An inner need has driven the people behind the TIAN concept to take a step back into nature and, hence, a bigger step into the future. Paul Ivić’s experimental dishes can certainly be described as soul food. In order to show consideration towards natural cycles and to guarantee a supply of organic and sustainably produced food, the TIAN Bistro only offers a seasonal menu and counts on solid partnerships with suppliers from the immediate surroundings that have grown to become close friends over the years. It is their respective longing for vegetarian cuisine and an ethical and sustainable approach towards food that made Paul Ivić and founder Christian Halper see eye-to-eye.

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