Kyma centers its kitchen around an open seafood display showcasing daily catches flown in directly from the Mediterranean, Portugal, and the North Atlantic. The definitive centerpiece of any meal here is the whole grilled lavraki (Mediterranean sea bass). Cooked over open charcoal embers, finished with Greek extra virgin olive oil, sea salt, and lemon, the fish delivers moist, flaky meat with an exceptionally crisp, smoky skin. Whole fish are sold based on market weight, typically ranging from $44 to $54 per pound.
Before the fish arrives, several signature starters set the standard for Greek seafood restaurant cooking in Manhattan:
- Kyma Chips: Paper-thin rounds of zucchini and eggplant fried until shatteringly crisp, stacked vertically around a mountain of rich, garlic-forward tzatziki.
- Grilled Octopus: Braised until tender, then charred over white-hot coals and plated with capers, red onions, and a tangy red wine vinaigrette.
- Saganaki: Pan-seared kefalograviera cheese finished tableside with lemon juice and a touch of metaxa brandy.
- Raw Bar Towers: Featuring raw Maine lobster tails, colossal tiger prawns, and fresh oysters paired with champagne mignonette.
Beverage pairings at Kyma deserve equal attention. The beverage director maintains an extensive Aegean wine bar program spotlighting indigenous Greek varietals. Crisp, mineral-heavy Assyrtiko from Santorini cuts cleanly through the richness of charcoal-grilled fish, while earthy Xinomavro from Naoussa offers an alternative for red wine enthusiasts eating lamb chops or grilled ribeye.
