Guests at CURATE will get to experience Chef Grandits’ refined and harmonious creations in beautiful monochromatic colour themes in exclusive collaborative lunch and dinner menus with host Chef Benjamin Halat.
Chef Grandits’ exquisite dishes like Hokkaido Scallop with Dill Dashi and Pistachio; Egg Yolk with Cardamom Butter and Mango Polenta; and Atlantic Cod Fish with Green Tea Hollandaise and Peas, will be presented alongside fellow German Benjamin Halat’s innovative fare. From him, expect the likes of Kyoto Red Carrot with Barley and Coriander; Glazed Pork Cheek, Goulash Style with Pickles; and Sea Buckthorn Berry Sherbet with Bavarian Gin Espuma and Lemon Verbena.
Complementing the exciting courses are wines selected by renowned wine critic Robert Parker Jr. and notable Spanish wine reviewer Luis Gutiérrez, each rated 90 points and above, from boutique vineyards in Alsace, Sicily and Walker Bay in South-Western Cape.
Meet The Chef
The MICHELIN Guide Switzerland 2018 has high praise for Chef Grandits and Restaurant Stucki: “The food it serves – choice ingredients used in punchy yet sophisticated combinations refined with the generous use of herbs and spices – bears the inimitable signature of Tanja Grandits.”
After seven successful years, Grandits left to run the legendary Stucki restaurant in Basel, raising it to two Michelin-starred status in 2013. Her talents and achievements also won her the inaugural Michelin Switzerland Female Chef Award in 2017.