This hut is on Swiss land. At a height of 2 264m, it has a long story to tell. Since this summer, there’s one more chapter to add: Michelin three-star chef Harald Wohlfahrt has paid the Heidelberger Hut a visit – and left a wonderful dish behind.


This hut is the only mountain refuge belonging to the German Alpine Association on Swiss soil. The Section Heidelberg hut belongs to the political municipality of Valsot, but is administered from Ischgl, currently by hut manager Alois Eiter.

The climb via the Bodenalpenhaus takes four hours from Ischgl. From Galtür, the path goes through the Lareintal valley over the Ritzenjoch, taking around five hours. The most popular destinations from the hut are the Heidelberger Spitze summit (2 963m, two to three hours), which has the Gemsbleissspitze summit (3 014m, 3 hours) – and of course, the mountain making its mark on the entire range, the Fluchthorn (3 399m, four to five hours).

The Culinary Way of St James has also stopped off at the Heidelberger Hut, this year in the person of three Michelin-starred chef Harald Wohlfahrt, who has raised the Schwarzwaldstube Restaurant in Baiersbronn in the Black Forest into a mecca for German gourmets over the past decades.

Wohlfahrt has created “a pasta dish” for the hut, as he modestly put it. But what a dish! The ricotta ravioli with pistou sauce and sweet pepper confit are definitely worth the climb up to the Heidelberger Hut.