A 2-Michelin star restaurant visit of its own with a memorable white wine: Restaurant Stucki by Tanja Grandits (5. August 2023)

The Stucki by Tanja Grandits has been on my to-do list for a long time – and finally it was time to pay the place a visit! There is basically just one choice when it comes to the food – the “Aroma Menu” (CHF 290.00). Given there are a few different rooms, I would recommend you to tell them that you’re in the room located next to the garden (as it is the prettiest of them all), resp. if you can be seated in the garden area when it’s summer. The “amuse bouche” was a combination of various greens and perfect to get your palate started.

Before the actual menu started, it was time for some “bread and spread” – the bread was good, and the mini baguettes were nice. But compared to other restaurants with 2 Michelin stars, I found the bread selection almost a bit disappointing.

The first course of the evening was a “langoustine (miso melon, peanuts)”, which looked quite lovely and was tasty. We had picked a bottle of “Bioloxica Crianza, 2019” from the “Fazenda Agricola Augalevada”, and I must say, it was one of the most interesting whites, I’ve ever had!

Next in line was the “cucumber (taragon tapioka, burrata)”, which was another very green dish, but it was actually enjoyable. The little tarragon tapioka really added to the meal – and all in all, the flavour profile of the dish was lovely.

Next in line was “tomato (lime leaf essence, silk tofu)” …

… with the actual lime leaf essence. And, yes, it’s not necessarily something you’re very used to when you see the dish, but it turns out that it was actually a super enjoyable dish. And the silk tofu (yes, I also never thought I would say that) was truly enjoyable in this combination!

Next in line was the “halibut (sesame hollandaise, cauliflower)” and while I found the sesame hollandaise quite nice, the fish itself was a bit unexciting.

What was super nice, though, was the “quail breast (ceylon reduction, orange fennel)”. Sure, the quail breast itself is rather uneventful, but with the little crumble and the black tea reduction, it turned out to be a delicious bite.

I would not have thought that “chanterelles (rocket barley, coffee foam)” would be something I would enjoy as much as I did. I mean, the dish was simple, but somehow the combination of flavours really ensured a fulminant explosion of flavours and textures – loved it!

The “venison (raspberry brioche, radishes)” was something else. I do admit that I absolutely loved the raspberry combination with the meat. The meat was tender, smooth, elegant in taste – and the raspberry jam really added to it in terms of flavour combination. Something worth trying!

What was – honestly – a disappointment was the cheese plate “Andeerer Crystal (carrot relish, cilantro salad)” – it was one tiny bit of cheese, and it wasn’t even very special. So, frankly, sure, it’s modern cuisine, but it was also a disappointment!

The “pre-dessert” was refreshing and nice – and super colourful, which I absolutely enjoyed.

Last but not least, it was time for “nectarine (laurel yogurt mousse, pine croquant)”, which was a bit different from any regular dessert I have had in the past. Hence, I was positively surprised by the combination. The nectarine ice cream, which was placed on top, was really nice and refreshing.

If you are on your way from your table to the toilet, you pass the kitchen where you can see the brigade working on your food – plus you can see Tanja Grandits herself being in charge of the kitchen.

The little “friandises”, which were served to end the dinner, tasted nice and were actually a good closing bite that day.

The place looks “grand” from outside, like “Grandits” :) – Honestly, though, the place looks super appealing when you pass it and it is very inviting. The setup of the rooms in the interior can definitely be debated, but all in all, the restaurant is super nice.

And it even looks good by night.

All in all, I absolutely enjoyed dinner at Tanja Grandit’s Stucki. However, the overall experience is quite a pricey one – plus, there was no dish, which absolutely blew my mind!

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Contact Details:

Restaurant Stucki by Tanja Grandits

Bruderholzallee 42

4059 Basel (CH)

Tel.: +41 61 361 82 22

E-Mail: reservation@tanjagrandits.ch

Homepage: http://www.tanjagrandits.ch

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.