We were delighted to end the winter season with a record 1,861 overnight guests. Thank you to everyone who contributed to this success! We are now looking forward to the coming summer season.

We are delighted to be starting our tenth summer season! How time flies. We would like to thank everyone who made this possible: our wonderful guests, our hard-working staff, our invaluable volunteers, our supportive families, our reliable partner companies, and the St. Gallen section, which values us so highly. A big thank you to you all.

Our tenth summer season includes both tried-and-tested and new features. At the end of June, we will once again welcome the participants of the hut warden course for the practical part of their training. We will leave them our hut for four days and our guests will be looked after by not just one, but several (future) hut wardens.

On June 28, the Risotto Safari awaits you – a culinary delight with traditional and more daring risotto creations. On August 1, our national holiday, we will treat our guests to a barbecue and light a bonfire together. It is an impressive experience when bonfires are lit on several alpine peaks and the greetings carry across the valleys. On September 13, René Lampart, a 14-point Gault Millau chef, and his team of amateur chefs will take over our kitchen and conjure up a feast for the palate. Let yourself be surprised by what the team will conjure up for the normal half-board price – it's worth it!

Another highlight follows on October 4 with the now traditional Wine and Dine. We reserve the hut for wine lovers and our chefs, Johannes and hut warden Marco, conjure up delicious and exciting creations. There are only a few places left.

Every year in August and October, we offer families special family vacations with childcare and glacier adventures. This year, however, we are already fully booked, but we welcome families during our normal operating hours—an exciting glacier nature trail, marmots, a climbing garden, and swimming lakes await you.

We will close the season with a thank you to our partner companies and invite them to lunch on October 12 to thank them for their loyalty.

This year, in addition to hut warden Marco, Alina from Ruswil, Angela from Balgach, Fiona from St. Gallen, Markus from Conters, and Ronya from Strahlegg will be looking after you.

Have you already planned your trip to the Silvretta region? If so, we look forward to seeing you, and if not, we look forward to receiving your online reservation.

We're looking forward to seeing you at the Silvretta hut, hut warden Marco and team

We are handing over our kitchen to gourmet chef René Lampart and his team! On the culinary evening we will spoil you with fine delicacies; let us surprise you with what the cooking team will conjure up for you! And best of all - the gourmet evening is available at the usual half-board price. We are looking forward to an exciting evening.

Also this year Marco and Johannes will prepare a 5-course menu, while sommelier Daniel Schwarz will choose the wine selection. The insights about the chosen wine are presented before each course (only in German). We are pleased to welcome many regular guests to this event. Do you also enjoy fine food and a matching wine selection?

Registrations are welcome by mail or telephone.

We are Swisstainable. We are part of the sustainability program Swisstainable and classified at level I – committed – leading. The sustainability program Swisstainable unites businesses and organizations along the entire Swiss tourism sector. With our participation, we commit ourselves to continuous sustainable business development, pursue measures in the field of sustainability and thus make a concrete contribution to a sustainable Swiss tourism. More about Swisstainable: MySwitzerland.com/en/Swisstainable.

It's incredible! We were able to fill the wood store on Alp Sardasca four times and our guests carried the wood up to the Silvretta Hut SAC using their own muscle power. That's around 3.5 cubic meters! Wow!

In line with our sustainability measures as part of the Swisstainable initiative, we try to keep our CO2 footprint as low as possible. Reducing the transportation of materials by helicopter is one of these measures. And our guests have diligently supported us by carrying wood to the hut, which provides the cozy warmth in the Arvenstube but is also used for dinner, which is prepared on the wood stove.

In addition, we have reduced the transportation of drinks and offer homemade syrups and ice tea. A treat for young and old.

Step by step, we are analyzing our offer and activities in terms of ecological, economic and social sustainability.

We'll keep on working!
Hut warden Marco and team

The potential rockfall in the area of the Buinlücke / Fuorcla Buin has been known for several years. In 2022 it was discovered that the highly frequented normal route up the Grosser Biz Buin in the area of the Buinlücke / Fuorcla Buin still leads directly through a fresh deposit from the rockfall area.

Please take note of the latest information on the SAC tour portal for your tours.