Coya

The popular Peruvian eatery is known for its ceviches and Chilean sea bass, both of which will be on hand at the festival. The former includes the red snapper ceviche with truffle ponzu (Dh20), while the latter – arroz nikkei (pictured; Dh30) – is served with risotto-style rice, corn puree and lime. The aji limo (lemon drop) pepper makes an appearance in the burrata (Dh20) and Wagyu beef rib (Dh30) dishes, while dessert is a sour cream cheesecake with berry compote (Dh15).