Tanja Grandits is one of Switzerland’s most successful and distinctive chefs, holder of two Michelin stars at the Stucki restaurant in Basel. She is celebrated for her unique aroma cuisine, in which each dish is built around a dominant colour and its corresponding flavour profile, handled with a virtuoso feel for spices, textures and aesthetics.
German-born but long established in Basel, Grandits has twice been named Chef of the Year, and her personal, colourful style has made her one of the most admired figures in European gastronomy.
TL;DR
- German-born chef running the Stucki restaurant in Basel since 2008
- Holds two Michelin stars and 19 Gault Millau points
- Creator of a distinctive aroma cuisine based on colour and flavour
- Twice named Gault Millau Chef of the Year (2014 and 2020)
- Known for spices, flowers, textures and aesthetics
Tanja Grandits key facts
| Origin | Germany (based in Basel) |
| Restaurant | Stucki, Basel |
| Rating | Two Michelin stars; 19 Gault Millau |
| At Stucki since | 2008 |
| Known for | Aroma cuisine |
A path to Basel
German-born Tanja Grandits trained as a chef at the Traube Tonbach in the Black Forest, then built her career in renowned kitchens in London and the south of France. She opened her own restaurant in 2001, and in 2008 took over the celebrated Stucki restaurant in Basel from Hans Stucki, making it her own.
Aroma cuisine
At Stucki, Grandits developed her signature concept of aroma cuisine: each dish is based on a dominant colour and the corresponding flavour profile, built with a virtuoso handling of aromas, spices and textures. She weaves in flowers, leaves and colours, and skilfully integrates Asian and Mediterranean influences, giving her food a distinctive harmony and finesse.
Recognition
With two Michelin stars and 19 Gault Millau points, Grandits is one of Switzerland’s most successful chefs. She was named Chef of the Year by Gault Millau in 2014 and again in 2020, a rare double honour that reflects both her consistency and her originality. Her flair for aesthetics and detail has made her restaurant a genuine destination.
Signature style
Grandits’s style is unmistakable: colourful, aromatic and precise. By organising dishes around colour and flavour and layering in herbs, spices and edible flowers, she creates food that is as beautiful as it is harmonious. It is a deeply personal cuisine that has few equals for its sense of aroma and design.
Tanja Grandits in context
Grandits is one of Switzerland’s leading chefs featured on Pickup Table 4, alongside fellow Basel chef Peter Knogl and Heiko Nieder.
Follow Tanja Grandits
Restaurant Stucki – official site
Tanja Grandits FAQ
Who is Tanja Grandits?
A chef with two Michelin stars at the Stucki restaurant in Basel.
What is aroma cuisine?
Her signature style, building each dish around a dominant colour and flavour.
How many Michelin stars does she have?
Two, plus 19 Gault Millau points.
What awards has she won?
Gault Millau Chef of the Year in 2014 and 2020.
Where did she train?
At the Traube Tonbach, then in London and the south of France.
