A buzzing dining room, plates made for sharing and plenty of bold flavours: Sirine Boudjadi checks into COYA Doha to see what all the fuss is about.
COYA’s reputation speaks for itself. Whether you’ve been to the London, Ibiza or Monte Carlo outpost, you already know what you’re signing up for: big Peruvian flavours, a buzzing room and plates designed to be shared. At the W Doha, it’s exactly the same energy. There are no hard rules here. The team tells us to forget the usual starter-main-dessert routine and simply let the kitchen take the lead, sending dishes out whenever they’re ready.
COYA Doha’s Ceviche And More Peruvian Flavours
To kick things off, the guacamole arrives with a little tableside theatre. Two perfectly ripe avocado halves are nestled inside a chunky black stone bowl, alongside a basket of oversized corn tortillas, before everything is mashed to order right in front of us. It’s creamy, zesty and ridiculously easy to demolish, especially with those properly crisp tortillas that keep shattering with every scoop.
Starters follow with the Classic Sea Bass Ceviche, punchy, citrusy, with sweet potato and those giant Peruvian corn kernels rounding everything out. The salmon version goes in a completely different direction with fennel and peach. Not into raw seafood? Skip straight to the Prawn Tempura Maki Roll. Crispy prawns, smoky chipotle mayo, sticky teriyaki and lightly torched salmon make this one of the safest bets on the menu. We’d happily order another round.
Winner, Winner, Wagyu Dinner!
On to the mains with the Miso Chilean Sea Bass Cazuela. Our waitress suggests mixing everything together before taking the first bite. The buttery sea bass flakes apart instantly, the sweet corn purée adds just enough sweetness and suddenly the whole thing turns into the creamiest, most comforting bowl on the table. We scrape the pot clean.
As good as the fish is, the real winner of the night is the Wagyu Sirloin, sliced and spread across a tabletop grill, still sizzling. Perfectly pink in the middle, lightly charred around the edges and juicy enough that it barely needs the chimichurri sitting next to it. If we had to order again tomorrow, this would be first on the list!
The Grilled Baby Chicken deserves a mention too. It would be easy to overlook next to the wagyu, but that would be a mistake. The skin comes beautifully charred, locking in tender meat beneath, while the ají panca chilli (red pepper) marinade brings gentle warmth. Even the sides pull their weight. Crispy Potato Bravas bring a smoky kick, while the Potato Purée with Truffle is the kind of comfort food you’ll be fighting over by the end of the meal.
Dessert That’s Fit For The Gram!
If you’ve still got room, don’t skip dessert. The sharing platter is made for the cameras before it’s made for the table, arriving on crushed ice with tropical fruit, berries and a smoking clay pot stealing the spotlight. The Tres Leches Cake is hands down our favourite: ridiculously soft, drenched in milk, finished with salted dulce de leche and topped with vanilla ice cream that slowly disappears into the sponge. The Lime Cheesecake keeps things lighter, with a silky filling, crisp kunafa and a sharp exotic fruit sorbet that resets our palate after a very generous meal.
A Restaurant Setting That’s Far From Understated
The food may be the main event, but the setting deserves its moment too. COYA is anything but understated. Rich colours, bold textures and Latin American-inspired touches are everywhere, from the deep red banquettes and bright velvet chairs to the carved wood, oversized greenery and shelves packed with handcrafted ceramics.
Statement chandeliers hang overhead, adding a warm glow that makes the whole dining room feel intimate despite its size. It strikes the sweet spot between lively and laid-back, with plenty of personality. Friendly, knowledgeable service ties everything together, with our waitress, Irma, striking exactly the right balance between attentive and relaxed throughout the evening.
Before guests head home, there’s one last touch: a voucher for a complimentary guacamole and drink on the next visit. It’s a clever way to keep COYA fresh in your mind, although, truth be told, that tableside guacamole had already secured a second visit.
GO: Call 4453 5416 for more information or to make a booking.
