Uncompromisingly fair and sophisticated: Paul Ivić’s vegetarian award-winning cuisine
Paul Ivić’s vegetarian cuisine is unique in Austria and has been awarded one Michelin star and three Gault Millau toques. Ever since the TIAN gourmet restaurant opened its doors in December 2011 at the heart of Vienna, the first in the TIAN group as founded by Christian Halper, Paul Ivić has been setting new standards in vegetarian cuisine – resulting in international recognition. Never before has a vegetarian restaurant in Austria been awarded one Michelin star and three Gault Millau toques. This makes the TIAN one of Europe’s top three vegetarian restaurants – and one of the top five in the world. Jerusalem artichoke, salsify, late harvest wines - Paul Ivić’s dishes are like a foray through the Garden of Eden. Indeed, they are more a symbol of what sustainability actually means in top-class gastronomy. For TIAN chef Paul Ivić, this a culinary principle which is lived out every day. He applies his own concept to the uncompromisingly fairly grown organic produce, including some virtually overlooked varieties of vegetable, fruit and cereal which he transforms into spectacularly refined dishes. “As a host, we serve up joy, quality and beauty as well as taking our social responsibility seriously,” says Paul Ivić. Since the opening in 2011, Paul Ivić has been the figurehead of the TIAN gourmet restaurant in Vienna as both its chef and managing director. With his sophisticated creations based on purely vegetarian ingredients and a never-ending search for optimal quality, fairly produced foods and sustainable cooking, Ivić has cooked up one Michelin star and three Gault Millau toques for the TIAN in Vienna – the only vegetarian restaurant in Austria to receive such an accolade and one of only five worldwide.