For boating enthusiasts seeking unique culinary experiences even far from the sea, Tian in Vienna, led by chef Paul Ivić, is a destination worth noting
by Emanuela Ferro – photo by Paolo Picciotto
Tian in Vienna is the quintessence of creative vegetable-based cuisine. Be prepared to abandon animal proteins, at least for one evening, and taste, without prejudice, “small vegetarian masterpieces, technically and aesthetically flawless” in one of the very few completely vegetarian Michelin-starred restaurants in Europe. Tian aspires to be, from its name (tian means ‘sky’ in Chinese) and its address in Himmelpfortgasse (Paradise Gate Street), a Garden of Eden where you can pick delicious fruits in harmony with nature.
Michelin-starred chef Paul Ivić offers high-end cuisine based on seasonal vegetables. Tian’s menu reads: fennel, kohlrabi, celery. The dishes served are always a wonderful surprise.
Leading the kitchen is Paul Ivić, a Tyrolean of Croatian origin. Although not a vegetarian, he has a genuine passion for authentic ingredients, rooted in his childhood on a farm, where fresh, home-grown food was the norm. This habit has been transformed into a professional attitude, with a constant commitment to biodiversity, sustainability and conscious eating, which has led him to select, promote and use organic and certified products and to collaborate intensively with small producers, putting his technical skills at the service of neglected and almost forgotten plant varieties, from Robuschka beetroot to wild herbs from Austrian forests, to the seeds he collects all over the world and entrusts to trusted farmers to plant.
Ivić works hard on sustainability. In the kitchen, he wants to waste as little as possible, so he also uses roots, leaves, and peelings.
The restaurant’s décor is elegant, combining modern design
with a historical setting. The dishes are made with a wide variety
of regional vegetables and fruit, prepared with great skill.
You can choose one non-alcoholic drink to accompany your meal.
The focus on all things plant-based is reflected in a menu that changes frequently, respecting not only the seasons but also the peak of flavour and nutritional value of each ingredient (the concept of shun in Japanese cuisine). The goal of sustainability is achieved by using every product 100%, for example, by extracting juice to make soft drinks and drying the skins to turn them into flour.
The tasting menus, also available in vegan versions, consist of six, eight, or up to ten courses, with very few selected ingredients, and aim to offer original and authentic flavours that in no way “mimic” meat. In addition to a wide selection of organic and natural wines, the restaurant provides non-alcoholic pairings, including herbal teas and homemade natural juices. And since we are in the heart of the capital of Central European pastry, we cannot help but end on a delicious note, thanks to the desserts entrusted to the skilled hands of pastry chef Thomas Scheiblhofer.
(Tian, Vienna – Vegetarian masterpieces – Barchemagazine.com – Excerpted from Barche, December 2025)
