PUR Delight
Gourmet Spirit
Essentially Kempinski
The purity of the fresh mountain air and the unspoiled nature surrounding Kempinski Hotel Berchtesgaden in Bavaria have helped to shape the culinary style Chef Ulrich Heimann has perfected for PUR, the hotel’s gourmet restaurant. which, after holding one Michelin star for 17 years, was awarded a second in 2024.
The distinctive cuisine is modern European with subtle regional influences, featuring menus that reflect the turn of each season. The name keeps its promise: PUR’s cuisine is an impressively pure and simple, yet sophisticated pleasure.
Learn more in our 2020 interview with the Michelin-starred chef, in which Ulrich discussed passions, inspirations and mastering balance, with images from Claes Bech-Poulsen.
An interview with Michelin-starred Executive Chef, Ulrich Heimann
When he’s not in the kitchen, you’ll find PUR’s Executive Chef, Ulrich Heimann, hiking, skiing or climbing in the breathtaking mountains that surround Kempinski Hotel Berchtesgaden. One of his favourite spots is Untersberg Mountain in the Berchtesgaden Alps, and he says that climbing Mount Kilimanjaro was one of his most challenging but also rewarding experiences.
INTRODUCING ULRICH
"The time I spend in the mountains helps me to keep fit and to maintain a good balance between work and private life,” says the Michelin-starred chef.
“Finding solutions to the challenges of mountaineering is what makes it interesting. It’s important to be well prepared – the same things are true of the kitchen of course.
"The peace and calm I find outdoors help me in this hectic, pressurised profession, where teamwork and cooperation are crucial.
“We have a special way of life here,” he says. “We feel and experience the seasons very intensely, so seasonal products are an important feature of my cooking”.
The best seat in the house at PUR is in Chef Heimann’s kitchen! The Chef’s Table is a wonderful opportunity to watch this talented chef as he creates his masterpieces. Guests can look over the Executive Chef’s shoulder as he prepares their meal, which he then serves personally.
Chef Haimann, a keen climber, takes inspiration from the edible plants, mushrooms and berries he discovers in the mountains.
PHILOSOPHY AND FLAVOURS
The restaurant’s philosophy is ‘pure alpine lifestyle’ and the focus is on the product’s authentic, natural flavour: the name PUR fits the concept perfectly. Indeed, the philosophy and Chef Heimann’s passion for the outdoors are intertwined.
“I often get my ideas while I’m out and about in the mountains,” he explains. “I am inspired by the different plants, edible wild herbs, mushrooms and sweet berries I find when out walking, and I try to incorporate them into my dishes”.
Explore the mountains Chef Heimann calls home with a stay at Kempinski Hotel Berchtesgaden
Although Chef Heimann uses little or no spice, his dishes are far from plain. He and his team use several different techniques to bring out and strengthen the natural flavour of a product. These include juicing vegetables, stewing them in their own juice or in a sous vide and making aromatic, clear stocks, broths and sauces from them.
“Pigeon breast, onion and foie gras is a good example of a dish in which pairing brings out the natural flavours of the produce,” Chef Heimann explains.
“These ingredients go very well together. The sweetness of the pigeon is complemented by the mild, sweet Roscoff onion. A creamy, full-flavoured foie gras completes the dish.”
A CURATED APPROACH TO CULINARY DELIGHTS
Where possible, all meat, dairy and fish is locally sourced – Chef Heimann knows each of the suppliers personally. He selects all the products himself and knows exactly where his ingredients come from.
“I have developed my own style, and I try to give all my dishes my personal touch,” he says. “But of course, it’s important to be up to date with what's going on elsewhere in the culinary world and to use that knowledge to enhance your dishes and creations. It’s essential to stay curious and open to new developments.”
When asked to name his favourite dishes on the PUR menu, he laughs and says, “Every dish has to be my favourite dish before it makes it onto the menu at PUR!”
NEW BEGINNINGS
The redesigned restaurant opened under its new name at the beginning of 2020. Calm colours and a simple design give it an elegant, subtle look, and create a serene, relaxed atmosphere.
But it’s food and flavour that are the stars at PUR: the décor, colour, and lighting are designed so they don’t distract from the dishes. The impeccable quality and integrity of the ingredients speak for themselves, allowing the skilful flavour pairings to shine through in these light and flavourful dishes which surprise and delight.
“I would say it is definitely our team spirit that helps to make PUR special,” says Chef Heimann. “It starts with the creation of our dishes and follows through to the service in the restaurant.
“It’s a great mix of professionalism and knowledge and mutual respect, but we are able to be at ease and laugh together”.
