Cotoa Restaurant
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valutazione
Recensioni
fotografia
menù
Crunchy cassava croquettes with cacao honey.
Inspired by the start of every meal in Ecuador. Yuca (cassava) cheese bread rolls, mamey chutney.
Inspired by my grandmother's cornbread recipe. Cornbread loaf, ají de tomate de árbol.
Shrimp croquette, green plantain, neapia alioli.
Wahoo with sweet and spicy passion fruit sauce, green mango, black sesame, cilantro oil.
Inspired by the start of every meal in Ecuador. Ecuadorian mahi mahi, base of coconut, ginger, cucumber, avocado and peanuts.
Inspired by the classic Ecuadorian Chocho ceviche. Vegan ceviche. Lupin beans, tomate de árbol base, cucumber, chulpi, red onion.
Inspired by pinchos callejeros. Smoky chimichurri with herbs, crunchy papa chaucha and Jerusalem artichokes chips.
Inspired by our traditional hornado. Smoked pork tenderloin, potato patties with achiote pickled kohlrabi, corn and encurtido.
Inspired by the delicious Tonga dish from the Coastal Region. Ecuadorian langostinos, creamy peanut and coconut sauce, sal prieta, coconut rice, sweet plantains.
Inspired by cangrejos del domingo. Blue crab served with sweet plantains, pickled onions, and a rich tomato bisque.
Inspired by the slow-roasted chicken stews called seco de pollo. Chicken stew cooked with beer and orange, crispy cheese and avocado.
Chocolate lava cake inspired by Cotopaxi, the second highest volcano in Ecuador. Made with 70% fine aroma Ecuadorian chocolate, served with passion fruit and chocolate ice-cream.
Inspired by tropical fruits in Ecuador. Grilled pineapple compote, toasted coconut, amazonian vanilla ice-cream, ishpingo cream.
Moist rum-soaked cake layered with caramelized bananas, served with Banana ice cream and a shard of crunchy brittle.
Still Water
Sparkling Water
Sparkling Water
Coffee & Tea
Coffee & Tea
Coffee & Tea
Coffee & Tea
Drinks
Drinks
Drinks
Drinks
Biscayne brewery ABV: 8.2%
Biscayne brewery ABV: 6.0%
Ecuador - Lager ABV: 4.2%
American blonde Ale - ABV: 5%
Grapefruit, Hops, Ashwagandha.
Lemon, Ginger, Butterfly Pea Flower, Bee Pollen.
Radiate Kambucha, Organic Pineapple Juice, Organic Turmeric, Organic Cayenne.
Radiate Kambucha, Hibiscus Flower, Lemongrass, Organic Lemon Juice.
Crunchy cassava croquettes with cacao honey.
Inspired by the start of every meal in Ecuador. Yuca (cassava) cheese bread rolls, mamey chutney.
Inspired by my grandmother’s recipe. Cornbread loaf with smoked palo santo butter.
Handcrafted one by one
Our Most Famous Dish at Somos (our sister restaurant in Quito– Ecuador). Wahoo with sweet and spicy passion fruit sauce, black sesame, cilantro oil.
Inspired by jipijapa ceviche. Mahi Mahi ceviche with creamy coconut and peanut sauce, cucumber, avocado.
Tomate de árbol-based Ceviche with poached Ecuadorian Shrimp, golden sesame seeds and mint. Served with cocólon.
Inspired by the classic Ecuadorian Chocho ceviche. Vegan ceviche. Lupin beans in tomate de árbol base with mango, almonds chulpi.
Inspired by pinchos callejeros. Grilled Hanger Steak, smoked Chimichurri, papa chaucha and crunchy cucumber.
Our version of a highland classic the “hornado”. Smoked pork tenderloin, potato patties with achiote and green onions, pickled kohlrabi, corn and pickled onions.
Local Snapper with coconut milk, turmeric Makrut and Sumac. Ginger rice with sweet plantains.
Sweet Plantain Tortellinis with Chicken Stew, Crispy Cheese, and Avocado.
Blue Crab in a rich tomato base, served with cocolon, sweet plantains and preserved black lemon.
Inspired from Manabí, with love. Grilled Ecuadorian Langostinos with tamarind vinaigrette, coconut rice and tonga sauce with sal prieta.
Ecuadorian dark chocolate lava cake with ancestral cacao powder, sea salt flakes. Passion fruit sorbet.
Grilled Pineapple compote, toasted Almonds and Coconut, Ishpingo and mint infusion.
Caramelized Banana Rum Cake with salted toffee, cacao nibs and artisanal banana strachiatella gelato.
Coffee Tea
Ecuador - Lager ABV: 4.2%
Tripping Animals Pilsner – 4.5% ABV
Tripping Animals Hazy IPA – 7% ABV
Radiate Kombucha, Organic Pineapple Juice, Organic Turmeric, Organic Cayenne.
Radiate Kombucha, Apple, Lime, Spirulina, Chlorophyll.
Crunchy cassava croquettes with cacao honey.
Inspired by the start of every meal in Ecuador. Yuca (cassava) cheese bread rolls, mamey chutney.
Inspired by my grandmother’s recipe. Cornbread loaf with smoked palo santo butter.
Handcrafted one by one
Our Most Famous Dish at Somos (our sister restaurant in Quito– Ecuador). Wahoo with sweet and spicy passion fruit sauce, black sesame, cilantro oil.
Inspired by jipijapa ceviche. Mahi Mahi ceviche with creamy coconut and peanut sauce, cucumber, avocado.
Tomate de árbol-based Ceviche with poached Ecuadorian Shrimp, golden sesame seeds and mint. Served with cocólon.
Inspired by the classic Ecuadorian Chocho ceviche. Vegan ceviche. Lupin beans in tomate de árbol base with mango, almonds & chulpi.
Inspired by pinchos callejeros. Grilled Hanger Steak, smoked Chimichurri, papa chaucha and crunchy cucumber.
Our version of a highland classic the “hornado”. Smoked pork tenderloin, potato patties with achiote and green onions, pickled kohlrabi, corn and pickled onions.
Local Snapper with coconut milk, turmeric Makrut and Sumac. Ginger rice with sweet plantains.
Sweet Plantain Tortellinis with Chicken Stew, Crispy Cheese, and Avocado.
Blue Crab in a rich tomato base, served with cocolon, sweet plantains and preserved black lemon.
Inspired from Manabí, with love. Grilled Ecuadorian Langostinos with tamarind vinaigrette, coconut rice and tonga sauce with sal prieta.
Ecuadorian dark chocolate lava cake with ancestral cacao powder, sea salt flakes. Passion fruit sorbet.
Grilled Pineapple compote, toasted Almonds and Coconut, Ishpingo and mint infusion.
Caramelized Banana Rum Cake with salted toffee, cacao nibs and artisanal banana strachiatella gelato.
Coffee & Tea
Ecuador - Lager ABV: 4.2%
Tripping Animals Pilsner – 4.5% ABV
Tripping Animals Hazy IPA – 7% ABV
Radiate Kombucha, Organic Pineapple Juice, Organic Turmeric, Organic Cayenne.
Radiate Kombucha, Apple, Lime, Spirulina, Chlorophyll.
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