It was shot on a Greek island called, Skopelos, west of Aegean sea, but we are not talking about Mamma mia. LOL. Just setting your mood to fly and eat the Greek way. Let's just imagine that we are dining with Donna and Sophie, breathing fresh breeze coming from the Aegean, while listening to lyres playing.
Okay, that and eating at Cyma will complete your Greek experience. Opa! The place was cozy enough to make you feel at home, cushioned seats are always the best, plus cove lightings.
Almost forgot, I am with Anton (the chefonfire) and Vince (just on fire) LOL.
The resto did really stick with the Greek's local palatte, and did not made any changes on dishes to satisfy Pinoy taste, but remained true to what it is traditionally (or so I think). Understandably, because we are cheese eaters, what else? Ahh, we love seafood, and basically Greece is geographically or I mean topographically not so unlike from Philippines.
The menu looks ordinary (no desire to take home)
Our appetizer: Saganaki Mozzarella and Parmesan (flaming) PhP200.00
It comes with buttered bread with herbs.
Our appetizer, boost our palattes for more. It has a taste of alcohol in it (alcohol as in wine, maybe that was used for the flaming).
Pita breads are soft and moist.
Roka Salata (Solo) PhP330.00
Traditional Greek Vinaigrette's sourness balanced by the walnut's sweet to salty taste (or the other way) made the Roka Salata a winner. It's the walnuts and the cheese.
Kakavia Seafood Entree PhP420.00
This was not supposed to be ordered because of my allergy (but the hell with it). This dish made my day, I was craving for shrimp the other day (the Greeks gave me the sea). You can taste the sea, but not malansa-type, though the shrimp was not fresh (I had hard time removing the shell). It's a full meal, because it has rice (little bit like lugaw) but would not be enough. Don't look at me--- it's seafood, you never get enough of it.
And then there came the Spinach and Artichoke Fondue PhP350.00
It's been weeks now since we ate there, but I can still remember its smell and taste. It's very rich, rich in everything. If it's too salty (that makes it sour-y) you can squeeze some lemon with/in it (with if you just want to squeeze some in your bread; in if you're going to mix it; with--- that's what we did). It made it a little bit sweet (funny, lemon?! sweet, well that's how I remember the taste).
Maybe Spinach and Artichoke is a favored dish by the Greek gods, that's why it is tasteful. *Did you know that the Greeks don't eat everything (well I guess before that is) some of the produce were believed to be dirty and some cleaner--- they don't eat meat unless it was sacrificed to a god or was hunted in the wild--- (vegan-ist-y like or PETA-ish?!, no harming of tame animals, nah! Still carnivorous. LOL).
The first dig was made in by Vince.
All-in-all the Greek experience in Cyma, was greek-y fantastic. I can give it an Olympic Gold. We'll definitely going back. The ambience is not to stiff, the Opa! is addictive! I can feel Mamma mia--- how I see the Greeks in the movies, jolly and enthusiastic was all felt at Cyma! Plus nice conversation still makes the food alot better!--- Thanks Anton and Vince!
Cyma (Trito Cyma Greek Estiatorio Corp.)
Ground Floor, Greenbelt 2
Esperanza Street, Ayala Avenue, Makati City
Tel. no.: 02 729 48 37