Open from Tuesday to Sunday
From 7 p.m. to 2 a.m.
- Sea view
Adventure to Peru without leaving Monte Carlo! From April to November, the restaurant COYA Monte-Carlo, located just a stone’s throw from Jimmy'z and the Salle des Étoiles, will be elevating classic Peruvian dishes in a colourful and vibrant ambience with a superb sweeping view of the Mediterranean.
At COYA Monte-Carlo, traditional furnishings and a Peruvian artisanal piquancy come together in a warm and vivid decor brimming with plants, cacti and florals. The restaurant offers an alchemy of Peruvian fare enhanced by modern culinary techniques and delicate hints of Asian gastronomy. Naturally light and healthy food, prepared by Chef Victoria Vallenilla.
It’s always fiesta time at COYA Monte-Carlo... Signature cocktails including COYA's famouse pisco sour and pisco sour infusions are the norm at the Pisco Bar & Lounge. A live DJ from the brand's music label, COYA Music, will set the soundtrack to your evening. If a more intimate Latin American dinner is more to your liking, the private dining room offers the perfect setting allowing guests an exclusive COYA experience.
Victoria Vallenilla was born in Caracas, Venezuela, and grew up on the Caribbean island of Margarita, where she had her first taste of culinary inspiration.
Her love of food came from her nanny, who she thought of as a second grandmother and still believes to be the best cook she’s ever known. For Victoria, reproducing her recipes is the best tribute she could possibly pay her. Victoria draws her inspiration from her childhood memories, adapting them to modern techniques and flavours while staying true to traditional South American cuisine.
After outstanding achievements at hospitality school and in cooking competitions, Victoria worked at the prestigious Le Vistamar at the Hôtel Hermitage Monte-Carlo for three years, first under chef Joël Garault then chef Benoit Witz. She then headed to La Trattoria to hone her craft under Alain Ducasse. Her passion for the far-flung led her to join the team at COYA Monte-Carlo in 2018, where she was able to explore fusion food reflecting both her childhood and travels. As the years have passed, the young chef has risen steadily through the ranks. Now in 2021, her determination, passion and skill have seen her named Chef de Brigade at COYA Monte-Carlo! An impressive story so far, full of promise for the future.
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