Vinzenz Pauli

If you are looking for a first-class restaurant with a wide range of vegetarian and vegan dishes, Maurice Harant and Werner Punz's Vinzenz Pauli restaurant is the right place for you. The creative-innovative kitchen line picks up on classics of Lower Austrian cuisine and combines them with contemporary-modern taste sensations. Local farms supply the inn with fresh seasonal produce. In spring this includes lamb and asparagus and in summer berries and dirndls. Fish, meat and poultry also come from the region and are processed respectfully according to the "nose to tail" principle. In addition to classics such as veal butter schnitzel and souffléed potato flan, there is also fried liver. Offal is generally celebrating a comeback here. A delicious plant-based alternative is the braised cauliflower with sunflower seed pesto and fermented black garlic sauce. For a sweet finish, we recommend the homemade chocolates or the creamy eggnog.

There is also a wide range of fruit juices and homemade lemonades, as well as a selection of red and white wines. Many of them come from organic or biodynamic vineyards. Regionality is also reflected in the drinks and wine list.

Urban pub flair

Not far from the center of St. Pölten, it has been standing for 150 years - the historic house taken over by Maurice Harant and Werner Punz in 2017. From day one, fans of simple and sophisticated pub cuisine come together in the restaurant. The restaurant impresses with its cozy furnishings and the guest garden was also designed with many wooden elements. If it does rain, there is a cozy spot in the conservatory or on the covered terrace. The location at the Alpenbahnhof also guarantees a relaxed journey by train or bus.