PUR Hurden, Schwyz
At the PUR lakeside restaurant on the picturesque Hurden peninsula, two top chefs are at the helm – after all, outdoing the breathtaking scenery with gastronomic delights is no easy task.
An oasis of indulgence on Lake Zurich
Those seeking indulgence find it twice over at PUR – where the setting and the cuisine compete for guests’ attention. Chefs Tarik Lange and Adrian Bührer rise to this challenge with aplomb – after all, they’re not unknowns, being famed for their work at hotels such as the Park Hyatt Zurich and the Giardino in Ascona. The address also has a history: PUR Hurden follows in the footsteps of the tradition-steeped, 300-year-old Rössli Hurden. The result is an oasis of indulgence for those who appreciate personal, authentic and regional cuisine – at its most PURe.
The food is served in the Lounge, in the Cantina, and, in the summer, right by the water. Before or after, the lakeside lounge beckons with comfy armchairs, straw umbrellas and great drinks. Tropical vibes included. And guests who feel like it can also arrive by boat. That’s just what (late) summer is like here!
What do the guests order, what does the chef love?
Tarik Lange and Adrian Bührer don’t waste time deciding: As starter, they choose the beef tartare. They cut it into tiny pieces by hand with a knife and serve it with fresh farmhouse bread, zucchini and radishes. They also choose their main course quickly: carp fillet with polenta, cime di rapa and ratatouille. And the guests? The lettuce salad with aioli sauce, crunchy potatoes, chopped herbs and broccoli is a favorite starter. The "Swiss Angus Short Ribs" are especially popular as a main course. "Another great choice!" according to the two maestros.
