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KLE Events

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Join us for Soil to Table: Future, our fourth edition where we delve into the future of agriculture alongside young winemaker Madlaina Erni and our trusted supplier, the Solawi Halde team.

Indulge in a 7-course menu expertly paired with wines as we explore the agricultural landscape of tomorrow.

Last year, we initiated the "Soil to Table" series with the intention of discussing topics close to our hearts here at KLE, such as food origins, produce, seasonality, migration and now future.


These evenings are entirely dedicated for you to have the opportunity of enjoying our creations together with the masters behind the raw materials.

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We host a relaxed extended dinner where chef Zizi crafts a menu specifically created around the farmer & winemaker we showcase.

Includes: 7-course menu with wine or non-alcoholic pairing

Date: May 29, 2024

Time: 19:00 onwards

Location: KLE Restaurant, Zweierstrasse 114, 8003 Zürich

Price: 270 CHF (with wine pairing) or 220 CHF (with non-alcoholic pairing)


Book now your spot before it's sold out:

Past Events

KLE Palace: Our first pop-up in St. Moritz

From February 9th  to March 17th Badrutt’s Palace was the home of our KLE team. 

Our evenings retained the warm and intimate signature service you love, but with a twist. No time restrictions meant you could savor the entire evening with us, allowing for an expanded menu, refined wine and non-alcoholic pairings.  

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Often times, we are disconnected from the origins of our food. Last October we hosted our third "Soil to Table" with the topic around "Migration".

The evening was different from the usual KLE evenings as our guests shared the table through a 7-course menu with wine pairing full of taste and passion.

Through the menu, we presented the work of Salvador Garibay, one of our closest suppliers who grows South American products in Switzerland, and Jordi Arnan, co-owner of Celler Pardas, a winery in the heart of Penedès, Spain.

Last year, we initiated the "Soil to Table" series with the intention of discussing topics close to our hearts here at KLE, such as food origins, produce, seasonality, and now, migration.

These evenings are entirely dedicated for you to have the opportunity of enjoying our creations together with the masters behind the raw materials.

We host a relaxed extended dinner where chef Zizi crafts a menu specifically created around the the farmer & winemaker we showcase.

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Salvador Garibay

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