The story
TIAN in Vienna redefines vegetarian haute cuisine, combining a Michelin star and Green star with an 18-point score from Gault&Millau. Chef Paul Ivić sources rare seasonal produce from regional partners, treating vegetables as the central focus rather than accompaniments. The kitchen employs a root-to-leaf approach, utilizing the entire harvest to develop rich stocks, gels, and concentrated essences. Paul Ivić documents this technical depth in his book 'Vegetarisch', which explores ingredient profiles and sustainable practices alongside 300 recipes.
Dishes rely on fermentation, marination, and precise heat application instead of conventional frying. The current menu presents knollensellerie with kräuterseitling and koji, creating umami layers through advanced preservation methods. Another course pairs tomato with coffee, balancing fruit acidity against roasted bitterness. Peter Lehner serves as chef, working alongside sous-chef Simon Scherer to maintain the rigorous standards required for such elaborate presentations. Each element on the plate reflects a calculated effort to highlight distinct flavors and textures.
Thomas Scheiblhofer, recognized as a national pastry champion, crafts desserts that extend the restaurant's innovative spirit. Guests encounter milk rice enriched with currant and saffron, or choose between cusco chuncho chocolate with apricot and sesame, and heart cherry infused with koji and almond. André Drechsel and Nico Hammerl curate the drink program, offering international wines and house-made non-alcoholic pairings designed to match the complexity of the tasting menu. The service completes a cohesive progression from savory exploration to refined sweetness.
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TIAN is a pioneer in vegetarian haute cuisine and undisputedly ranked number one in Vienna. The sommelier duo is also award-winning and does not fall short of Paul Ivić in terms of friendliness and expertise. This is why even meat-eaters can venture onto new, yet entirely safe, ground here. Ivić is a master of preparing vegetarian ingredients, though "preparation" is far too modest a term for what is done with vegetables here. They are fermented, marinated, cooked briefly and slowly, rarely pan-fried, and transformed into essences… The ingredients are presented like small jewels that exist only for a brief moment, before you dive in, greedily devouring their spectacular delight. Always accompanying the meal is a fitting glass from the extensive, versatile, and international wine list—a perfect complement. Singling out individual dishes here would do a disservice to all the others. Ivić’s overall masterpiece lies in creating outstanding aromas and flavors without relying on meat for flavor, thereby offering an unforgettable gourmet experience even for non-vegetarians. Address: Himmelpfortgasse 23, 1010 Vienna, Austria Contact: 01 890 46 65 | wien@taste-tian.com | https://www.tian-restaurant.com/wien/ Opening Hours: Tue–Sat 18:00–23:00 Team: Paul Ivić & Florian Burtscher | Chef: Peter Lehner & Simon Scherer | Sous-Chef: André Drechsel | Maître d': Thomas Scheiblhofer | Pastry Chef · Confectioner of the Year 2016
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