Moroccan-Spanish chef Zineb Hattab is as refreshing as any palate cleanser, mixing Mexican flavors from her time at New York’s Cosme with Swiss produce, at plant-based KLE in Zurich. How about tostadas with hazelnut and corn, or kohlrabi with ancho chilli and macadamias? Or try ravioli with cream and pistachio, or squash, Morello cherries, and curry. Her Moroccan roots come through in each dish, especially in desserts such as lemon meringue pie using Moroccan verbena and Swiss lemongrass, and meringue with violet and orange blossom. KLE has succeeded in freeing vegan cooking from worthiness to focus the pleasure of the dining experience.
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