The building
Zeche means the factory floor — the room where the work happens. This one made cigarettes.
Nothing was themed in. The plaster was left where it fell.
Zeche opened in early 2024 in a wing of an old tobacco factory near Station Square. The hall now full of tables was the workers' sasadilo — the canteen.
The bas-relief frieze along the wall came with the room. It was cleaned, not replaced, and it is the reason the space looks like nowhere else in the city.
Luka Nachkebia
Chef, food technologist and a judge on MasterChef Georgia. He rebuilt the canteen menu the way a canteen menu should read — hearty, unfussy, priced for a Tuesday — then made every dish better than it needed to be.
You order it by ticking boxes on a sheet of paper. The descriptions are jokes. The food is not.
Zeche is not a restaurant with a bar attached.
It is a hall that several kitchens share. Sasadilo cooks, Brouge pours, Tamtaki wraps, Grilla grills, the café opens early and the room turns into a club at the weekend.
