The story
At the foot of the Austrian Alps, in Sankt Veit im Pongau, the Wirtshaus by Vitus Winkler reimagines the traditional inn. The space is light, modern, and welcoming, with a conservatory that opens to panoramic mountain views. Here, locals and travelers alike gather for honest, well-crafted Austrian food.
Vitus Winkler is a two-star chef whose Gourmetrestaurant Kräuterreich has earned international acclaim. At his Wirtshaus, he applies the same precision and creativity to more approachable dishes. The kitchen works exclusively with regional, seasonal ingredients, letting the quality of the produce shine. The result is Austrian cuisine that feels both familiar and fresh – from hearty classics to lighter, vegetable-forward plates.
The menu changes with the seasons. You might find traditional Austrian Wirtshaus classics alongside more inventive compositions, all prepared with the same care as in the starred kitchen. Vegetarian options are always available, and vegan or gluten-free menus can be arranged on request. Wine pairings are personally selected by Winkler, who is also a trained sommelier. For those who prefer no alcohol, a fine juice pairing is offered.
The Wirtshaus has earned a Michelin Recommended distinction, a mark of consistent quality and thoughtful cooking. It is a place where the line between fine dining and everyday hospitality fades, making exceptional Austrian cuisine accessible to all.
Recognition
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Details
History
Vitus Winkler is our "Chef of the Year". Why he earned this title, we explain further ahead, on the first pages of the guide. Here once again: congratulations! We are delighted. At the same time, we look forward to our next visit to the Kräuterreich restaurant, because a culinary evening with Vitus Winkler is truly unforgettable. His menu follows a clear concept. It takes diners on a journey through an alpine landscape. More precisely, it is an ascent that begins "in the village" and then traces the topography of a mountain hike through stations such as "Field", "Rivers and Lakes", up to the "tree line" and beyond. For Winkler, "in the village" means veal sweetbread with celery, rhubarb, and spruce. The sweetbread is baked with a rhubarb lacquer, the celery is served as a cream, and the spruce is presented as wonderfully aromatic spruce tips. Accompanied by spruce oil, celery bacon, and hemp seeds. Higher up – the course titled "Forest and Meadow" – Winkler serves an incredibly compelling game dish. Pan-seared backstrap from a May billy goat with larch (oil and cones), mushroom foam, mushroom tartare, and hay-milk brioche. Absolutely harmonious; every course offers its own surprising moments. Highly recommended! Address: Kirchweg 2, 5621 St. Veit im Pongau, Austria Contact: 06415 43 23 | sonnhof@vituswinkler.at | https://www.vituswinkler.at/ Opening Hours: Thu–Mon, 6:00–10:00 PM Team: Vitus Winkler, Chef · Chef of the Year 2026 | Hubert Wirth, Sous-chef | Eva-Maria Winkler, Sommelier
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