TIAN

This beacon of vegetarian gourmet cuisine proposes a set menu with six or eight courses that can also be vegan. The depth of flavour in the dishes such as chioggia, radish, juneberry or king oyster mushroom, pumpkin, elderflower is down to the technical prowess of the chef duo Paul Ivić and Florian Burtscher, as well as the fantastic quality of the ingredients, which are seasonal and locally sourced. There's a great selection of organic wines – alternatively, opt for one of the non-alcoholic beverage accompaniments. The waitstaff are warm and professional, and they always go about their work with a smile. The stylish decor incorporates modern design into a historical setting.

• A Michelin-starred vegetarian kitchen with a zero-waste, root-to-leaf approach, built around seasonal produce and fermentation.
• A tasting menu that can be taken vegan, supported by both organic wine pairings and a dedicated non-alcoholic pairing.
• A menu presented as named ingredient pairings, with optional signature-dish expansions and clearly stated constraints around celery and mushroom allergies.

Ingredient standouts from the current menu and Michelin description include pointed cabbage, dried fig, artichoke, chioggia beet and radish, king oyster mushroom, Jerusalem artichoke, pumpkin seed, celeriac with Périgord truffle, and desserts that lean on rose, sea buckthorn, skyr, chocolate and truffle.

A Michelin-starred vegetarian tasting-menu restaurant in Vienna that runs a root-to-leaf kitchen and offers both wine and non-alcoholic pairings. Recent menu structure lists an eight-course menu (Tue to Sat) at 189 euros, and a six-course menu (Tue to Thu) at 178 euros, with optional add-ons such as a celeriac and Périgord truffle signature dish (+32 euros). The menu is vegetarian and can be ordered vegan, with a stated note that mushroom or celery allergies cannot be accommodated.