The Upcoming

TIAN in Vienna: “This vegetarian restaurant brings people closer to nature through food”

Only a few decades ago, the choice of being vegetarian was often greeted with a fair amount of scepticism, as if it were an act of activism or a sign of a deficient diet. “I’ll have the salmon,” some would say, muddying the waters until the term pescatarian became known. And how often does the vegetarian dish still look sad and lonely on the menu, as if it were just there to tick a box, a Plan B for those who chose to avoid meat? In the world of Paul Ivic, vegetables are not the understudies; they are the headline act.

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