Cyma, Eat Greek Eat Great

DSC05233Have you watched any of those trendy, yet fascinating, food shows produced by Netflix? Jake and I are loving them. Our favorites are Cooked and Chef’s Table. I am of course starving by the end of each episode. It has been fascinating to see how much work actually goes into culinary arts. I have never seen a person care so deeply about food as these people. It was so timely that a few weeks later I was able to eat my way through Cyma‘s new menu and hear from the passionate Chef Robby Goco. Chef Robby Goco is worthy of his own Netflix show. He is so knowledgable and passionate about where his food comes from, the traditions behind dishes and the labor involved. I was blown away as he told us about the farmer and farm where his tomatoes come from. Those same tomatoes I got to eat that day.  This can seem like such a foreign concept in a city like Manila but Cyma Greek Taverna is bringing it’s A game. DSC05238The lemonade consisted of fresh squeezed lemon, sweetener and cold filtered water. There was so much pulp. It felt so gritty and rustic, I loved it. DSC05244DSC05256DSC05263

Here he is laying it down for us. Robby explained to us that he used to make his own feta before you could even get it in Manila! He still blends his own feta to make one of his favorite starter dishes, pictured below. He holds so true to the values of Greek cuisine.

DSC05251
Dips of classic tzatiki, pine nut melitzanosalata, htipiti, taramosalata and domadakia.
DSC05250
The dips were paired perfectly with this house made pita.
DSC05252

DSC05249
Krii Vegetarian Sample Mezedes blew my mind. I haven’t seen dolmadakia in years, let alone enjoyed it.
The octopus at Cyma is prepared the traditional Greek way. It is caught, beaten/tenderized, air dried then slightly boiled in whatever remaining liquid is left. After that it is grilled to perfection. You guys, I had no idea that octopus could be tender. The texture was similar to shrimp and the flavor was so fresh. I cannot remember the name of the green pepper but Robby searched to find a local variety that was similar to that of it’s Greek counterpart; AND he did, successfully. Sourced from Ilocos Norte the peppers have an asparagus flavor and are served with Mezedes Tis Oras. Talk about sourcing local and knowing your farmer.

DSC05268
I am finally learning how delicious sea food can be. Mezedes Tis Oras consisting of baby scallops, calamari, octopus, shrimp, and clams in garlic, herb evoo, lemon and Greek oregano.
DSC05261
Meet the Greek bruschetta, Dakos. Tomato, feta, capers, oregano and evoo atop toasted in house made bread.
IMG_0855
A main star of the menu: Saganaki with Figs. Fried kefalotiri with peppered fig jam served with evoo toast.
IMG_0858
Watercress Salad which I didn’t get to eat but I snapped a picture anyway.
Public Service Announcement: Chef Roby found the importer of Alaskan King Crab and got a deal with him to offer the crab legs for the same price S&R sells them! You will be getting the same price on the crab legs except it will already be deliciously prepared for you. IMG_0861

IMG_0866
Cracking those suckers open!
IMG_0871
Lamb Yiouvets, you are divine with the most tender of meat. Baked lamb with orzo, served with grated kefalotiri, parsley and evoo.
DSC05272
The heavens parted and this sweet angel was slapped on our table. Behold, the meat platter of all meat platters. I kid you not when I say the best beef I have ever eaten were the beef rib finger kalamaki. The meat platter consisted of lamb keftedes, pork chops, beef rib finer kalamaki, lamb shoulders and caper butter prawns. Served with lemon, Greek chimichurri, tzatziki, parsley salad and homemade pita.
DSC05274
See the bottom layer of this Ekmek? That’s tiny shreds of layered phyllo dough with lemon syrup. Topped off with pasty and whipped cream and crushed pistachios. Light and airy to perfection.
DSC05277
Cyma has mastered the olive oil cake! EVOO and Grand Marnier, served with fresh spoon sweets.
I hit the jackpot in seat mates. Everyone is just so kind here! These young bucks and their huge Instagram accounts (yummy.ph, spot.ph) treated me like I was an equal instead of an old hag. πŸ™‚ I kid, but seriously, it was the best. DSC05279Chef Robby Goco is already a local chef celebrity, now we just need Netflix or Iflix to give him his own show! I will definitely be watching. IMG_0873

I really do think you will always find what you are looking for, especially in Manila. So, wether you’re a large family or single (they have S, M, L options), gluten intolerant, choose a vegetarian diet or are an aspiring foodie, Cyma has you covered. Make every moment an OPA! Moment with Cyma.

Branches:

SHANGRI-LA

(02) 637-3090

Level 6, Shangri-la Plaza Mall Mandaluyong City

E-mail
Book a table

GREENBELT 2

(02) 729-4837

G/F Greenbelt 2, Ayala Mall Makati City

E-mail
Book a table

TRINOMA

(02) 915-2862

Level 4, TriNoma Mall
Quezon City

E-mail
Book a table

EASTWOOD MALL

(02) 709-1955

Level 2, Eastwood Mall
Libis, Quezon City

E-mail
Book a table

ROBINSONS MAGNOLIA

(02) 654-9970

UG/F Robinsons Magnolia,
DoΓ±a M Hemady Ave Valencia
Quezon City

E-mail
Book a table

ROBINSONS PLACE MANILA

(02) 354-3909

2/F Robinsons Place Manila, Adriatico St
Ermita, Manila

E-mail
Book a table

AYALA MALL CEBU

(032) 417-1351

Garden Level, The Terraces
Cebu City

E-mail
Book a table

BORACAY

(036) 288-4283

D’Mall Boracay
Aklan City

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s