A vision for the Tian
Inspired by the charm of the Vienna Belle Epoque, the gourmet restaurant Tian not only enchants with its experimental gourmet cuisine but also captivates through a strong team behind the scene. Paul Ivić combines highest standards in extraordinary cuisine with the passion for conscious and creative food. Instead of moralizing Ivić wants to give his guests an understanding of his vision: “I don’t want to convert people but make them experience how remarkably varied the tastes and feelings beyond fish and meat cuisine can be.”Paul Ivić’s fundamental know-how of compositions and effects of natural raw materials influences his wonderful creations. Highest quality and freshness of products are most important for him. The fine aromatic herbs, seasonal vegetables and crispy fruits are coming from regional retailers on a sustainable basis.
Vegetarian cuisine far beyond boring clichés
Without being vegetarian, he has already felt a strong interest for vegetarian lifestyle in his early years. Grown up in Tyrol and since the age of 20 he wanted to open a restaurant without fish and meat. “I wanted to prove that the taste ofvegetarian cuisine can be extraordinary and far beyond boring clichés”, Ivić says. At home he loves to cook and to listen to good music. “In general it doesn’t matter, if the play consists of tones, colors or flavours, it only has to be exciting to offer you a positive surprise and to make you happy.”That is the goal of the extraordinary team of Ivić: Tian Head Sommelier Matthias Pitra was elected most dedicated and creative sommelier of the year by the international catering trade magazine ROLLING PIN.
In 2015 Tian Chef Patissier Thomas Scheiblhofer already won the Gault&Millau award for “Patissier of the Year 2016”. Now another prize follows - again by the international catering trade magazine ROLLING PIN, Thomas Scheiblhofer will be awarded for his one of a kind and artistic dessert creations as “Patissier of the Year”.

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