The career of top chef Tanja Grandits began in the chemistry laboratory: after growing up in southern Germany’s Albstadt she started studying chemistry and trained as a chef at luxury hotel TraubeTonbach.

She pursued her cooking career with a great passion and trained in London at Claridge’s hotel and in the south of France at Château de Montcaud in Bagnols-sur- Cèze, where she met her husband René Graf.

In 2001 they opened their first restaurant, Thurtal in Eschikofen (TG ), with great success. In 2006 she was elected Gault Millau’s Chef of the Year.

Seven years later, the chef and her husband took over the legendary restaurant Stucki in Basel and conquered the hearts of guests and critics with her creative use of aromas and flavours. She was awarded her first Michelin star.

Tanja Grandits finds inspiration in the cooking of Asia, the Union Square Market in New York, while running through the Bruderholz Basel and while painting drawings with her daughter Emma.


FOUR Questions with Tanja Grandits

Describe your culinary philosophy in 5 words…

Taste, colours, spices, happiness, and surprise.

What is your greatest inspiration?

To travel.


If you could take a plan ride to anywhere in the world, just for one meal, where would you go?


What three things would you take to a desert island?

My daughter, my camera, and a moleskine-notebook.


  • 2 Michelin Stars



Tanja Gradits recipes in FOUR Germany Spring 2014.


Restaurant Stucki

Bruderholzallee 42

CH-4059 Basel 

+41 (0) 61 361 82 22