10 May 2009  -Mother’s Day lunch was spent with my mom while Mother’s Day dinner was spent with Bubba’s mom.  When one enters the restaurant, the white motif and simplicity transport you to the laidback country of Greece.  CYMA features the freshest and finest Greek cooking that insures a hearty and pleasant dining experience in this unpretentious restaurant.

On the Table

Mezedes

When Greeks go to the neighborhood restaurant, most often, they start with a plate filled with exquisite little treats called Mezedes.  The word is translated to “appetizers” and means “something small and delicate.”

Ordering the Pikila (PHP 480) or the Mezedes combination will give a sampling of all their 5 dips, which are definitely something to try at least once.  If it’s too much, personal favorite is the Htipiti dip that comes with slices of pita bread.

Htipiti PHP 160

Cream feta cheese, hint of roasted spicy peppers and extra virgin olive oil.  The combination can already make one’s mouth water.  It will beg your teeth to sink into more pita laden with the perky tasting Htipiti dip.  If you think the appetizers are showstoppers, they are.

The first time we dined at CYMA years ago, while CW and I were just starting out, we had the CYMA style Saganaki (PHP 200), their specialty of flaming cheese, served by a group that yells “OPA!” all at the same time.  Nowadays, when we see the wait staff prepping to yell, we yell with them even if we’re from another table.  Since food at CYMA is always a celebration of taste, it’s easy to toast around great food even if it’s not your job to do so.  Besides, we are just plain crazy.

We also had that time lamb gyro (PHP 195) and Pastitsio or CYMA’s Greek rendition of baked macaroni, the béchamel can lean towards the egg-y side making the dish overwhelming egg-y and starchy at some point. 

For Salates or Salad, preference goes to Tonnos Salata (To Share PHP 390) or Roka Salata.  Tonnos Salata is their mixed green salad with feta cheese, baked onions, roasted bell peppers, homemade anchovies, black olives, marinated potatoes, green beans and boiled eggs served with CYMA’s summer herb vinaigrette.  The highlight of the salad show is coriander crusted seared Ahi tuna.

Roka Salata PHP 390

For those who aren’t fans of seared Ahi Tuna, the Roka Salata will convert you to a fan of fresh arugula, chopped Romaine lettuce, sun-dried tomatoes, candied walnuts, with shaved Parmesan in traditional Greek vinaigrette.

Add grilled octopus (PHP 75/140) and it brings a delectable punch into the salad.

Entrée

Chicken Souvlaki PHP 280

Skewered grilled chicken with fresh vegetables

Paidakia PHP 550

CYMA’s bestseller char-grilled lamb ribs, served with choice of rice-stuffed peppers or Greek roasted potatoes.  I’ve ordered their lamb dishes several times and sometimes it’s a miss, it can have a chewy tough texture but it’s still a favorite.

CYMA Baby Back Ribs PHP 530

Half slab of charbroiled peel off the bone basted with honey cinnamon glaze, served with choice of rice-stuffed peppers or Greek roasted potatoes.  The meat is tender and savory, ideally coupled with the roasted flavorful potatoes.

Baby Clams Angel Hair PHP 260

Pacific baby clams, white wine, lemon, parsley, grated Parmesan cheese, and garlic EVOO

CYMA’s dishes burst in simple flavors heightened by its freshness releasing the inherent flavors well.  CYMA has almost everything –large portions of delicious food, comfortable atmosphere and efficient service.

“CYMA prides itself on its delicious food- the idea is perfect simplicity. To preserve each ingredient’s distinct flavour and nutritional value.”  ~CYMA Executive Chef ROBBY GOCO

CYMA

Unit 638 Level 6 Shangri-la Mall, Mandaluyong City

(632) 637 3090

G/F Greenbelt 2, Ayala Malls, Makati City
(632) 729 4837

Unit 4 002A Level 4, Trinoma Mall, Quezon City
(632) 915 2859

Level 2 Eastwood Mall Libis, Quezon City
(632) 709 1955

CYMA Mother’s Day

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