MICHELIN GUIDE RECOGNITION
COTOA opened its doors in May 2024 in Miami, and since then, it has captivated diners with a unique concept: Ecuadorian fine dining prepared with native ingredients and modern techniques. The restaurant is located in The Bloom, a food hub in the heart of the city that has become the perfect gathering spot for food lovers.
ECUADORIAN BORN, GLOBALLY INSPIRED.
COTOA’s approach is to bring the essence of Ecuador to international palates, offering a culinary experience that highlights the flavors and traditions of the South American country in an innovative way. Since its opening, it has been a resounding success, attracting a diverse clientele eager to explore the richness of Ecuadorian cuisine.
This major recognition in the Florida Michelin Guide 2025 marks a turning point for Ecuadorian gastronomy in the United States. The restaurant stands out for its Jipijapa ceviche, a dish that combines coconut, ginger, and peanuts, which caught the attention of Michelin inspectors for its unique flavor and refined execution.
The newspaper Primicias highlights that this achievement “is one of the best pieces of news for Ecuadorian gastronomy, as it places COTOA on the global fine dining radar” (Primicias, 2025). Additionally, the renowned outlet Forbes emphasized that this recognition shows “the potential of Ecuadorian cuisine to set trends on a global scale” (Forbes, 2025).
CHEF ALEJANDRA´S VISION
Alejandra Espinoza, appointed as a UN Special Ambassador for Gastronomic Tourism since 2023, has dedicated her career to elevating Ecuadorian cuisine on the international stage. For her, COTOA is not just a restaurant, but a platform to share with the world the diversity and richness of Ecuador’s native ingredients. This Michelin recognition is just the beginning of a journey aimed at taking Ecuadorian food beyond its borders.
COTOA’s major recognition in the Florida Michelin Guide 2025 marks a turning point for Ecuadorian gastronomy in the United States. The restaurant stands out for its Jipijapa ceviche, a dish that combines coconut, ginger, and peanuts, which caught the attention of Michelin inspectors for its unique flavor and refined execution.
The newspaper Primicias highlights that this achievement “is one of the best pieces of news for Ecuadorian gastronomy, as it places COTOA on the global fine dining radar” (Primicias, 2025). Additionally the potential of Ecuadorian cuisine to set trends on a global scale” (Forbes, 2025).
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