Chef Robby Goco of Cyma recently launched a new concept restaurant that’s more fun, fresh, modern, and progressive Greek. Coming from the famous Greek dish, Souvlaki, and from the chefs’ ideal concept to have fun, Souv! by Cyma was born. Souv offers a modern dining concept that focuses on spit fired meat. Wherein rotisserie is their style to roast skewered meat on fire. Souv’s menu revolves around 3 Souvlaki meats—chicken, pork and lamb. So if you loved Cyma, we are pretty sure that you will enjoy Souv! as well. Join us as we share with you our Souv! by Cyma- Net Park, BGC EATSperience. Enjoy!
Souv! by Cyma
With its floor to ceiling glass panel windows and doors, Souv’s interior is a refreshing sight to see. Dominantly colored in blue and white because of Greece, Souv prides itself of tasty and vibrant progressive Greek dishes for the younger generation of diners to enjoy. “Cyma, the most popular Greek resto in the country, is the foundation of Souv. Chef Robby Goco integrated the top 12 favorite dishes of Cyma here at Souv because it still has the DNA of Cyma but it’s progressing. Souv is adhered to the Greek philosophy cooking of- good fat, healthy grains, lots of fiber, low sugar and carbs.” -Souv Press
It was nice to finally meet the man behind our most favorite restaurants of the past ten years. Chef Robby Goco’s energy and passion towards Souv can easily be seen, felt, and tasted through his very hands-on approach. His newest baby has surely gotten him and his followers so excited. He is back with something really amazing. Souv might even be better than Cyma. Wanna find out why? Keep on reading.
The lovely Cheese Saganaki consists of fried kefalotiri with peppered fig jam and honey sesame. The savory cheese and the sweetness from the fig jam and honey blended well.
This colorful dip has Greek scrambled eggs, cherry tomato confit, feta and Greek oregano. An aromatic dip with a good balance of sweet, tangy and savory flavors.
A fondue dip that has fresh clams and spinach. Creamy and cheesy with the natural sweetness from the clams.
Layered Tzatziki, melitzanosalata, hummus, Greek pico de gallo, kalamata olives, feta, Greek oregano with pita bread. A burst of flavors all in one bite!
Ladolemono, smokey paprika, Greek oregano, parsley salad with pita bread. A good balance of sour and salty flavors, the tender octopus absorbed the flavors really well.
Fried and juicy chicken wings coated in honey and oregano topped with pickled onions with harissa yogurt dip. This is probably one of the best chicken wings in town!
Cherry tomato confit, onion, bell pepper, evoo and Greek oregano. A light and refreshing mezze that’s perfect for cheese-lovers!
Lollo verde, quinoa, arugula, pine nuts, sulatanas, shaved kefalotiri, dijon herb dressing, and grated walnuts. This salate is loaded with flavors and textures.
Another salate that we had was the Cranberry Grains Salad. This salate consists of puy lentils, bulgur, parsley, cilantro, red onion, capers, cranberries with cumin honey yogurt dressing.
A Greek pasta cooked in a crustacean-saffron broth, topped with squid, shrimp, clams, mussels and orzo. This dish was a great seafood pasta delight!
A pasta dish that has minimal ingredients yet it was flavorful. This dish has chickpeas, tomato and spaghetti noodles, topped with breadcrumbs. Make sure to sprinkle some chili lime salt for that added kick and “kilig!” If you love the richness of the tuna roe, this dish is a sure-fire hit!
Best for Lunch
This lunch set consists of Greek ranch dressing, fennel, orange segments, pickled red onions, sprouts and mizitra, with your chosen side. The tenderness of the chicken and the freshness of the salad was perfectly complemented by the sinfully delicious side of juicy potatoes.
Another lunch set had a combination of pork with minted tzatziki, cherry tomatoes, pickled red onions, pickled cucumber, sprouts and feta in a wrap, with your chosen side. This combination is great for on-the-go diners who need something filling and tasty at the same time.
And the last lunch combination set that we had was a lamb bowl with harissa yogurt, pickled cucumber, pickled radish, pickled red onion, sprouts, mizitra and a clam saffron avgolemono soup as the side. The lamb was cooked to perfection and the soup was stunningly refreshing!
*All these lunch sets and other varieties are available from 10am to 5pm only.
We had the grouper fish served with clams and evoo lemon sauce. The citrus flavor from the creamy extra virgin olive oil lemon sauce complemented the saltiness of the fresh fish. We still couldn’t believe how creamy and rich this dish was even though Chef Robby did not use any mayo in it.
Perfectly braised and grilled angus beef short rib. The flavorful meat was melt-in-your-mouth and it easily fell-off-the-bone. One superb dish!
This good for sharing meat platter is definitely perfect for families and friends who have different preferences. Different kinds of meat with garlic yogurt sauce, juicy potatoes, pickles and Greek coleslaw (Lahanosalata). The lamb was our hands down favorite! We will surely come back for a huge plate of it really really soon.
We indeed had a colorful, flavorful and sumptuous feast at Souv. All dishes were really good but we have our personal favorites. We loved the cheese saganaki dip, the salata kinoa, the pork wrap lunch set, the angus beef short rib, and the perfectly cooked lamb. And to end our bountiful meal, we had their famous yogurt for dessert. Among all the different toppings for their yogurt, our favorite was the carrot. A perfect palate cleanser after having all the savory dishes. At the end of our Souv EATSperience, we realized that simple ingredients like Salt, Pepper, Olive Oil, Oregano, and Lemon paired with a chef’s passion for good food is more than enough to come up with a winning restaurant. Congrats, Chef Robby! To all the diners out there, Souv has a lot to offer and it is best to dine with a group or with family to be able to try a great number of their delicious dishes. That’s it for this edition of EATSplorations. Until next time!
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SOUV! by Cyma
Net Park, 5th Avenue, Bonifacio Global City, Taguig City
+63949 481 9621
11:00am to 11:00pm (Mon-Sun)
Budget: 1200 php for two
4 thoughts on “SOUV! by Cyma – Net Park, BGC”
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Jokes aside, this is a novel twist to Cyma – using the “fresh ingredients” concept of Green Pastures – another Goco establishment 🙂
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Yes! I guess it’s also a great way to reinvent in some sort so that the younger generations of diners can appreciate Greek food without dining like a tito or tita 🙂
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