Born and raised in Freiburg, Breisgau in southwest Germany, Chef Christian Eckhardt’s kitchen is distinguished by his excellent technique. After completing his apprenticeship at the renowned Hotel Bareiss in Baiersbronnwith Claus-Peter Lumpp, he went on to gain experience at 3 Michelin-starred Restaurant Aqua by Sven Elverfeld and Schloss Schauenstein Restaurant by Andreas Caminada.
“If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.”
In 2011, Eckhardt moved to Christoph Rainer’s Villa Rothschild as sous chef and was appointed head chef in 2014. A year later, in 2015, Villa Rothschild was awarded 2 Michelin stars under his helm. In 2017, he left Villa Rothschild to start his own restaurant, PURS, in Andernach.
In February 2018, PURS opened its doors. Serving dishes which are both harmonious and harmonic, through and through, Christian successfully combines ingredients that are not necessarily compatible to create food that surprises and enchants the palate. The dishes convince with lightness and harmony, and reveal their complexity and attention to detail not only in appearance, but especially in taste and thus, enjoyment.
At PURS, Eckhardt stays true to his culinary philosophy, which sees him using mainly regional ingredients which are always of the highest quality. In his dishes, each ingredient plays a special role, but together, they are in harmony, giving an extraordinary taste experience.
The restaurant is part of the boutique hotel PURS. Responsible for the interior design is the Belgian art collector, Anitquar and designer Axel Vervoordt. Modest at first glance, the richness of details, wonderful materials, old combined with new, haptic experiences and the play of light and colors are reflected in all areas of the hotel. “By seeing what is absent, you feel what’s present” is the leitmotif of the new boutique hotel in the small town of Andernach am Rhein.
- 2 Michelin Stars at Villa Rothschild | The Michelin Guide 2015-2017
- 2 Michelin Stars at PURS | The Michelin Guide 2019
- GastroSTERN Award
Describe your culinary philosophy:
Original, creative, emotional, honest.
What is your greatest inspiration?
What FOUR things would you take to a desert island?
My wife Sarah, a good bottle of wine, a knife and my running shoes.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Much more important to me would be with whom I enjoy the food!
Restaurant & Hotel PURS
Images © moodley brand identity / Michael Königshofer