Cyma Greek Taverna


Saganaki, Spinach and Artichoke Fondue, Roka Salata (Cyma Original), Chicken Gyros, Baby Clams Angel Hair, Cyma Roasted Crabs, Cyma Fillet Mignon, Garides mi Feta Spaghetti - Greek Gambas Pasta and Paidakia, and Skolatina (Cyma's Molten Chocolate Cake)

Managing Partner, Nino Zulueta, and Head Chef, Robbie Goco, are determined to make Greek food more accessible to Filipinos by bringing their Boracay hit restaurant to Manila.

"Robbie and I want to incorporate parts of the Filipino lifestyle - and particularly the dining lifestyle - to our menu and to our general operations at Cyma," says Nino. But the two are cautious about keeping the integrity of the recipes, most of which Robbie learned from an 85 year-old woman in Greece while working at her restaurant.

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