Restaurant PURS

Ghost town vibe?The moment I arrived in the area, albeit an hour early, the place looks closed and not in operation. Despite that I can see the restaurant lights turned on inside, there's basically nobody around. I intentionally came early as I was hoping to look around, so rather than feeling embarrassed knocking on a seemingly locked entrance door (including the hotel entrance which was also bleak), I called them to get in. As I was ushered in, the bar is also closed, like basically nobody works there. I was told they were having a private event. I stayed at the bar area on my own until the bartender (also turns out to be the sommelier) came and offered the wine menu. I was hoping to start off with a cocktail while waiting for my table but they don't do cocktails. I was like, is this really a 2-Michelin restaurant? The place looks well-funded with a celebrity interior designer under their banner but really a bit bleak.They have a 6-, 7- and 8-course meals, however you can go up to a 12-course if you want. So basically, there's no flagship menu. The chef has no personalised harmonious gourmet meal for you. It's up to you to mix and match yourself.They have an interesting and fun way of presenting the amuse-bouche. So wherever you're sat at, the 3 amuse plates come to you like mine at the bar. After that, I was ushered to my table facing the kitchen behind a floor-to-ceiling glass wall. I find their cutlery to be unseemly, worn-out black metal and not a fan of quirky, wonky ceramics, too. I mean, why? Although they do have amazing fresh house butter to their special pumpkin bread along with their steaming hot house bread. The velvet-thick yolk was ever so dramatic on my calf entree. My favourite dish would be the butter-poached guinea fowl; melting and juicy. There was not enough chance to choose the wine to pair with my venison. I think I was given their default wine pairing for venison. On the apple caramel, there was something crispy that I thought tasted like fried onion and made me feel queasy, also because I was probably already full. I think their highlight was the fairy garden petit fours with explosive suprise centre which was an exceptional treat to end the service.It was a little overpriced for me. It was just about the same price as a 3-Michelin in Switzerland. No occasional chef visit on each table mid-service? Some London restaurants even invite you over to their kitchen.Overall, it was an amazing, distinctly flavourful journey. My advice would be to ditch the starters and desserts and just choose all 3 entrees and 3 mains or go straight to 12 courses.

Nach dem Besuch bei Sarah Henke im YOSO hatten wir ja ein wenig Angst, dass das PURS Restaurant uns nicht so gut gefallen könnte..... aber nein, ganz im Gegenteil.Das Ambiente ist vom Feinsten und man wird am Anfang in die sehr stilvolle Bar eingeladen. Hier kann man den Aperitif zu sich nehmen und wird schon mal von der Küche und dem Maître Christian Eckhardt gegrüßt.Danach geht es ins Restaurant mit tollem Blick auf die Küche.Ich empfehle, wenn man genug Appetit hat, auf keinen Ganz zu verzichten und auch der Weinbegleitung zu vertrauen. Wer auf Alkohol verzichten möchte, dem lege ich die alkoholfreie Weinbegleitung sehr, sehr nahe... neben Erzeugnissen von Dr. Höhl (Pomp z. B.) kommen einige hervorragende Cocktails von der Bar, die eigens auf die Gerichte abgestimmt sind. Eine ausgezeichnete Idee und ich freue mich, dass es immer öfter solche Alternativen gibt - den ganzen Abend Wasser trinken ist ja auch keine Lösung ^^.Alles in allem auch hier ein Abend, der lange positiv im Gedächtnis bleiben wird und zum Wiederbesuch einlädt.