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.


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.


Restaurantleitung (restaurant management)

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News & media reports

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

All News

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?

Joseph Senn

Operations management,
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.

Nico Fuchs

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

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

Deputy manager

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


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


Working in Wolfensberg is fun and enjoyable.

My favorite dish at Wolfensberg: Schnitzel with french fries.

Mohea Senn

Deputy manager

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.


Maria Schönenberger


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

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

Deputy manager

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, and 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.