Cyma Taverna

Cyma was founded in 2006 and has operated continuously in D'Mall ever since — not quite as beachfront as Aria but on the same compound, and at a noticeably better price point. The dining room is a blue-and-white Santorini aesthetic (white-washed walls, blue shutters, hanging lanterns) with outdoor tables facing the D'Mall path and an indoor room that takes the weather better. The brand has since expanded into Manila and Cebu but the original Boracay location remains the reference kitchen.

The menu is full-traditional Greek with no compromise. The flaming saganaki (kefalograviera cheese flamed with brandy at the table, finished with lemon) is the signature table theatre and genuinely good. The moussaka is layered in-house and runs a respectable traditional version; the grilled lamb chops with rosemary and oregano are properly rested; the gyro platter is a reliable share; and the grilled octopus is remarkably well-executed for the price. The Greek salad is made with the real feta rather than any local substitute.

The wine list is short but includes a proper Greek section (Assyrtiko, Agiorgitiko, retsina) alongside the usual Italian and New World imports. Ouzo is served traditionally on ice. Service is quick and warm; the long-tenured Filipino staff have handled a decade and a half of international guests and know the menu inside-out.

Lunch and dinner; the saganaki is available all day. Reservations advised for weekend dinner; walk-in generally works on weekdays.

Cyma is Boracay's team-dinner room. The mezze-plus-shared-mains format is built for group ordering; the flaming saganaki is a natural celebration trigger that works for any birthday or team occasion; the price point keeps a group dinner of 8 people under 10,000 PHP including wine. For first dates, the terrace tables at sunset with a shared Greek salad and a flaming saganaki is an engaging first-date sequence that most couples remember fondly.