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.

History

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.

Neighbourhood

Enjoy almost 365 sunsets on the Wolfensberg or visit the new treetop path, take a break on your e-bike tour with us or marvel at textile sights in the textile country of Eastern Switzerland.

Jobs

Restaurantleitung (restaurant management)

Become a part of our team and apply immediately by mail info@wolfensberg.ch

News & media reports

All news & media reports about the Wolfensberg at a glance.

All News

Our 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?

Joseph Senn

Operations management

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.

Nico Fuchs

Temporary service

I really enjoy working in Wolfensberg. During my semester break, I can already be part of the service team for the second summer. I particularly like the familiar and natural hospitality that you can feel at Wolfensberg every time you visit.

My favorite dish at Wolfensberg:
Nobody can resist the veal sliced ​​house style with hash browns.

Silvina De Almeida

Kitchen employee

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.

Sandrine Senn

Human Resources

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.

Nihan Alur

Housekeeping

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.

Andreas Senn

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.

Monika Rutz

Housekeeping

Working in Wolfensberg is fun and enjoyable.

My favorite dish at Wolfensberg: Schnitzel with french fries.

Mohea Senn

Wine list designer

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 home-smoked salmon is definitely a must-try. Accompanied by a delicious glass of Saxer Chardonnay – the ideal start to a dinner. For the main course, the “Asian” asparagus salad as a vegetarian option or the Huusart veal sliced.

Personal wine tip: Symphonie Cuvée from the Castellum winery.

Maria Schönenberger

Waitress

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.

Sindy Diez - Chef de rang

Sindy Diez

Chef de rang

Sara Kaliga

Cook trainee in the 3th year of apprenticeship

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

Josie Krüger

cook

Working in Wolfensberg is an experience! I enjoy making our guests happy with the food that we prepare with passion. I prefer to create desserts and always face new challenges.

My favorite dish at Wolfensberg: Tagliatelle with smoked salmon.

Vaitiare Jarlfeldt Senn

Operations management

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”.

Samanta Scherrer

Service trainees 3th year of apprenticeship

Working in Wolfensberg gives me a lot of joy and fun, because I’ve been in very good hands since day 1 and I get strong support in my apprenticeship every day.

My favorite dish at Wolfensberg: Homemade Bündner Quark Capuns

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.