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Silex
Article in collaboration with SILEX
Eating with soil awareness
© Anni Kathrin Elmer
The SILEX is a restaurant with a focus on wine, which opened its doors at the end of 2021 right next to the Wiedikon train station. The name SILEX refers to flint, which is found in the best wine regions in the world. This reference reflects the nature-oriented philosophy of the three founders: The restaurant places great importance on working with carefully selected, preferably local, artisanal, and biodynamically operating producers. The extensive wine list ranges from traditional wines to natural wines – exclusively from Europe. The menu is available as a tasting menu or à la carte and can be ordered for sharing or individual enjoyment.
The SILEX is led by an experienced trio: George Tomlin, Jean-Denis Roger, and Julia von Meiss. George Tomlin, a talented Englishman, previously worked as a chef in the best restaurants in Australia and was twice named Australia's best young chef. In London, he worked at the Michelin-starred restaurant The Clove Club and later he led the kitchen at one of the world's best natural wine bars, P. Franco. The Frenchman Jean-Denis Roger completed a classical training in a French two-star restaurant and then moved to England, where he worked as a sommelier for award-winning wine lists. In recent years, he has made a name for himself in well-known Zurich establishments such as Maison Manesse, Baur au lac, Maison libre und 169 West. The Swiss Julia von Meiss completes the trio with her many years of experience in the gastronomy industry in both Switzerland and England. There, she led renowned wine bars and met George Tomlin at The Clove Club. Now she is responsible for the management of SILEX.
In principle, they want to create something new at a high level. They aim for a down-to-earth, authentic, and upright atmosphere, where the love for the product and holistic quality are clearly noticeable. An evening with them should not only be fun but also arouse interest in their producers. At SILEX, it is natural for them to work as locally, seasonally, and transparently as possible, and the team can fully identify with the way of working and benefit from it on all levels.
from left to right: Henrik Hertel, Thierry Mijatovic, Rahel Wunderlin, George Tomlin, Julia von Meiss, Micha Merz, Jean-Denis Roger und Noelle Huser
© Anni Kathrin Elmer
FOCUS TOPICS
Seasonal and Regional Cuisine:
SILEX works closely with small producers, using only seasonal and almost exclusively regional products. They make an exception for wines, sourcing some from countries across Europe.
Food Waste / Food Utilization:
To prevent food waste, everything is prepared fresh daily, served in manageable portions, and guests are informed about dish quantities to ensure enjoyment. Any leftovers are reused to the extent possible.
Use of Fresh and Minimally Processed Ingredients:
Only fresh ingredients are used, with many items made in-house such as vinegar, oil, syrup, bread, and butter.
Close Relationship with Regional Producers:
The restaurant maintains a close relationship with regional producers, as far as possible.
Vegetarian / Plant-Based Cuisine:
A quarter of the menu consists of vegetarian dishes, with vegan options available upon request.
Organic Products and/or Other Sustainable Labels:
The restaurant prioritizes awareness of the origin and production methods of the products used, rather than focusing solely on labels. They emphasize biodynamic methods for wines without necessarily requiring certification.
Whole Animal Utilization:
They purchase whole animals and utilize all parts. Any leftovers and trimmings are used for stocks.
Fair Working Atmosphere & Compensation System:
There is an opportunity for everyone to contribute. A four-day workweek in the kitchen allows employees additional leisure time, with one month off every five months. Additionally, SILEX only offers evening service, meaning there are no room hours.
Well-Being of Employees:
The team is small and characterized by a flat hierarchy. They prioritize addressing the wishes and feedback of all employees. Employees are highly independent and have the opportunity to learn a lot through regular training and briefings.
THEIR PRODUCERS
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Slow Grow
Vegetables
The innovative approach to agriculture is reflected not only in the final product but also in the development of the environment since Matthias and Sam took over the farm. Not only in cultivation but also in distribution and customer interaction, innovative methods are employed. SOLAWI, or Solidarische Landwirtschaft (Solidarity Agriculture), involves society in the activities of these two pioneers. -
Toni Odermatt
Meat
Toni Odermatt is the proud owner of 120 Toggenburg goats. Since 1990, he has been exclusively dedicated to goat farming and has specialized in it over the years. In pastures with forest edges and hedges, they can engage in their species-specific behavior, and they have access to the best grasses and herbs. -
Idea Salentina
Stracciatella-Mozzarella
"Idea Salentina" translates to "Idea from Salento," the southern tip of Apulia, Italy. Roberto De Matteis, since his childhood, has looked forward to the fresh mozzarella in Salento. This passion has stayed with him. His heart beats for craftsmanship, for high quality, for local production, and for incomparable enjoyment. The milk used in his cheese factory comes from nearby sources, and he prioritizes animal husbandry, cattle breed, and feeding practices. -
dasPure
Miso, roe, and garum
DasPure is the delicatessen manufactory in Wetzikon ZH. Patrick Marxer and his team refine food products. Sustainability, organic farming, and innovation are at the core of their production. All of their carefully selected products meet the high standards of responsible environmental stewardship. -
Preisig
Cheese
Since 1942, the Preisig family business has been producing cheese and wine. They are based in Richterswil. With their wide range of Alpine cheese, fondue, raclette, wine, or even a slightly different catering service for a special occasion, gourmets are guaranteed to find something to their liking. -
Das Fleisch
Pork meat
The founders of Das Fleisch, Nicola and Urs, are long-time friends who met during their apprenticeship as chefs. They aim for a conscious meat consumption and prioritize the highest animal welfare and best meat quality. By collaborating with local farms and promoting transparency, they aim to counteract industrial livestock farming and support small-scale farmers.