Evolène - A sports via ferrata

Evolène - A sports via ferrata

The rock wall between Evolène and Vilaz is a challenge. Difficult stretches with some steep overhanging rock and a traverse set up for beginners. Exit points are located between the individual sections. Helmet, safety harness, hip belt and mountain shoes are essential. This equipment may be hired...more

Cow fights in Valais (VS)

Cow fights in Valais (VS)

Cow fights take place as cows seek to establish their ranking in the herd. This natural behaviour takes place when the cattle are brought together...more

Valais rye bread AOP: the real thing

Valais rye bread...

Rye bread from Valais is the only bread in Switzerland that can proudly...more

Walk to the

Walk to the...

Stones like these, with round or oval hollows measuring from 1 – 30 cm...more

Evolène - A sports via ferrata

The rock wall between Evolène and Vilaz is a challenge. Difficult stretches with some steep overhanging rock and a traverse set up for beginners. Exit points are located between the individual sections. Helmet, safety harness, hip belt and mountain shoes are essential. This equipment may be hired at sports outlets.

A sports via ferrata in the French style, with very steep, compact rock with a few slightly overhanging passages and an airy traverse. Short walk-in (marked); the via ferrata comprises several sections, and there is a possible exit point at the end of each section.

Cow fights in Valais (VS)

Cow fights take place as cows seek to establish their ranking in the herd. This natural behaviour takes place when the cattle are brought together for the Alpine summer. The strongest cow, known as the "queen", will lead the herd. In addition to these spontaneous clashes, there are also organised fights in the spring involving Eringer and Evolène cows to determine a regional and cantonal queen.

Cow fights take place throughout the region in which the Hérens breed has its home (Central Valais, Valle d'Aosta in Northern Italy).

Valais rye bread AOP: the real thing

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label. This carries an obligation: only rye that has been grown, milled and processed in Valais can by used to make Valais rye bread AOP. The rustic sourdough bread tastes best when it has been kept for two or three days. It can also be made with walnuts or dried fruit.

Rye bread from Valais is the only bread in Switzerland that can proudly bear the AOP label.

Walk to the "Pierres à cupules"

Stones like these, with round or oval hollows measuring from 1 – 30 cm are not only found in the Alps but also in Australia and South Africa. Were they made by man? For what purpose? The 11 km round trip to the "Pierres à cupules" goes from Evolène via Villa, Mayen de Cotter and Volovron back to Evolène. It takes about five hours. It climbs 800 m and then goes down again.