COYA brought its Peruvian menu — ceviche, pisco, a late-night DJ set — from London and Mykonos to Dubai, keeping the same format: dinner that turns into a nightclub after dark, built around a kitchen that takes ceviche as seriously as the cocktail list. It is one of the livelier tables Perfect.Live books across Dubai.
On the Menu
Ceviche Clásico, the benchmark dish by most accounts; Tuna Chifa Tiradito, sliced raw tuna in the Peruvian-Chinese Chifa style; Wagyu beef anticuchos, grilled skewers; Chilean sea bass cazuela, cooked on the charcoal grill and paired with a European-style iron-pot rice; and Arroz Nikkei, a Japanese-Peruvian rice main. The wider menu runs to roughly 13 ceviche and tiradito options plus anticuchos, salads, seafood and meat mains.
The Setting
An Andes-inspired room blending an Incan-influenced palette with modern metallic finishes and colonial-era touches, three open kitchens providing visible theatre and a dedicated Pisco Bar with classic Pisco Sours alongside Dubai-specific cocktail creations.
COYA’s Premier Culinary Maestros
Who are the wizards behind the curtain, crafting these sublime dishes? COYA’s culinary team, a group of passionate individuals led by a master chef, brings Peru to your plate.
The Chef
Our culinary journey would be incomplete without acknowledging the skilled hands that shape our gastronomical experiences. The head chef at COYA, with his rich experience and passion, paints each plate with the colours and flavours of Peru.
The Mixologists
What’s a delightful meal without an exquisite cocktail? COYA’s team of mixologists are alchemists of alcohol, creating delectable concoctions that perfectly complement your meal.
COYA’s Commitment to Sustainability
But isn’t food just about taste? COYA begs to differ. The restaurant prides itself on its sustainable practices, serving locally sourced and ethically produced ingredients.
Ethical Sourcing
COYA is firm in its belief that a great dish starts with great ingredients. The restaurant sources its ingredients from local farms, ensuring fresh, quality produce while supporting local farmers.
Low Waste Policy
COYA’s commitment to sustainability extends to a vigorous low waste policy. It strives to utilise each ingredient fully, minimising waste and maximising flavour.
Good to Know
Smart-casual dress; no open shoes or shorts for men per third-party booking sources. Lunch and dinner run roughly midday to 4pm and 6:30pm to 12:30am on weekdays, with Saturday brunch from 12:30pm. Set menus are also available (Discovery Menu, Afternoon Ritual, Azúcar Sunday Brunch).
The Story
COYA’s flagship opened in Mayfair, London, in 2012, founded by Arjun Waney (also behind Zuma and Roka), with the concept’s design team travelling to Peru for inspiration. It expanded to Dubai in 2015 and has since grown to Abu Dhabi, Monte Carlo, Marbella, Mykonos, Doha, Riyadh, Muscat and Barcelona. COYA Dubai was shortlisted for “Favourite Fine Dining Peruvian Restaurant” at the What’s On Dubai Awards 2025.
FAQ
COYA’s menu is a celebration of Peruvian flavours, crafted with locally sourced and ethically produced ingredients.
You can’t miss out on the Ceviche, Anticucho, and Arroz Nikkei when dining at COYA.
COYA offers an immersive dining experience, with a lively ambience reminiscent of a Peruvian fiesta.
Ready When You Are
The reservations that aren’t publicly available, arranged through a single request