Chef Robby Goco, known for Cyma and Souv, has opened a new Greek restaurant in Tagaytay-Silang called Elaia by Cyma. Tucked along Buenavista Avenue, Elaia offers a serene, Grecian-inspired ambiance cooled by the Cavite highland breeze. “Elaia” means olive, a nod to the olive oil foundation of Greek cooking.
“This is mountain Greek. This is like going back to its roots. As if there’s a Greek grandmother cooking at the back,” said Chef Robby.
Unlike Cyma’s urban Athens-style fare and Souv’s globally influenced dishes, Elaia focuses on rustic, slow-cooked provincial dishes from Northern Greece. The ladera, like the fasolakia (green beans in olive oil), exemplifies this. Sourced from nearby farms, these vegetables aren’t just for the restaurant—they’re also sold at a small country store out front.
Chef Robby highlights fresh tomatoes as a star ingredient, especially in Elaia’s Dakos, ranked No. 1 salad by Taste Atlas. Another favorite is the deceptively simple Tagaytay Green Salad, elevated by yuzu vinaigrette, herbs, lime, and muscat grapes.
Seafood fans can enjoy Seafood Elaia, a Greek-style Aglio e Olio featuring mussels, squid, shrimp, and clams. Meat lovers won’t be disappointed with the Kreatopita (beef-filled pie) and fork-tender Ami Ito Fourno (roast lamb), a dish that reflects Goco’s expertise as a global “Lambassador.”
“I think that the more colorful food is, the healthier it is,” Chef Robby once said—and that philosophy remains at the heart of Elaia.
Despite his busy schedule, including his Cajun spot Rob’s, and the upcoming reopening of Cangrejos Locos and Calle Brewery, Chef Robby is fully committed to bringing authentic, heartfelt Greek cuisine to Tagaytay.
Elaia by Cyma is open Monday to Thursday (11 a.m. to 8 p.m.) and Friday to Sunday (11 a.m. to 9 p.m.). Reservations are highly recommended.