Vegan star chef Zineb Hattab (35) is making a name for herself in Zurich

This Moroccan Spanish chef fights for justice in her three restaurants

In Zurich, wedged between vintage shops, bakeries and a Jewish Orthodox synagogue, a young immigrant chef (35) runs three plant-based restaurants within a stone's throw of each other: Kle*, Cor and Dar. In 2025, she received the prestigious Swiss Culinary Merit, an award that honours gastronomy professionals for their craftsmanship and respect for Swiss culinary heritage. Food Inspirations Sheila Struyck spoke with this unique, slightly activist star chef, who does not shy away from big topics

photo’s: Erna Drion

We must eat more plantbased

The daughter of Moroccan immigrants grew up on the Spanish coast and studied in Barcelona. Hattab left for Switzerland to work as an engineer. There she developed a love of cooking and changed course. A couple of years later she has become one of the most important advocates for plant-based cuisine in Switzerland. She is well established in Zurich with three plant-based restaurants. This is quite an accomplishment; traditionally Swiss cuisine has a leading role for dairy and meat. But for Hattab, eating more plants is a very natural choice.

Left: dessert with jelly, strawberry mascarpone cream and angel hair pasta | centre: tostada with walnut, ricotta, pickled berries and clover | right: aguachile with kohlrabi

"Plants are the staple food of every indigenous population and have been for generations. We need to go back to that. We need to reconnect with nature”. But change does not happen by itself and sometimes needs a push. “I have jumped into the deep end without being able to swim, but I trust that I will figure it out. I have learned early on to surround myself with the best swimmers, so that together we can reach the shore. Honestly, people get involved in our mission by personal choice. If they don't believe in the impact of our work, the relationship won't last. At the restaurant we try to have the best impact on all people involved, hospitality is a people business. The cooking and service is a part of it, but we focus on human connections. So, my entire team deserves the credit for the work we do”.

Honestly, people get involved in our mission by personal choice. If they don't believe in the impact of our work, the relationship won't last. At the restaurant we try to have the best impact on all people involved, hospitality is a people business. The cooking and service is a part of it, but we focus on human connections.

‘Plants are our staple food and have been for generations. We need to go back to that.’ 

At Kle*, ‘Zizi’ translates her life and travel experiences into fine dining dishes. The restaurant opened in 2020 and has been awarded one red and one green Michelin star. The intimate restaurant with 40 seats is decorated in ‘shaker’ style, lots of wood and simple textiles. An austere elegance that feels very pure.

Cor is a simple but elegant tapas and vermouth bar with a clear Spanish signature. 

In the Moroccan-inspired Dar - ‘to give’ in Spanish and ‘home’ in Arabic - all dishes are served at the same time, to share, just like at home. Hot harira, steaming couscous, but also tapas-like snacks that immediately make you think of Barcelona.

Kle’s serene interior

Local, seasonal and 100% plant-based

"In Switzerland, a focus on local, seasonal and 100% plant-based cooking mainly means tapping into extra creativity. We can only harvest fresh vegetables and fruits during five months. By always questioning what we already know, we discover new flavour combinations. We research better and new preservation methods to retain the taste of summer for longer.” Kle does not have an à la carte menu, but a choice of 4, 5 or 6 courses that change with the season.

The large retailers and industrialised food production have cut the umbilical cord that connects us to mother nature, Hattab argues "When I was growing up in Spain, farm-to-table cooking was a no-brainer. We bought vegetables and eggs from the neighbours and didn't eat strawberries in winter or chestnuts in summer. Here, I work with regular farmers. We support each other. If we want a specific vegetable on the menu, they grow it for us. And if they have a too abundant harvest or their crops are damaged by hail, we still buy their products. This circle of trust is crucial.”

This unequivocal text hangs on a notice board in the shop: ’Together for a space free of racism, classism, sexism, ableism, ageism, lookism and speciesism."

Kle: vegetable art on the plate

Hattab learned her trade from disciplined star chefs in kitchens such as Nerua* (Bilbao), Schloss Schauenstein*** (Fürstenau), Osteria Francescana*** (Modena), Blue Hill** and Cosme (both New York). You see it on the plate: fine dining finesse combined with multicultural roots and inspiration from travelling the world. 

The friendly waiters in green linen don't explain in detail what lies on your plate, but they do tell you the story behind it. What was the source of inspiration? Who grows the Thai herbs? The dishes are highly flavoured, with a well-balanced use of bitter, sour and of course umami. 

All the senses are stimulated in the peaceful dining room. What really characterises Kle are the ‘gestures. For each dish, the portion size and how you eat or spread it has been carefully considered. Small doll's spoons provide just enough Kosho mayonnaise on your pillow bread. You eat the elegant New York-style hot dog with your hands. That bit of sauce on your nose adds to the eating experience. The seaweed-based aguachile gives the kohlrabi a hint of the ocean. The latter dish is served with a ‘smokey spice water à la mezcal’, one of the surprising pairings for which Kle is also known.

Vegetable New York-style hot dog

Work-life balance

There is a huge difference between running one business and several, Hattab explains. “If you are as involved as I am, you must learn to delegate and maintain a tight schedule. In addition to my businesses, I also organise external events and regularly travel abroad to cook. It is quite a challenge to spend quality time with my family and friends. I have put together a team of people I admire. They can run the locations without me.”

’I have put together a team of people I admire"

Co-ownership

The entire team is portrayed in her cookbook “The Taste of Love”. It makes sense, she says. “I couldn't do it without them. I always mention their names too: Alessandro, Emily, Antonio and Sven are the driving forces in our kitchens. At the front, it is Johanna, Amona, Laila, Ananda and Manon who run the operation and ensure a hospitable, loving welcome and a special experience for our guests. And the secret weapon? That's Marc Barrafon. For 18 years, he has been the love of my life and the man who makes sure everything works behind the scenes: from contracts to annual figures, from marketing to HR.”

Zineb Hattab and Alessandro Scaccia. Scaccia has been the chef at Kle from day one and recently became co-owner.

“I believe in retribution. We recently made Alessandro a co-owner. ‘Many people ask me why we did that. It was important for him ánd for me. Alessandro has been Kle's head chef since day one. Kle wouldn't be the same without him. From the start, he has worked there with a sense of ownership, without being one. As soon as it was possible, I offered him the opportunity. I cherish dedication, both privately and professionally. In the future, I will certainly offer this to more employees who share our mission and are in it for the long term.”

Social inequality

Social justice and intersectional change are an important theme in Hattab's life. “If I can do something to create equal opportunities or prevent abuses, then I will do it. Sometimes we receive attractive requests or invitations to collaborate, which we turn down because they do not share our core values. We can disagree about which coffee is the best, but not about fundamental issues such as human rights or genocide. That is why I am so proud of my Swiss Culinary Merit award. As an immigrant - and the daughter of immigrants - this is proof to me that I am being recognised. It puts the spotlight on our work to eliminate social inequality and injustice from the hospitality industry.”

Published in Dutch on Food Inspiration 11-04-2025