A mere decade ago, the notion of a fully vegetarian menu within the hallowed portals of a fine dining establishment in Vienna was an unimaginable prospect. Indeed, to even locate delightful vegetarian options within the gastronomic landscape would have been an endeavour of Herculean proportions. This was the culinary panorama against which Austrian chef Paul Ivic bravely embarked on his vegetarian journey as the head chef of Tian restaurant in 2011.

Read the full article by Anastasia Avramenko here: Tuorlo


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