This blog shows places that are often a side note or not found in most guide books. Let me show you my favourite spots - places that are just a bit off the beaten track in this beautiful country.
In the warmer months, this alpine valley in the Swiss Alps is accessible by bus and on foot. In winter when the valley is covered in snow it is possible to do the legendary 5.5 km sled run from Grosse Scheidegg, down through the valley to Schwarzwaldalp.
The Bernese Oberland offers some of the most beautiful mountain scenery in Europe while quietly keeping the Alpine farming traditions and heritage alive. When walking in the upper valley that runs between Meiringen to Grindelwald, you feel as if you have come to a truly authentic part of Switzerland. This valley offers vistas of mighty peaks, moorlands, mossy forests, tiny hamlets with traditional farms, and country Inns.
The sound of cowbells, the wild Rychenbach river, waterfalls and the sing song warning from the Post Bus as it navigates the tight bends on the valley road all remind you exactly where you are – so typically Swiss.
Where to Start
Summer
From Meiringen – Daily bus services from 18th May 2023 – 22 October 2023
Option 1: Walking the official Via Alpina trail which rises 400m/3 km from Meiringen township to the valley.
Option 2: Take the nostalgic cog railway up this section. This runs alongside the very famous 300-metre-high Reichenbach Falls. Made famous by Arthur Conan Doyle’s short story The Final Problem where Sherlock Holmes and Professor Moriarty fight on the ledge overlooking the falls.
Winter
From Meiringen – The bus timetable can be found at postauto.ch.
Toboggan Run: 5.5 km sled run from Grosse Scheidegg down to Schwarzwaldalp, then bus back to Meiringen.
Distances
Meiringen – Grosse Scheidegg Pass
Length: 15km Ascent: 1400m (from top of cog train 1,100 m)
Grosse Scheidegg Pass – Grindelwald
Length: 8km Descent: 930 m
Ways of seeing the area – from May to October
From mid-May to mid-October the yellow post buses help you getthrough the valley.
Options: 1. Walk 2. Take the bus 3. Walk and take the bus
There are plenty of places on the walk which move away from the road. Even so, there are around 10 bus stops along the route from the top of Reichenbach Fallsin Meiringen to Grosse Scheidegg.
The Grindelwald Bus goes from Grosse Scheidegg down to Grindelwald, taking about 30 mins.
Good to Know:Private cars are not allowed to drive over the Grosse Scheidegg Pass without a permit.
Pit Stops
The lovingly restored 18th-century Rosenlaui Hotel (12th May – 15th October) comes as a big surprise when seeing it for the first time. Up until arriving at this point we only saw traditional buildings. I thought we had perhaps taken the wrong turn and were heading into Grindelwald or Interlaken but no, this lovely and inviting Inn is in the middle of this valley.
Standing at the entrance to the Rosenlaui Gorge, this well-preserved hotel was built after an influx of 18th-century artists and poets fell in love with the region and needed somewhere to stay.
Note: There are no TVs or wifi in the building and there is a photo-free zone in all public areas. I didn’t realise this when taking the photo above…
The track starts in Willingen in Meiringen and climbs approx. 300 metres to the alpine valley alongside the Reichenbach Falls. The other option, the very civilised historical cog railway built in 1899, slowly takes you up the steep slope to the edge of the falls.
We used the cog railway for this walk for two reasons – a better view of the falls and an easy start to the 1,100-metre ascent to Grosse Scheidegg (we were determined to do this section without taking the bus).
Starting the walk
From the pretty village of Zwirgi, the trail goes gradually uphill through a forest beside the road, and for a short time, on the road. The track then leads deeper into the forest and then out to wide meadows with the iconic Wellhorn mountain dominating the skyline.
This grill has the best views you could ask for. I loved the rustic wooden shelter which seemed to have everything needed for a grill – seating, frypans, tongs and even an axe! We were tempted to stop but knew the Rosenlaui Hotel was close. We really felt like a cold drink, so after taking a few photos we moved on.
The Rosenlaui Hotel is gorgeous – lovely staff and an amazing setting. After a quick look at the little waterfall on the grounds of the Hotel (the waiter kindly let us know it was there), we made our way past the Rosenlaui Glacier Gorgeentrance – (a possible side trip), through a very mossy forest to the little hamlet of chalets at Schwarzwaldalp.
The final stage of this walk passes through wild woodlands with jaw-dropping views of the Wellhorn mountains and the Wetterhorn.
At this point of the walk, the trail becomes very steep but luckily there are plenty of benches for resting and refueling.
We celebrated our achievement with a drink at the Berghotel Grosse Scheidegg, then caught the bus to Grindelwald. This 30-minute bus ride can be seriously panoramic – depending on the weather.
There are plenty of other walks from Grosse Scheidegg. A couple of options:
Continue down the valley to complete stage 10 of the Via Alpina trail.
Across to First with views of majestic mountains Eiger, Schreckhorn and Wetterhorn. (First also offers one of Grindelwald’s top five adventures – flying across a sun terrace while strapped into a harness).
Links to Swiss Mobility Map
Swiss Mobility has a well-detailed map with a height profile and tips on saving altitude. A link to the complete Stage 10 of the Via Alpina trail (Meiringen – Grindelwald) can be found here. It is possible to continue onwards by following the Via Alpina – offical walking route number 1. This Route crosses 14 Alpine passes, with a distance of 390 km and has 20 stages.
Exploring the Swiss region of Engelberg is a perfect way to lift your spirits while witnessing the living traditions found throughout the rugged mountainous region. A walking trail through the Engelberger Aa River Valley passes through farming meadows, past waterfalls and cheese dairies and, in the warmer months, cows munching on wildflowers.
As soon as you reach the top of the Fürenalp gondola, deep in the Engelberg valley, the views are instantly staggering with a wall of rugged mountains, a deep valley and pretty meadows all around. Switzerland’s signature bright yellow hiking signposts point to the dirt trails that wind around corners and up hills hinting at the possibilities of more spectacular panoramas.
My family and I travelled on the Fürenalp gondola in late summer when slate grey clouds were threatening us from a distance. We knew it was just a matter of time before they rolled in, bringing heavy rain and stormy weather. We had just enough time to get up the small gondola and have a quick look around. For me this was a good opportunity to show my two teenagers that this would be an exciting place to explore and hike around in the coming days of our holiday – it worked. They both made me promise we would come back for a proper hike the next day.
Stäuber Waterfall Panoramic Hike
A lovely downhill hiking trail is the Stäuber panorama hike(9.2 km, 3 hours, medium difficulty). It starts at the top of the Fürenalp gondola (1,850 m) and gradually winds down through rocky meadows and pastures that, during the warmer months, are home to wildflowers and cattle. At the Stäuber waterfall, the trail turns back towards Engelberg it then runs along theriver valley,back to the Fürenalp car park with an alternative shorter version using the smaller Äbnet gondola.
All in one – wildflowers, cows, waterfalls and mountains. Photo by A.Leggett
Good to Know: The high-altitude grazing and wildflower diet give the cow’s milk and the cheese a special flavour – so it is worth trying out a cheese platter at one of the mountain dairies or restaurants.
Making our way down to the valley from Fürenalp. Photo by A.Leggett
The path eventually reaches a small cluster of buildings that are made up of the Surenen Kaserei (cheese dairy) and Usser Äbnet cable car– a possible shortcut option.
Äbnet Bahn, Alpkäse trail.Image from Engelberg Tourism
This shortcut would mean missing out on the lovely Stäuber waterfall that is tucked into the landscape at the turning point of this walk. From here there are also further walks to the wild Surenen Pass.
Looking towards the Surenen Pass with the pretty Stäuber waterfall below. Photo by A.Leggett
The waterfall is the point where the trail heads back toward Engelberg and Fürenalp cable car valley station. After zig-zagging down to the valley and passing over trickling springs, the trail runs alongside the wide, shallow Engelberger Aa River.
Hay-making involves special gondolas that help transport large bundles of hay down the steep terrain. Some of these “Burdi” (bale of hay in Swiss German) weigh around 60 kg so the farmers need all the help they can get with this back-breaking job.
Shaded spots can be found alongside the river.Photo by A.Leggett
We found this picnic spot by the river – massive boulders and trees provided lounging areas and shade.
From here the path passes some places offering food and drink (see below) and then crosses fields before reaching the cable car station’s carpark and bus stop – beware of the paragliders landing. I remember running through the fields to get out of their way (probably not a good idea) before finishing the walk – a last burst of energy. Am sure we didn’t need to worry, they seemed to have their landings all under control.
It is obviously important to respect the natural environment and farming areas by sticking to the trails. The farmers that graze their stock around the meadows in this area work hard to ensure the natural environment is protected, therefore, any visitors to the area need to do the same thing.
Food stops and other activities in the area
Alp Käserei and Beizli – (alpine cheese dairies and small restaurants)
The alpine cheese dairies (Alpkäserei) can be found dotted throughout the mountains in this region (open from mid-May to October) with the dairy products coming straight from the cows seen in the surrounding meadows. Two found on this hike areSurenenAlpkäserei which is part of the Äbnet gondola´s top station and Alpkäserei & Berggasthaus Stäfelitucked away in the valley.
Bouldering at Äbnet:Image from Engelberg-Titlis Tourism
For the more adventurous there are Klettergärten (rock climbing areas), a rope park (Seilpark) and, for experienced climbers, the Via Ferrata climb which offers a much more challenging way of reaching the Fürenalp mountain restaurant.
The Engelberger Valley is farmed in a way that is in harmony with the landscape. Because of the steep alpine pastures, it is only possible to do the cutting, raking, and bundling of hay manually – a system of farming that also contributes to the land’s biodiversity and protection.
Often the slopes on the Stanserhorn, Haldigrat and around Engelberg are even too steep for grazing – not sure how they discovered that – a cow avalanche maybe?
The Buiräbähnli gondolas are heavily relied on by farmers around the Engelberg valley. Photo by A.Leggett
The tradition of manually cutting, with hand sharpened scythes, and transporting the hay for the coming winter is known as “wild haymaking”. For hundreds of years, strong farmers have risked life and limb to work on the steep slopes high up from the valley floor and small open gondolas that look like awkwardly formed trailers have been relied on for shifting the hay, milk containers and sometimes people. These rustic lifts are called “Buiräbähnli” – a word that is almost impossible to pronounce by anyone that is not Swiss. If you look hard enough you will find them all over – their lines stretching up hills, mountains and across wide rivers beds. Nowadays it is possible to have a ride in some of the enclosed Buiräbähnliif you have a good head for heights.
Zürich Main Station:– Train to Engelberg (change at Lucerne) and shuttle bus from Engelberg to Fürenalp, 2 hours 15 mins. Check bus timetable on fürenalp.ch website as limited service in autumnand no service during the winter months.
LucerneMain Station:– Train to Engelberg and shuttle bus from Engelberg to Fürenalp, 1 hour 15 mins. Check bus timetable on fürenalp.ch website as limited service in Autumnand no service during the winter months.
By Car to Fürenalp gondola carpark:
Zürich centre:– 90km via A4, around 1 hour 20 mins depending on traffic
You often hear about traditional craftmanship and old manual skills dying out or being replaced by modern practices. Luckily Switzerland hasn’t fully adopted a modern way of life. In fact, many of the small villages, towns and farms in Switzerland not only continue to use the old traditions, but you will find the local communities working hard to promote these traditions and skills through things like workshops, museums and tourism to ensure the knowledge is kept well and truly alive.
From Appenzell in the west to Ticino and Valais in the south, here are some places worth visiting for an authentic Swiss experience.
Appenzellerland – Local crafts and farming traditions
This whole region oozes tradition and sustainability with local produce, local crafts and traditional practices.
. Photo by Appenzellerland Tourismus AR Archives
A special tradition that is part of the lives of the people here is the annual processions of cattle, that move between the villages and the local pastures.
Each person, cow, goat and bell has its part to play. The white goats, guided by children, lead the way. Next in line are the cows, their huge bells and the herdsmen. Finally, the horse and cart carrying supplies are found at the end. There is music, bell chimes, colour and tradition all woven into each procession.
See my Appenzell page for more details and below for the Urnäsch village traditional farmers market that coincides with the processions.
Villages and their traditions
Photo by Appenzellerland Tourismus AR Archives
Many villages spread around the rolling hills of canton Appenzell are highly self-reliant, with the local farmers, craftspeople and artisans preserving and using the old techniques and traditional way of life. This makes farming a tough, very physical job on the steep hilly farms, however, the communities don’t just work hard together, they also celebrate hard together.
Silvesterchlausen is a special New Years Celebration that goes back centuries. It takes place on the 13th of January each year throughout the region and starts early in the morning, going through until midnight. Locals dress up as characters called ‘Silvesterchläuse Mummers’. The Urnäsch Mummers wear extremely ornate headgear (shown above). According to the Appenzell Tourism Website, these are made by hand over “hundreds of hours”.
Workshops are popular with the locals. In Urnäsch it is possible to:
Make Lanterns from sheets of iron by welding and flame cutting
Hand-craft the wooden facades of houses from local trees – hand tools are used for the complete process.
Urnäsch Village Barbara Steinemann, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Around mid-September each year, the farmers’ market, centrally located at Kronenplatz in Urnäsch offers more than 50 stalls full of local produce from farming families.
There are food stalls, entertainment, and pig races and traditional music played during the day.
In the morning, the alpine descents arrive in the village of Urnäsch, with the herdsmen moving through the village between about 9 a.m. and 1 p.m.
A shuttle bus runs from 10 a.m. to 4 p.m. to the outdoor parking spaces on Appenzellerstrasse and at the Furt work station.
The Cheese Dairy inStein
The local cheese
Traditional craftsmanship and practices are used in many of the small cheese dairies in Appenzell.
Cheese-making can be experienced at the small and modern Appenzell Schaukäserei (show cheese dairy) – found deep in the green rolling hills of Appenzell Ausserrhoden, in a small village called Stein – A link to their new website is here. The village of Stein is known as the pearl of Appenzellerland with houses mostly from the 18th century in the centre.
This is a small exhibition, redesigned to showcase the traditions and processes used for making the different types of cheese from this area.
They offer:
Self-guided tours with animated film
cheese tasting & shop
A look at the living traditions and customes in Appenzell Ausserrhoden
A terrace to watch part of the cheese-making process
Restaurant
Next door: Appenzeller Folklore Museum to experience the herdsmen’s culture
Farmers from the region bring fresh and warm milk to one of the 50 authorized cheese dairies. Around 700 years of artisan traditions go into the making of Appenzeller® cheese.
It is possible to walk through the countryside from the cheese dairy. There is a signpost by the carpark and from there it is possible to wander around the hills and small farms (sometimes directly past the front door).
There are plenty of yellow benches found along the paths and roads. The views include:
the Alpstein mountains
Lake Constance
villages ( Stein is in this photo)
forests
traditional farmhouses
and, of course, cheese dairies
Getting to Urnäsch and Stein
To Schaukäserei in Stein:
Public Transport: Train/Bus: From St. Gallen – 18/20 minutes. Car:From Appenzell – 15 minutes; From St. Gallen – 15 mins.
To Urnäsch:
Public Transport: : Train: From St. Gallen, changing at Herisau – 30-40 mins, half-hourly;From Appenzell – 16 mins. Car: From Appenzell – 15 mins; From St. Gallen – approx. 30 mins.
Further Information
Appenzell Schaukäserei (cheese dairy):
Open 364 days from 9am – 5pm. Cheese-making daily until 3pm.
The story of the Zinal and Ayer hamlets in Val d’Anniviers
The area around the small village of Zinal (1670 m) was once occupied by small hamlets that were known as village-mayen – meaning they were only occupied seasonally. As far back as the 16th century, the locals would move from the mountains to the Rhône valley several times a year travelling either on foot or with carts pulled by mules. These people must have been pretty tough and rugged individuals!
In early spring they would go to Sierre to do work in the vineyards and gardens, going back in autumn to harvest the grapes.
In summer they would travel back up to the hamlets to tend to the livestock, bringing them up to the high altitude pastures and preparing hay then in Winter they would make their way back down with the livestock to Ayer to Zinal, feeding the animals the hay, cut in summer.
My guess is – at this stage, they would then hide away in the quiet valley and wrap up warm until spring. If they had snow like this who could blame them…
This lifestyle changed with the coming of tourists in the 19th Century, attracted by the natural environment and the staggering peaks of the Imperial Crown (five peaks over 4,000 m). At this time a couple of large hotels were built to accommodate the growing numbers of tourists.
These days it is possible to hike up to the original pastures and visit the traditional farm buildings that have been preserved to showcase the historical stories of this area.
Within the villages, many of the original farmhouses, community buildings and granaries have also been lovingly restored and are being re-used by the community and for tourism.
Héren cattle were part of the traditional way of life for the village-mayen people. They have certain characteristics that link them back to the wild auroch cattle that used to roam free throughout the European forests and grasslands. Their name originates from the Val d’Hérens region, west of Val d’Anniviers but they are also called fighting cows due to the fact that they designate the herd leader by fighting and locking horns. This habit has now become a spectator sport in the mountains (it is rare for the cows to become injured). More information can be found here.
The Désalpe practice of bringing the livestock up to the alpine pastures in summer and down in winter is also a celebration (as with Appenzell), by processions through the towns which include bringing down the cheese. The cows and sheep are lovingly decorated with flowers. Spectators line the streets and market stalls sell local produce.
Raclette Cheese
I encountered this ‘smelly cheese’ when we first moved to Switzerland in December 2004, or should I say, my nose first encountered it … If you have been to a Swiss Christmas market you should know what I mean.
This strong smell is from the traditional Raclette dish. The Christmas or winter markets always have a few Raclette stalls with special contraptions that melts the top layer of large chunks of cheese. This melted part is scraped off then spread over small potatoes. Some spices are sprinkled on and some mini pickles added and then the cardboard plate is handed out to the eager punters – often along with a glass of Gluhwein (mulled wine).
At first, I would give these stalls a wide berth but after tasting this cheese and getting used to the smell, I would also be one of the eager punters balancing my cheesy potato on a cardboard plate, trying to find a place to stand before burning my hand on my Gluhwein.
Raclette originates from the Valais (Wallis) region and is said to be over 400 years old. In 1812, there was mention of it as a tradition in the Val D’Anniviers region (home to Zinal. Ayer and Grimentz villages) – where sumptuous feasts would begin and close with roasted cheese (“fromage rôti”). This information is fromttmsa.ch which has a section dedicated to Raclette
Local Products found in Valais
There are plenty of ways to enjoy the local food and wine from the region. You can:
Make your own in a bread-making barn in Grimentz or
Visit the wine cellars – for a wine tasting experience – some are open for visits all year round (Good for a break from skiing).
Try a Fondue picnic. The Rando Fondue kit can be picked up from the villages of Chandolin, St-Luc, Zinal, Ayer or Grimentz.finding-the-charming-village-of-grimentz-and-the-val-danniviers-formidable-mountain-roads
Visiting the area
By Bus: Sierre – Ayers/Zinal, changing at Vissoie, approx. 45/60 mins Car: Sierre – Zinal approx. 40 mins. See sbb.ch for up-to-date info.
While in the region: In canton Valais there are several attractive villages that are car free with amazing sights and surroundings. I have listed them below.
Ticino – Scudellate – the revival of a mountain hamlet – Albergo Diffuso
Muggio Valley
Valle di Muggio – Turro-Copyright Ticino Turismo – Foto Nicola Demaldi
The traditional manufacturing processes and culinary history of the local food are important to the small towns found in this very remote valley of Ticino.
It is easy to visit this valley without your car. With the opening of the Gotthard Base Tunnel in December 2020, it is now a lot quicker to travel from northern Switzerland to the Muggio Valley by train and bus.
It takes around 3 hours 30 mins from Zürich main station by train & bus, to arrive in the small village of Scudellate at the far end of the valley. Admittedly you will need to make 4 changes to do this… To get to the towns of Muggio & Cabbio – considered two of the most attractive villages in Switzerland – it is 3 hours and 3 changes.
The Muggio Valley offers:
The 700 year old Bruzella mill (between Bruzella and Cabbio) is still in operation. This mill has an old craft workshop, produces polenta and uses rare red maize native to Ticino.
The village of Muggio has buildings made of local stone and Cabbio has lovely historical fountains.
Muggio has views of the terraced slopes across the valley.
At the end of Muggio valley lies the small village of Scudellate – with only 20 inhabitants.
A special project to preserve this village has been made possible because of the vision and work of a local man called Oscar Piffaretti.
The project opens up the well-preserved and remote villageof Scudellate, allowing tourists to experience the living traditions and local produce. The project is called Albergo Diffuso which translates as a scattered hotel and has been funded by, amongst other organisations, Swiss Mountain Aid. Additionally, there is another village in Ticino that has been transformed into an Albergo Diffuso, called Corippo in the Verzasca Valley.
The Scudellate village will offer:
Refurbished buildings including: – The pretty Osteria Manciana which is a mini-hotel with dining rooms, the old schoolhouse has also been converted to accommodation and the ForesteriaB&B with one other building being added on the Alpe Caviano.
A shop will be added to the Osteria selling local produce
Events will be offered such as cooking courses, wine tasting, and cultural excursions.
The refurbishments and building is being done in stages (21/22/23). For more information gohere.
Getting There
Public Transport from Zürich:
EC train: (Eurocity) Zürich – Lugano; S-Train Lugano – Mendrisio; Postbus Mendrisio – Morbio; Postbus Morbio – Cabbio. This connection takes 3 hours. Note: There are also other connections – see sbb.ch.
Public Transport from Locarno:
Locarno – Mendrisio 45-55 mins then postbus as above.
Driving from Zürich:
From central Zürich – Scudellate approx. 3 hrs 30 mins, via Gotthard Tunnel (can be much longer as the Gotthard Tunnel is notorious for traffic jams).
I recently visited the remote village of Grimentz in the Val d’Anniviers while staying in Sierre in the Rhône Valley.
Although the Val d’Anniviers is very accessible from Sierre (bus and car, not train), it is still a nerve-tingling road trip.
I decided to travel by bus, letting someone else worry about the switchbacks and narrow roads.
Road Trip – the adventure
I had only glanced briefly at the road map before doing this journey, thinking that the bus would take me down the valley, then zig-zag for a short while before arriving in Grimentz. I was wrong. If you look closely at a map, you will see that the zig-zagging starts early, then the road cuts into the side of the steep mountains – very high up.
The buses find it particularly tricky as they often need to use both sides of the road to negotiate these switchbacks. They will alert oncoming traffic in the nicest possible way. If you have been on any mountain road on a post bus you will know what I mean. They toot the horn which has a very distinctive & loud sing-song tune. On this particular journey, it can be heard regularly – after a few tight corners, the sing-song horn started to sound suspiciously like brace, brace, brace!
Vissoie Village Centre, Photo by A.Leggett
I was sitting beside the window closest to the drop, having a look now and then, only to see … nothing except the valley below. What amazed me was how calm all the other passengers seemed. Now and then I would frantically look around, hoping to share my obvious nervous energy with others. No one even looked at me, in fact, most of the passengers were chatting calmly or nodding off. I assumed they were locals. Their relaxed states did help calm me somewhat.
Vissoie (1204 m) is located around the centre of the valley and during the trip, the valley floor gradually gains altitude and the road’s curves become more gentle. By the time we arrived the sing-song horn was no longer needed and I had regained my composure.
From Vissoie the road splits in several directions. One way is towards my destination, Grimentz (1572 m) – higher on the southwest side of the valley; or the route to Ayer (1475 m) and Zinal (1675 m) on the southeast side. Another road zig-zags eastward to St-Luc (1,655 m). Due to Vissoie’s geographical location, this is a stage in the trip when passengers need to change buses. When I arrived there was a flurry of people with backpacks and walking poles, moving from one bright yellow bus to another, ready to continue their journey further along the valley.
After all the twists and turns of the road trip, Vissoie feels quite remote but at the same time, it has the look of a resort-style alpine village. At this point, I was looking longingly at the terraced restaurants and chalet-style cafés decorated with bright red geraniums, wanting to stop for a while before moving on, but, of course, Swiss public transport runs like clockwork and my next bus was ready to leave, with or without me.
The road from Vissoie to Grimentz passes through hills and steep meadows rather than dramatic cliffs with beautiful views down the valley.
All in all, it was an amazing experience with unbelievable views – and despite my obvious nervousness, the drivers are experts, and the roads are well maintained and safe.
The Rustic Historical Buildings and some of their Stories
This picturesque village, filled with geraniums in summer, is considered to be one of the most traditional villages of Valais. This is down to the authenticity of its centre. Many of the buildings have been incredibly well preserved with the narrow streets, alleyways and courtyards still feeling like they would have hundreds of years ago.
Traditionally this valley was home to nomadic inhabitants who lived for part of the year in the Rhône Valley. Nowadays fewer people live this way although, in summer, some residence move down to the valley to work in the vineyards.
When visiting the information centre, it is possible to purchase a guide booklet that has a simple numbered map that showing and explaining places of interest in the town.
These are some of the stories from this village:
Looking towards the main square and Bourgeoisie house
One of the oldest houses in Grimentz, found at the far end of this street, was built between 1480 and 1550. This house belonged to the “Bourgeoisie”. The exclusive membership included priority access to services like the mill and sawmill. Being a member was also a way of contributing to the community.
In 1873 a cross was erected to protect the village against fire and the elements.
The mill was understandably an important part of all the villages in this region – since it played a big part in keeping the locals fed. In Grimentz its location also housed the sawmill, bread oven, bread room and slaughterhouse.
There are three animated fountains in the village. The mill worker fountain, a fountain representing fighting Héren cows and the fountain of the baker.
A landslide in 1999 caused both the mill and the original fountain of the baker to be destroyed. The mill was then built with the original materials and the baker’s fountain was also reconstructed.
The Bread House offers tourists the opportunity to make bread in the original bread room every week. Winter: from mid-December to mid-April; Summer: from the beginning of July to the end of October. A notice on the door advises that on the days of bread making there will be smoke coming out of the building and not to be alarmed.
Originally the bread house was where families would come to make bread for the season – four times a year. The bread would, of course, harden over time but families simply cut it with an axe and soaked it in milk, coffee or soup. Perhaps we could learn a thing or two from this.
The houses in the old town mostly date from the 17th and 18th centuries. They are all made of larch which is darkened with time.
The original storehouses and granaries can be seen throughout the old town streets. They date from the 17th century. The stilts are to prevent rodents from getting in and to keep the provisions dry.
Things like dried meat, bread and flour were kept here.
Glacier Wine (Vin du Glacier)
I remember someone telling me that if you like the wine, then it is a good one… I am really curious as to how this particular wine tastes. Hint Hint.
To explain the principle behind Vin du Glacier wine, I have quoted the explanation from the Val d’Anniviers website:
“The principle of the Vin du Glacier is simple: the barrels are never emptied. Every year new wine is added to the old. For example :
– The wine in a barrel from 1888 will be blended with one from 1886 – Wine from 1934 will top up the 1888 barrel – Wine from 1969 will be used to top up the 1934 barrel and will in turn receive new wine in later years
The “Vin du Glacier” cannot be bought. It can only be savoured in the cellars of Anniviers, drawn directly from the barrel.
The cellar of the Maison Bourgeoisiale (ancient Community House) houses among others the famous Bishop’s Barrel. The wine in this larch-wood barrel dates from 1886. Once destined to the Bishop, it is served nowadays to VIP guests on special occasions.“
Quote from https://www.valdanniviers.ch/en/glacier-guided-tour-house-bourgeoisie-grimentz-960.html
It is possible to taste the Vin du Glacier wine while visiting Grimentz. (Minimum of 4 people and the language is French). Currently, it is limited to specific dates, weekly, on Mondays at 5 pm. Therefore it is best to arrange any wine tasting at the Grimentz Tourism office or Val d’Anniviers website.
Alpage de la Lée ( La Lée Alpine Pastures)is in a far corner of the Val d’Anniviers
Right at the end of the valley, there are around 800 hectares of pastures in the Alpage de la Lée area. They are spread over different levels from the Plats de la Lée up to the Zinal glacier and between the Navisence River in the valley and themountain peaks high above the valley on the west side.
In the area known as Le Vichiesso, a former alpine pasture, you will find a tsigière (alpine chalet) reconstructed in the traditional style, (a cheesestoreroom can be visited on request). Vichiesso pastures and buildings give an idea of life on the alpine pastures in the past.
Information panels can be found leading up toPetit Mountet mountain hut(2142 m) – open for eating and sleeping from June to October. There are some more traditional huts on the further up.
To get there see my orientation & info tab
Video by Cabane du Petit Mountet – Val d’Anniviers
Bisse des Sarrisins (Irrigation channels of the Saracens)
It is believed that Saracens built the irrigation channel, however, this has never been proven. They are estimated to have been built between 1415 and 1513 when the channel’s source was at a Moulinet (downstream from Pinsec).
The Bisse des Sarrisins irrigation channel is 10 km long and was used for watering livestock, irrigating the pastures and operating sawmills and mills.
Restored in the early 2000s, the Bisse des Sarrasins path is now accessible to hikers. It connects Pinsec to Vercorin and can also be reached from the village of Fang.
You will need a good head for heights in various parts on various parts of this trail.
Useful information
Season for hiking: from May to November
Duration: Approx. 3 hours
Includes: 17 educational panes along the route
Important
This mountain route is medium difficulty
It should only be attempted in dry weather
You will need a head for heights in some places
It’s each person’s responsibility to look for any changes to conditions or the roads/track before doing it.
Below is a link for more information on Bisse des Saracens and other hikes:
This Val D’Anniviers page gives details on popular trails including the Bisse des Saracens hike and hikes to alpine lakes and alpine huts.
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Visiting the Mills
The Grimentz mills date back to 1716. They were renovated in the early 1970s, and a vertical waterwheel was installed on the south façade to recreate a working site.
As mentioned on the village tab, the mill was refurbished in the traditional style, with millstones and a horizontal blade drive system, after part of it was badly damaged in May 1999
The Saint-Luc mills (Les Moulins Saint-Luc) can be found near Saint-Luc, down at the Torrent des Moulins river. These mills were built in the 16th century and renovated in 1986. On the site of the mills, you will find a corn mill, barley and nut press, 2 rye and wheat mills, a cloth mill, and the miller’s house. See the local tourism office for opening times
To get there and map see my orientation & info tab
Winter in Vissoie Village as seen from St Luc
In the past, the steep elevation of the mountains in this part of Valais caused the region to become isolated. This resulted in the formation of some unique regional dialects. Although the local population still use these dialects, they also speak standard French and German.
Interesting Fact:
The western part of the canton is mostly French-speaking (Valais) and the eastern part (Wallis) is mostly German-speaking. The mountain ridges between Val d’Anniviers and the Turtmanntal valley are considered the imaginary line or “Röstigraben” that separates the two. The clue is in the names of the valleys – Tal is German, Val is French.
See Below for Transport Information
Places mentioned in this post are displayed on the map
Transport Information
Buses leave regularly from Sierre to Vissoie (change here for connections to further down the valley, or across to St Luc). See sbb.ch for timetable and route information.
Main Routes
Sierre – Vercorin
Sierre – Vissoie
Vissoie – St-Luc
Vissoie – Grimentz
Vissoie – Grimentz – Lac de Moiry
Vissoie – (stops at Ayer) – Zinal
Cable Cars, Gondolas, chairlifts and St Luc’s Funicular
In Appenzell – A place that reminds me of New Zealand
I would like to introduce myself and let you know why I am doing this blog. My husband and I originally come from New Zealand. Although we have lived in Zürich canton, Switzerland for over 10 years, along with our two Swiss-born children and two rabbits.
I grew up on a sheep farm in the middle of nowhere. In fact, if you can imagine the middle of nowhere – I was in the middle of that.
So moving here was a bit of a shock – I am now in the middle of everything. Luckily one of my favourite pastimes is exploring and Europe has always fascinated me.
There are definite similarities between Switzerland and New Zealand, mostly geographical. They both have stunning, dramatic scenery and remote, quiet corners (although I think New Zealand tips the scales on that last one).
However, Switzerland has a completely different feel about it. There are the historical villages where you feel as if you have stepped back in time, the alpine lakes that are warm enough to swim in. There are traditions and practices that go back hundreds of years, like the Fasnacht carnival with music, confetti, and fancy dress, or the Alpzeit processions to move the livestock up and down the mountains. The list goes on…
In canton Uri with the family
I just love this place and want to share my discoveries with others, especially people that prefer getting away from the crowds to find the quieter, more remote spots. I will continue to explore (lucky me) and write. I hope I can do Switzerland’s off-the-beaten-track justice.
