The story
On the Hurden peninsula, surrounded by the waters of Lake Zurich and with the Alps on the horizon, PUR Hurden offers an experience that lives up to its name. The philosophy is straightforward: authentic pleasure from the best products, unadulterated. Here, classic cuisine meets a setting that feels both timeless and immediate.
The restaurant is the work of hosts Tarik, Eliane, Susanne, and Adrian, with chefs Adrian Bührer and Tarik Lange in the kitchen. They combine traditional techniques with fresh, local ingredients from selected producers. The result is a menu rooted in the region, served in a space that balances modern comfort with a sense of history.
The PUR Rössli Lounge is the indoor heart of the operation, blending contemporary design with historic character. It is a place for relaxed aperitifs, small snacks, or uncomplicated dinners, with an extensive bar menu of wines, champagnes, and innovative drinks. On warmer days, the Lounge am See opens from April to September, offering an outdoor terrace that sits directly on the water. From Wednesday to Sunday, a fresh, regional two- or three-course lunch menu is served.
In the colder months, the Fondue-Stübli Cantina 1829 runs from November to January, celebrating Switzerland's most iconic comfort food. Between the lakeside views and the Alpine backdrop, the atmosphere is calm and unhurried. The Michelin guide has recognised this approach, awarding the restaurant a Recommended status for 2026. It is a quiet endorsement of cooking that is personal, original, and deeply regional.
Recognition
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History
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.
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