"A farm-to-table all-day café in the Stamba Hotel — go to Café Stamba in Tbilisi for modern khachapuri and a relaxed first date."
Café Stamba is the all-day café inside the design-led Stamba Hotel, a converted Soviet-era publishing house on Merab Kostava Street off Rustaveli Avenue in central Tbilisi. The kitchen is farm-to-table in earnest, growing herbs on an indoor vertical farm and sourcing from its own Udabno Farm.
It sits among Tbilisi's design-led tables. Compare the historic Barbarestan, the courtyard Café Littera and the modern Shavi Lomi, or browse the full Tbilisi dining guide.
The menu sets modern takes on Georgian classics beside international plates. Order one of the three khachapuri, the pkhali — a spiced green-bean-and-walnut dip — and the chikhirtma, a buttery Georgian chicken soup; an Asian corner adds ramen and tom yum, and there is pasta and ceviche besides. Ingredients are seasonal and largely the kitchen's own.
It is an upper-mid Tbilisi spend: dishes run roughly 20 to 50 GEL, with most diners spending around 50 to 90 GEL a head, served all day.
The room is the draw — soaring brick and ironwork in the old printworks, plants overhead and a chocolaterie and bar alongside, busy from breakfast to late. Service is relaxed and used to a mixed crowd of travellers and locals. The mood is informal and stylish, easy for a date, a working lunch or a group. Booking is wise at peak times.
Café Stamba suits an easy, stylish meal — the dramatic room and the all-day menu make it a relaxed first date or a sociable team dinner in Tbilisi. For more of the city's tables, see Café Littera or browse the full Tbilisi dining guide.
Not for a formal, hushed fine-dining night — Café Stamba is a busy, all-day hotel café built for relaxed meals, not a quiet special-occasion blowout.
It is the farm-to-table all-day café at the Stamba Hotel in Tbilisi, known for modern takes on Georgian classics — three khachapuri, pkhali and chikhirtma — in a dramatic converted-printworks room.
From its own Udabno Farm and an indoor vertical farm that grows herbs on site, with a seasonal, largely house-grown menu.
It is an upper-mid spend: dishes run roughly 20 to 50 GEL, with most diners spending around 50 to 90 GEL a head.
One of the three khachapuri, the pkhali green-bean-and-walnut dip and the chikhirtma chicken soup; the Asian corner's ramen and tom yum are popular too.
Inside the Stamba Hotel at Merab Kostava Street 14, off Rustaveli Avenue in central Tbilisi.
Book via the hotel; the room is busy at weekends and brunch.
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Our editors map Georgia's capital — the design-led rooms, the courtyards and where to eat the best of Tbilisi.
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