Greece on a Plate

CEBU, Philippines - Greek cuisine has always given emphasis on the use fresh ingredients such as seafood, lamb, veggies, herbs, spices, fruits and feta cheese to come up with a distinct taste, an explosion of vibrant flavors.

This cuisine is palatable to Filipinos due to a number of similarities in food preparation. When Greeks grill meat, especially lamb, they like it “well-done.” They prefer roasting meat. They also nibble on stews and other “slow food” that are painstakingly cooked for hours over low fire. Most of all, since Greece and the Philippines are archipelagic countries, we use fresh ingredients that are primarily grown and harvested in the backyard or, in the case of seafood, freshly caught.

The kitchen philosophy highlights transparency, no less. This was confirmed by Cyma Greek Taverna executive chef Robby Goco who said: “You use the ingredients as it is. Why play around with what nature has already mastered? Do not hide the flavors. Do not hide it in Hoisin sauce, oyster sauce or soy sauce. You can only use extra virgin olive oil and lemon.” This statement is evident in the open kitchens of eight Cyma braches nationwide. And true enough, the Cyma pantry is teeming with ample amount of extra virgin olive oil, lemon and garlic, which makes this cuisine healthier than the rest.

Cyma Cebu at the Terraces, the eighth branch, is by far the only restaurant that offers Aegean experience through progressive island Greek cuisine in the metro. Here, the salads and pasta have three serving options: solo portion which is good for two, sharing (good for four) and family serving (good for seven).

So, if you want to sample Greece on a plate, here are a few of the menu choices that define this exquisite cuisine. Opa!

Pikilia – Start with these mezedes or little appetizers: Tzatziki, the national dip of Greece. Hummous is made of garbanzo paste, tahini and extra virgin olive oil. Taramosalata is for fish roe salad. Htipiti is a red pepper and feta cheese dip, and the eggplant salad called Melizanosalata. All these mezedes are served with pita bread.

Bouyiourdi with Farmer’s Artisan Bread (Baked Feta) – This is relatively new in the menu. This baked starter is a spicy concoction of creamy feta with fresh tomatoes, banana peppers, extra virgin olive oil, and sharp cheddar cheese served with farmer’s artisan bread.

Roka Salata (Arugula Salad) – Cyma is currently considered the biggest consumer of arugula in the country because of this dish which earned the best salad in the country distinction. This is Chef Robby’s interpretation of Greek cuisine that features the balancing act of the five flavors known to man through the concoction of ingredients: candied walnuts (sweet), sundried tomatoes (sour), arugula (bitter), shaved Parmigiano-Reggiano or Parmesan cheese (salty) – when mixed, gets the umami flavor. The special touch is the 100 percent 36-month Parmigiano-Reggiano that is the most expensive type of parmesan cheese. It comes with a dressing which is a mix of balsamic vinegar, honey, extra virgin olive oil, oregano, etc. Try everything in one bite.

Pomegranate Salad – Health-conscious? Here’s a heads up: Pomegranate is rich in antioxidants that help prevent cancer and is also high in fiber. This particular salad has a selection of ingredients such as pomegranate, mushrooms, feta cheese, red onions, cranberries and walnuts with light creamy dressing. A personal favorite!

Regional Greek Cuisine

Spanakopita (Greek Pie) – The mountainous region of Ephesus is represented through the tasty Spanakopita: baked spinach, dill, leeks, onions and feta mixture wrapped in paper-thin pastry called phyllo.

Pastisado is a staple from the island of Korfu, north western part of Greece. This beef meal is akin to our osso bucco/pochero/bulalo. It is a testament to Cyma’s solid advocacy on “slow food” or long cooking process to basically attain the tender meat, as well as the tasty flavor that is simply to die for. Surprisingly, the beef goes well with the traditional Greek pasta called macaronada which is like spaghetti only with a hole on the inside.

Seafood Macaronada (Seafood Pasta) defines the island of Santorini, the summer capital of Europe. This most popular dish in Santorini has an interesting combination of seafood bounties such as fresh Mahi-Mahi, squid, shrimp, mixed clams and mussels in saffron ouzo sana.

Moussaka is Greece’s national dish which is their contribution to the culinary world. It’s somehow like eggplant lasagna with layers of ground pork, beef, mashed eggplant topped with thick béchamel sauce.

Paidakia – Greek food is to lamb, definitely. This is the all time favorite grilled and roasted New Zealand imported lamb that is served with freshly made fennel mashed potatoes. “We are the number one consumer of lamb in the country. We go through about 4 ½ tons of lamb in a month,” shared Chef Robby adding that you eat this with your hands. 

Kotopolo Lemonato (Chicken braised in lemon sauce) ranks second in my favorite Cyma dishes. This luscious meal is similar to our chicken adobo. Very fresh and tangy!

Baklava is the most popular decadent dessert which consists of layers of phyllo with three kinds of nuts (pistachio, walnuts and almonds), caramel sauce and cinnamon.

Scolatina Santorini is a sweet confection of Choco Lava Cake served with scoops of ice cream that your appetite can dive into.

Greek Panacota (clotted yogurt) – Spoonsweets a.k.a. minatamis of orange with saffron, cherry tomatoes with basil leaf, green apples and grapes with parmesan cheese are perfect to cap your journey to Greece.

Cyma’s Signature Samplers promo is currently rolling with dishes all priced below P300. Choose from any of these choices: Classic Santorini Combo, Cyma South Beach, Greek Sampler, Hirine Brizola Special and Souvlaki Sampler.