The Rustic Flavors of Northern Greece Comes to Silang at Elaia by Cyma

Exciting things are happening down south in Silang. The wave of exciting new restaurants helmed by some of the country's best chefs continues to change the emerging culinary scene in the southern destination. Noted Chef Robby Goco is the latest to open an exciting new dining concept in Silang with Elaia by Cyma... 

The sumptuous, hearty and healthy flavors of Northern Greek cuisine comes to Silang at Elaia by Cyma by acclaimed Chef Robby Goco. With access to some of the finest and freshest local produce, Chef Robby Goco takes you on a culinary journey with his take on the rich flavors of Northern Greek cuisine at Elaia by Cyma. From garden fresh vegetables harvested mere minutes before serving to savory mains straight out of the oven, read on for a rustic taste of Northern Greece at Silang...

Culinary tourism and destination dining have remained some of the most popular dining experiences and Silang has taken the lead with its growing number of chef-driven options. But despite the rising wave of new restaurants in Silang, relevant differentiation becomes key in a soon to be cluttered and competitive culinary landscape. Anchored on his years of experience with Greek cuisine bannered by his flagship Cyma brand, Chef Robby Goco focuses on the hearty cuisine of Northern Greece for his latest concept. Any food trip has to be well worth the time and drive, and Elaia by Cyma promises a memorable dining experience. Elaia by Cyma is the only Greek restaurant in the booming municipality of Cavite, and that's enough reason to take that leisurely drive down south of Manila. 

Long known for its abundance of all-natural and fresh local produce, Silang is the perfect spot for Chef Robby Goco's latest concept. At Elaia by Cyma, the freshness of ingredients takes the spotlight as Chef Robby Goco and his team takes a page from Northern Greek cuisine's deep connection with the land and its produce. The new concept's name takes inspiration from the Greek word for "olive" representing Chef Robby Goco's commitment to simple yet real and hearty flavors using the very best ingredients from the finest extra virgin olive oil to Silang's farm fresh produce. 

The pioneer and innovative driving force in Greek cuisine led by Cyma Greek Taverna and Souv by Cyma, Chef Robby Goco expands his network of restaurants to the emerging south. How does Elaia by Cyma stand out from the rest of Chef Robby Goco's culinary concepts? Chef Robby Goco, the current Lambassador for Meat and Livestock Australia described it perfectly setting clear and distinctive delineations on the concept (for more on Chef Robby Goco, see my previous post Lambtastic: Meat and Livestock Australia Appoints Chef Robby Goco as the First "Lambassador" for the Philippines from early last year). The flagship brand Cyma is your typical modern Athenian urbanite with progressive views yet deeply rooted in tradition while Souv by Cyma is the well-travelled global Athenian offering a much wider and contemporary perspective of Greek cuisine (for more on Souv by Cyma, see my post Fresh, Modern and Progressive Greek Cuisine at Souv! by Cyma from 2017). And Elaia by Cyma? The newest concept is best described as your typical Greek "Yia-yia" or grandmother with a focus on rustic Northern Greek cuisine. It's a concept that fits the setting of Silang down to a tee. 

The elegantly deceptive simplicity of Northern Greek cuisine derives all its flavors from the land with its bountiful harvests of fresh produce. At Elaia by Cyma, guests and diners can experience real flavors reflecting the richness of Mediterranean living expressed in a wide variety of dishes exquisitely prepared by Chef Robby Goco's culinary team. Longevity, health and wellness are the cornerstones of the Northern Greek lifestyle as reflected in Elaia by Cyma's repertoire of dishes. It's a continuing story in the well defined narrative established by the Cyma brand through the years, now in full bloom at Silang. At Elaia by Cyma, the spacious interiors reflect a comforting warmth with its play on wood tones and stone walls...

...while al fresco dining reconnects you with the serene outdoors of Silang with its calming breeze. The setting becomes the perfect stage for the honest and real flavorful richness of Northern Greek cuisine. Surrounded by lush greens and clean air, this is what makes Silang special with countless hidden and secluded spots for that perfect getaway from the city. 

Honoring The Olive

True to its name, Elaia by Cyma honors the olive not only in the kitchen and its dishes but even in the smallest of details seen throughout the interior walls with its olive inspired design of light fixtures as a recurring theme. Grain, grapes and olives are widely acknowledged as the Mediterranean triad of staple crops figuring prominently in its history and culture. The olive cycle is creatively represented from the tree or shrub... 

...to the fruit itself...

...and its final and familiar form stored in jars. It's creative touches like this that sets the tone for your dining experience at Elaia by Cyma. 

Farm to fork doesn't get more real than this. At Elaia by Cyma, the freshest greens and vegetables are harvested directly from a farm located just across the restaurant for cleaner and sweeter notes. At the counter, you can also bring home farm fresh produce from large succulent vine ripened tomatoes, sweet red and green bell peppers and cucumbers. It all boils down to the freshest ingredients at Elaia by Cyma. After all, would you expect anything less from your grandmother? 

Mezze To Start

In true Greek style, a sumptuous feast always begins with Mezedes or or small plates to tease the appetite. The Hummus (P 280) made with chickpeas, tahini and extra virgin olive oil served with warm wedges of soft pita bread is the perfect start to your Northern Greek dining experience at Elaia by Cyma with its velvety smooth and grainy texture draping the palate with its fresh nutty richness. The appetizers often sets the tone for the rest of the courses and Elaia by Cyma nails it with its pure and clean flavors from the freshest ingredients meticulously executed Chef Robby Goco's culinary team. Elaia by Cyma offers a wide selection of cold and hot mezze and dips from Tzatziki (P 350), Taramosalata (P 375) and Fried Handcrafted Halloumi (P 795) to Grilled Octopus Confit (P 395), Lamb Meatballs (P 655) and Garides Saganaki (P 595). 

Salata For Balance

In addition to their savory lamb dishes, the Cyma brand is also known for its salads like their popular Roka Salata (P 565/P 995). At Elaia by Cyma, you can enjoy a tempting array of new salad creations like the Tagaytay Green Salad (P 630/P 1,100) with its fresh medley of garden fresh and crisp mixed greens, lime segments, Muscat grapes, cucumber, pear, dill and sorrel dressed in a tart yuzu vinaigrette. 

Harvested at its flavorful peak, the mixed greens bring a delectable crispness to the palate followed by a subtle and delicate sweetness. The Muscat grapes, pear, cucumber and lime then adds its own layers of textural contrasts and distinct notes into play punctuated by hints of dill and sorrel all elegantly tied together by the yuzu vinaigrette in a seamless and balanced finish. Each ingredient complements the other in a festive feast of pure freshness. Freshness is flavor, and the Tagaytay Green Salad clearly settles the case. Other salad options that caught my eye include Portokali (P 565-P 995) or citrus salad, Roasted Grapes with Arugula (P 595-P 965), Watermelon & Feta (P 550-P 755), Roasted Beets & Goat Cheese (P 680-P 1,120) and Chef Robby's classic Roka Salata (P 565-P 995). With eight salad options to choose from using the very best and freshest ingredients, Elaia by Cyma takes the farm to fork philosophy seriously. And one bite immediately tells you why. 

Follow The Phyllo...

Fresh off the ovens, Elaia by Cyma serves up another another flavorful surprise with a homespun vibe with their signature Phyllo Pies. A savory filling wrapped in thin and crisp phyllo sheets, the Greek pies bring comforting notes with unrestrained flavors to the palate with each bite. Paired with a side of fresh arugula salad, the Phyllo Pies are best shared but if you're dining solo this one's a complete meal in itself. The Kreatopita (P 560) with fork-tender braised beef in red wine and white cheese is all about lavish layers of savory richness wrapped in delicately crisp phyllo bringing contrasting textures. The braised beef and white cheese drapes the palate with its deep and unrestrained notes lingering long after the last bite. 

The bold and juicy beefy notes packs this Phyllo Pie packs all the flavors while the Manitaropita or Mushroom Pie (P 560) offers its own distinct richness with its rounded, earthy and nutty hints. One other option is the Spanakopita (P 450) with spinach, dill and Feta for traditional Greek flavors.

Hot Off The Charcoal Grill

The fiery charcoal grills adds its own unique flavors to Elaia by Cyma's extensive selection of specialty meats and seafood. That day, my cravings called for a slab of pork belly romanced over hot charcoals. The Greek style marinated Pork Belly (P 950-2 pcs/P 1,400-4 pcs) is a richly seasoned slab for rich savory notes finished with just a hint of smokiness. No sauce is needed, with the savory richness of the tender pork perfectly tempered by the Greek marinade, seasonings and herbs and the charcoal grill. 

The Pork Belly is served with thick cut Greek fries to complete the dish for that sumptuous meat and potatoes feast. Just like many of his dishes, Chef Robby brings out the pure and real notes of the ingredients for that uncluttered approach to flavor. 

Each dish from the Charcoal Grilled offerings at Elaia by Cyma comes with your choice of Ladera or side, and the Bamies (P 295) or Stewed Okra was my pick. The sweetness of the okra gently stewed with potatoes, carrots, onion, dill and mint in olive oil has its own richness driven by the fresh ingredients. The play on subtle sweetness and just a hint of fresh tartness makes this side dish the perfect choice for many of the Charcoal Grilled specialties at Elaia by Cyma. Other must-try options include the Fasolakia (P 295) or green beans with tomato and onion, Yemista (P 295) or rice stuffed peppers, Imam Bayildi (P 295) or baked stuffed eggplant and Gigantes Plaki (P 295) or Greek baked beans. The sides are exactly what you'd expect from a Greek home. Or the Greek "Yia-yia" you wish you had. 

Enjoyed as is without any sauce, the Pork Belly at Elaia by Cyma perfectly recreates the ingredient-driven style of Chef Robby where the best ingredients deliver all the flavors. You'll find lamb, chicken and premium beef along with the prized catch for the day ready for the grill at Elaia by Cyma like Australian Ribeye, Tomahawk, Porterhouse and T-Bone and Red Snapper, Sea Bass, Salmon, Cuttlefish, Prawns and more to match any craving. 

In between bites, enjoy a refreshing sip from Elaia by Cyma's extensive bar selections. A Red Sangria? Yes, please...

Then, Chef Robby serves up one more surprise from the kitchen. The Greek Fish & Skordalia (P 850) is his Greek rendition of the popular dish with succulent halibut deep-fried with a light and crisp batter paired with a traditional potato and olive oil dip. Topped with fried capers and served with a creamy caper dip, the classic dish is perfectly executed from the crispness of the breading to the melt-in-your-mouth texture of the halibut for fish and chips with a novel Greek twist. 

It's the Skordalia that gives this rendition a refreshingly unique flavor with its silky smooth texture and nutty hints from the olive oil complementing the lightly crisp batter. Indulgently creamy, the Fish & Skordalia becomes comfortingly familiar yet pleasantly different from the usual. It's creative spins like this by Chef Robby and his team that makes Elaia by Cyma a destination in itself with its focus on Northern Greek cuisine resulting in unique dishes you won't find at the branches of Cyma or Souv by Cyma in Manila. The play on contrasting textures and flavors teases the palate with each bite, and the Skordalia with its smooth buttery finish from the olive oil becomes the perfect side. 

The theme on garden fresh ingredients continues after a sumptuous meal at Elaia by Cyma with a pot of Tarragon Tea with its clean and fragrant aromatic notes to soothe the palate. 

But if you prefer coffee, Elaia by Cyma has that covered too. Sourcing its meticulously roasted coffee beans from the world's emerging coffee capital of Melbourne in Australia, the Americano (P 125) brings the perfect blend of deep, full-bodied and robust notes with an elegantly smooth finish and just a whisper of nutty sweetness. Pair it with Elaia by Cyma's Greek desserts like the Ekmek (P 250/P 1,300) or Greek tiramisu, Baklava Cheesecake (P 495), Chocolate Pistachio Kataifi Tart (P 980), EVOO Cake (P 980) and Trigona Panoramatos (P 150/pc) or Greek cannoli and you've completed your culinary journey to Northern Greece down south in Silang. And since this is Silang, don't forget to try the Pineapple Tarte Tatin (P 650) too. And the Frozen Yogurt (P 180). From starters with the Mezze offerings to salads and savory mains, Elaia by Cyma brings the flavors of Northern Greece with farm-to-fork freshness and exquisite execution to Silang adding to its growing number of dining destinations. 

Destination dining with its emphasis on farm to fork freshness has made Silang more than just a culinary hotspot through the years, it's now a gauge of how far we've come in elevating the local culinary scene. Elaia by Cyma is one of those destinations down south, and Chef Robby Goco and his team are ready to introduce a delectable Greek spin to add to your checklist of gastronomic adventures in Silang. 

Elaia by Cyma is located at 13 V. Belarmino Street, Brgy. Bucal, Silang, Cavite. You can also visit their FB Page & IG Feed at https://www.facebook.com/elaiabycyma and https://www.instagram.com/elaiabycyma/ for more information and updates or call +63 917 163 7287 for inquiries. 

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