More than 10 years after TIAN became the first vegetarian restaurant to earn a Michelin star, chef Paul Ivić is still making creative and beautiful dining experiences.
TIAN opened in 2011, long before vegetarian fine dining was a trend. It became the first vegetarian restaurant in Europe to earn a Michelin star, and won it four toques by Gault & Millau. Halper and Ivić have since expanded the group to include the casual
The marketers put it well: “TIAN has always been more than just a restaurant with vegetarian cuisine. Eating is more than food intake. Eating means taking responsibility for all resources and all the hard-working people behind them. Eating means bringing people together. After all, food does not need a common language, all it takes is a good soul.
So it comes as a bit of a surprise to receive the full menu after dinner and see the amount of technique that goes into everything. The full description of the porcini dish, for instance, is as follows:Ravioli from two different doughs. Lid: Dark dough made from sunflower marc [ground] into powder. Bottom: Light ravioli dough. Filling made with porcini, roasted sunflower seeds, shallots, sunflower seed cream. Sour pickled sunflower pistils, sour pickled sunflower blossoms, porcini essence.
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