
KLE Events
Celebrate 5 Years of Restaurant KLE with us!

Join us on the 30th of January 2025 as we mark Restaurant KLE’s 5th Anniversary. We want to celebrate with a very special Collaboration Dinner created by Chef Tanja Grandits and Zizi Hattab.
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For this important milestone Zizi wanted to invite someone she admired and looked up to, someone who is a beacon of change in the gastronomy industry. Who better than a role model like Tanja Grandits who has brought excellence, color and joy to swiss hospitality for the last 2 decades.
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Along with their teams, Tanja and Zizi will create an eight-course menu which you can enjoy accompanied by thoughtfully curated wine or non-alcoholic pairing options.
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This one-night-only event is not to be missed—reserve your seat today and celebrate with us!
The ticket includes the eight-course menu. Guests can decide on the evening whether to enjoy one of the thoughtfully curated pairings or opt for other drink choices.
Past Events

Soil to Table: Future, our fourth edition where we delved into the future of agriculture alongside young winemaker Madlaina Erni and our trusted supplier, the Solawi Halde team.
Our guests indulged in a 7-course menu expertly paired with wines as we explored 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.
We host a relaxed extended dinner where chef Zizi crafts a menu specifically created around the farmer & winemaker we showcase.
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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)
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.




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.
