Our Story
Our dough rests for 48 hours.
Slow fermentation, no shortcuts — that's where the flavor comes from.
Our founder is Swiss, formerly co-founder of Farina Tbilisi. He designed and built our Neapolitan wood-fired oven himself, brick by brick, right in the heart of Fabrika. After baking the first 1000 pizzas himself, the team grew. Meanwhile we are a team of around 12, operating every day. Our oven fires up every day, reaching 370°C — hot enough to turn that 48-hour dough into a soft and crunchy pizza.
We use fresh ingredients only. And eaten hot, straight out of the oven, pizza is simply a different food than anything delivered in a box — the cheese still pulling, the crust still crackling. That moment doesn't survive a delivery bag.
Alongside the pizza we offer fresh sourdough bread, home-made brownies, Georgian craft beer and natural wine. On weekends, our bar comes alive — glasses passed hand to hand, evenings that run long.
Cozy, fast, fresh and friendly. Find us in Fabrika, in the heart of Tbilisi.
