Paul Ivić: Tyrolean Koch receives green environmental hood for sustainability

Paul Ivić: Tyrolean Koch receives green environmental hood for sustainability

Paul Ivić, a name that beats high waves in the world of gastronomy, has recently received a significant award. This talented chef, who has its roots in Tyrol and Croatian ancestors, comes from the picturesque Serfaus in the Oberland. With a passion for sustainable gastronomy, he has made a name for himself that extends far beyond the borders of his homeland.

particularly highlighted is Ivić's conviction that the kitchen based on plants is more than a short -lived trend - it is a necessity for him today. He sharply criticizes factory farming, which is practiced in many companies and warns of the harmful consequences that it brings with it. His philosophy not only becomes clear through the unique quality of his dishes, but also through close cooperation with farmers and producers who are considered a model in the industry.

award for sustainability

The Gault & Millau Environment Haube was presented with Paul Ivić on November 12th as part of the trade fair "Everything for the Guest" in Salzburg. This award is awarded for the second time and is characterized by companies that are particularly committed to sustainability and responsible action. Ivić receives the environmental hood as an additional recognition for his commitment, which he has already demonstrated in the past. The editors of Gault & Millau, Martina and Karl Hohenlohe, celebrated this presentation as an important step in the recognition of sustainable gastronomy.

The restaurant guide 2025, which will publish the latest reviews and the environmental hood, is planned for the evening of November 18 at the Hilton Vienna Park. The anticipation of the announcement of the new hood reviews is great, and Ivić's commitment to a grandchildren -compatible gastronomy will be an excellent part of these celebrations.

his Tian restaurant at Himmelportgasse 23 in Vienna is known for its innovative and conscious cuisine. Guests can be excited to see which new culinary creations they can expect from one of the leading heads of plant -based gastronomy. For more information about Ivić's impressive career and the upcoming developments in the catering scene, it makes sense to regularly the articles on www.gaultmillau.at to be followed.