The story
In the Wiedikon district of Zürich, Silex brings a modern European sensibility to the table – one shaped by an unwavering focus on wine and the land it comes from. The name itself (French for flint) is a direct nod to the mineral-rich soils found in the world’s finest wine regions, and that close-to-nature philosophy runs through every aspect of the restaurant.
The team behind Silex is a trio with serious international credentials. British Head Chef George Tomlin has cooked around the world, serving as opening Head Chef of Melbourne’s “The Town Mouse” and twice winning Australia’s Young Chef of the Year. He then moved to London as Sous Chef at the Michelin-starred “The Clove Club” (then No. 26 on The World’s 50 Best Restaurants) before leading the kitchen at the celebrated natural wine bar “P. Franco.” French sommelier Jean-Denis Roger trained at the two-star Charles Barrier in France and later worked at top Zürich restaurants including “Baur au lac” and “Maison Manesse.” Swiss-born Julia von Meiss, who met Tomlin while working at The Clove Club, rounds out the team as General Manager. They opened Silex in November 2021.
The kitchen’s modern cuisine is built on the same principles as the wine list: artisanal, sustainably farmed, and produced with integrity. The menu changes regularly, available both à la carte and as a tasting menu. Diners can expect dishes that highlight produce from farmers and suppliers who work organically and transparently. The wine list, curated by Roger, leans toward minimal-intervention, natural wines from producers who farm with respect for their vineyards.
Silex has earned a Michelin Recommended distinction, a recognition that aligns naturally with its refined yet relaxed approach. The restaurant keeps a few seats for walk-in diners and welcomes those who just want a drink and a snack. When weather allows, the terrace is open for outdoor seating.
Recognition
Ambience
Details
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