Entertainment · Books & Arts · 2 hrs ago
Vienna’s Tian marks 15 years of plant-based fine dining
Chef Paul Ivić opened Tian in central Vienna in December 2011.
The restaurant serves fine dining made only with ingredients from plants, with dishes shaped by the seasons.
Ivić developed the idea after a serious health warning in 2010 prompted him to rethink his work and eating habits.
He says a meal made with fresh market ingredients helped him reconnect with what cooking meant to him.
Tian’s aim is not to ban meat or imitate its taste, but to bring diners closer to nature.
Ivić himself eats a diet that includes meat and fish, alongside mostly plant-based food.
Tian has earned a Michelin star and a green distinction, and is approaching its 15th anniversary in December.
Vienna’s Tian restaurant is marking 15 years of plant-based fine dining in December.
Chef Paul Ivić opened Tian in December 2011, focusing its ingredients exclusively on plant-based products.
The restaurant serves a contemporary tasting menu built around seasonal produce.
Ivić says a health warning in 2010 prompted him to change his habits and rethink his approach to cooking.
Tian has a Michelin star, according to the article.
- Who
- Chef Paul Ivić and Tian, the Vienna restaurant he leads.
- What
- Tian is marking 15 years of plant-based fine dining.
- When
- In December; the article does not state the year of the anniversary.
- Where
- Central Vienna, near the Opera, the Sacher Hotel and St Stephen’s Cathedral.
- Why
- Ivić’s health warning and a change in his outlook led him to pursue a plant-based fine-dining restaurant.
This story does not have two clearly opposing sides.
Ivić visited his doctor and received a warning that he needed to change his habits.
Tian opened, with ingredients limited exclusively to plant-based products.
Ivić became Tian’s CEO as well as its co-owner and head chef.
Tian was due to mark 15 years; the article does not specify the year.
- Restaurant
- Tian
- Location
- Central Vienna
- Chef
- Paul Ivić
- Opened
- December 2011
- Anniversary
- 15 years, in December
- Recognition
- One Michelin star
What people are saying
He warned me that we would see each other in three months on the operating table if I did not change my habits immediately.
I told him he would not find a better chef than me to open a vegetarian restaurant.
I like working with natural products that seem alive, subject to the rhythm of nature and each season.
My wish is to reconnect the customer with nature.
Sources
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