Silo

Chef and owner Douglas McMaster once said: “Only five per cent of our guests come to Silo because of the zero waste concept. Most come because the food is delicious and we offer a fantastic dining experience. We want to deliver good service and atmosphere, including wine and wine knowledge.  And that is exactly what they did. Bold deep flavours, moorish and fulfilling. Perfect cuisson for both hen of the woods and mutton. Professional and accessible. The new luxury: delicious dinners with a clean consciousness. Extra bonus: the exciting postindustrial graffiti environment. Chefs who work with concentration in view of the entire business. Front of house that tells you briefly what zero waste is, but above all they all give you a fantastic gastronomic experience. The holy grail: 5 Radishes!