The story
Vinzenz Pauli in St. Pölten anchors its new Austrian cooking in a straightforward principle: high quality from the nearest distance. Chef Werner Punz reopened the historic building in February 2015, keeping the original 1894 foundation while refreshing the interiors with pale walls and reclaimed timber. Produce travels short distances from the Pielach and Traisental valleys, often carrying organic certification. This geographic proximity shapes every plate, turning regional harvests into refined yet familiar meals.
Fermentation and careful technique define this regional Austrian kitchen, supporting a strong vegetarian and vegan backbone. Critics noted the smoked wels catfish served with pickled cucumber and chorizo crumbs, alongside a fermented egg resting on emmer risotto topped with Jerusalem artichoke foam. Spring herb soup with fresh cheese curds opens the meal, while semolina flakes provide a comforting finish. These dishes reflect a kitchen that values texture and seasonality over heavy sauces.
Light floods the main space through large windows, highlighting mismatched vintage chairs and a newly constructed veranda for warmer days. Guests frequently settle outside to browse a personally curated wine list that prioritizes character over convention. The cellar leans toward biodynamic and natural producers, featuring orange wines and independent vintners who experiment with traditional methods. This alignment between local sourcing and thoughtful viticulture explains why the Gault&Millau guide awarded 13 points for consistent execution.
Recognition
Ambience
Details
History
A first sunny day in April is the perfect opportunity to bask in the sun on the cozy terrace of the Vinzenz Pauli, while we browse the expertly curated wine list and weigh our options among the consistently intriguing menu offerings. Guided by the highly competent yet friendly service team, we begin with the standout Old Viennese fork bite of wels catfish – smoked wels, pickled cucumber, and chorizo crumble –, followed by the fermented egg on emmer risotto with Jerusalem artichoke foam and the spring herb soup with fresh cheese garnish. The meal continues with equally impressive dishes: broccoli sprouts with zesty salsa, a relaxed tagliata with chard bursting with flavor, and semolina flammeri to finish. Address: Alte Reichsstraße 13, 3100 St. Pölten, Austria Contact: 0650 620 20 77 | frag@vinzenzpauli.at | https://www.vinzenzpauli.at/ Opening Hours: Tue–Fri 17:00–21:00, Sat 11:30–13:30 and 17:00–21:00 Team: Werner Punz (Chef), Julia Jagitsch (Maître)
Location
Instagram