Simply divine: wine and indulgence in the Montafon
Thomas Carvalho de Sousa follows a simple rule when cooking: his dishes should be unsophisticated. The 41-year-old needs no fusion cuisine or molecular gastronomy, but rather one thing in particular: first-class ingredients and fresh products. For Thomas Carvalho de Sousa, it goes without saying that only the best products of the highest quality are used in the Löwen cuisine.
When the mouth waters
Several regional dishes are fixtures of the menus of the three Löwen restaurants thanks to Thomas Carvalho de Sousa. “Terrine from goose liver with black walnut and apple”, for instance, or “Soup from goose with thyme pasties”. “Breast of goose with crispy red cabbage roll and crackling dumplings” or “Viennese Schnitzel made with Ländle veal with bacon potato salad and cranberry chutney” – these are just some examples of the dishes Thomas Carvalho de Sousa offers in the elegant a la carte restaurants, the rustic “Montafoner Stube” and the “Barga”, the Mediterranean Löwen Hotel restaurant.
Fine wines complete the holiday experience
You will surely love the culinary delights by Thomas Carvalho de Sousa. We are happy to recommend complementary wines perfecting and completing the meal. This kind of harmony should be an integral part of all of your holiday.
That’s how tasty your holiday in Schruns is. Best send your non-binding holiday enquiry now!