COTOA Restaurant

“This was a delicious and creative meal in a cool and relaxed environment.”

Gayan Poovendran★★★★★

What a great place. I had never had Ecuadorian food, so I didn’t know what to expect. The flavors from every dish are just so bright and refreshing with everything. The cornbread may be the best I’ve ever had in my life. Amazing fresh seafood. The meat empanada and mahi ceviche are also not to be missed. Can’t wait to come back and try some of the dishes we missed… or maybe just do all the same things again

Michelle Rodriguez★★★★★

Finally tried this place and it did not disappoint! The hype is real and well-deserved. The food was an absolute delight for my palate. I started with the canelazo cocktail. This version is made with vermouth and it was subtle and delicious. The ceviche salsero was lick-the-plate good! The passionfruit flavor was incredible, the fish was fresh and the dish was visually beautiful. The pan de yuca was warm and the chutney it's served with was subtly sweet without overpowering the pan de yuca. The hanger steak was cooked to perfection. The crispy potatoes were sooooo yummy and the cucumber salad

Diego Torres Milano★★★★★

A Masterclass in Ecuadorian Flavors ​If you want a dining experience that feels genuinely transportive, this place is an absolute gem. From the traditional decor to the authentic ingredients, the atmosphere sets the perfect stage for an incredible meal—making you feel like you've stepped right into Ecuador. ​What truly made the night stand out: ​Impeccable, Non-Intrusive Service: The hospitality here is fantastic. The staff was incredibly attentive and welcoming, but they gave us plenty of space to enjoy our evening without that intrusive, overbearing feel you get at a lot of other restaurants

rafat Abonour★★★★★

What an amazing restaurant! The chef has done an excellent job, honoring her heritage while presenting it in very elegant and delicious way. The Croquette of the day was to die for. I tried the Cangrejada con Patacon, it was beautifully presented, and I had a difficult time accepting the fact I need to mix it together to eat it but when I did, I was pleasantly surprised and I will never forget the taste of that dish. For dessert I tried the banana rum cake. I loved the caramelization on it with salted toffee and cacao nibs made it significantly more delicious specially when combined with the b