The concept of Tian started in Vienna where Christian Halper opened the first Tian restaurant in 2011. He wanted to offer a high-quality, healthy vegetarian kitchen with almost forgotten vegetables and fruits and other more adventurous ingredients from forests, fields and mountains. The restaurant in Munich continues this philosophy. The dishes score high in finesse and intensity such as in preparation of white asparagus with miso and sesame, a ratatouille of bell pepper, tomato and eggplant or morels with potatoes and wild broccoli. Michelin awarded the restaurant a star.