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Ceres Bistro started in 2023 as a tiny bistro in a peaceful neighborhood of Tbilisi, Georgia, deliberately small in scale with its open kitchen design and warm details to create an intimate space where every guest could feel welcome and every detail of the food and atmosphere could be tasted.
This early form of Ceres was personal by design. One person running it all; the owner, the designer, the Chef, the host welcoming guests openly, cooking in the open kitchen in plain sight, feeding people not just with food, but with warmth and light.
From the very beginning, the Ceres Bistro experience was meant to feel personal and intimate. Every detail was considered: the warmth that greeted you, not from heat but from presence; the smells of freshly baked bread, olive oil, burnt sage and fresh ingredients filling the whole restaurant.
Wood and baskets, plants hanging casually, and colors like late afternoon light; cushions along the walls inviting you to pause; and small touches everywhere—the watercolor films on the TV, books stacked in corners, and board games left out for guests to enjoy.
I Why Ceres?
In Roman mythology, Ceres (pronounced with a hard “K” sound: Keh-res) is the goddess of agriculture, grain, and nourishment, the steady cycles that sustain life. In Greek mythology, she is known as Demeter, carrying the same meaning across cultures. She is also a mother figure, associated with care, protection, and the act of providing. Across both traditions, she represents food not as excess, but as continuity: planting, waiting, harvesting, and sharing, a form of nourishment rooted in responsibility, intention, and care.
The name also speaks beyond mythology. Ceres carries echoes of cereal, of grain, of the most basic foods that have fed civilizations for thousands of years. Bread. Wheat. Seeds. The beginning of the table and of a life.
It is a name rooted in the earth, but open to evolution.
Reflecting this name, Ceres Bistro aims to honor what feeds us quietly, honestly, and over time throughout the harsh and warm seasons..
A The Philosophy
At Ceres Bistro, “Feed Me Light” expresses both a philosophy and a method.
It is a commitment to nourishment without heaviness, to care over performance, and to experiences shaped with intention in every detail.
Light, in this sense means clarity, balance, appreciation and wellbeing.
Ceres Bistro is centered on creating a specific feeling of warmth and comfort, where care shows in the small details and guests feel genuinely looked after. While the experience may evolve over time, this way of working has always been, and will always remain, at the core of Ceres.
F From Bistro to Home-Dining and Beyond
For nearly two years, Ceres Bistro existed as a physical space where guests visited and left fulfilled. The experience was well received, and the sense of connection it created was real and consistent.
At the same time, the shape of hospitality began to change, quietly but dramatically. Expectations shifted, rhythms altered, and the way people chose to gather, dine, and connect evolved. It became clear that for Ceres to remain honest to its values, it could not remain static.
We felt that the experience should not be controlled by a single location or reduced to a fixed menu. What mattered most was the table itself: the exchange it allows, the closeness between cooking, serving, and sharing.
Allowing the concept to move created space for freedom, creativity, and a wider range of experiments.
Today, Ceres exists primarily as a chef-led dining experience, often hosted in private homes or carefully chosen settings welcoming more people into it while keeping the experience personal and intentional.
The form continues to evolve, guided by the same principles that shaped the first bistro. Thoughtfully. Responsively. With room to grow.
C Ceres Bistro’s Roots
Ceres is shaped by its Chef and founder, Bushra Jaber, a Jordanian with Palestinian roots, and by the belief that food is one of the simplest and most meaningful ways to connect cultures.
Since 2013, she has worked in a wide range of food and hospitality experiences across Jordan, Bangkok – Thailand, Dubai – U.A.E, Doha – Qatar and now Tbilisi – Georgia, where she founded Ceres Bistro.
Bushra’s journey ranged from fast food in early age, to food safety institutions, and hospitals as a nutritionist, to French fine dining in international hotels like Hilton and Marriott, and independent kitchens.
She holds a bachelor’s in Nutrition and Food Science from the Jordan University of Science and Technology, and a College Diploma in Hospitality and Culinary Arts from The Royal Academy of Culinary Arts – Jordan, affiliated with Les Roches, Switzerland.
Her style of gastronomy, creating dishes and drinks that blend tradition, memory, and imagination. Flavors and ingredients from her childhood in Jordan—sumac, za’atar, pomegranate, fresh herbs, and legumes—form the heart of every dish. These familiar tastes are expanded into the wider Mediterranean using French technique, interpreted freely and with care. The result is a traditional fusion that feels both comforting and surprising, where every bite reflects balance, intention, and a personal connection to the food.
Her belief that true richness comes from care, patience, and respect for origin makes every interaction thoughtful and warm, creating a space where guests feel genuinely seen and valued.
She sees true hospitality in presence, generosity, and the quiet gestures that make people feel welcomed and cared for.
