PUR Hurden

In Hurden am Seedamm, everything is basically perfect: a restaurant with a dream terrace by the water, wealthy neighbors, and food-loving locals in the surrounding lakeside communities who are happy to spend money on good food. Yet, it lacked a fine dining establishment. That has now changed: In autumn 2024, the two acclaimed chefs, Tarik Lange and Adrian Bührer, took over the 300-year-old «Rössli». Now called «Pur», the pair certainly know their way around fine dining: Lange previously worked at Zurich's Park Hyatt, while Bührer honed his skills at Ascona's Giardino. Their menu makes no distinction between starters and main courses; guests simply order two to four plates according to their appetite. Refreshingly served cold, the Lake Zurich fish ceviche features shaved fennel, fennel shoots, and citrus fruits. The beef tartare boasts a rich flavor, paired with parmesan foam, artichoke, capers, and a slice of toasted farmhouse bread. The pulled duck leg salad, dressed with dill, shoyu (soy sauce), and crackers, is nothing short of brilliant. We also highly recommend the bouillabaisse made with Lake Zurich fish, served alongside bacon fried with smoked paprika. Melt-in-your-mouth veal cheeks arrive with Jerusalem artichoke cream, pine nuts, and red onion, while the pink Swiss Angus striploin—dubbed «Rinderwahnsinn»—is paired with pumpkin cream and a Café de Paris sauce. «Desserts are mandatory» reads the menu. And indeed, the wonderfully zesty «false lemon» and the small Felchlin chocolate cake deliver a spectacular finish.