Ceres Bistro started in 2023 as a tiny bistro in a peaceful neighborhood of Tbilisi, Georgia. Intentionally small in scale, it was built and carried by a single person behind it all; The Chef, the host, the designer …
With its open kitchen, limited seating, and warm, thoughtful details, Ceres created an intimate space for every guest to slow down and enjoy it fully.
The Ceres Bistro experience was meant to feel personal and intimate. The place was designed to feel more like being welcomed into a warm home kitchen rather than entering a traditional restaurant.
Every detail was considered: the soft lighting, the aroma of freshly baked bread and olive oil, the short water color films on the screen, the quite Levant songs playing in the background and all the small personal details all around the restaurant.
Wood, woven baskets, and plants hanging casually through the space, with dusty warm colors across the walls and cushions lining the seating area inviting guests to pause and settle in.
Small touches appeared everywhere: books stacked in corners, board games left out to be shared, and objects collected over time that made the space feel lived in, personal, and familiar.
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Why Ceres?
n Roman mythology, Ceres (pronounced with a hard “K” sound: Keh-res) was the goddess of agriculture, grain, and nourishment, and the central deity for common people. 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 extends beyond mythology.
Rooted in the earth yet open to evolution, Ceres reflects a simple belief: that good food and true hospitality should belong to everyone, regardless of how humble their origins or ingredients may be. From her name comes the word “cereal”; a reminder of bread, wheat, seeds, and legumes; the most fundamental foods that have sustained civilizations for thousands of years, the beginning of both the table and life itself.
At its heart, Ceres Bistro seeks to honor this name by offering hospitality that goes beyond serving food to the body. It becomes nourishment in a wider sense: a space, a feeling, a moment of warmth that feeds the mind, the memory, and the soul.
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The Philosophy
t Ceres Bistro, “Feed Me Light” expresses both a philosophy and a working 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.
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From Bistro to Home-Dining and Beyond
or nearly two years, Ceres Bistro existed as a small but cozy physical bistro in Tbilisi, creating an intimate dining experience built around true hospitality and thoughtful cooking.
As the industry and ways people chose to gather began to change, it became clear that Ceres was never truly confined to a single location or a fixed menu.
Ceres Bistro has evolved and today it exists as an ever-changing Chef-led culinary studio and nomadic dining concept;
offering intimate dining experiences, private chef services, curated gatherings, specialty products, and soon, both in-person and online cooking classes.
Moving between homes, cafés, private venues, and digital spaces, the spirit of Ceres Bistro moved with the Chef behind it; wherever she cooked, hosted, gathered people, and created space around a table, Ceres exists.
Ceres continues to grow beyond the walls of a traditional restaurant while remaining guided by the same principles it began with: thoughtful cooking, bold Levantine flavors, creativity, and hospitality designed to nourish not only the body, but also the mind and soul.
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Ceres Bistro’s Roots
eres 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 and experience different 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 holds a Bachelor’s in Nutrition and Food Science from the Jordan University of Science and Technology (J.U.S.T), and a College Diploma in Hospitality and Culinary Arts from The Royal Academy of Culinary Arts (R.A.C.A)- Jordan, affiliated with Les Roches, Switzerland.
Her 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 Restaurants.
Her style of cooking blends tradition, memory, and imagination into dishes and drinks shaped with care and intention.
Flavors and ingredients from Jordan where she grew up; Summaq, Za’atar, Olive oil, fresh herbs, and legumes form the heart of many of her creations.
These familiar tastes are expanded into the wider Mediterranean cuisine through French technique, interpreted freely while remaining deeply respectful of their origins.
The result is a form of traditional fusion that feels both comforting and surprising, where each dish reflects balance, warmth, and a personal approach to modern Bistronomy.
Guided by the belief that true richness comes from care, patience, and respect for origin, she approaches hospitality as something far deeper than service alone. Through presence, generosity, and quiet thoughtful gestures, she creates experiences where guests feel genuinely welcomed, seen, and cared for.
