Restaurant Stucki is located on the outskirts of Basel, Switzerland’s third biggest city. Basel is a city on the Rhine River in northwest Switzerland and very close to the borders of France and Germany. There is a medieval old town centre. Growth of the city’s pharmaceutical industry and tourism has produced more and more international travellers and wealth. Basel has more starred restaurants per sq. than any other city. You will discover restaurant Stucki in a stylish villa in the residential area of Bruderholz. The restaurant is located on a hill overlooking the city of Basel and was named after Hans Stucki, who ran it from the early 1960s and built its reputation before passing away in 1998.

The bright and spacious separate dining rooms with parquet floors and luxurious, lightly coloured furnishings create an inviting atmosphere for pleasurable dining experiences. The tables are very spacious and comfortable. The whole exudes class and brightness and those elements will remain key during your meal. A beautiful terrace is the ideal spot for the start or the end of your meal or even a full dining experience on warmer days. On the ground floor, you will also find a gift shop. The Tanja Grandits Collection consists of a fine assortment of lovingly crafted products from the Stucki kitchen.

The career of Tanja Grandits started in a chemical laboratory. After she grew up in the South German town of Albstadt, she started studying Chemistry for a few semesters. Very quickly, however, she made the switch to the renowned luxury hotel Traube Tonbach. A career followed including Claridge’s London, Château de Montcaud at Bagnols-sur-Cèze and Thurtal at Eschikofen where she was chosen as female Chef of the Year by Gault&Millau in 2006. Afterwards she and her husband René Graf took over the legendary restaurant Stucki and captured the hearts of the guests with her creative use of aromas and flavours. It is the exceptional ability to use herbs and aromas that makes her style unique. The restaurant became a culinary landmark in Switzerland and in 2014 she was dubbed again Chef of the Year by the Gault&Millau Switzerland.

Tanja Grandits uses fine ingredients and makes masterly use of herbs and spices. Each dish focuses on one main flavour and one main colour, which is essential for her well-known signature. Her restaurant is her very own world, full of inspiration, freshness and aromas. Various combinations of flavour and spice surprise and tickle the taste buds. You will discover some interesting creations, like a ceviche with cured arctic char, carrot textures, ponzu, passionfruit and chutney of mustard seeds. Or an extremely well-balanced combination of different cauliflower preparations with an almond Hollandaise sauce, cumin Ducca and Cironé Swiss cheese.

The chef sets the scene with colours and refined touches, which restaurant guests really enjoy. She is fanatical about using the best ingredients but also in selecting a great team. Head Chef Marco Böhler assists in creating new dishes that are ideal for the kitchen philosophy of Stucki. A highlight of every meal at Stucki are the dessert dishes by one of the World’s best pastry chefs. Julien Duvernay impresses with extremely well balanced creations and his desserts take you to new worlds of taste. He often uses vegetables and with great skills turns them into sweet masterpieces. Examples are a dish with green peas, miso ice cream, buttermilk mousse and mint bread. Or a seasonal interpretation of rhubarb in combination with chamomile sorbet, fresh cream and caramel Brioche.

Stucki is a restaurant that is a destination in itself and easily worth the detour. Fresh colours and a beautiful presentation make dining as pleasant for the eye as it is for the palate. Light as a feather and richly flavoured haute cuisine that Lady Chef Tanja Grandits refines with her keen instinct for culinary aesthetics. This in combination with a highly skilled team will guarantee a visit to Stucki as being one of the best dining experiences of the region.

Gastronomy

Exterior/interior

Executive Chef Tanja Grandits

Written by Sven & Frank