The most memorable dishes are those whipped up by great inspiration and perfect integration. With this in mind, Nino Zulueta and Robby Goco, inspired by the best of Greece and the Philippines and coupled with a natural penchant for great food, have breathed life into Manila’s latest toast of the town, Cyma. This Greek restaurant, which originally gained fame in Boracay, then opened its doors to city dwellers at Shangri-La Plaza, has finally landed in Greenbelt 2, Makati, pioneering a new taste in fresh, appetizingly healthy culinary creations. When I asked why Greek food, Goco was quick to reiterate the similarities between our native cuisine and Greece’s. Both have a natural partiality to seafood, which is in abundance in both countries. Both enjoy the same tender texture of meats (It seems both Filipino and Greek cattle are accustomed to physical work). Most of all, Filipinos and Greeks seem to have similar taste in food, and are very discerning when it comes to flavors and spices. It was a risky endeavor, no doubt, but the duo was running on natural motivation, fresh recipes, and raw mettle. And with Cyma’s indisputable success, the partners are happily vindicated, enjoying the full bounty of their inspiration.

Boasting of recipes tried-and-tested over and over again until perfected, and of nothing but the freshest ingredients (They don’t even have a can opener anywhere in the kitchen!), Cyma’s menu offers a wide range of fresh and healthy Greek fare. To get yourself familiarized with the cuisine, start off with Pikilia, an appetizing assembly of dips — Tzatziki (refreshing cucumber and yogurt), Melitzanosalata (roasted eggplant and tomatoes), Hummous (creamy chickpea and tahini), and yummy Htipiti (feta cheese and roasted peppers) — served with soft and warm pita bread. You’ll be happily dipping away as you await your next dish. In the meantime, the fresh-picked Roca Salata is a must-try arugula salad and a well-loved Cyma original. But don’t put down that unfinished pita bread just yet. Make sure to dip it into the creamy, flavorful Artichoke & Spinach Fondue. This is a luscious, velvety delight with fresh spinach and artichokes smothered in cheese. The Roka Pasta is a melange of garlic pasta and sundried tomatoes, covered in heaps of fresh arugula leaves — subtle, unsullied, delightful. The arugula leaves an unforgettable tang, preparing the palate for the unforgettable Chicken Souvlaki. Pinoy barbecue lovers will enjoy the huge, tender chunks of chicken grilled on a stick with bell peppers and fresh tomatoes, lightly basted with a tangy tomato-based sauce. Eat it like the Greeks do, wrapped in hot pita bread and dipped in yogurt sauce. Light but absolutely heavenly, bite after bite!

Want other suggestions on dishes you should try in Cyma? Read the full resto review in F&B World March-April issue. After which, you can try them out at Cyma’s three branches:

Cyma Estiatorio
G/F Greenbelt 2, Ayala Center, Makati City
Tel. (02) 729-4837

Cyma Greek Taverna
Level 6, Shangri-La Plaza, Mandaluyong City
Tel. (02) 637-3090

Cyma Greek Cuisine
D’Mall, Boracay Island, Aklan
Tel. (036) 288-4283