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So, the journey starts. ( And Jan is writing this blogpost because...because) (because stef is working)
We knew we still had some gear to pack so we went to bed early (don't believe me) which resulted in an early start (11 am) the next morning. From the beginning, it was clear, that the ascent to the top of Julier pass will be the hardest uphill climb on our whole trip. It's about 620 m above Champfèr and ...
... this, 2 days before we leave, its absolutely pouring with rain. We will be cycling to london, where rain is pretty much a given. All this in a tent. Like I said, this was a great idea in the summer. But it will be done. Bikes have been packed, return flights have been booked, and I refuse to be outdone by mom and dad in record km on ...
... 3rd October. Train travel is free with a special pass. I noticed Chris didn't give out the tickets until this morning.....just in case. St Moritz is at 1775 MASL and we are off to Alp Grum at 2091 metres and a 50 minute ride. The trains are fantastic in Switzerland.......clean and always on time with huge windows to view the passing scenery a part of the UNESCO world heritage site. A quick turnaround as it was cold and rainy, back in the train to Pontreschino, a bus to Punta ...
... is a massive mountain range with snow all around. It is just
an incredible sight.
head along this massive valley surrounded by mountain peaks with snow all over
them. Old buildings from last century are scattered about the place making one
think they are on another planet from bygone days.
after stopping a number of times in this magical scenic valley the road starts
its decent towards the town of Bormio. Again its a long twisty ...
... his process in Italian to Luigi who translated...sometimes speaking to me in Italian and to the cheesemaker in English. His translation skills are a bit rusty. He invited me to help him out, so here I am in my travel clothes working hard to ensure that someone in one year (the aging time of the cheese we were making) will taste the best cheese ever. The process of making four forms of cheese took about an ...