Grandits wants to expand Stucki's restaurant – which isn't for everyone
The process of expanding Basel's temple of gourmets began three years ago. Concrete construction project now available. There are reservations in the neighborhood.
An annex will be built at the Stucki restaurant in Bruderholz. A bakery, patisserie and a demonstration kitchen will be housed there, among other things.
Photo: Elena Monti
10.9 million francs – this is the amount that the sponsor of the Stucki restaurant, Inspiration Lucullus, wants to invest in the planned expansion. A new building is planned in the formerly spacious park of the gourmet temple with 19 Gault Millau points and two Michelin stars – the workplace of top chef Tania Grandets.
The construction project, which began several years ago, is not only receiving enthusiasm in the neighborhood.
But from the beginning.
The production should be on Bruderholz
Tanja Granditis, the tenant and face of Stucki's, has long since stopped cooking. Her signature restaurant also provides catering, she writes best-selling cookbooks, and runs a delicatessen and online store. This is called “Tanja Grandits at Home”, and the range includes, for example, crisps such as beetroot or basil sables, soup and risotto mixes, salad dressings, fruit breads and desserts.
Achieving all of this requires, above all, space. The formal process of expansion into the Bruderholz area began three years ago. After reviewing the general building application from 2021 – among other things, a change in size was necessary to maintain the proportion of green space – the sponsoring company submitted the building permit application at the end of February.
Star chef Tanya Granditis is also an entrepreneur, best-selling author and runs a delicatessen including an online store.
Photo: Dominic Blas
As can be seen from the construction flyer, the goal of the new two-story building is not to expand the catering areas, but rather to centralize the production facility. To date, certain storage areas and parts of production are located in Dornach. The ground floor will contain the bakery, patisserie – called the “Chocolate Studio” – and “warm” and “cold” production facilities. Shop window glass should provide insight into production.
A staff room and demonstration kitchen are planned for the upper floor, where cooking courses will be offered. In addition to toilets and technical rooms, storage areas are mainly planned in the basement. Externally, the extension by architects Jessenvolleweider will be fitted with two-layer brickwork.
Residents have reservations
Since 2008, Switzerland's best chefs have been working in the former home of Swiss culinary legend Hans Stucki – bringing prestige to Bruderholz. However, the expansion project is not well received by locals everywhere. Some are upset about the cutting of trees needed for the new building, others fear the emanation of unpleasant odors.
Above all, as several residents told the newspaper “Basler Zeitung” who did not want to reveal their names, they feel that the new building is too large and fear more traffic due to the concentration of production.
However, this is exactly what the owners believe the extension will reduce. Previously, several flights a day had to be made between productions in Dornach and Stuckey, which will now be cancelled.
Stucki decided not to publish a rendering of the planned building, saying when asked: “We believe that further publications will only increase dissatisfaction with our project.” They also did not want to comment on local residents' comments, but expressed their willingness to talk more about the project if the building permit is granted.
Since there have already been objections to the general building application – all of which were rejected – it is not unlikely in this case as well. The deadline runs until March 29. Until then, comprehensive construction plans can be found at the Department of Construction and Transport.
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