"The Philippines' original Greek taverna, where the saganaki still arrives flaming to a shout of 'Opa!' — go with a hungry group."
The cheese arrives on fire. A server pours spirit over a slab of kefalotyri, touches a flame to it, and the whole D'Mall room turns to shout “Opa!” as it flares. That piece of theatre has run since chef Robby Goco opened Cyma in 2004 as the first Greek taverna in the Philippines, a few alleys back from White Beach in D'Mall, Station 2. The flaming saganaki costs ₱220, the moussaka ₱420, and most mains land between ₱400 and ₱900.
Robby Goco built Cyma after stints learning Greek cooking at the source, and the Boracay original remains the flagship of the group he founded. The menu is broad and unfussy: spanakopita and dolmades to start, charcoal-grilled souvlaki and whole fish off the plancha, the ₱420 moussaka layered deep, and the saganaki with figs at ₱350 for anyone who wants the flame with a little jam. Portions are generous and built for sharing, which is how Greeks eat and how the kitchen wants you to order.
Goco's recognition came early. Cyma took the Philippine Tatler nod for Best Specialty Restaurant and effectively introduced Greek food to a country that had none of it, then spread to Manila and beyond. The Boracay branch is still the one people make a point of finding, partly for the food and partly because the “Opa!” ritual has become a White Beach institution in its own right.
Cyma sits in the warren of D'Mall, a short barefoot walk from White Beach, and the room is bright, busy and loud. Whitewashed walls and blue accents do the obvious Aegean thing without apology; ceiling fans turn over packed communal tables. Dress is whatever you wore to the beach. At peak season the wait runs long and the saganaki chant goes off every few minutes, so this is a place for energy rather than hush. Service is quick and friendly, and tables turn briskly.
Book Cyma for a birthday or a big group dinner because it is built for a crowd: shareable platters, the flaming-cheese spectacle that doubles as a happy-birthday moment, and a beach-casual mood nobody has to dress for. A table of six can graze through saganaki, souvlaki and moussaka without ceremony. For more island options see the Boracay dining guide, and for other Mediterranean tables our best seafood restaurants worldwide.
Not for a quiet tête-à-tête — the dining room runs loud, the “Opa!” chant interrupts on cue, and at high season tables turn fast and the wait is real.
Yes — Cyma is the restaurant that introduced Greek food to the Philippines, and the Boracay original is still the best of the group. The flaming saganaki is genuinely good rather than gimmicky, the grilled meats and moussaka are generous, and prices are moderate for White Beach. Go hungry, go in a group, and order to share.
Moderately — Cyma does not always take reservations and the D'Mall branch fills up nightly in high season, so expect a wait of 20 to 40 minutes at peak. Arrive early, before 7pm, or put your name down and walk White Beach while you wait. Larger groups should call ahead to the D'Mall, Station 2 location.
There is none. This is a beach taverna in D'Mall, so shorts, sundresses and flip-flops are entirely normal. Nobody dresses up. The mood is casual and lively rather than refined, which suits the island and the shared-plate format.
Expect roughly ₱1,200 to ₱1,800 per person with a drink. The flaming saganaki is ₱220, the moussaka ₱420, and grilled mains run ₱400 to ₱900. Sharing several plates across a table keeps the per-head cost reasonable, and it is the way the kitchen intends you to eat.
Start with the flaming saganaki for the spectacle, then share the moussaka, a charcoal souvlaki platter and a whole grilled fish. The saganaki with figs at ₱350 is worth it if you like a sweet edge. Finish with Greek yoghurt and honey. See more island tables in our Boracay dining guide.
Via Cyma Restaurants · walk-ins and groups by phone
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Cyma is one of White Beach's most reliable tables. See where it sits among Boracay's best, from beach grills to Italian and Japanese.
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