WRITTEN BY ABNA ASHANTI
At a time when some restaurants are quietly returning to traditional menus, it is inspiring to see others remain steadfast in their plant-based vision, and to see that commitment now gaining the recognition it deserves. In Zurich’s District 3, Restaurant KLE is leading this quiet revolution, having earned both a Michelin Star and a Michelin Green Star for its dedication to sustainability and creativity.
At the heart of this acclaimed restaurant is Zineb “Zizi” Hattab, a former engineer turned chef whose journey reads like a story of purpose rediscovered. The daughter of Moroccan immigrants, she was born in Spain and raised on the Costa Brava, where Mediterranean light and coastal flavors subtly shaped her culinary instincts. After leaving a career in engineering to pursue her true calling, Zizi trained in some of the world’s most respected kitchens, from Andreas Caminada’s Schloss Schauenstein in Switzerland to Cosme in New York.
Zizi Hattab proposes something out of the ordinary in her charming Zurich restaurant. Not only is her modern, creative cuisine entirely vegan, but it also draws from Moroccan and Mexican influences, a reflection of her rich, multicultural background. At KLE, guests are invited to embark on a surprise tasting journey of four to six courses, guided not by a printed menu but by the season’s freshest ingredients and the farmers who cultivate them. Each evening’s offering reveals the harmony between regional produce and global imagination.
Dining at KLE is less about ordering and more about surrendering to discovery. The restaurant’s Seasonal Protagonists, ingredients freshly harvested and full of life, form the basis of an evolving tasting experience shaped by Zizi’s creativity and her team’s shared spirit. The result is an elegant yet playful expression of plant-based cuisine, grounded in authenticity and generosity.
From the first bite, KLE’s philosophy extends far beyond the plate. The restaurant radiates warmth and inclusivity, its intimate space filled with the hum of connection. Whether it is the pan-fried kohlrabi on chile ancho aguachile, evoking the memory of sea air, or the reimagined tortellini alla panna, where Italian comfort meets modern ingenuity, each dish tells a story of curiosity and care.
Even the beverage pairings are crafted with intention. Wines are sourced from producers who share KLE’s commitment to sustainability, while non-alcoholic pairings, developed in collaboration between chefs and the front-of-house team, creatively repurpose kitchen by-products, a thoughtful homage to circular gastronomy.
In Zizi’s hands, plant-based dining becomes a language of emotion, memory, and quiet power. Her dishes speak of connection to nature, culture, and each other. Through creativity, curiosity, and conscience, KLE continues to redefine what fine dining can be, proving that sustainability and sophistication are not opposites, but partners in flavor.
Photo credits:
Photographer Erna Drion
Instagram: @visible_by_erna
KLE
Zweierstrasse 114, 8003 Zürich
www.restaurantkle.com
Instagram:
@klerestaurant
