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TIAN
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This beacon of vegetarian gourmet cuisine proposes a set menu with six or eight courses that can also be vegan. The depth of flavour in the dishes is down to the technical prowess of the chef duo Paul Ivić and Florian Burtscher, as well as the fantastic quality of the ingredients, which are seasonal and locally sourced. There's a great selection of organic wines – alternatively, opt for one of the non-alcoholic beverage accompaniments. The waitstaff are warm and professional, and they always go about their work with a smile. The stylish decor incorporates modern design into a historical setting.
"In my kitchen, biodiversity, regionality and quality are just as important to me as humility before our nature and natural processes! "No waste" philosophy as well as organic and Demeter products are as natural as fair payment of our 20 small producers and our employees."
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