Nandu Jubany and the Pur restaurant team took part in the Girona Gastronomic Forum on Tuesday, November 20th, with a workshop on the product cuisine he offers at the Pur restaurant, where he also explained the Pur-Impur (pure-impure) duality with which he plays at the Impur cocktail bar.

During the workshop, the attendees saw Pur’s gastronomic proposal, cuisine without artificial ingredients or sauces, creams or techniques that hide the real protagonist of each dish: the product. In an open kitchen and with nothing to hide, like in the restaurant, Jubany and the Pur team cooked eels and lamb kidneys, two of the products that can be found on the Menu at Pur, which changes every two years to always adapt the dishes to the products and not the other way around.

Taking part in the workshop was also a good opportunity to get to know the Impur (impure) side, that is, the cocktail bar located on the bottom floor of the restaurant where home created cocktails are accompanied by “impurities” such as hamburgers and other proposals to enjoy gatherings and after meal conversation in an intimate space.