Cyma is a greek word that means "to flourish!" Cyma's executive chef and owner
Robby Goco opened the first Cyma in Boracay in 2005 and hoping that Filipinos would embrace the same love for Greek food like his family. Gladly, international guests as well as the locals loved Cyma giving them a hint to expand in Manila a year after. And in 2008,
Cyma opened another branch at
The Terraces Ayala Center Cebu proving that
Cyma indeed had flourished!
I was invited by food expert and executive director of Hotel, Resort &Restaurant Association of Cebu or HRRACI Ms. Aissa Dela Cruz to join her in experiencing new dishes at the greek bistro, CYMA!
Cyma Cebu branch is supervised by Yvette "Bee" Luciano who also is the assistant director for research and development who shared some history and stories about CYMA. We started the meal with PIKILIA or composite of sampling of dips including roasted eggplant with garlic, lemon, tomatoes and virgin olive oil, Hummous, creamed Feta Cheese, classic cucumber, garlic and yogurt served with Pita bread.
We then had a new CYMA offering to be added in the menu this month, Hot Clam Dip served with toasted artisan bread, carrot and cucumber sticks . I recommend this dish! Love it! Cyma Hot Clam Dip dish is created by Chef Bee!
Next is
Cyma Roka Salate! Romaine lettuce, arguala, dried tomatoes dressed with vinaigrette with shavings of Parmigiano Reggiano and glazed walnuts!
CYMA Seafood Macaronada, might look like another ordinary pasta but Cyma actually used a different kind of pasta called "Bucatani Pasta!" It's like a fat spaghetti but there's a tunnel hole for the flavor to be sucked in! Another special thing about this pasta is that it's seasoned in saffron, the most priced and expensive spice in the world. And I just love the taste of fresh seafood! :)
Paidakia or Cyma Char-grilled Lamb Ribs! Yum! Rubbed in sea salt, pepper and oregano! Also loved the sweet and fresh mashed potatoes!
We had Cyma's Pannacotta and Choco lava cake for dessert! The Panacotta is topped with sweetened fruits like cherry tomatoes, apples, grapes and oranges.
Chef Bee with our "Glyka" or dessert Choco lava Cake!
Special thanks to CYMA, Chef Yvette "Bee" Luciano, Ms. Aissa dela Cruz and Cebu Daily News!
Launched on July 16, 2010, Sabores de España was highlighted by the cutting of the Serrano Ham at Cafe Marco and unveiling of the Paella at the El Viento Restaurant and Pool Bar with Spanish Ambassador Luis Arias- Romero, Honorary Consul of Spain Jaime Picornell, Ms. Gema Pido and Mr. Hans Suri.
Had a chance to taste the Coffeecat Coffee Jelly and Yogo Frozen Yogurt! during the opening last July 19, 2010. Review? ;) Well The coffee jelly wasn't that good because the jelly was a bit stiff and hard and has no flavor, the blended coffee was smooth and tasty though and the whip is rich and smooth as well. :). As for the Yogo Frozen Yogurt, I love! The Peehgs had consistenly been craving for it! Yogo Frozen Yogurt is creamy yet the sourness is distinguishable just like the yogurt we buy from the groceries. Sourness at the right level and not too sweet. Favorite toppings are grapes, kiwi, butterfinger, cherry and strawberry. Large cup with 3 toppings is priced at 185php and Green tea flavor is also available for 190php for the large cup with 3 toppings!
Next is Cyma Roka Salate! Romaine lettuce, arguala, dried tomatoes dressed with vinaigrette with shavings of Parmigiano Reggiano and glazed walnuts!
We had Cyma's Pannacotta and Choco lava cake for dessert! The Panacotta is topped with sweetened fruits like cherry tomatoes, apples, grapes and oranges.
Special thanks to CYMA, Chef Yvette "Bee" Luciano, Ms. Aissa dela Cruz and Cebu Daily News!
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