TIAN
Vienna, Austria
β1 Star
The Experience
From Michelin Guide
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 IviΔ 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 β 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.
Unique Things
From Visitor Experiences
Avant-garde vegetarian cuisine with a root-to-leaf philosophy: TIAN is one of the very few Michelin-starred restaurants worldwide offering a fully vegetarian tasting menu that makes meat obsolete by focusing on sustainable, plant-based dishes using every part of the vegetable, from root to leaf. Chef Paul IviΔ personally selects heritage vegetables at peak flavor from partner farms to create deeply flavorful, innovative dishes.
Rare and forgotten vegetables as the centerpiece: The restaurant celebrates rare and long-forgotten vegetables, crafting each course around select, unusual ingredients like kohlrabi with peas or green almond quinoa. The menu descriptions are intentionally sparse to add an element of surprise to the dining experience.
Unique dining experience with natural wine and interactive elements: Besides the food, TIAN is known for one of the most interesting natural wine lists globally. The restaurant also offers playful touches such as serving pepper cress on a bed of stones and encouraging diners to cut their own bread, emphasizing an engaging and thoughtful approach to vegetarian fine dining.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant TIAN, Vienna are:
- King oyster mushrooms: Used to evoke woodland depth and featured in dishes that highlight their rich, earthy flavors combined with seasonal elements like pumpkin and elderflower.
- Beets: Central to signature dishes such as the "TIAN Tatar," showcasing the restaurant's creative vegetarian approach and vibrant presentation.
- Kohlrabi: Featured in salads and sculpted dishes, often paired with mushrooms and vegetable reductions to create intricate, nature-inspired plates.
- Chioggia beet and radish: Used in layered preparations combining pickled, roasted, and raw textures to highlight seasonal biodiversity and complex flavors.
- Spruce tips: Incorporated into broths or garnishes, reflecting the restaurant's dedication to local, seasonal ingredients and innovative vegetable cuisine.
These ingredients are significant as they reflect TIAN's philosophy of elevating vegetables through avant-garde techniques, seasonal Austrian biodiversity, and zero-waste preparation, resulting in visually stunning and flavor-rich vegetarian haute cuisine.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 6 Courses: β¬120
- 8 Courses: β¬150
Signature Dishes
- Chioggia, Radish, Juneberry: Price not specified
- King Oyster Mushroom, Pumpkin, Elderflower: Price not specified