Anna and Alois Matscher have taken over the Matscher family's old inn 22 years ago. Both of them changing careers – he a bank employee, she a massage therapist – they struggled with their lack of experience in the hospitality industry. After the third year, Anna, a hobby cook, managed the cooking all by herself, her mother-in-law lending a hand. The first dishes were pastas and desserts. In the meanwhile, Alois trained himself as a sommelier.
Their path was not plain sailing, but after ten years they unexpectedly received the first Michelin star, which was revoked after only four years. During this period other restaurant managers began to notice Löwen, including it in their guides, assigning it good and very good ratings in the Gambero Rosso. In 2005, a Michelin critic was once again satisfied with the Löwen restaurant. In the winter of 2007/08 the family achieved their objective of bringing the ambience, service and cuisine into harmony.
The restaurant was relocated into the courtyard between the inn and the stables, and while maintaining the old structures, converted into a roomy restaurant based on plans by architect Zeno Bampi. The cooking now takes place in the old dining halls. Anna is constantly searching for new products, has cultivated her own herb garden and attempts to strike a balance between traditional and Mediterranean-creative cuisine. Alois is in charge of the wine cellar with approximately 350 wine labels and currently tends to the guests in the hall with the help of their daughter Elisabeth.
