Silex

The story

Silex in Zürich: Natural Wine and Modern European Cuisine

The Flint Philosophy

Silex establishes its presence in Zürich Wiedikon as a modern European cuisine destination rooted in soil-first principles. The name translates directly to flint, referencing the mineral-rich earth that shapes celebrated wine regions globally. British head chef George Tomlin, French sommelier Jean-Denis Roger, and Swiss general manager Julia von Meiss opened the doors in late 2021 after building careers across London and Melbourne, a trajectory that recently earned a 15-point rating from Gault&Millau.

The Kitchen Line

Tomlin guides a kitchen that trims unnecessary complexity, favoring a modern European cooking style built on ingredient integrity. Regular visitors return for the Einsiedler gougères or the cured lardo balanced against fermented dough and local honey. Seasonal mains frequently feature Duroc pork loin slow-braised with stewed apples or a hearty homemade lamb sausage accompanied by finely sliced hasselback potatoes.

The Wine Room

Jean-Denis Roger organizes a cellar that mirrors the kitchen’s dedication to organic viticulture, pairing each selection with refined European cuisine. Floor-to-ceiling windows overlook a sunlit terrace that fills during summer evenings, while the dining room maintains a calm, unpretentious pace. Servers circulate quietly, keeping the conversation anchored to the provenance of every dish and pour.