Wengen, Switzerland

July 30, Walking from Bort to Bussalp, Grindelwald valley

To begin our hiking day, we walk up Mannlichen peak after we get off the cable tram that ran us up from Wengen.  The cable operator pointed out a half dozen grazing chamois on the mountainside as we ascended.

By now, we've changed our minds about where we're walking today.  That's typical.  So now we've decided to start our hike at Bort, which is part way up the mountain on the First gondola from Grindelwald. 

To get there, we climb into the gondola at Mannlichen and ride down into Grindlewald valley, catch a bus to the First gondola bahn, and then ride the big gondola up to the Bort transit point.

While waiting for the bus, Mary and Lynn check out the plants at the Grindelwald tram station.

Jim and Kevin check the bus schedule and map.

At Bort, we find the Wanderweg sign for Bussalp and get walking.

We're almost there.  Took us a couple of hours; a very pleasant hike.  Bussalp is up the hill to the left of the houses.  You can see a white dot above the trees.

We've arrived at Bussalp.  Jim latches the gate so the cows don't wander into the restaurant site where the bus stops.

We're happy to sit while we wait for the bus.  Our 6-day local area rail passes cover the bus travel, too.  The restaurant requests a one-franc fee for using the WC.  At rail stations, clean WC is free.

After an interesting bus ride on a really narrow road with continuous switchbacks and some oncoming traffic (the bus always won), we cruise through shops in Grindelwald before catching the train.

Across the street, the hotel folks are preparing for Swiss Day by hanging bunting.  Swiss Day is Aug. 1.

Our train arrives in a few minutes.  Mary and Jim are happy to be heading back for dinner.  We ride from here (Grindelwald) to Kleine Scheidegg, switch trains, and ride into Wengen.  Love this 6-day rail pass! 

Mushroom soup.  That's fennel leaves adding a subtle flavor.

Fresh cottage cheese, with chopped egg, and a sprinkle of pumpkin seeds.

Pork stew; onion stuffed with peas; polenta sandwiching gorgonzola cheese.

Vegetarian: with a veggie-stuffed crepe. 

Vanilla ice cream smothered with raspberry whipped cream.  Heaven.

Wengen, Switzerland

July 29, Sunday Dinner

 We all do our own thing on Sunday, some hiking, some sightseeing in Bern and one just hanging out.  Dinner time Sundays, the Baren Hotel doesn't serve dinner, so we are on our own.  This is what Jim, Mary and I come up with.  Quite nice!  We're eating on the deck outside our room.

Wengen, Switzerland

July 28, Hike at Schynige Platte

The little train leaves from Wilderswil and climbs up the steep mountain.  We going to cruise through the botanical garden at the top of Schynige Platte and then take a short hike

The following few photos are views from the train.  It's all about the views today.

Arriving at Schynige Platte.

The botanical garden winds around the mountainside next to the train station.

White flowers, white butterfly.

Lynn's new hat.

"The hills are alive..." We sing it loudly while Kevin tapes it.

Searching for a geocache.

Walking uphill is hot work, even with the cold wind blowing. We are all grateful for the cloud cover today.

See Lynn down on the trail?  Blue coat.

Sister and brother silliness.

Heading back down the mountain in our train, we get a great view of the following train.

Celery soup with blue cheese.

Mix of salad offerings: terrine (top), trout, (don't remember this one), nectarine chutney, duck breast, and salmon.

For the two vegetarian eaters tonight: green salad, tomatoes, nectarine chutney and cheese.

Lamb chops, potatoes, grilled veggies.

And the vegetarians enjoy vegetable lasagne with potatoes and eggplant, alongside veggies, and potatoes with onions.

Hay mousse.  Hay, like grows in a field.  I don't know the prep process, but the mousse definitely has the essence of the field grass 'hay.'  Fluffy, mild, intriguing taste.  Five of six of us gobble it up with the vinegar cherries.  And whipped cream.  One who doesn't like it shares with the rest.  It's all good.