Restaurant Pur

by | Dec 16, 2012 | Flavor excursions, Restaurant excursions, Switzerland | 0 comments

Restaurant Pur

by | Dec 16, 2012 | Flavor excursions, Restaurant excursions, Switzerland | 0 comments

Pur Restaurant is a charming place with 15 Gault Millau points, Gäl view and Open sov cuisine.

The Kitchen in the Pur restaurant, which invites you to have a pleasant time with its wonderful Lake View, is centered.

There are two Chef’s-Tables adjacent to the kitchen (8 seats each). Those who live here have the chance to watch the mysterious work of the Misers closely. In Lunch and Evening Dinners, the seasonally arranged Menu invites visitors to the new discoveries. International creations made from fresh ingredients feast on the palate. The service offered is Sunday bruch breakfast, barbecued meat, fish and a creatively designed Business lunchestan. It offers a wide range from menus to selected delicious dishes.

We have selected the special 6-step surprise menu of the business. The way we booked for the reservation and the restaurant was very comfortable. Seedamplaza is a very luxurious creation. we couldn’t be sure if we were entering through the wrong door. The theatrical organization at the entrance had pushed us to this feeling, but we later learned that the section at the entrance was rented out for such organizations.

We were greeted very politely in the plaza and PUR restaurant. The service staff were very friendly and polite people who tried to help the customers throughout the evening olusuyor.biz our 6-step surprise menu was customized, but we still could not pass without reviewing a card.

In a short time, our Taste Component started and our first service came.

This was the istah acis service. Freshly baked rapiskayag bread, fresh cream cheese with daily butter leaves and salted butter on it

Throughout the entire evening, various freshly baked breads were served one by one from the basket according to the request. We tried the rapiska oil ones with tomatoes minus yeast walnuts and they were all beautiful.

My next step was the Mutfagin greeting. The presentation on a large piece of stone was definitely out of the blue, but it was a creative and delicious work.

Yes, and next was our first hot service. It was a plate made of various dained wraps, delicious sauces served in small droplets and cubes, and a mantine complemented.

Our next serving was soup. Zucchini soup was made easy to the eye in a double section isolated glass, there was a bit of a pleasant pain in Switzerland except for the usual appreciation. The asian salad next to it appealed to both the eye and the palate with its chicken net particles cooked with the asian accent minus the sweet sauce on it.

so we got to our hot fish service. As a fish lover who grew up in Istanbul, I was a little bit worried about what would happen to us. But Sef Balik Fillet is cooked like a slight bug and it has increased the flavor by frying both sides before serving. Again, he served in sauce beds prepared with fish juice. On the upper face of the fish, the ginova, known as a grain left over from the Mayans, was served lightly roasted.

Our next service was the Hot meat service. The meatballs, prepared from zirhed veal, were a simple combination served by placing a broken egg on a spinach bed and placed on it, but it addressed the eye and the palate.

We had sorbet in the queue and in the meantime we rested our stomachs a little.

and we came to my last main course Celery lulas and served in a nice sauce on a bed of green lentils. young venison neaz e very stinky (one of our arachdas was a little harsh, but we couldn’t figure out if there was a mistake in the cooking if you didn’t have a wrong part) again as in the first serving, various flavors were added to it in the form of sauce drops and cubes.

The last time it was our dessert service was in our turn. The tiny hazelnut cake, which was built on the theme of sweet hazelnut, was decorated with hazelnut mousse pear slices and completed with Greek style honey yogurt. and the plate was decorated with small mint leaves.

In fact, we reached the end of the day with our dessert service. When we asked for the account, the surprise of the menu came, the service staff served Praline from the chest, tiny cakes and frozen little desserts to make the account look sweeter, all of them were delicious and delicious work.

It was a very pleasant part for us. the only trouble was the cruelty of my flash. (did not work due to an error)

Chef’s Table.

Great Tastes.

Two Sef tables are at the closest point to the kitchen. From here, guests have the chance to examine the works of the seefs from the nearest distance. Here is the surprise menu of tiny 10-Step trial plates. The wine service suitable for every plate is selected by the restaurant’s sarap expert. The menus are served by the prepared sefler on the table. It is possible to eat at the Sef table from a group of four people. If you are more than four people and you have a friend who has a birth day among you, he will eat his child for free on the day of birth.

 

 

Restaurant Pur

Restaurant PUR, SEEDAMM PLAZA,

Seedammstrasse 3, CH-8808 Pfäffikon SZ, Tel: +41 55 417 17 17, www.restaurant-pur.ch

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