Visitors from all over the world recognized the beauty of Lake Oeschinen, located above Kandersteg, from very early on. This was one of the reasons why David Wandfluh decided Oeschinensee an inn on Oeschinensee in 1890. At that time, Wandfluh’s great-great-grandfather was a simple farmer in Kandergrund. In addition to hospitality, our family has also preserved the tradition of farming. The mountain hotel is now run by the fifth generation and is entirely family-owned. No investors and 100% independent—businesses with a long-standing tradition are, unfortunately, becoming increasingly rare. That is why we are particularly proud of our tradition.
Most of our 30 employees have Oeschinensee at Oeschinensee for years, some for decades. For us, it’s more than just a job—we spend time together and support one another in our personal lives as well. Our team has an average tenure of over 14 years. Our team was also the main reason why we completely revamped our operational concept in 2023. We were able to reduce stress levels through standardized operational procedures and a clear concept. Our hotel is currently closed as well. This is so we can actively enjoy time with our children in the evenings. A huge thank you to our “Oeschi family” for all the passion and the wonderful moments we’ve shared!
Sheep have long been our passion and a source of balance in our lives. Our joint farm with the Grossen family in Kandersteg comprises around 30 dairy cows, 20 head of cattle, and 50 sheep. The sheep spend the summer on the steep slopes below the cable car. We use only feed that grows on our own pastures and is harvested by hand during the summer. Most of the meat is slaughtered locally in Kandersteg and Oeschinensee by us in our own kitchen workshop on Oeschinensee . Together with two other farmers, we produce raw milk alpine cheese on the Ueschinen Alp above Kandersteg. We also sell this directly at Oeschinensee.
David Wandfluh built the mountain hotel on Oeschinensee a small guesthouse with 10 rooms and a dining room.
The mountain hotel has been extensively expanded. The current floor plan largely corresponds to the original one. Among other things, an open “drinking hall” was built. The “donkey stable” still stands today.
During the war, international tourism came to a complete standstill. However, the Oeschinensee was still visited mainly by Swiss guests and many school groups. Daily special: soup with sausage, CHF 2—one sausage for two children.
Our grandfather, David Wandfluh, served on active duty. He completed 1,221 days of service.
David Wandfluh built the two-seat chairlift for the company von Roll Bern, running from Kandersteg to Oeschinen. At the time, building a chairlift was a pioneering feat—not much success was expected from a cable car suspended in the air. Back then, funicular railways on tracks were more popular than a cable car in the air.
David and Susanna Wandfluh took over the family business and are now running it as the fourth generation of the family. Over the next 30 years, the building was completely renovated and refurbished. The kitchen was expanded, the refrigeration systems were upgraded, all rooms were renovated, and a solar power system was installed as early as the early 1990s.
For an increasing number of older guests, the walk from the lake back to the mountain station was too far. This often resulted in heart attacks. From 2003 to 2006, a horse-drawn carriage therefore transported mainly older guests from the mountain station to Oeschinensee. The work was too strenuous for the horses, so starting in 2007, an electric vehicle was used (the first prototype was a flop). Since 2014, an electric vehicle “made in Zermatt” has been in service at Oeschinensee.
All businesses on the mountain must connect to the Kandersteg sewer system. In addition, a fiber-optic cable will Oeschinensee to Oeschinensee . A new supply line will be dug to provide drinking water to the mountain hotel. The entire cost will be covered without public funding.
Christoph and Lea Wandfluh are taking over the business as the fifth generation of the family. Together with their two children, the family spends the summer at Oeschinensee. The team consists of about 15 employees. The first floor is being completely renovated. The cold storage rooms are also being expanded.
David Jr. (Christoph’s older brother) has returned home after spending several years traveling. Since then, he has been helping out in the kitchen and has been a great support to us.
The first food truck was built by a carpenter according to our specifications. The second one followed a year later. We took over the Bergstübli at the mountain station. The official closure of the “Spitze Stei” with 24 hours’ notice is always in the back of our minds. The mobile food trucks and the Bergstübli can therefore provide services to employees and guests when the Berghotel am See has to close.
The uncertainty surrounding the “Spitze Stei” and the pandemic inspired us to come up with new ideas. Together with our team, which has now grown to 30 members, we are constantly brainstorming new concepts. This is how our “Fondue2Go” and “Oeschi-Glacé” offerings came about. Fortunately, we were able to weather the pandemic without needing public financial assistance. All employees remained employed throughout this period, and there were no layoffs.
An Iveco delivery van equipped with a tail lift was purchased, allowing all logistics to be handled via the cable car the private road. Due to regular official closures of the access road caused by natural hazards from the “Spitzen Stei,” reliable planning is no longer possible. Significant investments are being made in improving workplace ergonomics throughout the entire operation. Furthermore, in collaboration with all partners on the mountain, compactors have been purchased to collect waste from the entire mountain region. We handle the disposal of this waste to the waste incineration plant in Thun independently.
Visitor numbers are steadily increasing, but we are also seeing a steady stream of staff departures. Within just a few weeks, the team has shrunk from 40 to 23 employees. However, the team’s average length of service is still 16 years. In just six weeks, we successfully converted the restaurant to a self-service model so that we could continue to offer our guests first-class cuisine. Unfortunately, our request to expand the restroom facilities was denied by the canton. Starting this summer, the hotel will be closed for overnight stays for the time being.
We are increasingly shifting from a seasonal to a year-round operation. With the limited menu offered at the restaurant right on the lake, we are able to provide cable car service even when cable car service not cable car service . Thanks in part to the new hiking trail from Kandersteg to Oeschinensee , visitors Oeschinensee now Oeschinensee the Oeschinensee more easily and, above all, safely all year round. Cooperation on the mountain is better than ever. All partners are pulling in the same direction, and regular meetings are held with neighboring businesses. The uncertainty surrounding the “Spitzen Stei” has brought us closer together.
In the spring, part of the upper floor of the “Feierabendstube” will be converted for use by hotel guests. The conversion is driven in part by the demand for restaurant seating and seminar rooms. This will create 80 to 100 new indoor seats. These seats are particularly helpful during inclement weather or the winter months.
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