Upon recommendation of a former chef of mine, I found myself yesterday on the way to Basel, CH to visit the Stucki restaurant, ran by 2-starred chef Tanja Grandits.

The weather was awesome and the possibility to sit on the terrace was very welcomed (enjoy the summer while it lasts, right?:)). The reception and service throughout the lunch was friendly and attentive. There was only a choice between an 8 and 12 course menu, no à la carte or at least I did not ask. I went for the long version with wine pairing. Delicious Ruinart Rose as aperitif…

Food wise it was a change from the previous restaurants I’ve visited. The aesthetics definitely were more at the forefront with more elaborate uses of textures/techniques. Taste wise the combinations were not always so straightforward, but on the other hand also not too far-fetched. For example, the pork belly was combined with (I think pickled) fennel: gave it a acidic counter for the fatty/sweet pork belly. Personally, I would prefer to have my -sweet- pork belly stand out, but this was a dish I would not refuse a second time. What did was a pity for me was the main course of veal. In se a good dish, though to me it was out of place compared to the rest of the dishes: play of ingredients and visual.

A dish I really liked was the pike perch: all green dish with summer fresh tastes and different textures without being too complex. Another was the aubergine with malt ravioli and shiitake mushrooms. The ravioli also kept its texture with the miso and didn’t become soggy. The predessert was def worth it as well, with mizuna (Japanese rucola as I was told) and rice brittle. Nice play of textures, tastes different than expected for a dessert and visually appealing.
Just keep in mind my pallet is not as developed as -professional- restaurant critics; I write and share my impressions at that moment.

Dishes that will stick with me:

• Pike perch with lime tatar, cucumber Verbena tapioca
• Aubergine with malt ravioli, shiitake mushrooms and miso
• Mizuna with peach cream glacé, roasted greentea, rice

Overall I was happy I went and tried out as much as I could and I did not leave disappointed. The price tag is hefty, but it’s still CH to start with. They put quite the complexity in the dishes and for sure you’ll be surprised. Whether everyones palet will equally enjoy, that I leave in the middle. From my very limited experience there, if you’re in Basel and looking for ‘something else’, then definitely keep Stucki near or at the top of the list.

Pike perch with lime tatar, cucumber and Verbana tapioca

Cornfed chicken smoked with chamomile, sunflower and saffron carrot

Tomato with staranis Tea, pine nut dumpling, tomato seed oil

Halibut with ginger butter, cauliflower and white poppy seed

Carabiniero with pimento confit, buckwheat and apricot mayonnaise

Aubergine with malt ravioli, shiitake mushroom and onion miso

Pork belly with cumin honey, fennel and false flax seeds

Veal with cardamom gremolata, chard and wheatgrass puree

Fresh goat cheese with rose salt, sumac brioche and watermelon

Mizuna with peach cream glacé, roasted greentea and rice brittle

Berries with long pepper mousse, caramel raspberry toast and sour cream lassi

Also on recommendation I went after the lunch to Fondation Beyeler, a bit north of Basel, but perfectly reachable in a decent timeframe (30 min if remember correctly) by tram from the restaurant or main station. Mainly modernist oriented (and apologies if I do not use the correct art denotations…) which is not that much my cup of tea. There were however also a few works from Cezanne and Van Gogh and Mondriaan. The entrance of 25 CHF is on the steep side, however, if this is the type of art you’re into, go for it. Nice surroundings as well and a fantastic chill out zone (needed after the lunch…). PS: pictures not always that well framed as the wine pairing was more than enough;)

Stucki

Fondation Beyeler

Guten Appetit and happy travels!