Cyma has many locations, and Trip Advisor makes it very hard to differentiate which location one is reviewing. Some reviewer pictures are not of this location. There can be big differences from one to another, even if the menu and recipes are the same. This review is only about the location in Greenbelt 2, Makati.
I found Cyma quite by accident in 2013, while a friend and I were looking for a nice place for late lunch. I saw Greek and thought: “That’s interesting to find in the Philippines!”
For years, one had to walk through a huge cloud of cigarette and cigar smoke to get to this area of restaurants. New smoking laws now forbid smoking in Greenbelt Park, except for two small areas. One of those areas can still be smelled from Cyma’s outdoor tables, but nothing as bad as in the past. The bigger concerns at the outdoor tables are heat, humidity, and the super loud noise of nightclubs nearby. The main room has a mezzanine over half of the space. I suggest you avoid that. Wait for a table on the main floor.
The background music should be Greek, not the same horrible boom, boom, boom that is common in other restaurants in the Philippines. Fortunately, it was not too loud, or I would not have returned. I now count 25 visits since that first time, five of those since the beginning of 2018.
My first favorable impression, after the nice greeting by the very friendly, and very efficient staff, was that they have brewed, unsweetened, (sugar, simple syrup, or honey on request) iced tea, not just the powdered Aspartame junk that most places serve. They now also have some Turkish beers (Greek not being available in the Philippines) and a local craft brew made and bottled only for Cyma restaurants. They also have wines, by the glass or bottle, at very reasonable prices. It is unfortunate that in five years, the Greek wine listed on the wine list has never been available, and is now of the menu.
Since my first time there, there is a new menu with enticing pictures. The servers know all the items, and know the correct Greek pronunciation. When I could not decide between two main courses, my waiter suggested that one of those could be had as a side dish.
Other sides that I highly recommend are cauliflower rice, which looks like a bowl of rice and fools Filipinos when they first see it, and cauliflower with caramelized tomatoes. The french fries, served with cumin mayonnaise, are something else to try.
The sampler platter of five cold mezedes is wonderful, but I suggest that you order one, or even two, extra portions of the pita.
Saganaki (flaming cheese) is a nice show, properly flamed by the staff shouting “Opa!”, but the cheese is not correct. The traditional cheese is not available in the Philippines, and is impossible to import. It is fun to try with someone who has never had it before.
Although so many vegetables are grown in Luzon, salads are very hard to find in the Philippines. Cyma takes creative salads to a new level. The Solo size is already huge and enough for three to share as a salad course. All the portions are huge. If sharing a pasta, I again suggest the solo size. I’m a big eater, but one pork chop is enough.
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