Delicious dishes and amazing wine advice: Restaurant Silex (23. October 2023)
Returning to the Silex is always a good idea – for various reasons. Firstly, they constantly keep changing the menu, so you will have the pleasure to eat something different from what you’ve had the last time you’ve been there. This time we started with “hokkaido pumpkin tempura, laurel mayonnaise” (CHF 11.00), which was – not surprisingly – a bit oily, but still very enjoyable in terms of flavour.
Next in line was the “stracciatella, radish, bottarga” (CHF 12.00), which was tasty and definitely something I can get used to eating on a regular basis, despite the simpleness of the dish. And the “grilled Duroc skewer with fermented chilli” (CHF 9.00), which was rather nice too in terms of flavour. However, the piece was rather small and for CHF 9.00, I found it a bit overpriced.
The “marinated tomatoes, mozzarella, olive crackers, basil” (CHF 22.00) was nice. Nothing extraordinary in terms of flavour combination and in terms of surprise, but the mozzarella was actually super smooth and respectively nice.
The “breaded mushrooms from Zurich, kale, sauerkraut, and lovage” (CHF 21.00), was quite fine too. Especially, since it was not the dish I had expected. Last time, when I was here, I absolutely preferred the mushroom dish above any other dish, but this time it wasn’t entirely as good as the mushroom dish I have had the last time.
The “smoked, raw beef heart, mushroom mayo, pickled maiitake, fried bread” (CHF 21.00) was definitely a bit different from what I had expected, however, the beef heart tartare turned out to be very enjoyable. Definitely not something I have tried before, but all the more, it was actually super nice.
The “pappardelle with Duroc ragù, chicken liver, and gochujang” (CHF 32.00) was overall tasty. To me, the flavour of the dish was a bit too intense, caused by the chicken liver. I mean, chicken liver has a very strong taste of its own, so I would probably have reduced the intensity of the chicken liver in the dish.
The “fregola sarda with corn cream, corno di blue peperoni, celeriac, black garlic” (CHF 34.00) was surprisingly expensive for a vegetarian dish, but I do admit that it was actually incredibly delicious. I even dare say it was one of my favourite dishes that evening. Really intense in terms of flavour and great in terms of texture.
The “fallow deer from Zurich, chestnut hollandaise” (CHF 51.00) was lovely in terms of flavour profile, however, CHF 51.00 for five small slices of fallow deer just doesn’t feel right, independently of how good it actually is.
The “cabbage and beetroot” which was served with the fallow deer was nice too. Overall, just a really lovely experience.
The “fig leave ice cream with caprin” (CHF 8.00) was something distinct. I mean, we’re not talking about fig ice cream, but really about fig leave ice cream. And I absolutely enjoyed it!
Last but not least, the place is nice in terms of interior design as well. It is relatively spacious, modern interior design, and last but not least, it is also lovely from an atmospheric perspective.
On top of that, the service is exquisite. The staff is super friendly and attentive, making sure you have everything you need and want at all times. And at the very last, Julia, the sommelier does an exquisite job at suggesting you wines, which are a bit out of the ordinary. So, to me, the Silex remains a place, which is definitely worth visiting.
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Contact Details:
Restaurant Silex
Freyastrasse 3
8004 Zürich (CH)
Tel.: +41 44 210 30 30
E-Mail: info@silexrestaurant.ch
Homepage: http://www.silexrestaurant.ch
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
