For the past twenty years, Cyma has been a beloved Greek restaurant among Filipinos. With numerous accolades and five operating branches today, Cyma has been going strong despite the challenges of the local culinary scene. Because of its authentic Mediterranean flavors, it surprises some people to learn that Cyma is the brainchild not of a Greek national, but of a passionate Filipino chef, Robby Goco.
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A graduate of California Culinary Academy, Chef Robby Goco ventured into the world of Hellenic cooking because of his drive to learn something new. Upon checking the Zagat Survey (a renowned guide for restaurants and hotels), he discovered that Greek cuisine is among the top 10 most popular cuisines in the world. However, there weren’t a lot of Greek restaurants in the Philippines.
Lessons from Greek Grandmothers
He traveled to Greece to learn from family-run tavernas, where yayas (grandmothers) often ruled the kitchen. There, he discovered the techniques of what makes Hellenic food so delicious yet fresh. The name Cyma itself comes from a girl Chef Robby met in Greece. “Cyma” means “to flourish,” which reflects the vision and spirit behind the brand.
After months of training and taking Greek cooking learnings to heart, Chef Robby flew back home to open the first-ever Cyma restaurant in Boracay. And the rest, as they say, was history.
To this day, he employs the same culinary philosophy to Cyma’s dishes: source the best quality ingredients and season food simply with what Chef Robby calls LOOPS – lemon, oregano, olive oil, pepper, and salt, for that distinguishable Greek flavor. His take has always been to first understand and respect Greek cuisine before creating interpretations of it.
Cyma’s uncompromising standards to sourcing only the best quality ingredients has been the foundation of the restaurant’s enduring powers in the local culinary market. At a time when ingredients like arugula and dill were not commonly available in the Philippines, he worked directly with local farmers to grow them. He also sourced producers who could cultivate red, juicy tomatoes, Lebanese cucumbers, and parsley specifically for the restaurants.
Simultaneously, Chef Robby collaborated with importers to bring in authentic Greek ingredients such as taramosalata, grape molasses, phyllo pastry, and quality feta cheese. For him, Greek cuisine is simple, but it relies heavily on excellent ingredients and proper sourcing.
While staying true to Greek flavors, Chef Robby experimented making dishes that appealed to Pinoy taste palettes. Cyma’s Roka Salata is a simple, refreshing and tangy salad with sweet and savory dressing that makes one’s taste buds dance. An original creation by Chef Robby, Cyma-style Roka Salata has become one of Cyma’s signature dishes, inspiring numerous recreations online.
Another popular among diners is Kotopoulo Lemonato, a traditional Greek roast chicken dish. Recognizing the dish’s similarity with Filipino adobo, Chef Robby made the dish more palatable to Filipinos by substituting some of the lemon juice with vinegar. Because of how well-loved this Cyma dish is, many recipes published abroad also include vinegar, a testament to Cyma’s influence among foodies.
Cyma’s Paidakia (grilled lamb ribs) is also a crowd-favorite not only among Greek food lovers, but among lamb enthusiasts. At the time, lamb had a reputation for being too gamey and widely disliked. Chef Robby took the challenge of transforming lamb into one of the most popular dishes on the menu. Chef Robby and Cyma’s expertise in cooking lamb earned him the distinction of becoming the Philippines’ first Australian Lambassador in 2024.
Cyma isn’t just distinguished among Filipino diners. Because of his staunch advocacy of Greek cuisine, Chef Robby was recognized by the Business Review of Greece during the Famous Greek Gastronomy Awards in 2023. He was the first non-Greek restaurateur to win the prestigious award.
New Ventures, Same Authentic Greek Flavors
Since 2006, Cyma has opened five branches across Metro Manila. In 2017, he introduced SOUV! By Cyma, a more “progressive” sister concept to Cyma Greek Taverna, emphasizing high-quality olive oil, fresh ingredients, and a “get your greek goodness” approach. With its progressive and more modern approach to Greek dining, SOUV! By Cyma is designed for the working class and shorter dining occasions, it focuses on quick yet quality meals, mezze, and drinks in a more contemporary setting.
In 2024, Chef Robby then opened Elaia by Cyma at Silang, Cavite. Inspired by the healthy eating habits of Northern Greeks, Elaia by Cyma reflects a farm-to-table style of Greek dining focusing on authentic Northern Greek cuisine, utilizing local ingredients and high-quality olive oil in a serene, nature-surrounded setting.
Twenty years later, Cyma is just warming up. Aside from expanding to more branches nationwide, Cyma plans on opening its first ever restaurant abroad, a fun, hip grab-and-go concept in Singapore focused on modern healthy eating. Cyma also plans to open a kiosk franchise concept called Steki serving souvlaki and other simple Greek dishes.
Given its accolades and continued popularity, it’s no wonder that Cyma has endured two decades in a cutthroat industry. With its blend of the same beloved recipes and new concepts on the way, there’s more to see (and eat) at Cyma.
Visit Cyma or follow them on Instagram and Facebook at @cymarestaurants
Frequently Asked Questions
Cyma was founded by Filipino chef Robby Goco, a graduate of the California Culinary Academy who traveled to Greece to learn traditional cooking techniques before opening the first Cyma restaurant in Boracay.
Cyma is named after a girl Chef Robby Goco met in Greece, and the word “Cyma” means “to flourish,” reflecting the restaurant’s guiding vision.
Cyma’s signature dishes include Roka Salata, an original arugula salad created by Chef Robby Goco; Kotopoulo Lemonato, a Greek roast chicken adapted with vinegar for Filipino palates; and Paidakia, grilled lamb ribs.
Chef Robby Goco introduced SOUV! By Cyma in 2017 as a quicker, modern Greek dining concept, and Elaia by Cyma in 2024 in Silang, Cavite, focused on farm-to-table Northern Greek cuisine.
Chef Robby Goco became the Philippines’ first Australian Lambassador in 2024 and was the first non-Greek restaurateur to win Greece’s Famous Greek Gastronomy Awards in 2023.
