Andernach/Frankfurt am Main, April 24, 2025 – A rare delicacy from the far north is being impressively presented for the first time at PURS New Nordic Japanese Cuisine: Head chef Peter Fridén is focusing on Kalix Löjrom, an exclusive caviar from Sweden that has so far barely been represented in top German gastronomy – and making it the centerpiece of a culinary experience.

The glowing orange roe of the vendace, caught in the icy waters of the Gulf of Bothnia, has long been a cult product in Sweden. As the country’s first caviar with a protected designation of origin, Kalix Löjrom stands for artisanal excellence and natural purity – qualities that also characterize Fridén’s cuisine. “For me, Kalix Löjrom is more than just an ingredient – it is an expression of identity and mindfulness,” explains Fridén. The award-winning chef, known for his sophisticated combination of Nordic clarity with French finesse and Japanese precision, brings the roe to life in a new context.

Nordic authenticity reinterpreted

At PURS, caviar is not just elegantly served – it is celebrated. Fridén combines it with fermented components, textural depth and elements that combine Japanese-inspired umami notes with French precision. The result: a signature element that not only surprises, but also tells a story – of the rough sea, barren beauty and uncompromising craftsmanship.

“I learned to appreciate Kalix Löjrom during my time in Sweden – its subtle, restrained aroma is unique,” says Peter Fridén. “In my style of cooking, which combines Scandinavian, Japanese and French flavors, it is perfect for a subtle moment on the palate.”

With the integration of Kalix Löjrom, Fridén is not only bringing an exclusive taste to Germany, but also a piece of culinary culture that focuses on sustainability, regionality and quality. A logical step for PURS – and a discovery that guests will not soon forget.