Hiking
Via Alpina
Stage 17, Gstaad–L'Etivaz
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Via Alpina
Stage 17, Gstaad–L'Etivaz
Panoramic high-level path past Berghaus Eggli and the Wilde Bode limestone karren area to the language border at Col de Jable. Many traditional alp huts with large shingle roofs and cheesemaking in copper cauldrons high above Etivaz.
After the ascent to hinders Eggli, we leave Saanen-Gstaad behind and follow the delightful path across the Muttehubel to Wilde Bode. The trails become ever narrower on the constant climb through meadows and pastures. Behind us stands the Gummfluh, 2,458 metres high and the emblem of the Saanenland region. Before us lies the Col de Jable, the cantonal and language border.
Once across the cantonal border, hikers enjoy a far-reaching view from Les Diablerets to the last peak of the Via Alpina, the Rochers de Naye outside Montreux. The two regions used to be connected, as can still be seen from Saanen’s municipal coat of arms: a crane, the heraldic animal of the Count of Gruyère. It was only in 1554 that Saanen was surrendered to Bern by the bankrupt county.
Following the Torneresse stream through the valley, we leave the meadows behind and enter the shady forest. The subsequent descent ends in L’Etivaz, the cheese capital of the Pays d’Enhaut. In 2000, the hard cheese known as L’Etivaz, produced in about 130 mountain huts, was the first Swiss cheese to be awarded the Protected Designation of Origin (AOC) label.
Once across the cantonal border, hikers enjoy a far-reaching view from Les Diablerets to the last peak of the Via Alpina, the Rochers de Naye outside Montreux. The two regions used to be connected, as can still be seen from Saanen’s municipal coat of arms: a crane, the heraldic animal of the Count of Gruyère. It was only in 1554 that Saanen was surrendered to Bern by the bankrupt county.
Following the Torneresse stream through the valley, we leave the meadows behind and enter the shady forest. The subsequent descent ends in L’Etivaz, the cheese capital of the Pays d’Enhaut. In 2000, the hard cheese known as L’Etivaz, produced in about 130 mountain huts, was the first Swiss cheese to be awarded the Protected Designation of Origin (AOC) label.
Panoramic high-level path past Berghaus Eggli and the Wilde Bode limestone karren area to the language border at Col de Jable. Many traditional alp huts with large shingle roofs and cheesemaking in copper cauldrons high above Etivaz.
After the ascent to hinders Eggli, we leave Saanen-Gstaad behind and follow the delightful path across the Muttehubel to Wilde Bode. The trails become ever narrower on the constant climb through meadows and pastures. Behind us stands the Gummfluh, 2,458 metres high and the emblem of the Saanenland region. Before us lies the Col de Jable, the cantonal and language border.
Once across the cantonal border, hikers enjoy a far-reaching view from Les Diablerets to the last peak of the Via Alpina, the Rochers de Naye outside Montreux. The two regions used to be connected, as can still be seen from Saanen’s municipal coat of arms: a crane, the heraldic animal of the Count of Gruyère. It was only in 1554 that Saanen was surrendered to Bern by the bankrupt county.
Following the Torneresse stream through the valley, we leave the meadows behind and enter the shady forest. The subsequent descent ends in L’Etivaz, the cheese capital of the Pays d’Enhaut. In 2000, the hard cheese known as L’Etivaz, produced in about 130 mountain huts, was the first Swiss cheese to be awarded the Protected Designation of Origin (AOC) label.
Once across the cantonal border, hikers enjoy a far-reaching view from Les Diablerets to the last peak of the Via Alpina, the Rochers de Naye outside Montreux. The two regions used to be connected, as can still be seen from Saanen’s municipal coat of arms: a crane, the heraldic animal of the Count of Gruyère. It was only in 1554 that Saanen was surrendered to Bern by the bankrupt county.
Following the Torneresse stream through the valley, we leave the meadows behind and enter the shady forest. The subsequent descent ends in L’Etivaz, the cheese capital of the Pays d’Enhaut. In 2000, the hard cheese known as L’Etivaz, produced in about 130 mountain huts, was the first Swiss cheese to be awarded the Protected Designation of Origin (AOC) label.
Length
16 km
Ascent | Descent
1250 m | 1200 m
Hiking time
6 h 25 min
Grade | Fitness level
medium
(mountain hiking trail)
|
difficult
Arrival | return travel
Season
Season
Beware: snowfields possible into summer months on high-level sections.
Hints
Arrival | return travel
More …
Via Alpina hiking pass
With the Via Alpina hiking passbook, you collect 38 stamps with memories to cherish. The stamp stations are located at each stage start and finish. More information about the hiking passbook.
Overview map of all stamp stations
Contact
Gestione della segnaletica
Signposting is managed by the cantonal hiking trail organisation on behalf of the communities.
Schweizer Wanderwege
Monbijoustrasse 61
3000 Bern 23
-Master_s.jpg "1 Via Alpina: Vaud")
