Via Engiadina

The typical Lower Engadine village culture is well preserved in Tschlin. Benches in front of the large house portals, picturesque facades, cobbled streets and stunning terraced landscapes invite you to linger awhile. Biera Engiadinaisa also comes from Tschlin. It is brewed from crystal-clear mountain water and Grisons summer barley.

A well-paved road stretches uphill to Mundaditschas with spectacular far-reaching views across the pastures. The hillside is located on a high plateau and is criss-crossed by old arable terraces. Barley and rye were grown here as early as the Middle Ages. Barley soup is still famous today as a typical Grisons dish.

The gravel road soon becomes a path and leads into the forest. Again and again, small windows provide incredible views of the Lower Engadine and the surrounding mountains. The hillside is very steep in parts and is made safe with railings. You reach the avalanche slopes of Val Mundin and Val Zipla via stony gullies and through gorges.

The challenging path now becomes a gravel road once again. You soon reach the hamlet of Vinadi, which means “vineyard”. Located here on the main road are a hotel and a bus stop, which are carved into the rock. Deep down in the narrow valley is the border with Austria on the Inn River. Huge, rocky mountain slopes rise up to the left and right of the river. The twelfth and final stage of the 160-kilometre Via Engiadina ends here at the northern tip of the Lower Engadine.