Tanja Grandits

The Path

Training at Luxushotel im Schwarzwald gave Tanja Grandits a technical base shaped by repetition, discipline, and attention to detail. Since 2008, her role as head chef in Basel, Switzerland, has given that training a long runway, with each season adding another layer to a style that is clearly authored and tightly held.

The Work Today

At Stucki - Tanja Grandits, the cooking is described in direct terms: “I describe my cooking style as highly distinctive—fresh, bold in flavour, and centred around monochromatic dishes.” The sequence is instructive. Freshness comes first, then intensity, then a visual restraint that keeps the plate focused. The result is a kitchen language that values precision in colour, aroma, and taste without relying on excess. The technical base is stated just as plainly: “The craft – the way we prepare the base or the sauces – is classic French.” That classical structure is the frame beneath the more individual surface of the dishes. It gives the restaurant a stable working method, one that supports aromatic clarity and a distinct visual line. In practice, the identity of Stucki - Tanja Grandits rests on that combination of disciplined foundations and a recognisable point of view.

In Their Words “I describe my cooking style as highly distinctive—fresh, bold in flavour, and centred around monochromatic dishes.” “The craft – the way we prepare the base or the sauces – is classic French.”

Acclaim

Tanja's honors include MICHELIN Guide, two stars, Swiss Chef of the Year (2006), and Gault&Millau, 19 points. Those recognitions point to a kitchen that has held its standard over time: technically controlled, clearly defined, and consistent enough to be read by major guides year after year.