Tanja Grandits

Chef Tanja Grandits orchestrates a singular culinary vision at Stucki, where each composition is a masterclass in monochromatic aesthetics and aromatic precision. The kitchen’s philosophy centers on the "aroma kitchen" concept, utilizing a sophisticated palette of herbs and spices to create harmonious, single-color landscapes. A signature ceviche of cured arctic char arrives with vibrant carrot textures, brightened by ponzu and the piquant pop of mustard seed chutney. Technique is paramount, seen in the delicate lamination of malt ravioli paired with miso-glazed aubergine and earthy shiitake. The air is often perfumed with the scent of toasted cumin and elderflower, signaling a deep engagement with botanical elements. Texture plays a critical role, from the crisp skin of zander in a tart bay broth to the brittle crunch of rice accompanying a mizuna-infused pre-dessert. This is a tasting journey defined by balance, where Asian and Mediterranean influences are seamlessly integrated.