ELAIA, which means “olive tree” in Greek, is a Slow Food, Blue Zone-inspired Greek restaurant by Chef Robby Goco of the Cyma Group. It is a higher-end version of Cyma, using olive oil in all its preparation, cooking, and finishing. They transformed the old location of Asiong’s into a chic Greek garden restaurant in Silang, Cavite. If it’s Chef Robby’s concept, it must be good—so we put it to the test during ELAIA’s pre-opening.
ABOUT ELAIA
Chef Robby Goco has been talking about his olive-oil-themed restaurant in Tagaytay for months, further extending his Greek restaurant empire in Manila with Cyma, Souv, and now ELAIA. The Greek government even recognized his efforts, awarding him for bringing authentic Greek cuisine to Manila.
As you enter the alfresco restaurant, you’re greeted by a warm ambiance and casual elegance, complemented by the refreshing Tagaytay breeze.
ELAIA by Cyma
Buenavista Ave, Bucal, Silang, Cavite
+63917 163 7287
IG: @elaiabycyma
FB: Elaia by Cyma
The menu is extensive, with portions ideal for sharing. Be sure to try the chargrilled dishes or the slow-cooked specialties.
I love how they completely transformed the outdoor patio vibe, making it perfect for sunset sessions with friends.
HOT MEZZE
Fried Hand-crafted Halloumi (₱795)
Tomato jam, cherry tomato, herbs
Start your meal with this perfect first bite to set the tone. Chef Robby collaborated with a Dairy Farm to create Halloumi specially for ELAIA, served alongside a sweet and tangy tomato jam and fresh tomato slices. Panalo!
Prosecco D.O.C. Extra Dry Millesimato
Pair it with a chilled glass of Prosecco to kick off the party and keep you cozy on a chilly day.
SALATA
Portokali Salad (₱565)
Citrus salad (orange, dalandan, pomelo, mandarine, grapefruit), red onions, capers, Kalamata olives, pistachios, honey lime dressing.
A Greek meal is best started with a fresh salad, and the extensive salata menu offers plenty of options. We recommend the Portokali salad for a refreshing citrusy kick, perfectly complemented by a honey-lime dressing.
PIES
Kreatopita (₱560). Braised beef in red wine with white cheese pie
The Greek pies are crafted with layers of crisp phyllo pastry, perfectly filled with braised beef and cheese. They make an excellent appetizer to start your meal and are also a great option to take home as pasalubong.
CHARCOAL GRILLED MEATS
Aussie MB2 Oyster Blade (₱2,250)
360g Australian grain-fed, herb EVOO sauce, fries
Chef Robby has a fondness for steak off-cuts, like this flavorful oyster blade steak served with herb EVOO sauce and frites. The steak was tender and delicious, perfect for enjoying with an extra drizzle of EVOO. However, it was cooked medium-well instead of medium, so be sure to specify your preferred doneness.
TALAMONTI TRE SAGGI Montepulciano D’Abruzzo Doc Riserva
We sampled three Italian red wines during our first tasting, and the Tre Saggi stood out as the winner, pairing beautifully with the steak.
LADERA
Oven-Roasted Vegetables Briam (₱295).
Greek ratatouille topped with feta
Most main dishes are served with stewed vegetables called Ladera, and we recommend the Greek ratatouille with feta cheese, which is also part of the Blue Zone diet. It’s a great addition to balance your meal.
GRILLED WHOLE SEAFOOD
Grilled Seabass (₱180 per 100g)
Lavraki. Shallow water, hearty and flaky meat with a mild taste
Grilled to perfection with a nice char on the fish skin, retaining all its juices, fresh-tasting, and drizzled with plenty of EVOO sauce.
SLOW FOOD
Pork Kotsi (₱1,990).
Braised pork shanks with potatoes served with arakas laderos (green peas)
Don’t think it’s just all vegetables and healthy dishes—they also serve the Greek Pata, braised for hours with potatoes, incredibly tender and full of flavor from its rich jus. Indulgent and perfect for sharing.
Octopus Stew (₱990). Braised in red wine tomato served with rice pilaf
The first time the octopus was served, it was tough, so they had to bring out a new one. Cooking pulpo can be tricky—despite being cooked for 4 hours, it can still turn out tough if not handled properly. Don’t settle for tough octopus; politely ask for a replacement.
FINAL THOUGHTS
Overall, I was expecting it to be better than Cyma, and it truly offers more elevated cuisine with plenty of EVOO, a strong emphasis on Blue Zone Diet inspiration, and slow-cooked dishes that highlight the best of the ingredients. Even my friend Melvin, with his discerning palate from Mano Modern Cafe in Chicago, praised Chef Robby’s food and the pairings with Italian wines.
I would recommend starting with the Fried Halloumi and Kreatopita (beef pie), followed by the Oyster Blade steak, Grilled Whole Seabass, and the amazing Pork Kotsi for a family celebration feast. Budget about ₱600-₱800 for appetizers and ₱1,800-₱2,500 for the main family-sharing dishes.
However, since this was a pre-opening, many dishes weren’t available yet. Can’t wait to go back!
ELAIA by Cyma
Buenavista Ave, Bucal, Silang, Cavite +63917 163 7287
IG: @elaiabycyma
FB: Elaia by Cyma
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Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. The post is grammar-checked by AI.
P.S. This rice was overshadowed by the meats and felt a bit too heavy. It’s best to skip it.
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