Coya

The space is designed around sensory layering, with vibrant Peruvian-inspired visual art, tribal-influenced COYA Music programming, and a social energy that builds progressively from dinner through to the club format. The two Pisco Bars take inspiration from the oldest bars in Lima, operating as a central element of the experience rather than a secondary offering. The crowd is international and well-dressed, consistent with the global COYA profile. The open-air format is suited to Mykonos summer evenings, with the Matogianni location placing it within walking distance of the island's main social circuit.

The kitchen runs contemporary Peruvian cuisine with Japanese, Chinese, and Spanish influences integrated throughout. The menu changes seasonally but anchors around ceviches, tiraditos, anticuchos from the charcoal grill, Peruvian sashimi, tacos, cazuelas, and sharing plates. Standout dishes include yellowfin tuna atún chifa ceviche with soy and sesame, Josper tiger prawn tiradito with coconut and aji amarillo, and lamb chops with crushed aubergine and garlic chips. The cocktail program covers award-winning pisco preparations, Peruvian classics, and Greek specials developed for the Mykonos location. Vegetarian, vegan, and gluten-free options run across the full menu.