As chef de cuisine of TIAN in Vienna, Paul Ivic is responsible for all the delicious culinary creations in his vegetarian restaurant.

Born in Serfaus, Tyrol, with Croatian roots, Paul has been awarded with three toques and a Michelin star during his career at TIAN, constantly showing the potential and variety of vegetarian dishes.

Defining vegetarianism as abstaining from meat and fish, therefore, does not agree with him, because abstaining has invariably something to do with deprivation. But with his cuisine you’re not deprived of anything, he says: “There are a lot of meat eaters among my guests who tell me that they didn’t miss fish or meat at all, and that is the biggest compliment for me.” He wants to express joy and pleasure in life through his cooking and he wants to show that vegetarian food can be rather sexy as well.

“I’m neither a saint nor a missionary,” emphasises Paul. I don’t want to convert anyone but let them taste and feel how wonderfully diverse the taste beyond fish and meat can be.”

FOUR Questions with Paul

Describe your culinary philosophy in five words…

Intuitive, honest, tasteful, clear, expressive

What is your greatest inspiration?

Childlike enthusiasm, the nature and my team

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

To Daniel Humm at Eleven Madison Park

What three things would you take to a desert island?

The woman I love, a container of champagne and a smartphone

  • 17 points, 3 toques, Gault Millau 2015
  • 1 Michelin star


Paul Ivic’s recipes


Himmelpfortgasse 23
1010 Vienna

Tel.: +43 1 890