Coya is a space that seeks to make known all the virtues of the best Peruvian cuisine in the heart of Buenos Aires. It has a large room, divided between a ground floor and a floor, where the spirit of the place gives way to warm moments of encounter and pleasure for the most demanding palates. The dishes include typical stews and specialties in fish and seafood, as well as a complete variety of innovative proposals. Of their presentations, the chicken cause stands out as inputs: pressed potato stuffed with distilled chicken, peas and corn or shrimp brochette. From there, you can continue for the pork rind: pieces of fried pork accompanied with potatoes or golden cassava, mote and criolla sauce; or the ajiaco: rabbit seasoned to the pan, and served with rice and garnish of scrambled potatoes. A suggestion from the chef is the special piqueo: grouper to the male, salmon in shrimp sauce, huancaína potato and ceviche in yellow chili cream. And for the end: cake three milks.