Tian Vienna
Austria
TIAN Vienna explores vegetarian cuisine through seasonal produce supplied by regional growers. Chef Paul Ivić's restaurant looks beyond conventional vegetable preparations, seeking less familiar ingredients and experimenting with cooking and fermentation methods to develop different flavours and textures. The kitchen uses produce from root to leaf, turning different parts into dishes, stocks, gels and concentrated essences. This whole-product approach links menu development with careful ingredient use. Vegetarian and vegan cooking courses also provide a practical view of the restaurant's methods, including work in the kitchen and patisserie.