With this restaurant, vegetable chef Paul Ivić sets a new standard for vegetarian cuisine. He works with rare and virtually forgotten vegetables, fruit and various grains. He pays attention to the natural cycles of his preferably organic products. Its seasonal ingredients come from regional partners who understand and adhere to its high quality standards for fresh food. His combinations are always surprising and perfectly on taste. For example, he brings sprouts together with rye ash and juniper, salsify with chestnut and sloe berry and also parsley root with emmer wheat and black cumin. This is high quality vegetarian gastronomy! That's why Tian will also receive the FUTURE AWARD from Best Veggie Restaurant in the World the year 2018.