In family ownership for four generations
In 1932 our great-grandfather took over the restaurant to the happy view on the Wolfensberg. Since then the house has changed a lot, it has grown and has been extended and adapted to new needs again and again. Since 1999, the hotel has presented itself in its current form, but further modernization and the “western expansion” are already planned.
In 1685 the first building was erected on this site. Only in 1900 it became a restaurant. In 1948 it was taken over by the Senn-Felber family, who turned it into a hotel in 1978. The fourth generation will take over in 2020/2022.
The Wolfi Team
Have you always wanted to know what our gourmets in the kitchen like to eat, what the friendly service staff appreciate about their work at the Wolfensberg or who is responsible for the clean rooms?
President of the Board,
Hotel & Restaurant Wolfensberg AG
Working with a young team in Wolfensberg keeps me fit and young. I look forward to working together every day. The many guests with us give me joy every day.
My favorite dish at Wolfensberg: fresh vegetables in all variations – lovingly arranged on our vegetable plate.
Chef de Service & Sales
«Guest-Friendship-Life» A place like the Wolfensberg easily manages to turn strangers into friends. Working as a student in the company during the summer season, it has become a place where I work and feel good.
With a communication and gastronomy background, I am an uncomplicated team player. I like to take the term “heart projects” literally.
Silvina De Almeida
Working at Wolfensberg is great. I like working in the kitchen or doing a little of everything – what I love the most is baking.
My favorite dish at Wolfensberg:
The home smoked salmon and sea bream are delicious.
To work in Wolfensberg is at the same time to remember my grandmother and to continue a tradition. In my part-time work, I support my family in all employee-related issues.
My favorite dish at Wolfensberg: A glass of rosé “Weissherbst” with homemade cassava chips as a starter to something good like the lamb fillet with herb crust.
For me, working in Wolfensberg is a varied addition to my full-time job. I’ve been part of the team for three years and I feel very comfortable with it. The family atmosphere at the herdsmen in Wolfensberg is a nice enrichment for me.
My favorite dish at Wolfensberg: I particularly like the crispy hash browns and the salmon tagliatelle.
Chef de cuisine & smoked salmon master
Working in Wolfensberg is my heartbeat.
My favorite dish at Wolfensberg: of course, the self-smoked salmon and a good piece of beef fillet.
Working in Wolfensberg is fun and enjoyable.
My favorite dish at Wolfensberg: Schnitzel with french fries.
Working at Hotel Wolfensberg is an affair of the heart for me. In addition to my studies, it is an honor for me to be able to actively support my family and the Wolfi team with a lot of passion for gastronomy.
My favorite dish at Wolfensberg: The vegetarian and vegan diet is particularly close to my heart. We are always trying to create new vegetarian dishes with local and seasonal products.
Personal wine tip: Erich Meier Pinot Noir from Zurich.
Working in Wolfensberg is an honor for me. I am a passionate host. The well-being of the guests is very important to me.
My favorite dish at Wolfensberg:
Veal steak with hash browns and the homemade roasted crème for dessert.
Chef de rang
Junior Sous Chef
Working in Wolfensberg means a good start to my professional life for me. So far I have felt in good hands and have been able to learn a lot. I look forward to more instructive years in which I can complete my apprenticeship.
My favorite dish at Wolfensberg: Homemade vegetable lasagne
Vaitiare Jarlfeldt Senn
Working in Wolfensberg has always been close to my heart. Since I was 12 years old I have earned my “pocket money” here. I’ve been back for four years and think it’s great to support the family and the Wolfi team with my creativity and to work together towards a common goal.
My favorite dish at Wolfensberg: definitely something meaty accompanied by my favorite wine “Appenzeller Wienachtwy”. The super tender “Ojo de Agua” beef fillet or the venison fillet with Spätzli in autumn are my “must-eats”.
What others say about us
Ratings and statements of our guests say more than anything else. Many awards such as “typical Swiss hotel” or the mention in the Guide Michelin are only one part. The many mentions in guest portals such as Booking.com, Tripadvisor.ch and TrustYou.com speak a clear language. We would like to thank our guests for the trust they have placed in us and the benevolent mention on these portals.