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Stamba Hotel | Tbilisi, Georgia

A building functioning as a newspaper publisher in the Soviet era reborn as a boutique hotel in the Georgian capital, Tbilisi. The Brutalist building revived by Adjara Group has become a vibrant element of Vera, the already pulsating district of Tbilisi. 

It’s another approach to the Soviet architectural heritage: the Georgian Adjara Group considers it its mission to revive the country’s hospitality industry, while they also aim to preserve the characteristics of the local culture with the same impetus.

Photo: Nick Paniashvili / Adjara Group

They established Stamba Hotel in 2018, in a factory building built in the 1930s. They kept the basic elements of Brutalist architecture: they didn’t touch the concrete walls and roof structures – these make the lobby look so spectacular. And of course the abundance of plants and the rays of light created by the glass-bottomed pool of the attic. 

Photo: Nick Paniashvili / Adjara Group

The creators strived to create a more lively discourse between contemporary design and local cultures as well as foreign guests and the community of Tbilisi all throughout the building. The walls are decorated with works of art created by Georgian artists in every room, and the shelves following the impressive height of the rooms are filled with Georgian art publications and books.

Photo: Nick Paniashvili / Adjara Group

The common spaces of the hotel are open to the residents of the city, too: anyone can enter the community garden, the restaurant, the bar, the café and the internal patio as well. 

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Photo: Nick Paniashvili / Adjara Group

The coolest thing about Stamba Hotel is, however, not the impeccably designed interior. Local artists can use one of the wings of the building left out from renovation for free as exhibition spaces and workshops.

Photo: Nick Paniashvili / Adjara Group

In addition, since Adjara Group is a big fan of local production, Stamba gives home to the first internal producers’ hanging garden in the country. The various vegetables and fruits are produced on 7 levels, on 200 square meters, by using approximately 75% less water than in the case of traditional production methods. 

Photo: Nick Paniashvili / Adjara Group

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