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We are convinced that a really well-made and creative vegetarian cuisine is an integral part of the modern lifestyle’. So reads the philosophy of this vegetarian restaurant that presents a fascinating world of ‘plant-based’ dishes revolving around the playful experimentation and creativity of Croatian-Austrian chef Paul Ivić.
Those are the hallmarks that he reflects in each of the creations of this restaurant run by Christian Halper that has been awarded a Michelin star (2014) and four Gault-Millau touches (18 out of 20 points since 2014) to a vegetarian restaurant in Austria.
‘Respecting natural cycles, we pay attention to preferably organic products, created in a fair way. Our seasonal ingredients are sourced primarily from regional partners, who understand and adhere to our high quality standards when it comes to fresh food.’
Everything about this restaurant thus seems to be conscious, poetic and evocative: from the name TIAN, which comes from the Chinese word for ‘heaven’ and a French vegetarian stew, to the names that title the dishes that make up the 8-pass tasting menu it presents.
The menu lists the eight ‘garden walk’ dishes with descriptions such as ‘cucumber kefir marigold’ and ‘blackberry sunflower boletus’ carried out through a combination of vegetables, fruits and assorted grains that distill inifinity of aromas and nutrients.
ORIGINS
Christian Halper and Paul Ivić’s passion for healthy and vegetarian food was thus channeled into this venue that opened its doors in 2011, long before vegetarian or vegan food was a trend, becoming the first vegetarian restaurant in Europe to earn a Michelin star.
Since then, Halper and Ivić have expanded the group to expand with TIAN Bistro in Vienna’s Spittelberg district, where the mostly vegan tasting menu takes on a more relaxed format of sharing plates in which he continues to reflect his mantra: the search for the true meaning of sustainability in fine dining.
