Peruvian Perfection at Puente Romano
Bringing the spirit of Latin America to Marbella through exceptional Peruvian food, delicious cocktails, live music and contemporary art, COYA is the ultimate destination for foodies and cultural enthusiasts alike.
On a bustling Tuesday night, we arrived to a live DJ already in full swing, the vibrant dining room and outdoor terrace filled with smartly dressed young couples and professionals. Having perused the ever-changing artwork and textiles (updated every few months) we were then escorted to our designated table.
Since bursting onto London's culinary scene in 2012, COYA has led the way in innovative dining experiences worldwide. With venues in Mayfair, Dubai, Abu Dhabi, Monte Carlo, Paris, Marbella, Mykonos, Doha, Riyadh and Barcelona, they continue to offer guests an authentic and transformative Latin American experience globally.
After brief deliberation we chose to start with the Ceviche de Lubina Clásica—an exquisite blend of sea bass, zesty red onions, and succulent sweet potato, all complemented by the delightful crunch of white corn. A true feast for the senses, epitomising the vibrant essence of Latin American cuisine.
This was followed by the Chilean Beef Wagyu Tataki; another culinary triumph. Paired with luscious cashew nut puree and subtly smoky grilled leeks, both amplifying the overall appeal.
At this point, I must highlight our sommelier experience at COYA as it was a testament to their dedication of enhancing our culinary journey. With an expertly curated wine selection we were guided through a refined exploration of wine pairing possibilities. The sommelier's expertise extended far beyond a mere list, delving into the art of marrying flavours and textures to elevate the dining experience. Whether you're looking for a bold red to pair with a hearty steak or a crisp white to balance out a spicy ceviche, he will guide you through the selection process offering an enriching and delightful insight into the world of wine.
Back to the food. For the main course, we opted for the Pato Laqueado; succulent duck breast impeccably cooked with a tender texture that nods to the chef's expertise. The lucuma (lucma or eggfruit), lent a unique creaminess and subtle sweet note, whilst the Ají Panca (a Peruvian pepper), infused the dish with a gentle heat. The crown of physalis (Cape gooseberry), with its vibrant hue and tartness was both visually stunning and offered a burst of contrasting flavour to tie the dish together.
Next, we tucked into their Arroz Nikkei, a dish that boasts fresh Chilean sea bass, perfectly cooked rice, and a delightful blend of lime and chilli. The bright citrus notes of the lime perfectly balanced out the heat of the chilli, creating a flavour profile that dances across your taste buds. It's a surprisingly complex combination that leaves you wanting more.
For dessert, I indulged in the Tres Leches, a delectable creation featuring a heavenly trio of milk-infused cake, paired flawlessly with a scoop of velvety vanilla ice cream and a generous drizzle of salted dulce de leche.
My partner chose the Suspiro de Coco, a heavenly concoction consisting of a light and fluffy meringue, delicate coconut cream, and a generous drizzle of mango and passion fruit sauce. A sweet finale that was both elegant and refreshingly exotic.
For a truly one-off experience I would highly recommend ending your evening at Coya by sampling from their unique 'Pisco Library,' home to a variety of infusions, as well as an innovative cocktail list. As the lights went down and the live music kicked in, we savoured the renowned Peruvian classic the Pisco Sour— the ultimate way to cap off a remarkable night.