The story
The Boulder Dushanbe Tea House is not a typical restaurant. It began as a gift from Boulder’s sister city, Dushanbe, Tajikistan — a handcrafted teahouse shipped across the world and reassembled piece by piece. The ornate building, with its carved cedar columns, hand-painted ceilings, and ceramic tiles, is the largest teahouse in the United States and one of a kind in the western hemisphere.
Since 1998, the Tea House has been operated by Lenny and Sara Martinelli and their partner Gerald Manning under Three Leaf Concepts. Lenny Martinelli, executive chef and CEO, brings a background in environmental design and a deep appreciation for the ethnic cuisines of other cultures. Sara, a clinical herbalist and professional tea blender, creates the Tea House’s exclusive blends. Together they also own Three Leaf Farm, which supplies organic produce to their restaurants.
While the cuisine is listed as Eastern European, the dinner and lunch menus are a true global journey. You’ll find Tajik shish kabob (shashlik) with lamb, bell pepper, and osh rice; Persian khoresh fesenjan, a braised chicken dish with walnuts and pomegranate; and Swedish svamptoast — wild mushrooms on grilled bread with truffle oil. Small plates range from Indian samosas to Malaysian char kway teow and Persian dolma bademjan.
The Tea House also offers an extensive tea program, with Afternoon Tea and Dim Sum Tea served daily. Sara Martinelli’s exclusive blends reflect her training as a clinical herbalist and her focus on wellness.
In 2026, the Boulder Dushanbe Tea House earned a Michelin Recommended distinction, a recognition that aligns with its thoughtful sourcing, creative cooking, and singular atmosphere. Whether you come for a full dinner, a leisurely lunch, or a teatime of dim sum and hand-blended teas, the experience is one of genuine hospitality and cultural curiosity — served in a space that feels like a world away.
Recognition
Ambience
Details
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