COYA Abu Dhabi celebrates its third anniversary after arriving in Abu Dhabi in March 2017.  Since opening, the Peruvian venue has garnered much praise for not only its creative food options but also for its celebratory atmosphere.  From their monthly Ritual event to La Noche Blanca – the biggest white party this side of the region – the colourful Latin venue is the place to be, no matter what you are raising a glass to.
On 10th March 2020, from 8pm until late, COYA Abu Dhabi will celebrate three years in the capital with a Rio meets Havana inspired carnival themed party.  Brazilian dancers in glamourous bright costumes and fun styled headwear will welcome guests to the vibrant Pisco & Lounge, which will also be decked out in flamboyant décor. The resident live band will be performing throughout the night, while guests are encouraged to dress up and samba their way into the early hours of the morning.
There will also be the opportunity to get involved in the fun performances and toast the anniversary, along with indulging in a special birthday cake.  For those who would prefer to dine, the restaurant will be operating its exceptional dinner service and guests will be able to experience delicious Peruvian dishes to the sound of the live Latin music.
The restaurant, which seats 182 guests, has been home to some of the best brunches, dinners and business lunches in the capital, which has welcomed residents, tourists and corporate groups.  The dishes at COYA Abu Dhabi are inventive, full of flavour and keep guests wanting more, and this has been acknowledged over the years with awards from Time Out Abu Dhabi, What’s On Abu Dhabi and FACT Abu Dhabi.
But it’s not just the food that keeps guests coming back. Pisco Bar & Lounge, the venue’s intimate and vibrant bar area, has seen a variety of entertainment performances, from live bands to resident DJs.   With a number of years in the entertainment business, Stephane Karl, COYA’s music director says “We’ve worked hard over the last three years to bring the residents of Abu Dhabi some of the best entertainment in the form of parties and live music. The COYA brand is one that DJs want to be associated with and our venue is known for unbelievable extravaganzas where all the staff interact with guests and ensure the party goes on into the early hours”.
Whilst COYA’s Pisco Bar and Lounge is on everyone’s lips because of the music and parties, there’s no denying that the delicious drinks served up on a daily basis have also ‘brought the boys (and girls) to the yard’ over the last three years.
The team of bartenders at the Abu Dhabi venue are award-winning and have created some of the most innovative beverages.  Keeping their guests happy is key but they also want to play homage to the heritage of Peruvian drinks, so they ensure that they keep the authenticity of drinks, such as Pisco Sour, by using traditional ingredients.
They are also very aware of the trends in the city and have recently introduced a vegan Pisco Sour which caters to the growing movement of the dietary requirement.
The COYA brand is passionate about people and the bar team also like to pass on their skills and knowledge to their guests with their masterclasses.  Since opening, enthusiasts have been able to learn how to make popular COYA beverages as well as learn the tricks of being a stellar bar host. Head Bartender, Gregoire Schnerb says: “As a team, we love creating new drinks, authentic drinks and anything that continues to develop the awesome reputation of COYA Abu Dhabi.  Whether it’s brunch on Friday or a Sunday evening after work, we are on hand to make it a day or night to remember.  We don’t just mix drinks behind the bar; we stand on top of it and interact with the crowd – sometimes we are the live entertainment!’   As it looks forward to the next three years, COYA Abu Dhabi will continue to provide an exceptional dining experience, a place to relax and enjoy the view across the water, as well as host the biggest parties where revellers can let their hair down and experience Peruvian hospitality at its best.  

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