The story
PURS New Nordic Japanese Cuisine sits at Steinweg 30 in Andernach, Germany, where chef Peter Fridén runs a Japanese and Nordic kitchen that earned one Michelin star in 2026. The restaurant belongs to the PURS Luxury Boutique Hotel and serves a fusion menu built on French technique.
Fridén's cooking starts from French foundations and adds Japanese and Scandinavian touches. Guests choose a menu of four to six courses. Fermentation runs through many of the plates, giving the flavors a savory depth that suits the restaurant's quiet, precise style.
Scallops arrive with foie gras and a vin jaune cream. The zander is pan-fried and paired with a velouté made from fermented mushrooms. Miéral pigeon is aged over hay and served with fermented cherries, pepper compote and a celery dashi. Swedish Kalix Löjrom, a protected-origin roe, appeared on the menu in 2025 as a signature dish, paired with fermented elements and umami notes.
The dining room was designed by Belgian interior designer Axel Vervoordt. It is elegant without being showy, with artworks placed carefully throughout. The wine list offers around 1,000 selections, including sake and kombucha, and there are wines by the glass for guests who prefer to keep things simple.
Recognition
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High quality cooking
To the small designer luxury hotel with 11 rooms designed by star designer Axel Vervoordt, Peter Fridén offers the culinary equivalent. Afterward, the bar entices with exquisite drink creations.
Concept In the gourmet restaurant designed by Belgian interior designer Axel Vervoordt, Peter Fridén has created a perfect stage for his menus, which he offers in 4 to 6 courses. Culinary Style The foundation of his cuisine is French-based, but Peter Fridén skillfully blends it with Japanese-Scandinavian accents. This results in flavorful dishes such as scallops served with foie gras and vin jaune cream. The perfectly pan-fried zander comes with fermented mushroom velouté, while the chef combines hay-aged Miéral pigeon with fermented cherries, pepper compote, and celery dashi. Wine Opting for wine by the glass is always a good choice; otherwise, you can choose your favorites from around 1,000 selections, including sake and kombucha. Atmosphere Elegant interior, stylishly and subtly furnished with artworks. Conclusion Peter Fridén takes diners on a journey into an exciting, unique world of flavors.
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