DELIVERING JOY

Awarded with two Michelin stars, her restaurant, Stucki, in Basel, personifies true passion for the culinary arts, where joy and enjoyment are delivered in equal measure. This year marks a significant milestone for German-born, Switzerland-based chef Tanja Grandits. It was exactly twenty years ago, in 1993, when she began her career in the culinary arts, taking up a three-year cooking apprenticeship at Traube Tonbach — a prestigious five-star hotel set within the enchanting Black Forest. This kicked off an incredible journey in the gastronomic world, which saw her work at Claridge’s in London and Château de Moncaut in Avignon before opening her first restaurant, Thurtal, in 2001.

“My time in London had a great impact on me. It was there that I first became intensely aware of the changing times, the cosmopolitanism, the dynamism of a big city, and the energy of young chefs and restaurateurs.”

Harnessing all this knowledge and pouring it into her culinary offering at Thurtal led the restaurant to international acclaim. Here, in the small Swiss village of Eschikofen, Tanja made waves with her gastronomic prowess, winning the title of Cook of the Year and a sixteen-point rating from Gault&Millau. After seven years of triumph at Thurtal, the time came for Tanja to start a fresh chapter in her life, and she relocated to Basel to launch a new restaurant, Stucki.

A Canvas of Creative Genius

Now, fifteen years after opening, restaurant Stucki stands as one of Switzerland’s most decorated dining venues. Awarded with two stars from the Michelin Guide and nineteen Gault&Millau points, it has gained the praise of esteemed critics and discerning foodies alike — and at the heart of this success lies Tanja’s unwavering dedication to, and love for, her craft. Blessed with an innate aptitude for the culinary arts, and a formidable gut instinct, she follows her heart when cooking, creating cuisine that reflects her boundless creativity and radiant personality.

“The most important thing which I learned in my life, as a woman, cook, and mother, is to do what I chose best. The inspiration is just there; I don’t have to make an effort. That is perhaps a gift that I have.” Luckily for diners, Tanja doesn’t hold back when it comes to sharing her talent with the world — and if cooking is an art, then her restaurant Stucki is the canvas on which she exhibits her creative genius.

Nestled in the heart of Switzerland’s cultural capital, this venue has been immaculately conceived to take guests on a sensational culinary experience. On the exterior, its grand façade captivates with its stately presence, while on the interior, the understated yet incredibly elegant dining room welcomes guests with a warm embrace. Modern and refined, the ivory walls and ebony floors are perfectly juxtaposed, creating a minimalist milieu that allows the cuisine to shine.

Culinary Philosophy: Simplicity and Purity

“The interplay of the food, atmosphere, friendliness and warmth of the staff are probably the key to success. Guests feel that they are experiencing something special here and that there is a lot of love and dedication to the craft behind this restaurant experience. Food can do a lot for you; it can make you feel good. Guests should take this feeling home as inspiration.”

Taking cues from the Japanese theory of beauty, Stucki’s culinary philosophy revolves around reducing everything to the essentials while keeping its poetic beauty intact — and the natural environment plays an integral role in this. Hailing from Albstadt, a picturesque city set in the Swabian Jura mountain range, it’s perhaps her upbringing amongst the region’s myriad rolling hills and valleys that has left its mark on Tanja. Using only the best produce sourced from in and around Europe, she fearlessly pushes the boundaries of flavour combinations, textures, and presentations.

“The joy of what I do is the basis for everything. My dishes are usually monochrome, emphasising simplicity and purity. My style is not to be overly precise, thus, allowing my cuisine to be a little imperfect.”

A Collaborative Spirit

Beyond her exceptional kitchen skills, Tanja’s ability to motivate and uplift those around her sets her apart as an astounding force in the culinary world. Almost everything that happens at restaurant Stucki is a team effort. “We start with the main ingredient, which my Chef de Cuisine defines (fish, meat, or poultry). On this basis, I make a basic draft and add vegetables, components and flavours. Then I discuss the dish with my sous chefs, and we define who will do what for it.”

In terms of some of her favourite ingredients, Tanja is a big fan of citrus, which is extremely versatile in the kitchen. Herbs are another staple in Tanja’s pantry; their freshness and vitality can invigorate a dish with immense flavour — something Tanja learned especially well on her trip to Vietnam. “The basic products come from Switzerland, but we also use poultry from France, fish from local fresh waters or from the sea. I’m always discovering new products; most recently, for example, Alpine honey from 1000 metres above sea level.”

The Vegetarian Milestone: Tanja Vegetarisch

What also makes Tanja’s cuisine stand out from the crowd is its inventiveness, versatility and inclusivity. Not only does she offer a full standard lunch and dinner menu, but she’s also created an entirely vegetarian tasting menu. “The interest and curiosity for vegetarian food is very big. Our vegetarian menu is strongly based on the normal menu, but we then use tofu instead of Mediterranean seabass, roasted tempeh instead of Wagyu, mushroom from the grill instead of venison, etc.”

Tanja says that about fifteen to twenty percent of people visiting Stucki opt for the vegetarian menu. This notion forms the basis of her highly successful recipe book, Tanja Vegetarisch, which was the best-selling nonfiction book in Switzerland in 2021.

In an ever-evolving culinary landscape, chef Grandits remains a beacon of inspiration. Her artistry is a testament to the transformative power of food, a reminder that in the hands of a true master, a simple ingredient can become an extraordinary experience.