St. Moritz sits in the upper Engadin valley, three hours south of Zurich on the Rhaetian Railway via the spiralling Albula Pass. At 1,800 metres above sea level, it earned its reputation from nineteenth-century mineral springs and two Winter Olympics, but the working reality is a base for high-altitude walking, dry larch forests, and dark Bündnerfleisch. St. Moritz is worth visiting if you want to walk empty granite ridges above glacier-fed lakes and eat dried beef beside alpine pine panelling.
Last updated 14 Sept 2026
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The town splits between hillside Dorf and lakeside Bad, connected by covered escalators and steep stairs. Days revolve around the morning weather report, early cable cars up to Piz Nair, and afternoon strolls through larch woods as the crisp Maloja breeze builds. It suits travellers who enjoy dramatic high-valley topography, well-marked hiking tracks, and old-school grand hotel dining rooms without needing to take the luxury retail strip too seriously.
Take the 08:30 funicular from Dorf up to Corviglia for crisp ridge walking before the clouds gather. Descend to Bad for a lunch of air-dried beef and barley soup at a corner stübli, then walk the forty-minute path around Lake St. Moritz. Finish with coffee and walnut tart on Via Maistra as the streetlights flicker on. Select 1 Day above to see it.
Head ten minutes north to Samedan to inspect sgraffito-scraped stone houses and soak in the vertical mineral baths. Walk into the quiet Val Roseg from Pontresina for a late lunch of potato Rösti topped with fried eggs and mountain bacon at the forest hut, returning on the gravel trail by dusk. Choose 2 Days to expand the plan.
Ride the Bernina Railway over the open pass to the Italian-speaking Poschiavo valley, watching glaciers give way to stone villages. Spend the afternoon lingering over buckwheat Pizzoccheri and red Valtellina nebbiolo before catching the evening mountain train back up through the pass.
Air-dried Bündnerfleisch carved paper-thin, dark venison sausage, and smoked pork collar cured in the dry high-valley wind without heat or wood smoke.
Granite trails winding out of Corviglia, high tarns below Piz Nair at 3,057 metres, and stone marker paths down to Val Suvretta.
Iron-rich carbonated waters drawn at St. Moritz Bad since the Bronze Age, still piped into quiet soaking baths and modern therapy clinics.
Bowls of cabbage-wrapped Capuns stewed in milk broth, crisp potato Rösti, and buckwheat Pizzoccheri layered with alpine Bitto cheese and chard.
Dense Engadiner Nusstorte filled with caramelized walnuts and mountain honey, baked in family patisseries along Via Maistra.
The red carriages of the Bernina Express climbing over the 2,253-metre Ospizio Bernina pass down toward Valposchiavo on metre-gauge tracks.
Sixteenth-century Engadin farmhouses in Zuoz and Samedan finished with sgraffito plasterwork, thick stone embrasures, and arched pine doors.
The flat four-kilometre gravel loop circling Lake St. Moritz, passing windsurfers catching the Maloja wind and yellow larch woods in autumn.
Contemporary galleries along Via Serlas, stone installations in the St. Moritz design quarter, and the circular stone Segantini Museum.
The world's oldest natural-ice Cresta Run, historic bobsleigh tracks carved from packed snow, and groomed downhill runs on Corvatsch.
Trails through the Stazerwald stone pine forest to Lake Staz, where dark peaty water reflects snowfields in absolute silence.
Short post-bus runs to Sils Maria to see Nietzsche's stone-pine study, or cable cars up to Diavolezza for close views of the Morteratsch Glacier.