Mediterranean tradition.
Columbia's dining table.
Ambrosia Taverna was born from a simple conviction: Columbia deserved a restaurant that took Mediterranean cooking seriously. Not just gyros and hummus — the full range of flavors, techniques, and hospitality traditions that make this cuisine extraordinary.
We opened on Main Street because we wanted to be in the heart of Columbia's dining scene. A place where families celebrate anniversaries, where colleagues close deals over lamb souvlaki, and where curious diners explore a cuisine that's been bringing people together for millennia.
Our kitchen uses imported Greek and Mediterranean ingredients alongside locally grown produce from South Carolina farms. We make our phyllo by hand, slow-braise our proteins, and bake our baklava fresh daily. None of that changes — regardless of how busy the Friday night rush gets.