COYA

SuperbBeyond expectations, my hat’s off to Karlo Milavic, supervisor at Coya who made our evening special. Ambient and decor is stunning, great atmosphere, music, food absolutely amazing and what a great crew and service. Everything top quality. Fun place to come visit again.

The restaurant chain from London, booked 10pm for dinner on Saturday, and finally ate at 11 o'clock. After an hour of wine at the bar, I also met interesting strangers, but with an appointment, the equaliser was really long. The cocktails here are well done, the on-site guacamole is simply delicious, it should be the best guacamole I have ever eaten. I looked at the menu ceviche, I didn't know it was Peruvian cuisine( Peruvian cuisine before I came), and I immediately inspired my interest after seeing the menu and found that it was Peruvian cuisine. The menu style is a bit mixed, and there are tacos, like modern south american cuisine. I ordered some ceviche, ordered taco, some skewers, and a few seafood, I didn't take much pictures. The taste is delicious and the restaurant atmosphere is good. Looking back, there is also a private room inside the iron gate, which is very sensational. Hong Kong's favorite Peruvian restaurant is ichu, the dishes are comparable, the decoration is not bad in Hong Kong, but compared with coya, the atmosphere is far different. I have not been to coya in London, and I came back to the Internet and found that Dubai and London are very similar. Such a chain is not unique. I am a little disappointed, but it does not affect the good feeling of Dubai.

COYA-Restaurant Village Four Seasons Resort Jumeirah Beach Road, Jumeirah 2 - Dubai Latin American cuisine is an almost unfamiliar field for Chinese people. If taco is removed from the embarrassing situation in China, there is almost no representative dish that can be mentioned. Is it really because Latin American cuisine is not up to Asians' appetite? After I visited COYA, I had the answer. Maki Roll de Calamares Haha I'm going to persecute the little trout again! It is so delicious that this dish can be seen from the name is a combination of Japanese South American seasoning dishes, looks like sushi rolls, in fact, glutinous rice crispy buckwheat, a typical staple food of South America wheat, with pomegranate and aji amarillo a yellow chili sauce. As an appetizer, it was very successful, and the taste level was very rich, which directly made me improve an expectation level for the next dishes. Mistura de Ceviches is the most impressive dish for documentary lovers in Latin America, five flavors of citrus juice eel. The waiter also came to introduce the need to taste counterclockwise, with their special bowl of small spoon with soup, from sesame seasoned tuna to orange salmon end. Sure enough, the difference in the sense of export can be eaten, and different varieties of fish with different seasonings have different levels of change. But for me, the old man, it is still a bit uncomfortable. Except for the first dish of sesame bean powder-flavored tuna that is still in line with my taste, I keep pinching my nose and brows at other times. Papa Seca Coliflor Dad iron pot...Very good, I was deceived by this iron pot, I thought it would be a typical Peruvian staple food, just to cushion the sour stomach, the result is a big iron pot...but the potato tastes quite good, go home to do homework found that it is dried with potatoes. Cangrejo TACO I think the delicious point of this dish is not how good the seasoning or cooking skills are, mainly because the soft shell crab is very good, and after the fried seasoning has not been eaten unpalatable, the high-end tempura shop basically has soft shell crab. The green sauce I ate this day was basically tasteless. You said that the avocado was tasteless, and the mustard was not reflected, but this is still a good deal. If you want to eat soft shell crab, it is worth a try. Sundae de Maiz popcorn with corn ice cream, and even gave you two strands of corn ears, and it was a "eat the whole family" idea. The waiter said that they made their own ice cream, that is, I don’t know why the pineapple is spread below. This is a yellow [black line]. By the way, their wine list is really good. In addition to the specially designed cocktails, there are even their own brand customized base wine, asked about tequila, Basically, they use this base wine and even remodel some classic cocktails. From the photos, you should be able to appreciate that this is not a cool style, and the homemade sparkling wine on the wall makes me feel that this is the wild call across the Pacific Ocean? Who doesn't put some wine in the country? Unfortunately, I am driving today. I will only be responsible for taking the car next time.