A taste of refinement
Despite becoming Basel’s best-known chef and picking up two Michelin stars for her restaurant along the way, Tanja Grandits remains hands-on and assiduous in her work.
Tanja Grandits
CEO, Restaurant Stucki
Nestled in the residential Bruderholz neighbourhood is Restaurant Stucki, where Tanja Grandits presides over a skilful team, many of whom have been around for almost two decades. Despite becoming Basel’s best-known chef and picking up two Michelin stars for her restaurant along the way, she remains hands-on and assiduous in her work.
“Basel is open and international so it’s a great place to be a chef,” she says. “The people here are curious and appreciate craft. And, of course, we have the best produce in Switzerland – it’s a wonderful place to have a restaurant.”
Grandits is known for her distinctive signature style. “I make monochrome dishes,” she says. “Every dish has one colour, which I find beautiful, and people can just focus on the flavour. Each one looks very simple but, of course, it’s not. I use a lot of vegetables and I love herbs, spices and wonderful flavours like citrus and ginger. I’ve always thought eating food like this just makes you feel alive.”
At Restaurant Stucki, she has the opportunity to continually refine this offering with the help of her loyal team. “My craft hasn’t really changed but it has developed,” says Grandits. “It’s my world. I love to work and I love to be creative.”
No visit to Restaurant Stucki is complete without stopping by the shop (housed in a former garage) to pick up something tasty to take home. Make your way to Bruderholzallee 42, 4059 Basel
