New since Nov. 2021 in Zurich at the Schmiede Wiedikon train station. Silex is French and means flint. The three founders Jean-Denis Roger, Julia von Meiss and chef George Tomlin describe their heart project as a 'fluid concept between wine bar and restaurant'.
My conclusion: absolutely successful and fitting for Zurich. Beautifully realized in terms of design - in the entrance area you can first arrive in peace with a glass of natural wine. Jean-Denis will be happy to advise you. Then climb a few steps and you're in the restaurant, all completely open and connected to the kitchen. The menu is divided into snacks, small plates, large plates and dessert.
Silex about itself:
We cook food and serve wines whose origins we stand behind. Our wines come from artisan producers who work with minimal intervention and manage their vineyards with respect for nature. Our food follows the same philosophy: we use products, farmers and suppliers that are sustainable and organic, with integrity and transparency. Our regularly changing menu is available both À la carte and tasting menu.
Baked beets, salted mandarin & whitefish roe
Lamb tartare, dehydrated shio koji egg yolk & allumettes
Pappardelle with ragù of Duroc pork, chicken liver & gochujang
Jerusalem artichoke cooked in beer, roasted yeast & chestnuts
Quince semifreddo, salted caramel & crumble