“1000 ideas”

10 years Restaurant Stucki

Tanja Grandits, you’re celebrating “10 years of Stucki”. Are you proud or surprised?

A bit of both, actually. On the one hand, I can’t quite believe that it’s already been 10 years since we started. On the other hand, I’m naturally proud of what we’ve achieved and built up.

What led you to take over this restaurant rich in tradition?

The answer to that is very simple. We came across an ad looking for a new owner for “Stucki” and we applied.

Is it true that you were worried at first that you couldn’t rise to the challenge?

I suppose you could say that I was a little naive…I only realised what I was really in for once I got stuck in. But maybe that was for the best. The whole thing probably wouldn’t have taken off if I’d worried too much.

Did you have a clear plan for the restaurant?

One of my philosophies in life is that I don’t plan, I just go for it!

Hans Stucki (1929–1998) leased the restaurant in 1959 and gave the cuisine a strong traditional touch for decades. Did you know right from the start that you had to shake things up a bit?

I didn’t scrutinise it that closely. I simply started out cooking what I liked to cook and what I was good at and developed my style from there. I believe that staying authentic and true to yourself is one of the best ways to live a fulfilled life and be at one with yourself.

How did customers react to the transformation?

The reactions were varied – as always when something new comes along and you are forced to change much-loved habits. Most people, however, were open-minded and intrigued.

Did you ever think about changing the name to “Grandits”?

I don’t see the need. My name is in the tagline, so to speak, and people know by now who the chef is here (she laughs).

Your creations are unique and follow certain rules. Which of these rules are never broken?

There are only really two rules. The dishes have to be monochrome, so kept in one colour, but most importantly they have to taste amazing.

Do you have any plans to expand your sphere of influence, for example with a bistro in Basel city centre?

Going back to what I said earlier, I don’t have any plans, just 1000 ideas. Time will only tell which ones will go from being a fantasy or dream to reality.

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