- by croatiaweek
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in
Food & Wine
(TIAN)
Falkensteiner Resort Punta Skala and award-winning restaurant TIAN from Vienna invite vegetarians and vegans to their new pop-up restaurant “TIAN Bistro am Meer” which will be open from June 1 to September 18 in Punta Skala near Zadar on the Croatian coast.
Paul Ivić and his team, inspired by the Croatian coast, created a vegetarian-vegan menu for Falkensteiner. In accordance with TIAN’s philosophy, seasonal ingredients come from local organic producers from the Zadar area, who were previously personally visited by TIAN chef Paul Ivić. These ingredients are further processed from root to leaf.
(TIAN)
(TIAN)
The usual TIAN quality is ensured by experienced TIAN executive sous chef Florian Burtscher, which implements the concept together with Falkensteiner’s team. Desserts are prepared by TIAN’s pastry chef Thomas Scheiblhofer.
(TIAN)
(TIAN)
TIAN’s chief sommelier André Drechsel has created a special wine list with natural wines from Croatia and Austria. At the pool bar during the day, guests can also order signature Paul Ivić dishes – TIAN Tatar based on beets and TIAN Burger.
(TIAN)
Sophisticated, simple and vegetarian-vegan dishes are a feature of the TIAN restaurant in Vienna. Founder Christian Halper and head chef Paul Ivić have been setting new standards since 2011 by offering great dishes that exude their love of experimentation, making TIAN one of the top five vegetarian and vegan restaurants in the world.
(TIAN)
With one Michelin star and four Gault Millau toques, it is the only vegetarian restaurant in Austria with such a high rating. Due to its commitment to sustainability, it is also the holder of the Michelin Green Star.
Through the summer of 2022, “TIAN Bistro am Meer” at the Falkensteiner Resort Punta Skala will complement the offer of existing restaurants in Vienna and Munich.
(TIAN)
For the opening on June 1, 2022, the top chef will personally cook for the guests: “For me the TIAN concept goes far beyond the boundaries of vegetarian cuisine. Eating is much more than consuming food. Eating means taking responsibility for all the raw materials and valuable people behind them. Eating means bringing people together because it does not require a common language – all you need is a good soul,” says Ivić about the philosophy of the restaurant.
Paul Ivić (TIAN)
The Tyrol-born chef with Croatian roots studied top gastronomy in Germany, Austria and Switzerland before working at TIAN in Vienna. The Michelin-starred chef has published three cookbooks and is publicly advocating for a conscious approach to food.
(TIAN)
This collaboration fits into the portfolio of the Falkensteiner Michaeler Tourism Group (FMTG), which as part of the management of premium hotels and residences also wants to implement more sustainability in its projects. On the peninsula not far from Zadar, Falkensteiner Resort Punta Skala offers two hotels and an apartment complex. The 5-star Family Hotel Diadora, which after an extensive renovation is family-oriented. Their five-star Hotel & Spa Iadera is also a popular place for couples and singles.
Those looking for action can find plenty of entertainment options at the Fortis Club Sports and Entertainment Center. In both hotels, gourmets can enjoy Mediterranean-Alpine-Adriatic cuisine. More details can be found on their website www.falkensteiner.com/resortpuntaskala.
