Meet your hosts at Moosmair and discover our history and hospitality
Rooted in history, preserved with a deep sense of responsibility
The Moosmair has stood here for centuries. Formerly a farm, now a hotel. Over time, many things have changed – some consciously, some over time. What has endured over the centuries is a commitment to doing what we do properly.
We continue to run the hotel and the farm as a family, with deep respect for what has come before, and a clear vision for what we want it to become.
We are Moosmair
A hotel is more than walls and ideas: it is the people who bring it to life. As your host family, we ensure you feel entirely at ease from the very first moment. Welcome!
Anneres
She is always where she is needed most – often in the kitchen, and at times behind the scenes, overseeing organisation and planning. Her calm presence ensures everything runs seamlessly throughout the hotel, even at the busiest of times.
Max
Whether in service or behind the scenes, Max is always present and close to the guests. He knows the inner workings of the hotel inside out, brings fresh ideas, and continues to shape it step by step, without losing sight of what has long proven its worth.
Helmuth
Helmuth is not one for many words, he simply gets things done. He knows the hotel in all its facets and brings exactly the calm assurance a long-established business requires.
The Moosmair is not a carefully staged place. We don’t make grand promises we can’t keep. What we do, however, we do properly. We think carefully about what we change – and preserve what has stood the test of time. Not everything has to be new. And not everything has to stay the same.
Bigger, higher, further is not our standard.
Staying true to what feels right.
For seven centuries!
The Moosmair has stood here for some 700 years. For centuries, farming has been part of life here. The farm shaped life and work here – from the barn and the fields to the rhythms set by the seasons.
Only later did the farm evolve into a place to welcome guests. Step by step, rooms and spaces were adapted, expanded, and renovated. The character of the original farm was preserved, even though its use and requirements have changed.
Today, the hotel and the farmland exist side by side – a continuation of a place that has constantly adapted without abandoning its origins.
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