Doya — Restaurant in Miami

Service was initially quick (for the appetizers especially), but everything looked dumped in our plate, no presentation You would think this fancy expensive restaurant would have a nice plate presentation and tasty. We ordered 9 plates in total, only 4 were tasty.

Right form the start, started service with water. The appetizers we ordered were ALL SPREADS like hummus, fetas, labneh. Waitress brought bread, then brought pitas to eat with our appetizers/spreads. ALL OF THAT WITHOUT QUESTIONING US OR INFORMING US THAT IT WAS ALL CHARGED.

Then we asked if we could have more bread / pita with our spread appetizers that we paid because we were SEVEN people and only had 3 small bread slices and 3 thin pitas. But then our waitress said that the next bread / pita are of EXTRA CHARGE. Remind you our appetizers are SPREADS. We can't eat spreads with a spoon and no bread or pita. But then we still refused the extra bread / pita.

Then comes our main meals. We all received our plates fairly quickly, BUT ONLY 1 OF US / 1 PLATE was received 45 MINUTES LATER. So that person ate after everyone and the rest of the plates were cold. We took very fancy expensive plates like fish, lobster, shrimps, so we were very disappointed. We told the waitress how it was not acceptable that we received the fish so late compared to the other plates, and that our plates should have all came in at the same time. We also told him it should be written on the menu OR he should have mentioned it to us when recommending us the plate that it could take longer! He then explained how longer it was to make the fish, but we told him it's their job to time our plates. The waitress kept trying to find excuses without accommodating us, so we asked to speak to the manager. He then came back saying the manager arranged something for us, thinking maybe they would have discounted something on our bill, as we paid 2 bottle of wines and multiple drinks, instead they brought 6 mini baklavas (WE WERE 7) and it was the cheapest thing on the menu.

We really felt humiliated by the waitress and restaurant. At the end, we were charged $16 US for water and $12 US for the bread / pita. All stuff that the waitress brought without consulting us / stuff he did not say it wasn't included. He even said that the pitas / bread were not of extra charge, but if we ordered more they were. That's why we didn't order more.

PLUS they automatically put 20% service charge to the bill. They deserved no tip from us due to all the unexplained extra fees. We felt robbed and humiliated.

If the food was great and at least worth what we paid for, we would be more optimistic. But it was a complete fail. We live close to miami, but we will never...

From the moment you step into Doya, you’re embraced by the vibrant energy of a modern Aegean escape right in Wynwood, Miami. Led by Chef Erhan Kostepen (a co-founder of Mandolin Aegean Bistro), this Bib Gourmand–honored restaurant perfectly balances culinary creativity with warm, inviting hospitality   .

The design is effortlessly chic. Think a lush indoor/outdoor layout anchored by a theater‑style open kitchen and a buzzing bar—spaces designed for shared experiences with friends, yet equally comfortable for solo indulgence   .

The menu shines with modern Aegean flavor: vibrant spreads like hummus, baba ganoush, and muhammara; standout plates like charred octopus, lamb kebabs, sea beans with garlic yogurt, and delicate manti; and eye‑catchers such as fig salad with hazelnut‑pomegranate dressing and refreshing raki ice cream for dessert    . Every dish invites sharing and discovery.

Cocktail lovers, rejoice—Doya’s drink menu is equally inspired. Mediterranean‑infused concoctions like a fig old fashioned match the food in thoughtfulness and flavor .

Diners and critics alike sing its praises. Timeout gives it a perfect score, calling it “excellent food in a space that makes it feel like a special night out” . The Miami Herald named its outdoor patio among the most popular in the U.S., and the restaurant has collected multiple local awards including Best Mediterranean Restaurant and Best Outdoor Dining  . Even on Reddit, fans rave:

“Doya is really good” “Doya is probably one of the best bangs for your buck for Michelin rated food in Miami” 

If there’s room for minor quibbles, some say the pace of mezze‑style dining or weekend crowds can feel a bit chaotic. Still, that’s a fair trade for the energy and flavor-packed experience you get .

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Final Verdict

Doya is a standout Miami destination—whether you’re gathering a group for a buzzing night out or looking for thoughtful, beautifully crafted Mediterranean dishes, this spot delivers. Expect bold flavors, inviting ambience, and terrific value—all woven together under one vibrant Aegean roof.

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I recently visited Doya in Wynwood to celebrate a friend’s birthday, and while the evening started off wonderfully, unfortunately, a disappointing policy significantly impacted our experience.

We were seated on the patio, which provided a great atmosphere. The food was excellent—every dish we selected contributed to what initially felt like a memorable and enjoyable night. The staff was attentive, and the pacing of the meal was well done. Up until that point, I had a very positive impression of both the restaurant and the overall experience.

However, things took a turn when it came to ordering cocktails. We decided to try the artisan cocktails, each priced around $25, which is a premium price point even for a restaurant of Doya’s caliber. The cocktails were poured tableside, which at first seemed like a nice touch. But what struck me—and frankly disappointed me—was that any remaining portion of the cocktail that didn’t fit in the glass was taken away by the staff. When we politely asked if the remainder could be served to us (since, after all, we had paid for the entire cocktail), the waitress informed us this was not an option due to restaurant policy.

This felt not only unreasonable but also quite tacky for a restaurant that holds such high accolades and positions itself as a premier dining experience. At these prices, withholding part of a drink that guests have fully paid for feels disrespectful and dismissive. It’s not about the extra ounce of cocktail—it’s about the principle and the way it affected how we felt as valued guests. To make it worse, we later found out that the drinks are made in batches, further devaluing the cocktail experience and value. From that moment forward, the service felt noticeably different, and what had started as a four-star evening unfortunately ended as a two-star experience.

Restaurants like Doya build their reputation not just on great food but also on thoughtful, guest-centered service. Policies like this one detract from that reputation and leave a lasting...