Looking to try vegan? Start with a Peruvian experience at Coya

Coya, set in the heart of Jumeirah at Four Seasons Resort in Jumeirah Beach Road, is a world in its own. The Peruvian restaurant's lush green interiors are studded with gold and green work and are complemented by huge paintings from well-known artistes from Dubai as well as the globe. The intricate detailing is also reflected in their menu.  

We opted for Coya's newly introduced vegan menu. The set menu with 10 items taps the fast growing trends among the food lovers across the globe, the choice in the selection is diverse. The same options are also part of the ala carte so non-vegetarians can also try the dishes that appeal to them. The portions are good for two to have a comfortable meal.

We were welcomed with traditional guacamole with crispy tortilla chips that set the mood for what's to come. Next came the Hongos Ceviche - The wild mushrooms in a tangy base along with crispy enoki mushrooms, shallots and choclo (South American corn variety) was a uniquely tasting appetizer. Still remains one of my personal favourites.  
Picante de Pepino is a mixed salad of cucumber, green apple, miso, coriander, sesame oil, and almonds. Now Coya is a traditional Peruvian restaurant but the Japanese influence is unmissable because of the chef. Also, you will find an impressible amount of Japanese ingredients in Peru's street food. Trivia!   

If you are a sucker for kebabs or skewers, Antichuchos de Setas, is your calling at Coya. Flavoured with tangy chile salsa, the forest mushroom skewers are also popular in Japanese street food.

We were quite delighted with the appetisers. For our Mains, Papa Seca Coliflor was the first option on the table. This gluten-free dish is made from Peruvian dried potato which when cooked has a gooey texture. It also has cauliflower, celeriac (a super nutty root vegetable), and aji Amarillo, a Peruvian yellow chilli pepper.

Although, I wouldn't categorise grilled asparagus and grilled broccoli as Mains, I think the former can be a formidable opponent to any meat grill. The chargrilled, lightly buttered dish in tomato reduction is one of the best tasting dishes at Coya, I believe. Prepare for the explosion of taste of this odd combination.

The sweet end to the dinner was brought to us by Chicha Morada Colada. The purple corn sorbet with fresh berries is quite sweet and tangy and best for summer days. For winters, you may have to ask for a different dessert.  

Wondering what Coya means? Its Peruvian for Queen. Expect to be treated royally by the staff who explain to you every nuance of the dish you opt for so that you understand the platter in front of you. As carefully crafted the menu is, the place also has best social distance norms in place so that you can eat without worry.