Coya: An Experience That Deserves All The Praise

Article by

Rachael Partington

October 10, 2026

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COYA hasn't been on my food radar for quite some time but this month's new menu, celebrating the work of Chef Fabrizio Fossati is a game-changer.

This is some of the most high-end food you're likely to eat this month, each dish not only prepared with strong flavour profiles, an emphasis on texture and interest but with a definite nod to umami, that flavour bomb we're all looking for. Dishes are plated with verve, thought and an appropriate amount of theatrics, adding to the whole package.

The restaurant is full of life, and I think has one of the best interiors Abu Dhabi has to offer. It's not a restaurant done up with a few Peruvian props, it really does feel as though you could be somewhere in Lima, with warm, rustic features and little details you keep noticing throughout your visit. In short, it's vibes.

This sets the scene for an experience, not just a quick lunch or dinner, and definitely sparks a frisson of interest as to the meal you're about to enjoy.

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FOR A START - PARA EMPAZAR

When the massive slab of ice was deposited on the table, I knew we were in for a ride. Inside the channel gouged out of the top lay the best amberjack ceviche, clean and layered, with a pop of ponzu pearls - genuinely exceptional.

Equally as interesting was the yuzu jelly scallop in a crunchy celeriac mould. Celeriac definitely isn't everyone's cup of tea but this was such a beautiful, intriguing taste combination with the pin-thin celerian, a bit of mango for sweetness and that umami taste of yuzu - huge wow.

For many at the table, the favourite was the wagyu beef tartare, with a delicate sphere of truffle on top. This was a 'pop it in' situation - forget niceties, it's all about getting all those flavours in one hit and we were here for it.

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STAND-OUTS FOR VEGETARIANS

With meat being in the perilous situation it's in, I love it when chefs are equally as skilled at creating outstanding vegetarian dishes too. The taramasalata millefuille is a gem of a dish, with the peak of pink taramasalata sitting atop rounds of potato millefeuille. It's a flavour hit, a big taste and a filling wee bite.

Another superb vege dish is the stuffed Romano pepper which tastes for all the world like the best stuffed peppers of your childhood, but bougie. With manchego cheese pulls, yuzu koshu paste providing a clean foil for the richness and a delicate crumb, this is a meal in itself.

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MAINS - PLATOS FUERTES

We tried a couple of mains, both impressive.

The first, jumbo tiger prawns arrived on a wire rack, plump with a mixture of capsicum and tomato, with so much meat. These were absolutely, mouth-wateringly glorious, ... a dish you keep thinking about long after you're done.

But it wasn't to be outdone by the crispy duck leg hotpot. Chef pulled the bone out of the duck like a hot knife through butter, then shredded it into the aromatic saffron bomba rice. The addition of parmasan gave this dish a delicate but definite lift - an absolutely superb dish - we were picking out bits of duck even after pronouncing ourselves 'done'!

DESSERT - POSTRES

While we love the tres leches cake which comes with a great vanilla ice cream and berries to sharpen it up, the purple corn colada is a dish that keeps guests coming back. This mound of brilliantly purple sorbet, icy granite is lifted by passionfruit and strawberry and balanced with a shortbread tuille - a combination that works so well.