Date # 48: Cyma
For Tumblr Dashboard Viewers, click on the thumbnails to enlarge.
I’ve been wanting to eat in Cyma for a long time now, because the last time I ate there was around three years ago, if I remember correctly. The first Cyma I’ve ever seen was in Boracay, their pilot branch. It was strikingly unique back then, because Greek cuisine was relatively unknown in the country.
Years later, as you probably all know, Cyma is now one of the leading restaurants in the country. It has expanded to the metro, having many branches all over the city to show us what Greek cuisine has to offer.
We ordered a platter of Spinach and Artichoke Fondue (P350) mainly because we heard that this was one of their bestsellers. We must admit that this dish has its merits in terms of taste, but in our humble opinions, we think that this is hugely overpriced. 350 for spinach and cheese—and some reheated flat bread? No way.
Their Bottomless Iced Tea (P95) was freshly brewed, with a strong lemon essence.
We ordered a Paidakia (P630) because we wanted something more interesting than a gyro or a souvlaki. Cyma’s version makes use of charbroiled lamb ribs. It was perfectly cooked and seasoned. The herbs also brought out the flavor of the meat. It was really tender, such that I can rip the meat off the bone with my knife and fork with only little effort.
As you can see above, the serving was hefty as well. It was enough for the both of us (although I think we weren’t too hungry at that time).
The Verdict: I will not pretend to be a Greek cuisine expert—in truth, I know very little about it. So I’m not really qualified to make a statement about Cyma. But from what I had so far, I’m saying that this restaurant is interesting enough to try. If you want another Greek restaurant for comparison, try going to Manos Greek Taverna in Tagaytay.
E. Rodriguez Ave. (C-5), Bagumbayan
Quezon City, Metro Manila, Philippines
With and For Love,
Rina Caparras and Douglas Chong
For Comments / Questions / Suggestions: