and ‘anticuchos,’ marinated meat skewers fired on a charcoal grill. Main dishes vary by season and include beef ribs with miso and aji limo, lobster with chimichurri and cucumber, and lamb shoulder with grilled corn and chili butter
For those more interested in refreshments, the Pisco lounge draws decorative influences from the oldest bars in Lima. As Dubai’s first and only pisco library, the lounge offers a diverse selection of infusions developed exclusively by the Coya bar team. In addition to craft cocktails, Pisco lounge offers light snacks and small plates including Chilean sea bass spring rolls and edamame.
With its flawlessly executed cuisine and unparalleled ambiance, it is no wonder the Coya brand has attracted the attention of international chefs and diners alike. Masterfully combining traditional and contemporary cuisine in a lively and eclectic atmosphere, Coya Dubai is one hot address we will be keeping on speed dial.
