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HAUTE
CUISINE
by Christian Eckhardt
Christian Eckhardt creates in his kitchen harmonious dishes that provide extraordinary moments of happiness. He combines ingredients that at first glance seem to be incompatible. A fresh informality, which allows exciting nuances. Eckhardt’s fine arrangements are carefully thought out down to the last detail and draped onto the plate with great sensitivity. The result are complex dishes, never difficult, but always in perfect harmony.
Opening hours
Wednesday to Saturday kitchen acceptance from
6:30 p.m. to 8:30 p.m. After a visit to our restaurant, we recommend a visit to the PURS Bar.
At PURS we believe, that the world belongs to those who know how to enjoy it. And are therefore looking forward to your visit.
Vacation from
07.02.2021 til 23.02.2021.
„
If you want to
become a great chef,
you have to work with great
chefs. And that's exactly
what I did.
”
The Head chef
at Purs
This fine craft, which distinguishes Christian Eckhardt's kitchen, is no coincidence. He completed his apprenticeship at the Hotel Bareiss with Claus-Peter Lumpp. Further stops include: the three-star restaurants "Aqua" at the Ritz-Carlton by Sven Elverfeld as well as Schauenstein Castle by Andreas Caminada and the restaurant Villa Rothschild, where he was head chef from 2014 to 2017. In 2015 he received for the restaurant two Michelin stars. At PURS he stays true to his philosophy. There are mainly regional, but always high-quality ingredients used. Each ingredient is given a special role, together, the different flavors give an extraordinary taste experience. The achievements of Christian Eckhardt and his team were awarded with two stars in 2019 and 2020 by the Michelin Guide.
Menu
Enjoy an exciting menu, whose sequence you decide for yourself. Choose your ingredients and be surprised by the tastes’ combination.
At request 5, 6 or 7 courses.
5-COURSES €165 6-COURSES €180 7-COURSES €195
Chefs Choice ( Only by Table )
5-COURSES €155 6-COURSES €170 7-COURSES €185
(WINE PAIRING STARTING AT €75)
Starters
Foie gras
Artichoke - Grape - Danish Pastry
Scallops
Corn - Curry - Macadamia
Sea Bass
Pea - Raddish - Ginger
Entrée
Lobster
Turnip - Pine Nuts - Sorrel
Danube Salmon
Pointed Cabbage - Physalis - Almond
LiVar Pork
Chayote - Calamaretti - Shiso
Main Course
Sea Bream Royal
Fennel - Pistachio - Quince
Guinea Fowl "Excellence "
Pimentos de Padrón - Hemp Seed - Brazil Nut
Lamb
Beans - Eel - Currant
Dessert
"Rumtopf"
Berries - Vanilla - Hickory Wood
Piura Porcelana Chocolate
Apricot - Mustard - Lemon Thyme
Cheese selection affineur
Antony
Crispy Bread – Chutneys – Grapes
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