Tanja Grandits' "Stucki" in Basel
Two Michelin stars and 19 points from GaultMillau: the Stucki restaurant stands for innovation.
From Germany to Swiss haute cuisine
After training as a chef at the Traube Tonbach, German-born Tanja Grandits decided to pursue a career that would take her to various renowned kitchens. Following stints in London and the south of France, she opened her own restaurant in 2001. In 2008, she took over the Stucki restaurant in Basel from Hans Stucki, a legend of Swiss gastronomy.
Colour as a culinary concept
Tanja Grandits developed her unique concept of aroma cuisine at the Stucki restaurant in Basel: each of her dishes is based on a dominant colour and the corresponding flavour profile. This principle results in distinctive culinary creations.
Tanja Grandits works with the utmost precision. Quality begins with the selection of ingredients: turbot from Scottish waters, asparagus from nearby Bruderholz, game from the region that she hunts herself. Her head chef Marco Böhler recently became a hunter and brings new ideas to the team.
A personal touch in every detail
A visit to the Stucki restaurant is an experience in itself. Tanja Grandits serves the amuse-bouche personally at the table. When the weather is good, guests dine in the restaurant's garden, which is considered a green oasis in the middle of Basel.
Her signature creations bear the hallmark of the restaurant owner: the precise composition of saffron and citrus relish with char, earthy morels harmoniously combined with malt gnocchi and pine nut fennel, or mountain lamb with a sophisticated nutmeg glaze and spinach dumplings. The visual and taste harmony has become the trademark of the "Stucki".
Precision, perfection and a strong team
The Stucki restaurant is housed in a historic building in Basel's Bruderholz district. The atmosphere combines classic elegance with modern lightness – just like Grandits' cuisine. Although Tanja Grandits is not from Switzerland, she has deep ties to Basel. The ingredients for all dishes at Stucki are sourced primarily from local producers, complemented by selected international components
The daily work in the restaurant is guided by the principle that experimentation can only begin once the basics are right. The kitchen crew at Stucki works with the utmost precision, and every dish is tested several times before it makes it onto the menu. The dedication of the kitchen team, long working hours and high standards in every detail are all part of everyday life at Stucki.
The well-coordinated team at Stucki includes wine experts Grégory Rohmer and Paul Fröhling. The two sommeliers are continuously expanding the wine cellar. Only magnum bottles are used for wine accompaniment at Stucki. In the cellar, head pastry chef Julien Duvernay creates remarkable desserts. For example, you can enjoy spinach and sorrel ice cream or rhubarb with crème fraîche mousse.
Recognition and awards
Tanja Grandits has received numerous awards for her innovative cuisine at the Stucki restaurant. In addition to 19 GaultMillau points, the Stucki restaurant has two Michelin stars. In 2014, GaultMillau named her "Chef of the Year". And the champagne house Maison Krug has chosen the chef as its brand ambassador. The "Krug course" is therefore a special highlight on the menu.
Stucki in Basel: more than just a restaurant
The Stucki restaurant in Basel is more than just a place of work for Tanja Grandits. In addition to simple craftsmanship, creativity and self-expression also play a major role. As well as running the restaurant, she has published several cookbooks that make her aromatic cuisine accessible to a wider audience.
Frequently asked questions and answers
Renowned top chef Tanja Grandits has been running the Stucki restaurant since 2008. With two Michelin stars and 19 GaultMillau points, she is one of Switzerland's most successful chefs and is known for her unique aromatic cuisine and her flair for aesthetics and detail.
A three-course lunch menu at Tanja Grandits' Stucki restaurant in Basel costs around CHF 100 per person, while the 12-course evening menu costs around CHF 300. Prices vary depending on the menu options selected.
Table reservations at the Stucki restaurant can be made conveniently online via the official website or by telephone. Early reservations are recommended as the restaurant is very popular, especially for special occasions or gourmet experiences at the weekend.
