Through the years, chef Robby Goco has made Cyma synonymous to Greek food for many Filipino diners. Cyma favorites are now virtually untouchable, as regulars clamor for their accustomed flavors. But a chef’s mind isn’t static. It clamors for ways to create interesting things, to showcase new flavors to titillate and surprise.
Souv is a shortened term for souvlaki, the quintessential skewered grilled food of the Greeks.
This is not Cyma. It’s more like the rebellious brother—the one that’s exciting, a bit unpredictable, but with the same good looks (taste and flavor), and great upbringing (you can’t argue with Goco’s techniques).
From its name, to its bright and airy interiors, Souv! reflects this rebellious mindset — very young-ish, very millennial. But lest you start thinking that this is one of those hipster restaurants that are all Instagram-worthy but no flavor, you couldn’t be further from the truth.