Coya Monte-Carlo

Reopening on April 1st, 2026

COYA Monte-Carlo, born from the spirit of adventure

Terrace
Bar
Sea view
Lounge
DJ
Hookah
Accessible to PMR
Pets Not Allowed

Open from April to October, the restaurant COYA Monte-Carlo is located just a stone’s throw from Jimmy'z Monte-Carlo and the Salle des Étoiles.

Experience vibrant Latin American culture and sweeping views of the Mediterranean at COYA Monte-Carlo. From the art on the walls to the tribal beats of COYA Music, allow yourself to be taken on a multi-sensory journey from the moment you walk in.

This season, COYA Monte-Carlo unveils an exclusive programme that promises unique experiences with performances by renowned artists and an ever more vibrant atmosphere. One of the highlights of the season is Inca Nights, an enchanting universe where music and festivities come together for an exceptional evening.

DISCOVER THE PROGRAMME

A new culinary stop for this season: the menu retains the structure that forms the house’s DNA. The choice was made to preserve the gastronomic identity and to continue offering the flavors that the people of Monaco are attached to and eagerly anticipate throughout the winter. The goal this year is clear: to rely on the quality of the products and on a timeless identity that has proven itself. Among the must-tries, the traditional empanadas, true best-sellers of the menu, remain of course on offer, as does the Chilean sea bass cazuela, an iconic dish that customers happily return to every season.

Another new addition: amberjack tartare bites. A dish full of freshness, balance, and delicacy. For desserts, a frozen fruit ice cream to share is offered, with flavors that change with the seasons and accompanied by various toppings. Finally, a classic and timeless crème brûlée completes the sweet offerings, flavored with vanilla and served with red fruits.

Chef Victoria Vallenilla

Victoria Vallenilla was born in Caracas, Venezuela. She grew up on the Caribbean island of Margarita, where she had her first taste of culinary inspiration.

Her love of food came from her nanny, who she still believes to be the best cook she’s ever known. Reproducing her recipes is the best tribute she could possibly pay to a woman she thought of as a second grandmother. The chef draws her inspiration from her childhood memories, adapting them to modern techniques and flavours while staying true to traditional South American cuisine.

After shining at hospitality school and during cooking competitions, she worked at the prestigious Le Vistamar at the Hôtel Hermitage Monte-Carlo for three years, first under the direction of chef Joël Garault and then chef Benoit Witz. Next, she headed to Alain Ducasse’s La Trattoria to hone her craft. Her desire to extend her horizons led her to join the COYA Monte-Carlo brigade in 2018. She blossomed in a fusion cuisine that fits perfectly with her background and her travels. Year after year, the young chef rose steadily up through the ranks. In 2021, thanks to her determination, passion and talent, she became head chef of the COYA Monte-Carlo brigade! A great story, full of promise for the future.

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