Cyma Greek Taverna Pasta Review in Quezon City

Solomos

Visual: 4/5

Solomos is the more visually expressive of the two dishes.

The creamy sauce gives the pasta a warm, pale foundation, but the dish is broken up by the colors of the tomatoes, herbs, cheese, and lime. The grated cheese adds a delicate finishing layer, while the herbs provide a fresh-looking contrast against the cream sauce.

The angel hair is spread generously across the plate rather than stacked into an overly precise mound. It gives the dish a relaxed, restaurant-style appearance that feels abundant without being messy.

Aroma: 3.5/5

The aroma is subtle rather than immediate. At first, the creamy base is the easiest note to identify, followed by a faint combination of tomato and acidity.

The lime becomes more apparent when you pay closer attention. It gives the dish a slight freshness before tasting, hinting that the sauce will have more brightness than a typical cream-based pasta.

It is not an especially aromatic dish, but the restrained scent fits its otherwise balanced personality.

Texture: 3.5/5

The angel hair is cooked al dente, giving the pasta a light resistance when bitten. This is important because thinner pasta can easily become overwhelmed by a creamy sauce.

Here, the sauce remains smooth and silky, spreading across the strands without turning them overly heavy. The salmon provides a softer, tender contrast, while the feta and Parmesan add small bursts of texture throughout.

The result is delicate but not insubstantial.

Taste: 4/5

Solomos becomes more interesting with every component.

The tomato introduces acidity and mild sweetness, while the basil cream sauce brings richness. The salmon contributes a savory depth that works particularly well with the cream, and the feta and Parmesan provide a salty, cheesy layer.

Then there is the lime.

That small citrus element makes a considerable difference. It cuts through the richness and gives the dish a brighter finish, preventing the creamy sauce from lingering too heavily on the palate.

There is a clear balance between rich and fresh, savory and acidic, creamy and bright.

Overall Impression

Solomos is the more nuanced pasta of the two.

It is still recognizably a creamy pasta, but the combination of salmon, tomato, lime, and cheese keeps it from settling into a single flavor profile. The dish moves between richness and acidity, with the citrus providing a particularly effective finishing note.

It is a good choice for diners who enjoy creamy pasta but prefer some brightness and contrast in every bite.

Acropolis

Then comes Acropolis, a completely different expression of the same general comfort-food idea.

The dish features roast chicken, spinach, roasted peppers, Parmigiano Reggiano, cream, and penne.

Visual: 3.5/5

Acropolis is less visually dramatic than Solomos, but its appearance immediately communicates what kind of meal it wants to be. The creamy sauce dominates the plate, coating the penne generously and giving the pasta a rich appearance. The spinach adds deep green accents, while the roasted peppers provide warmer notes of color.

The chicken pieces make the dish look filling and substantial. There is no attempt to disguise the fact that this is comfort food, and that straightforward presentation works in its favor.

Aroma: 3/5

The aroma is relatively quiet. The creamy sauce provides the dominant scent, with subtle savory notes underneath. The roasted ingredients add a faint warmth, but nothing overwhelms the plate. Compared with Solomos, the aroma is less bright and less noticeable. It is understated, but that matches the dish's more restrained personality.

Texture: 3.5/5

The penne gives Acropolis a firmer and more substantial bite than the angel hair in Solomos. The cream sauce coats the pasta effectively, creating a smooth and consistent mouthfeel. The roast chicken gives the dish a more pronounced chew, while the spinach and roasted peppers introduce softer textures that prevent the plate from becoming monotonous.

The creamy base is rich but remains pleasant rather than excessively thick. It gives every forkful a cohesive quality, particularly when the pasta is combined with chicken and vegetables.

Taste: 4/5

Acropolis takes a more familiar route, but familiarity does not mean it lacks character. The cream provides the foundation, bringing richness and a mild sweetness, while the chicken adds savory depth. The roasted peppers contribute another layer of flavor, and the spinach gives the dish a subtle vegetal balance.

The Parmigiano Reggiano adds saltiness and umami, helping tie the individual ingredients together. The overall flavor is fuller and more comforting than Solomos. It does not have the same acidic lift, but instead allows the creamy, savory, and roasted flavors to remain at the forefront.

Overall Impression

Acropolis is the pasta to reach for when comfort is the priority. It is hearty without being excessively complicated, and its combination of chicken, spinach, roasted peppers, cheese, and cream gives it enough variation to remain interesting throughout the meal.

It may not have the immediate brightness of Solomos, but it succeeds at something different. It delivers a warm, satisfying bowl of pasta that feels substantial enough to serve as the centerpiece of a meal.

Your Next Greek Food Stop

Whether you are craving a creamy pasta, a plate of souvlaki, fresh seafood, or a table full of Greek mezedes, CYMA Trinoma offers plenty of reasons to make your next mall meal a little more adventurous. Head to CYMA at Level 4, TriNoma Mall, Quezon City, and discover your own Greek favorite.

For the latest menu and branch information, visit Cyma Greek Taverna.

Enjoy a unique pasta experience with a Greek twist, at:
Level 4, TriNoMa Mall,
Quezon City, Philippines

09171437958