{"id":245735,"date":"2025-12-19T10:22:09","date_gmt":"2025-12-19T10:22:09","guid":{"rendered":"https:\/\/www.barchemagazine.com\/?p=245735"},"modified":"2025-12-19T10:22:09","modified_gmt":"2025-12-19T10:22:09","slug":"tian-vienna-vegetarian-chef-ristorante","status":"publish","type":"post","link":"https:\/\/www.barchemagazine.com\/tian-vienna-vegetarian-chef-ristorante\/","title":{"rendered":"Tian, Vienna &#8211; Vegetarian masterpieces"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"245735\" class=\"elementor elementor-245735\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7771489 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7771489\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-699c4f5\" data-id=\"699c4f5\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4e64d231 elementor-widget elementor-widget-text-editor\" data-id=\"4e64d231\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>For boating enthusiasts seeking unique culinary experiences even far from the sea, Tian in Vienna, led by chef Paul Ivi\u0107, is a destination worth noting<\/strong><\/p><p><em>by Emanuela Ferro \u2013 photo by Paolo Picciotto<\/em><\/p><p><strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.tian-restaurant.com\/wien\/en\/\" target=\"_blank\" rel=\"noopener\"><em>Tian<\/em><\/a><\/span>\u00a0in Vienna is the quintessence of creative vegetable-based cuisine. Be prepared to abandon animal proteins, at least for one evening, and taste, without prejudice, <em>\u201csmall vegetarian masterpieces, technically and aesthetically flawless\u201d<\/em> in one of the very few completely vegetarian Michelin-starred restaurants in Europe<\/strong>. <em>Tian<\/em> aspires to be, from its name (tian means \u2018sky\u2019 in Chinese) and its address in Himmelpfortgasse (Paradise Gate Street), a Garden of Eden where you can pick delicious fruits in harmony with nature.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0bd3cd5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0bd3cd5\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-651c08a\" data-id=\"651c08a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f8b8bbc elementor-widget elementor-widget-image\" data-id=\"f8b8bbc\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"525\" height=\"800\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-014-164-Golden-Beet-pear-hemp.jpg\" class=\"attachment-large size-large wp-image-245738\" alt=\"\" srcset=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-014-164-Golden-Beet-pear-hemp.jpg 525w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-014-164-Golden-Beet-pear-hemp-197x300.jpg 197w\" sizes=\"(max-width: 525px) 100vw, 525px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-922e85c\" data-id=\"922e85c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5c3183f elementor-widget elementor-widget-image\" data-id=\"5c3183f\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"463\" height=\"800\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-001-.jpg\" class=\"attachment-large size-large wp-image-245742\" alt=\"\" srcset=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-001-.jpg 463w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-001--174x300.jpg 174w\" sizes=\"(max-width: 463px) 100vw, 463px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-11a9207\" data-id=\"11a9207\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a98cdf3 elementor-widget elementor-widget-text-editor\" data-id=\"a98cdf3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>Michelin-starred chef Paul Ivi\u0107 offers high-end cuisine based on seasonal vegetables. <\/em>Tian<em>\u2019s menu reads: fennel, kohlrabi, celery. The dishes served are always a wonderful surprise.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9111b56 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9111b56\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-968e312\" data-id=\"968e312\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-19aab5d elementor-widget elementor-widget-text-editor\" data-id=\"19aab5d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Leading the kitchen is Paul Ivi\u0107, 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<\/strong>. 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec6f041 elementor-widget elementor-widget-image-gallery\" data-id=\"ec6f041\" data-element_type=\"widget\" data-widget_type=\"image-gallery.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-image-gallery\">\n\t\t\t\n\t\t<style>\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-245735 gallery-columns-3 gallery-size-image-4-3-small'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"ec6f041\" data-elementor-lightbox-title=\"TIAN, Cauliflower - robuschka, sea buckthorn\" data-elementor-lightbox-description=\"Chef Paul Ivi\u0107 runs a one Michelin star restaurant of vegetarian cuisine, the TIAN. One of his dishes: cauliflower - robuschka, sea buckthorn. Vienna; Austria\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MjQ1NzQwLCJ1cmwiOiJodHRwczpcL1wvd3d3LmJhcmNoZW1hZ2F6aW5lLmNvbVwvd3AtY29udGVudFwvdXBsb2Fkc1wvMjAyNVwvMTJcL1RJQU4tMjAyNC0xMC0zMS0wNDctMTk3LUNhdWxpZmxvd2VyLXJvYnVzY2hrYS1zZWEtYnVja3Rob3JuLmpwZyIsInNsaWRlc2hvdyI6ImVjNmYwNDEifQ%3D%3D\" href='https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-047-197-Cauliflower-robuschka-sea-buckthorn.jpg'><img decoding=\"async\" width=\"400\" height=\"300\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-047-197-Cauliflower-robuschka-sea-buckthorn-400x300.jpg\" class=\"attachment-image-4-3-small size-image-4-3-small\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"ec6f041\" data-elementor-lightbox-title=\"TIAN, Chioggia - radish juneberry\" data-elementor-lightbox-description=\"Chef Paul Ivi\u0107 runs a one-Michelin-star restaurant serving vegetarian cuisine, the TIAN. One of his dishes: Chioggia, radish juneberry. Vienna; Austria\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MjQ1NzM5LCJ1cmwiOiJodHRwczpcL1wvd3d3LmJhcmNoZW1hZ2F6aW5lLmNvbVwvd3AtY29udGVudFwvdXBsb2Fkc1wvMjAyNVwvMTJcL1RJQU4tMjAyNC0xMC0zMS0wMjYtMTc2LUNoaW9nZ2lhLXJhZGlzaC1qdW5lYmVycnkuanBnIiwic2xpZGVzaG93IjoiZWM2ZjA0MSJ9\" href='https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-026-176-Chioggia-radish-juneberry.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"300\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-026-176-Chioggia-radish-juneberry-400x300.jpg\" class=\"attachment-image-4-3-small size-image-4-3-small\" alt=\"\" srcset=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-026-176-Chioggia-radish-juneberry-400x300.jpg 400w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-026-176-Chioggia-radish-juneberry-800x600.jpg 800w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a data-elementor-open-lightbox=\"yes\" data-elementor-lightbox-slideshow=\"ec6f041\" data-elementor-lightbox-title=\"TIAN, Cusco Chuncho - tomatillo, chili\" data-elementor-lightbox-description=\"Chef Paul Ivi\u0107 runs a one-Michelin-star restaurant serving vegetarian cuisine, the TIAN. One of his dishes: Cusco Chuncho - tomatillo, chili. Vienna; Austria\" data-e-action-hash=\"#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MjQ1NzQxLCJ1cmwiOiJodHRwczpcL1wvd3d3LmJhcmNoZW1hZ2F6aW5lLmNvbVwvd3AtY29udGVudFwvdXBsb2Fkc1wvMjAyNVwvMTJcL1RJQU4tMjAyNC0xMC0zMS0wNTctMjA3LUN1c2NvLUNodW5jaG8tdG9tYXRpbGxvLWNoaWxpLmpwZyIsInNsaWRlc2hvdyI6ImVjNmYwNDEifQ%3D%3D\" href='https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-057-207-Cusco-Chuncho-tomatillo-chili.jpg'><img loading=\"lazy\" decoding=\"async\" width=\"400\" height=\"300\" src=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-057-207-Cusco-Chuncho-tomatillo-chili-400x300.jpg\" class=\"attachment-image-4-3-small size-image-4-3-small\" alt=\"\" srcset=\"https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-057-207-Cusco-Chuncho-tomatillo-chili-400x300.jpg 400w, https:\/\/www.barchemagazine.com\/wp-content\/uploads\/2025\/12\/TIAN-2024-10-31-057-207-Cusco-Chuncho-tomatillo-chili-800x600.jpg 800w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a1391e7 elementor-widget elementor-widget-text-editor\" data-id=\"a1391e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>Ivi\u0107 works hard on sustainability. In the kitchen, he wants to waste as little as possible, so he also uses roots, leaves, and peelings. <\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5102156 elementor-widget elementor-widget-text-editor\" data-id=\"5102156\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h4 style=\"text-align: center;\">The restaurant\u2019s d\u00e9cor is elegant, combining modern design<br \/>with a historical setting. The dishes are made with a wide variety<br \/>of regional vegetables and fruit, prepared with great skill.<br \/>You can choose one non-alcoholic drink to accompany your meal.<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-19497d4 elementor-widget elementor-widget-text-editor\" data-id=\"19497d4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>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)<\/strong>. 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5e9635f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5e9635f\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8ee4676\" data-id=\"8ee4676\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c65d807 elementor-widget elementor-widget-text-editor\" data-id=\"c65d807\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>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 \u201cmimic\u201d meat<\/strong>. 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 <strong>Thomas Scheiblhofer<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5cd4ad3b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5cd4ad3b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bc7e39\" data-id=\"bc7e39\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e17bc3 elementor-widget elementor-widget-text-editor\" data-id=\"6e17bc3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>(Tian, Vienna &#8211; Vegetarian masterpieces &#8211; Barchemagazine.com &#8211; Excerpted from Barche, December 2025)<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>For boating enthusiasts seeking unique culinary experiences even far from the sea, Tian in Vienna, led by chef Paul Ivi\u0107, [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":245737,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[33873],"tags":[42736,42734],"class_list":["post-245735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boat-gourmet","tag-paul-ivic","tag-tian"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - 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